Chef John’s Steak Diane

Background and History

Steak Diane is a classic dish with origins that trace back to mid-20th century America. It gained popularity in fine dining restaurants across the United States, particularly during the 1950s and 1960s. The dish typically features pan-seared beef steak served with a rich sauce made from butter, shallots, mustard, Worcestershire sauce, and sometimes cream. It’s known for its bold flavors and elegant presentation.


  • 2 servings


  • Preparation Time: 10 minutes
  • Cooking Time: 15 minutes


  • 2 beef tenderloin steaks, about 1 inch thick
  • Salt and black pepper to taste
  • 1 tablespoon vegetable oil
  • 2 tablespoons unsalted butter
  • 1 shallot, finely minced
  • 2 cloves garlic, minced
  • 1/4 cup brandy or cognac
  • 1/4 cup beef broth
  • 2 tablespoons Dijon mustard
  • 2 tablespoons Worcestershire sauce
  • 1/4 cup heavy cream
  • 1 tablespoon chopped fresh parsley, for garnish


Prepare the steaks

Season the steaks generously with salt and pepper on both sides.

Sear the steaks

Heat the vegetable oil in a skillet over medium-high heat until shimmering. Add the steaks and cook for about 3-4 minutes on each side, or until they reach your desired level of doneness. Remove the steaks from the skillet and set aside to rest.

Make the sauce

In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced shallot and garlic. Cook for 1-2 minutes until softened and fragrant.


Carefully add the brandy or cognac to the skillet. Using a long match or lighter, ignite the alcohol and let it burn off. Be cautious as the flame may shoot up briefly.

Finish the sauce

Once the flames subside, stir in the beef broth, Dijon mustard, and Worcestershire sauce. Allow the sauce to simmer for 2-3 minutes, until slightly reduced.

Add cream

Pour in the heavy cream and stir until the sauce thickens slightly, about 1-2 minutes. Taste and adjust seasoning with salt and pepper if needed.


Place the rested steaks back into the skillet, turning to coat them with the sauce. Transfer the steaks to serving plates, spoon the sauce over the top, and garnish with chopped parsley.

Nutrition Facts (per serving)

  • Calories: 550
  • Total Fat: 39g
  • Saturated Fat: 19g
  • Cholesterol: 160mg
  • Sodium: 900mg
  • Total Carbohydrates: 6g
  • Dietary Fiber: 1g
  • Sugars: 2g
  • Protein: 37g


For a thicker sauce, you can add a cornstarch slurry (cornstarch mixed with water) to the sauce and simmer until thickened.

Steak Diane is traditionally served with mashed potatoes or steamed vegetables on the side.

Allergy Warning

Contains dairy (butter, cream).

May contain traces of gluten and soy (from Worcestershire sauce).

Ignatius Thornfield
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Ignatius Thornfield, the discerning Recipe Connoisseur behind this site, is a culinary aficionado dedicated to transforming pet dining into an art form. With an exquisite taste for flavors and a keen eye for nutritious combinations, Ignatius shares a curated collection of gourmet pet recipes. His site is a sanctuary for pet owners seeking to indulge their furry friends with delectable and health-conscious meals. Ignatius's expertise in the realm of pet cuisine is evident in the sophisticated and thoughtfully crafted content he presents. For those who appreciate the finer culinary experiences for their pets, Ignatius Thornfield's site is a treasure trove of gastronomic delights.