Steak Diane

A classic American dish, our Steak Diane recipe is rich and luxurious, and the best part? Preparation is quick and easy. The steaks, and the pan sauce, are especially delicious with rice, mashed potatoes, roasted potatoes, or French fries. 

Pro tip: After adding the fillets to the sauce, be sure to constantly check the meat’s inner temperature with a thermometer to keep the steak from overcooking. 

Preparation time: 10 minutes

Cooking time: 20-25 minutes

Serves: 4


  • 4 (5 ounce) fillets
  • 8 ounces button or cremini mushrooms, sliced
  • 2 large shallots, peeled and thinly sliced (½ cup)
  • 3 garlic cloves, peeled and finely chopped (1 tablespoon)
  • ¾ cup brandy
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 cup heavy cream
  • ¼ cup canola oil
  • 2 teaspoons kosher salt
  • ½ teaspoon ground black pepper


  1. Place the fillets on paper towels and allow them to sit at room temperature while preparing the other ingredients.
  2. Rinse the mushrooms under cold water and pat dry with paper towel. Remove the stems from the mushrooms and slice into ¼ -inch pieces. Trim both ends of the shallot with a small knife, remove the peel, and thinly slice into 1/8-inch pieces. Trim the root end of the garlic cloves with a small knife, remove the peel, and finely chop.
  3. Add two tablespoons of canola oil to a 12-inch sauté pan on high heat. Pat the fillets dry with the paper towels, and season all sides with ground black pepper and 1 ½ teaspoons of kosher salt. Once the oil begins to smoke, sear the fillets on each side until golden brown. Transfer the fillets to a plate. 
  4. Add the remaining canola oil to the pan and cook the mushrooms until golden brown.  Add the shallots and season with the remaining kosher salt. Cook the shallots until tender.
  5. Add the brandy to the pan, and cook while scraping the bottom with a wooden spoon until the brandy has reduced by half and no longer smells like alcohol. Stir in the mustard and Worcestershire sauce. Add the cream and bring to a simmer. 
  6. Finally, add the fillets and juices and cook over medium heat while spooning the sauce over the fillets. Cook until the fillets have reached the desired temperature. To check the temperature, insert a thermometer into the center of the each fillet.