Steak Diane

This simple Steak Diane recipe is the soon-to-be crown jewel of your recipe box. It consists of pan-frying steak (in this case, beef tenderloins) and serving it alongside a rich and creamy sauce made from the rendered pan juices. Although it’s easy enough to prepare on a weeknight, it takes no more than 30 minutes and its decadent feel makes it equally appropriate for special occasions.

However, the best part of the dish is arguably the Steak Diane sauce that comes together with minimal ingredients yet has layered flavor and complexity—we can thank the delicious combination of mushrooms, beef broth and steak sauce for that. In truth, this easy but impressive dish is the perfect way to put your culinary chops on full display. Bonus points if you pair it with one of our go-to copycat restaurant side dishes for a five-star experience from the comfort of your home.

What Is Steak Diane?

Steak Diane is a globally popular dish that consists of pan-searing steak, typically thinly sliced filet mignon, and serving it alongside a sauce made from the rendered pan juices. The sauce is usually flavored with pepper, salt, chopped parsley and Worcestershire sauce. However, additional ingredients such as cream, mustard, or cooking liquors can be incorporated.

Steak Diane Ingredients

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• Beef tenderloin steaks: For best results, source same-sized portions to ensure the steaks cook as evenly as possible. Additionally, when preparing steaks on cast iron, allow the beef to come to room temperature and pat them dry with a clean paper towel before putting them in the pan. Cooking them for 45 minutes should do the trick. This will help the tenderloins cook more evenly and develop a nicely browned crust when seared.
• Steak seasoning: To ensure the steaks are appropriately seasoned, choose a steak seasoning with salt and pepper at the top of the ingredient list. You can also prepare a homemade steak seasoning with ingredients like dried garlic, crushed coriander seeds and paprika.
• Butter: Opt for unsalted butter to better control the salt levels in your recipe. Additionally, be careful not to burn the butter when cooking it at higher temperatures.
• Mushrooms: Uniformly slice the mushrooms to ensure they cook evenly in the sauce. White or brown button or cremini mushrooms are great options that pair well with steak.
• Beef broth: This recipe calls for reduced-sodium beef broth, which helps prevent an overly salty dish. However, regular beef broth can also be used when in a pinch. Modify the seasoning as needed.
• Heavy whipping cream: The heavy whipping cream in this recipe helps thicken the pan sauce and adds a creamy richness that balances the overall dish.
• Steak sauce: Try making our homemade steak sauce recipe instead of using store-bought if you have the time. Remember, a little goes a long way. However, a flavorful steak sauce is a key element in bringing this Steak Diane sauce to life—so don’t skip it, if possible.
• Garlic salt with parsley: Garlic salt with parsley flakes helps enhance the flavors in this Steak Diane pan sauce. However, you can replace it with three parts salt and one part garlic powder if you don’t have any on hand.
• Minced chives: Add the minced chives at the very end of the recipe to avoid wilting the delicate herb.

Directions

Step 1: Prepare the steaks

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Take the tenderloins out of the fridge, and let them sit at room temperature for up to 45 minutes. Pat them dry with a clean paper towel. Sprinkle the steaks with steak seasoning.

Step 2: Cook the steaks

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In a large skillet, heat the butter over medium heat. Add the steaks and cook until the meat reaches the desired doneness, about four to five minutes on each side. Remove the steaks from the pan.

Editor’s Tip: If the butter is beginning to brown too rapidly, add a splash of neutral cooking oil to help prevent it from burning.

Step 3: Cook the mushrooms

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Add the sliced mushrooms to the skillet. Cook and stir them over medium-high heat until tender.

Step 4: Prepare the sauce

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Add the beef broth, stirring to loosen the browned bits from the pan. Stir in the cream, steak sauce and garlic salt. Then bring it to a boil. Cook and stir until the sauce is slightly thickened, about one to two minutes. Adjust the seasoning as needed.

Editor’s Tip: If the sauce is too loose, allow the mixture to render for a few more minutes. You can also stir in a cornstarch slurry to help thicken the sauce.

Step 5: Return steaks to the pan

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Return the steaks to the pan and turn them to coat with the sauce. Heat them through and stir in the chives.

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Steak Diane Variations

• Deglaze with cognac: Instead of loosening the brown bits with broth, use a splash of cognac to deglaze the pan and add even more richness to the sauce. This is known as flambéing, a cooking technique in which alcohol is added to a hot pan that ignites a fire to caramelize food and enhance its flavor.
• Add Dijon mustard: For a hint of tanginess, add a teaspoon of Dijon mustard when preparing the sauce. Acids in the mustard can also help tenderize proteins like steak.
• Use clarified butter: When pan-frying the steaks, replace conventional butter with clarified butter, which has a higher smoking point and can withstand hotter cooking temperatures without burning as easily.

How to Store a Steak Diane

Although steak dishes are best when consumed right after preparation, Steak Diane can be stored in the refrigerator in an airtight container for up to four days. Additionally, storing the sauce and steak in separate containers is recommended to make reheating them easier and more efficient.

Steak Diane Tips

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What is a Steak Diane sauce made of?

Over the years, many variations of Steak Diane recipes have emerged, but the main differences are noted in the sauce. More traditional iterations include a combination of butter, Worcestershire sauce, salt and pepper. However, other renditions include additional ingredients such as mustard, cream and flambéed alcohol (like brandy, sherry or cognac).

Why do they call it Steak Diane?

Although Steak Diane’s origins are hotly debated, it’s believed to have originated in London in the 1930s. The name is thought to have been inspired by Diana, the Roman goddess of wild animals and hunting. Though the classic recipe may have European roots, it’s become a beloved entrée enjoyed globally today.

What is the difference between Steak Diane and steak au poivre?

Steak Diane and steak au poivre, a popular French dish, share many similarities. They’re both traditional steak dishes served with a pan sauce. However, the main difference between the two is that steak au poivre has a crust of coarsely ground black peppercorns that adds an intense aroma and spice to this dish, while Steak Diane does not.