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My easy Steak Diane Recipe is a gorgeous steak dinner that's ready in under 40 minutes and is perfect for a weeknight or a dinner party. Complete with a creamy Cognac mustard sauce, mushrooms, and onion, this dish is so flavorful.
Steak Diane
We're big fans of steak at our house, from ribeye and sirloin to chuck steak. By far, one of our favorite steak dinner ideas is this classic dish.
It is such a flavorful dish. The cognac and mustard sauce with mushrooms and onions brings out the flavor and tenderness of the beef and complements it perfectly. We like to top ours with chives or parsley and serve it as Steak Diane and Shrimp Scampi or simply with a baked potato on the side.
The Steak Diane Gordon Ramsay makes is a popular version of this dish that we love. In fact, our take on the recipe is very similar! Like ours, his recipe includes mushrooms, shallots, Dijon, Worcestershire, cream, and brandy or cognac.
Another popular version of this dish is Cheesecake Factory Steak Diane. Unlike our version or Gordon Ramsay's, the Cheesecake Factory version uses a mushroom wine sauce and steak medallions.
What is Diane Sauce?
Diane Sauce is a pan sauce using mushrooms, mustard, Worcestershire sauce, heavy cream, and cognac or brandy.
Steak Diane Sauce Ingredients
- Cremini or white button mushrooms
- Butter
- Garlic
- Onions or shallots
- Cognac or brandy
- Dijon mustard
- Worcestershire sauce
- Beef broth
- Heavy whipping cream
This creates a rich, creamy mushroom sauce that tastes delicious with pasta and other beef recipes, too. It is a classic and is so flavorful!
This recipe makes an amazing sauce for beef tenderloin too - see all of my Sauces for Beef Tenderloin!
How to Make Steak Diane
- Prep work: Sprinkle salt and pepper on both sides of two 1-inch thick steaks. Allow the steaks to sit at room temperature for 15 minutes.
- Mince cloves of garlic and onion.
- Clean cremini mushrooms and cut them into slices.
- Heat a large cast iron skillet to medium-high and add vegetable oil.
- Once hot, add the steaks and sear for 4-8 minutes on the first side to form a brown crust. Flip and sear for another 4-8 minutes on the opposite side.
- Once cooked, remove the steaks and place them on a plate covered with foil.
- Reduce heat to medium and add butter. Once melted, add sliced mushrooms and a pinch of salt and pepper.
- Saute for 1-2 minutes, stirring frequently. Add the garlic and onions to the skillet and saute for another 2-3 minutes.
- Remove the skillet from heat and add Cognac to the pan. Return to the heat once added - be careful as it may flare up. Saute for 1-2 minutes to allow the alcohol to cook down, then Dijon mustard, Worcestershire sauce, and beef broth. Stir.
- Add heavy whipping cream to the skillet. Stir and allow to cook for 5 minutes until the sauce thickens. Then, return the steaks along with any juices on the plate to the pan and cook for another 2 minutes or so.
- Slice, serve, and enjoy! I like to garnish with chopped chives or parsley.
Steak Diane Recipes Tips
- The best steaks to use for this recipe are flat iron, strip, or beef tenderloin. You won't need to tenderize the steak beforehand.
- Cooking time varies based on the thickness of your steaks. Make sure to use steaks that are 1 inch thick or less. This makes them easy and quick to cook.
- Always use a meat thermometer to check the doneness of your steak. The internal temperature should read 135°F for medium-rare or 145°F for medium.
- If you want very tender steaks, follow my guide on how to tenderize steaks.
What can I substitute for brandy in Steak Diane?
Instead of cognac, you can use Madeira wine or dry white wine. For a non-alcoholic substitute, you can use apple juice or cider.
Steak Dinner Recipes
Try more of my favorite steak dinner recipes, and see What to Serve with Steak for side dish ideas! Plus, check out my guides on Tenderizing Steak and Salting Steak.
See my guide to Steak Cuts for info on every cut of steak!
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📋 Recipe
Steak Diane Recipe
Equipment
- Skillet
Ingredients
- 2 steaks 8 oz. each, New York Strip, Flat Iron, or Beef Tenderloin; 1-inch thick or less
- 1 Tbsp. vegetable oil
- ¼ tsp. salt and pepper
- 1 Tbsp. butter
- 8 oz. cremini mushrooms or white button mushrooms
- 2 cloves garlic minced
- ½ small onion or 2 shallots, chopped
- 1 Tbsp. Dijon mustard
- ¼ cup Cognac or Brandy, Madeira Wine, or Dry White Wine
- 1 Tbsp. Worcestershire Sauce
- ½ cup beef broth
- ¼ cup heavy whipping cream
- ¼ cup chopped chives or parsley, for garnish
See our Beef Temperature Chart for helpful tips on cooking any cut of beef!
Instructions
- Prep work: Sprinkle ¼ tsp. salt and pepper on both sides of two 8 oz., 1-inch thick steaks. Allow the steaks to sit at room temperature for 15 minutes. Mince 2 cloves of garlic and ½ a small onion. Clean 8 oz. cremini mushrooms and cut into slices. Heat a large cast iron skillet to medium-high and add 1 Tbsp. vegetable oil. Once hot, add the steaks and sear for 4-8 minutes on the first side to form a brown crust. Flip and sear for another 4-8 minutes on the opposite side. Once cooked, remove the steaks and place on a plate covered with foil.
- Reduce heat to medium and add 1 Tbsp. butter. Once melted, add sliced mushrooms and a pinch of salt and pepper. Saute for 1-2 minutes, stirring frequently.Add the garlic and onions to the skillet and saute for another 2-3 minutes.
- Remove the skillet from heat and add ¼ cup Cognac to the pan. Return to the heat once added - be careful as it may flare up. Saute for 1-2 minutes to allow the alcohol to cook down, then add 1 Tbsp. Dijon mustard, 1 Tbsp. Worcestershire sauce, and ½ cup beef broth. Stir.
- Add ¼ cup heavy whipping cream to the skillet. Stir and allow to cook for 5 minutes until the sauce thickens. Then, return the steaks along with any juices on the plate to the pan and cook for another 2 minutes or so.
- Slice, serve, and enjoy! We like to garnish with chopped chives or parsley.
Notes
- The best steaks to use for this recipe are flat iron, strip, or beef tenderloin. You won't need to tenderize the steak beforehand.
- Cooking time varies based on the thickness of your steaks. Make sure to use steaks that are 1 inch thick or less. This makes them easy and quick to cook.
Nutrition
Photography by Christine Rooney.
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Robert Goodloe says
This is the opposite version of the chicken dejion but I only use brandy or conjac
Chris says
OMG, got to say, best ever! Every one loved it and we will definitely make again.
Em Beitel says
That's awesome, Chris! We're so glad you enjoyed it, thank you!
Renee says
Years ago my husband and I would go to a swanky restaurant every year for our anniversary and they made steak diane table side. It was quite a show and it tasted fabulous. I will have to try your recipe and surprise him!
Em Beitel says
Please do, Renee! We would love to know what you both think!