{"id":63779,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/tenderloin-steak-diane\/"},"modified":"2024-10-10T17:24:50","modified_gmt":"2024-10-10T22:24:50","slug":"tenderloin-steak-diane","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/tenderloin-steak-diane\/","title":{"rendered":"Steak Diane"},"content":{"rendered":"<p>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\u2019s 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.<\/p>\n<p>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\u2014we 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 <a href=\"https:\/\/www.tasteofhome.com\/collection\/copycat-side-dishes\/\" data-name=\"www.tasteofhome.com\/collection\/copycat-side-dishes\/\" data-module=\"content engagement\" data-position=\"embedded links\">copycat restaurant side dishes<\/a> for a five-star experience from the comfort of your home.<\/p>\n<h2>What Is Steak Diane?<\/h2>\n<p>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.<\/p>\n<h2>Steak Diane Ingredients<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2059818\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Tenderloin-Steak-Diane_TOHD24_91317_KristinaVanni_1.jpg?fit=700%2C1024\" alt=\"ingredeins for tenderloin Steak Diane \" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Kristina V\u00e4nni for Taste Recipes<\/span><\/span><\/p>\n<ul>\n<li><strong>Beef tenderloin steaks: <\/strong>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.<\/li>\n<li><strong>Steak seasoning: <\/strong>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.<\/li>\n<li><strong>Butter:<\/strong> 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.<\/li>\n<li><strong>Mushrooms:<\/strong> 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.<\/li>\n<li><strong>Beef broth:<\/strong> 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.<\/li>\n<li><strong>Heavy whipping cream:<\/strong> The heavy whipping cream in this recipe helps thicken the pan sauce and adds a creamy richness that balances the overall dish.<\/li>\n<li><strong>Steak sauce:<\/strong> Try making our <a href=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-steak-sauce\/\" data-name=\"www.tasteofhome.com\/recipes\/homemade-steak-sauce\/\" data-module=\"content engagement\" data-position=\"embedded links\">homemade steak sauce recipe<\/a> 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\u2014so don\u2019t skip it, if possible.<\/li>\n<li><strong>Garlic salt with parsley:<\/strong> 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\u2019t have any on hand.<\/li>\n<li><strong>Minced chives:<\/strong> Add the minced chives at the very end of the recipe to avoid wilting the delicate herb.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Prepare the steaks<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2059817\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Tenderloin-Steak-Diane_TOHD24_91317_KristinaVanni_2.jpg?fit=700%2C1024\" alt=\"Raw Tenderloin Steak\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Kristina V\u00e4nni for Taste Recipes<\/span><\/span><\/p>\n<p>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.<\/p>\n<h3>Step 2: Cook the steaks<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2059816\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Tenderloin-Steak-Diane_TOHD24_91317_KristinaVanni_3.jpg?fit=700%2C1024\" alt=\"steaks cooking in skillet\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Kristina V\u00e4nni for Taste Recipes<\/span><\/span><\/p>\n<p>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.<\/p>\n<p><em>Editor\u2019s Tip: <\/em>If the butter is beginning to brown too rapidly, add a splash of neutral cooking oil to help prevent it from burning.<\/p>\n<h3>Step 3: Cook the mushrooms<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2059815\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Tenderloin-Steak-Diane_TOHD24_91317_KristinaVanni_4.jpg?fit=700%2C1024\" alt=\"Tenderloin Steak Diane Tohd24 91317 Kristinavanni 4\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Kristina V\u00e4nni for Taste Recipes<\/span><\/span><\/p>\n<p>Add the sliced mushrooms to the skillet. Cook and stir them over medium-high heat until tender.<\/p>\n<h3>Step 4: Prepare the sauce<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2059814\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Tenderloin-Steak-Diane_TOHD24_91317_KristinaVanni_5.jpg?fit=700%2C1024\" alt=\"Tenderloin Steak Diane Tohd24 91317 Kristinavanni 5\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Kristina V\u00e4nni for Taste Recipes<\/span><\/span><\/p>\n<p>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.<\/p>\n<p><em>Editor\u2019s Tip: <\/em>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.<\/p>\n<h3>Step 5: Return steaks to the pan<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2059813\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Tenderloin-Steak-Diane_TOHD24_91317_KristinaVanni_6.jpg?fit=700%2C1024\" alt=\"Tenderloin Steak Diane in skillet\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Kristina V\u00e4nni for Taste Recipes<\/span><\/span><\/p>\n<p>Return the steaks to the pan and turn them to coat with the sauce. Heat them through and stir in the chives.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2059812\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Tenderloin-Steak-Diane_TOHD24_91317_KristinaVanni_7.jpg?fit=700%2C1024\" alt=\"Tenderloin Steak Diane Tohd24 91317 Kristinavanni 7\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Kristina V\u00e4nni for Taste Recipes<\/span><\/span><\/p>\n<h2>Steak Diane Variations<\/h2>\n<ul>\n<li><strong>Deglaze with cognac:<\/strong> 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 flamb\u00e9ing, a cooking technique in which alcohol is added to a hot pan that ignites a fire to caramelize food and enhance its flavor.<\/li>\n<li><strong>Add Dijon mustard:<\/strong> 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.<\/li>\n<li><strong>Use clarified butter: <\/strong>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.<\/li>\n<\/ul>\n<h2>How to Store a Steak Diane<\/h2>\n<p>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.<\/p>\n<h2>Steak Diane Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2059811\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Tenderloin-Steak-Diane_TOHD24_91317_KristinaVanni_8.jpg?fit=700%2C1024\" alt=\"Tenderloin Steak Diane Tohd24 91317 Kristinavanni 8\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Kristina V\u00e4nni for Taste Recipes<\/span><\/span><\/p>\n<h3>What is a Steak Diane sauce made of?<\/h3>\n<p>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 flamb\u00e9ed alcohol (like brandy, sherry or cognac).<\/p>\n<h3>Why do they call it Steak Diane?<\/h3>\n<p>Although Steak Diane&#8217;s origins are hotly debated, it&#8217;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&#8217;s become a beloved entr\u00e9e enjoyed globally today.<\/p>\n<h3>What is the difference between Steak Diane and steak au poivre?<\/h3>\n<p>Steak Diane and steak au poivre, a popular French dish, share many similarities. They\u2019re 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.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sometimes, I add more mushrooms to this recipe when my son&#8217;s eating dinner\u2014he loves them, and they are just fantastic with the steak. \u2014 Carolyn Turner, Reno, Nevada<\/p>\n","protected":false},"author":7061,"featured_media":2062879,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[307308,307315,304328,304292,304338,304433,303966,304408,304368,303887,306848,304268,307307,307688,304197,304350,324623,304020,307325,304005,304150,303883,304473,307614],"categories-v2":[310347,310354,308984,308481,308305,308992,308833,308495,308813,308745,308478,309603,259483,310342,310663,339209,309001,309177,308594,310364,308549,309434,308476,308876,310591],"coauthors":[305],"recommended_recipes":[{"post_title":"Pork Tenderloin Diane","post_link":"\/recipes\/pork-tenderloin-diane\/","post_image":"\/wp-content\/uploads\/2025\/01\/Pork-Tenderloin-Diane_EXPS_TOHD24_572_SarahTramonte_4.jpg"},{"post_title":"Marinated Beef Tenderloin","post_link":"\/recipes\/marinated-beef-tenderloin\/","post_image":"\/wp-content\/uploads\/2018\/01\/Marinated-Beef-Tenderloin_EXPS_TGBZ22_16599_P2_MD_04_28_8b.jpg"},{"post_title":"Tenderloin with Herb Sauce","post_link":"\/recipes\/tenderloin-with-herb-sauce\/","post_image":"\/wp-content\/uploads\/2018\/01\/Tenderloin-with-Herb-Sauce_EXPS_SDFM18_23332_D10_10_5b.jpg"},{"post_title":"Beef Tenderloin Roast","post_link":"\/recipes\/easy-elegant-tenderloin-roast\/","post_image":"\/wp-content\/uploads\/2025\/01\/Beef-Tenderloin-Roast_EXPS_TOHD25_72812_JonathanMelendez_04.jpg"},{"post_title":"Beef Tenderloin Roast","post_link":"\/recipes\/beef-tenderloin-roast\/","post_image":"\/wp-content\/uploads\/2018\/01\/Beef-Tenderloin-Roast_EXPS_FT20_16494_F_1215_1.jpg"},{"post_title":"Grilled Sirloin Steak","post_link":"\/recipes\/grilled-sirloin-steak\/","post_image":"\/wp-content\/uploads\/2024\/08\/Grilled-Sirloin-Steak_EXPS_FT24_18711_JR_0724_5.jpg"},{"post_title":"Beef Tenderloin with Sauteed Vegetables","post_link":"\/recipes\/beef-tenderloin-with-sauteed-vegetables\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps71494_THCA153054C09_11_1b.jpg"},{"post_title":"Roasted Beef Tenderloin","post_link":"\/recipes\/roasted-beef-tenderloin\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps27376_SD153208B08_13_10b.jpg"},{"post_title":"Tender Round Steak","post_link":"\/recipes\/tender-round-steak\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps35739_RX1113259D52.jpg"},{"post_title":"Teriyaki Beef Tenderloin","post_link":"\/recipes\/teriyaki-beef-tenderloin\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps41151_SD1440070D42.jpg"},{"post_title":"Beef Tenderloin with Mushroom Sauce","post_link":"\/recipes\/beef-tenderloin-with-mushroom-sauce\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps33838_THCA153054B10_15_8b.jpg"},{"post_title":"Marinated Sirloin Steak","post_link":"\/recipes\/marinated-sirloin-steak\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps2079_TH0543C29B.jpg"},{"post_title":"Dijon Beef Tenderloin","post_link":"\/recipes\/dijon-beef-tenderloin\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps93163_SD163324B08_07_3b.jpg"},{"post_title":"Beef Tenderloin with Balsamic Sauce","post_link":"\/recipes\/beef-tenderloin-with-balsamic-sauce\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps20598_LNT10348D17.jpg"},{"post_title":"Marinated Beef Tenderloins","post_link":"\/recipes\/marinated-beef-tenderloins\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps31782_SD1440068D24.jpg"},{"post_title":"Tenderloin Steaks with Cherry Sauce","post_link":"\/recipes\/tenderloin-steaks-with-cherry-sauce\/","post_image":"\/wp-content\/uploads\/2017\/09\/Tenderloin-Steaks-with-Cherry-Sauce_exps27837_SD2401789A08_07_1bC_RMS.jpg"},{"post_title":"Beef Tenderloin Salad","post_link":"\/recipes\/beef-tenderloin-salad\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps21172_LT10350D13.jpg"},{"post_title":"Grilled Marinated Sirloin Steak","post_link":"\/recipes\/grilled-marinated-sirloin-steak\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/EXPS_TOHD24_91317_KristinaVanni_9.jpg","override_recipe_video_settings":false,"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/tenderloin-steak-diane\/","name":"Steak Diane","datePublished":"2018-01-01","dateModified":"2024-10-10","prepTime":"PT15M","cookTime":"PT15M","totalTime":"PT30M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/EXPS_TOHD24_91317_KristinaVanni_9-1.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"Sometimes, I add more mushrooms to this recipe when my son's eating dinner\u2014he loves them, and they are just fantastic with the steak. \u2014 Carolyn Turner, Reno, Nevada","recipeIngredient":["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"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare the steaks","text":"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.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Tenderloin-Steak-Diane_TOHD24_91317_KristinaVanni_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Cook the steaks","text":"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\u2019s Tip: If the butter is beginning to brown too rapidly, add a splash of neutral cooking oil to help prevent it from burning.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Tenderloin-Steak-Diane_TOHD24_91317_KristinaVanni_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Cook the mushrooms","text":"Add the sliced mushrooms to the skillet. Cook and stir them over medium-high heat until tender.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Tenderloin-Steak-Diane_TOHD24_91317_KristinaVanni_4.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Prepare the sauce","text":"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\u2019s 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.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Tenderloin-Steak-Diane_TOHD24_91317_KristinaVanni_5.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Return steaks to the pan","text":"Return the steaks to the pan and turn them to coat with the sauce. Heat them through and stir in the chives.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Tenderloin-Steak-Diane_TOHD24_91317_KristinaVanni_6.jpg?fit=700,1024"}],"recipeYield":"4 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 358 calories","fatContent":"21g fat (11g saturated fat)","cholesterolContent":"111mg cholesterol","sodiumContent":"567mg sodium","carbohydrateContent":"2g carbohydrate (1g sugars","fiberContent":"0 fiber)","proteinContent":"37g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.7826085,"reviewCount":23,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Tenderloin Steak Diane","description":"Check out this video for how to make Tenderloin Steak Diane","thumbnailUrl":["http:\/\/content.jwplatform.com\/v2\/media\/20akD04z\/poster.jpg?width=720"],"uploadDate":"2023-07-19 15:12:28","duration":"P0DT0H1M20S","contentUrl":"http:\/\/content.jwplatform.com\/videos\/20akD04z-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-02-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Mary9500"},"reviewBody":"<p>Family favorite! Love this recipe and make it for every special event.<\/p><p><\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-10-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Mary9500"},"reviewBody":"<p>Love this recipe! Make this for every special occasion and always comes out prefect.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-12-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jennifer2870"},"reviewBody":"<p>Wow! Will never grill steaks again! Love love this recipe! Ooo the sauce. (Sorry, I never post reviews but this was so worthy of one! Used ny strip for my dinner! And I used Montreal for seasoning, A1 for the \"sauce\"))<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-02-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"karenannie"},"reviewBody":"<p>Delicious!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-06-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeAirBalloon"},"reviewBody":"Excellent recipe for pan fried steak. The fresh mushroom sauce cooked in the same butter that the steaks were cooked in is delicious. I'll make this again and again. I did only use sirloin instead of a filet but who cares. Still tasty!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-12-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleUmbrella"},"reviewBody":"I made this yesterday for Christmas to rave reviews.   I followed the recipe exactly, except I used more mushrooms.  It looks so fancy, it is delicious, and it is so good.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-12-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldAirBalloon"},"reviewBody":"I\u2019ve made this at Christmas time for years, sometimes alternating between this and a rib roast. The only difference is I add cream sherry to the sauce. Also, serve lobster tails alongside for that really special festive touch!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-02-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenBucket"},"reviewBody":"Made this for a special Valentines dinner and my husband loved, loved it. He hasn\u2019t stopped talking about it. Served with baked potato and broccoli slaw.  Only change I made was just using two filets but the full amount of sauce.  Will use half beef broth and half merlot next time  and half the amount of garlic salt. It was definitely yummy.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-02-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Ray218"},"reviewBody":"<p>I give this one my personal endorsement and Extra Credit!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-11-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveBulb"},"reviewBody":"Oh my..this was the yummiest thing I've had in a while  :)  I did add some fresh chopped garlic and onions along with the mushrooms (just cuz I like that with my steak) but other than that I followed the recipe exactly. The sauce was to die for...maybe next time I will double it and serve it along mashed potatoes...mmm Excellent recipe! Thanks Carolyn!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-02-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleBoomerang"},"reviewBody":"This was so delicious. My hubby says that it is a definite \"make again.\"","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-10-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenBattery"},"reviewBody":"Whats not to like about this - it is a huge hit and will be a routine when we have steak.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-11-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanCorn"},"reviewBody":"Clddutch I know this is a year late by A1 steak sauce. Hope that helps.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-09-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveCone"},"reviewBody":"This has become a favorite at our house...especially my son's.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-05-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleScooter"},"reviewBody":"We made this for New Year's Eve for family and my niece STILL talks about it. Making it again for Mother's Day. Great \"fancy\" meal without fancy ingredients or lengthy prep. End result is a wonderful way to make steak at home.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-10-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeWheel"},"reviewBody":"SemperFiPhil, this recipe is about the flavor and the sauce. To adjust the doneness, turn the flame down and cook the steaks a little longer or fry them on high heat for a few minutes in an oven-safe pan and then finish cooking in the oven for 10-15 minutes.  You can then place the pan on the burner and finish the sauce as directed. This way, your wife will enjoy it.  HAPPY WIFE, HAPPY LIFE.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-11-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldTree"},"reviewBody":"excellent. the only thing different I did was add some diced red peppers.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-09-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveTurtle"},"reviewBody":"We made this last week for dinner and it has been requested every night - tonight will be a repeat - I used all the beef broth and it was outstanding","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-05-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeApple"},"reviewBody":"This is to die for. I also did the 1\/2 Merlot and 1\/2 Broth. I am making it again tonight!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-04-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenBlowdryer"},"reviewBody":"This  was  great!  I took someone's  tip  about using 1\/2  merlot  with  the  beef  broth. Will make again, for  sure!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-07-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleWheel"},"reviewBody":"Excellent. Personally substituted the Steak Sauce for Teriyaki, but delicious nonetheless.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"Tenderloin Steak Diane","description":"Check out this video for how to make Tenderloin Steak Diane","url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2022\/12\/TenderloinSteakDiane_DIYD_91317_060122_H.mp4","duration":"80","mime_type":"video\/mp4","thumbnail_url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2022\/12\/TenderloinSteakDiane209131720H_1920x1080.jpg","advertising":true,"jw_id":"20akD04z","jw_url":"http:\/\/content.jwplatform.com\/videos\/20akD04z-Uot7Fvi8.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/20akD04z\/poster.jpg?width=720","jw_publish_date":"12\/16\/2022"},"rms_legacy_id":"91317","romance_copy_dek":"Sometimes, I add more mushrooms to this recipe when my son's eating dinner\u2014he loves them, and they are just fantastic with the steak. \u2014 Carolyn Turner, Reno, Nevada","enhanced_recipe_title":"Tenderloin Steak Diane","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4 beef tenderloin steaks (6 ounces each)","IngredientText":"4 beef tenderloin steaks (6 ounces each)"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon steak seasoning","IngredientText":"1 teaspoon steak seasoning"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons butter","IngredientText":"2 tablespoons butter"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup sliced fresh mushrooms","IngredientText":"1 cup sliced fresh mushrooms"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup reduced-sodium beef broth","IngredientText":"1\/2 cup reduced-sodium beef broth"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup heavy whipping cream","IngredientText":"1\/4 cup heavy whipping cream"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon steak sauce","IngredientText":"1 tablespoon steak sauce"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon garlic salt with parsley","IngredientText":"1 teaspoon garlic salt with parsley"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon minced chives","IngredientText":"1 teaspoon minced chives"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/EXPS_TOHD24_91317_KristinaVanni_9.jpg","RecipeId":91317,"AttachmentSourceId":null,"AttachmentSource":"Kristina Vanni for Taste Recipes","PhotoCredit":"Tenderloin Steak Diane Recipe photo by Kristina Vanni for Taste Recipes","VideoCode":"[dam-video dam-id=\"47101\"]","RecipeAttachmentFileName":"EXPS_TOHD24_91317_KristinaVanni_9.jpg","ContributorId":null,"Firstname":"Carolyn","Lastname":"Turner","City":"Reno","StateDescription":"Nevada","IsCommunityCook":false,"TimeCallout":"Prep\/Total Time: 30 min.","MinimumServingQuantity":4,"MaximumServingQuantity":4,"Yield":"4 servings.","DigitalTitle":"Tenderloin Steak Diane","SubmittedTitle":"Steak Diane My Way","RecipeTypeId":1,"AverageRating":4.78,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_TOHD24_91317_KristinaVanni_8.jpg","PreparationTimeInMinutes":15,"CookTimeInMinutes":15,"TotalTimeInMinutes":30,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Tenderloin Steak Diane","OriginalSourceProject":"Tenderloin Steak Diane","ContestPlacement":"","Trailer":null,"Metadescription":null,"DigitalHeadnotes":"Sometimes, I add more mushrooms to this recipe when my son's eating dinner\u2014he loves them, and they are just fantastic with the steak. &mdash; Carolyn Turner, Reno, Nevada","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"Sprinkle steaks with steak seasoning. 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