Q1: What is the difference between Steak Diane and a regular steak with a cream sauce?

A classic, traditional Steak Diane is a very specific dish that became famous in the mid-20th century in New York and London. It is always made with a pan-seared steak (typically a tenderloin), and its signature sauce is always a pan sauce that is made with high-end ingredients like brandy or cognac (which is often flambéed), mustard, and shallots .

Q2: What is the absolute best cut of steak to use for Steak Diane?

The classic and absolute best choice is a beef tenderloin steak , also known as a filet mignon . Because this is a very quick-cooking dish, you want to use a cut of beef that is naturally incredibly tender. A high-quality, thick-cut New York strip or a sirloin steak would also be delicious choices.

Q3: How do I know for sure when my steak is cooked to a perfect medium-rare?

The only 100% foolproof way to guarantee a perfectly cooked steak is to use an instant-read thermometer . For a perfect medium-rare , you want to pull the steak from the skillet when the internal temperature in the thickest part of the meat registers about 130-135°F (54-57°C) . The temperature will continue to rise a few degrees as the steak rests.

Q4: Can I make the sauce ahead of time?

A true pan sauce is at its absolute best when it is made fresh in the same pan that the meat was cooked in, so that it can incorporate all the delicious, caramelized drippings ( the fond ). Because this sauce comes together so quickly (in just about 5 minutes!), it is best made right after you have cooked your steaks.

Q5: Can I make this dish without any alcohol?

Of course! While a traditional Steak Diane contains brandy or cognac, this simplified version of the recipe uses only beef broth and cream. If you are making a more traditional version and want to omit the alcohol, you can simply substitute the brandy with an equal amount of extra beef broth .

The Best Classic & Easy Steak Diane Recipe (Restaurant-Style!)

A classic and elegant recipe for Steak Diane, a dish of pan-seared beef tenderloin steaks served with a rich, creamy pan sauce. The steaks are seasoned and cooked in butter to the desired doneness. A savory sauce is then quickly made in the same skillet by sautéing fresh mushrooms and deglazing the pan with beef broth. The sauce is finished with heavy cream and steak sauce, then the steaks are returned to the pan to be coated and heated through.

Author: Evelyn

Ingredients

4 beef tenderloin steaks (6 ounces each)
1 teaspoon steak seasoning
2 tablespoons butter
1 cup sliced fresh mushrooms
1/2 cup reduced-sodium beef broth
1/4 cup heavy whipping cream
1 tablespoon steak sauce
1 teaspoon garlic salt with parsley
1 teaspoon minced chives

Instructions

Sprinkle the steaks with the steak seasoning.
In a large skillet, heat the butter over medium heat. Add the steaks and cook for 4-5 minutes on each side for medium-rare, or until they reach your desired doneness.
Remove the cooked steaks from the pan and keep them warm.
Add the sliced mushrooms to the same skillet. Cook and stir over medium-high heat until the mushrooms are tender.
Pour in the beef broth, stirring to scrape up any browned bits (fond) from the bottom of the pan.
Stir in the heavy cream, steak sauce, and garlic salt. Bring the sauce to a boil.
Cook and stir for 1-2 minutes, until the sauce has slightly thickened.
Return the steaks to the pan, turning them to coat in the sauce, and allow them to heat through.
Stir in the minced chives and serve immediately.

Notes

This is a quick, one-pan meal that is perfect for a special weeknight dinner.
Building the pan sauce in the same skillet used to sear the steaks is a key technique that incorporates all the flavorful browned bits.
Beef tenderloin is a very tender cut of meat that cooks quickly; be careful not to overcook it.

Find it online: https://cookupjoy.com/steak-diane-recipe/