21 August, 2025
Steak Diane
Posted in : Beef on by : MikeZ Tags: beef, brandy, cognac, Mushrooms
Steak Diane
Tender filets smothered in a creamy cognac sauce with mushrooms and shallots and finished with parsley and chives.
Servings 4
Equipment
- 12” Skillet with Deep Sides
INGREDIENTS
- 4 4 oz. Beef Tenderloin Medallions - 4 oz. each – 3/4″ thick
- 2 Tbsps EVOO
- 2 Tbsps Butter - unsalted
- 8 oz. Cremini Mushrooms - sliced
- 1 medium Shallot (or several Green Onions) - minced
- 1 Tbsp Tomato Paste
- ⅓ cup Cognac or Brandy
- ½ cup Beef Stock - low-sodium
- ½ cup Heavy Cream
- 2 tsps Dijon Mustard
- 1 tsp Worcestershire Sauce
- 1 Tbsp Chives or Scallions - minced
- 1 Tbsp Flat-Leaf Parsley - minced
- Salt and Pepper - to taste
INSTRUCTIONS
- Heat a large stainless steel or cast iron skillet to medium-high heat.
- Pat the Medallions very dry with paper towels and season well with Kosher Salt and Pepper.
- Add the oil to the hot pan and once shimmering, add the Medallions. Cook undisturbed for 1 1/2 to 2 minutes per side. Then transfer to a plate and loosely tent with foil to keep warm.
- To the same pan, add the Mushrooms and saute until they release their water and start to brown (about 5 minutes).
- Add the Shallots and Butter. Cook for another 2 minutes. Add the Tomato Paste and cook for 1 more minute, stirring frequently.
- Remove the pan from the heat and add the Cognac. Place the pan back on the heat and turn the heat to medium-high. Cook until the Cognac is almost evaporated (~2 minutes) while deglazing the pan with a wooden spoon to dislodge all of the flavor bits.
- Add the Beef Stock, Cream, Mustard, and Worcestershire Sauce to the pan. Bring the sauce to a simmer and cook until the sauce coats the back of a spoon (~2-3 minutes).
- Taste the sauce and season with salt and pepper, if needed.
- Return the Medallions and any juices back to the pan and cook until warmed through (about 2 minutes). Top with parsley and chives.
- Serve immediately.
Notes
A good choice for the Medallions are two (2), 3/4″ thick, 8 oz. Sirloin or Rib Eye steaks, cut cross-wise in half to make four individual Medallions.
Leftover steaks do NOT reheat well.
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