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Our 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.
We're big fans of steak, 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.
It makes an amazing Valentine's Day dinner for two or even as a dinner party recipe. Everyone who tries it will love it - we can't get enough of this easy steak dinner!
What is Diane Sauce made of?
Diane Sauce is a pan sauce using mustard, Worcestershire sauce, heavy cream, and cognac or brandy.
Steak Diane Sauce
For our take on this dish, we make the sauce using:
- 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!
How does Gordon Ramsay make Steak Diane?
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 can I substitute for brandy in Steak Diane?
Instead of brandy, you can use cognac (our choice),Madeira wine, or dry white wine.
For a non-alcoholic substitute, you can use apple juice or cider.
⭐ Best Beef 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.
🥗 Side Dishes
This classic steakhouse dinner recipe pairs beautifully with vegetables of all kinds and potatoes. We love to serve ours with garlic potatoes or a baked potato and buttery peas. It is also great served over linguine or your favorite pasta.
📖 Steak Dinner Recipes
Try more of our favorite steak dinner recipes!
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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
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.
Robert Goodloe says
This is the opposite version of the chicken dejion but I only use brandy or conjac