Steak Diane is a classic restaurant dish from the 1960s made with pan-seared medallions of beef tenderloin, sautéed mushrooms and a brandy cream sauce.
A serving platter of medallions of beef tenderloin topped with sautéed mushrooms and a brandy cream sauce.

About This Recipe

Although the origins of this classic dish are somewhat murky, Steak Diane seems to have gained popularity in New York restaurants during the late 1950s and early 1960s.

The dish consists of pan-seared medallions of filet mignon topped with sautéed mushrooms and a flambéed cream sauce flavored with Worcestershire and Dijon-style mustard. Our version is fairly traditional and very easy to make. Serve it with roasted potatoes and sautéed spinach.

How to Make Steak Diane

  1. Season the beef medallions on both sides with salt and pepper.
  2. Combine the cream, mustard, and Worcestershire in a small bowl until smooth and set aside.
  3. Melt 1 tablespoon of the butter in a large frying pan over medium-high heat and swirl to coat the pan. Add the beef medallions and sear briefly for 45 seconds per side. Transfer the meat to a plate and cover loosely with foil.
  4. Add the remaining 2 tablespoons of the butter to the pan. Add the shallots and garlic and sauté until softened, 1 minute. Add the mushrooms, season with salt and pepper, and continue cooking, stirring continually, until they are lightly browned, 3 to 4 minutes.
  5. Add the brandy to the pan and ignite (see below). As soon as the flame dies, stir in the cream mixture. Immediately return the beef medallions to the pan along with any juices that have accumulated on the plate.
  6. Using tongs, turn the medallions several times to coat them with the sauce and heat through (no more than 1 minute for rare).
  7. Transfer the medallions to a serving plate, top with the mushrooms and sauce, and garnish with chopped parsley.

Note: If you don’t care to ignite the brandy, simply simmer the mushroom-brandy mixture until the liquid is reduced by about half – about 2 minutes.

Steak Diane
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Steak Diane
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Steak Diane

Steak Diane is a classic restaurant dish from the 1960s made with pan-seared medallions of beef tenderloin, sautéed mushrooms and a brandy cream sauce.
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 4 servings

Ingredients

  • 1 lb beef tenderloin, cut into 1/2-inch thick medallions
  • 1/4 cup heavy cream
  • 2 teaspoons Dijon-style mustard
  • 1-1/2 teaspoons Worcestershire sauce
  • 3 tablespoons butter, divided
  • 1 small shallot, minced (about 1 tablespoon)
  • 2 cloves garlic, minced
  • 8 ounces white button mushrooms, sliced
  • 1/4 cup brandy, (or cognac)
  • Salt and freshly ground black pepper
  • 2 teaspoons chopped fresh parsley
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Instructions 

  • Season the beef medallions on both sides with salt and pepper.
  • Combine the cream, mustard and Worcestershire in a small bowl until smooth and set aside.
  • Melt 1 tablespoon of the butter in a large skillet over medium-high heat and swirl to coat the pan. Add the beef medallions and sear briefly ~ 45 seconds per side. Transfer the meat to a plate and cover loosely with foil.
  • Add the remaining 2 tablespoons of the butter to the pan. Add the shallots and garlic and sauté until softened, 1 minute. Add the mushrooms, season with salt and pepper and continue cooking, stirring continually, until they are lightly browned, 3 to 4 minutes.
  • Add the brandy to the pan and ignite (see notes). As soon as the flame dies, stir in the cream mixture. Immediately return the beef medallions to the pan along with any juices that have accumulated on the plate.
  • Using tongs, turn the medallions several times to coat with the sauce and heat through (no more than 1 minute for rare).
  • Transfer the medallions to a serving plate, top with the mushrooms and sauce and garnish with chopped parsley.

Notes

If you don’t want to ignite the brandy, simply simmer the mushroom-brandy mixture until the liquid is reduced by about half – about 2 minutes.

Nutrition

Calories: 493kcal, Carbohydrates: 4g, Protein: 23g, Fat: 39g, Saturated Fat: 19g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 14g, Trans Fat: 0.3g, Cholesterol: 119mg, Sodium: 168mg, Potassium: 579mg, Fiber: 1g, Sugar: 2g, Vitamin A: 488IU, Vitamin C: 2mg, Calcium: 29mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Lynne Webb and Erika Pitera, creators of MyGourmetConnection in the kitchen, working on a soup recipe for the website.

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We’re Lynne and Erika, a mother-daughter duo passionate about creating recipes that bring flavor and variety to your kitchen in a simple, approachable way.

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