Steak Diane
Steak Diane from France.
Cook and rest are read from the method. Prep is estimated when the listing left it out. Optional overnight waits and leftover storage are not counted.
- Prep
- 10 min
- Cook
- 23 min
- Rest
- None
- Total
- 33 min
- Difficulty
- A bit of work
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Steak Diane is listed as beef from France. The steps below follow the imported method, not an editorial rewrite. Times shown were read from those steps.
What you'll need
16 ingredients. Tap each one once it's out on the bench.
Ingredients
- Canola oil30 ml
- Beef4
- Beef stock355 ml
- Butter30 ml
- Garlic2 clove
- Mushrooms113 g
- Brandy59 ml
- Cream59 ml
- Dijon mustard15 ml
- Worcestershire sauce15 ml
- Tabasco sauceto taste
- Parsley15 ml
- Chives15 ml
- Saltto taste
- Black pepperto taste
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Heat oil in a 12" skillet over medium-high heat. Season steaks with salt and pepper, and add to skillet; cook, turning once, until browned on both sides and cooked to desired doneness, about 4 to 5 minutes for medium-rare.
5 min
Step 2
Transfer steaks to a plate, and set aside. Return skillet to high heat, and add stock; cook until reduced until to 1⁄2 cup, about 10 minutes.
10 min
Step 3
Pour into a bowl, and set aside. Return skillet to heat, and add butter; add garlic and shallots, and cook, stirring, until soft, about 2 minutes.
2 min
Step 4
Add mushrooms, and cook, stirring, until they release any liquid and it evaporates and mushrooms begin to brown, about 2 minutes. Add cognac, and light with a match to flambée; cook until flame dies down.
2 min
Step 5
Stir in reserved stock, cream, Dijon, Worcestershire, and hot sauce, and then return steaks to skillet; cook, turning in sauce, until warmed through and sauce is thickened, about 4 minutes. Transfer steak to serving plates and stir parsley and chives into sauce; pour sauce over steaks to serve.
4 min
Nutrition
Per serving · estimate
- Calories
- 373 kcal
- Protein
- 19.4 g
- Carbs
- 11 g
- Fat
- 28 g
- Saturated fat
- 11.8 g
- Fibre
- 1.8 g
- Sugar
- 4.5 g
- Sodium
- 639 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Milk
- Fish
- Gluten-free
- Nut-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 12 November.
Substitutions
beef → tofu
Marinated tofu or mushrooms can take the savoury role. Label the plate as a vegetarian adaptation.
butter → olive-oil
Use a little less oil than butter. Pastry and laminated doughs are a different problem.
garlic (garlic powder or a pinch of onion) → garlic powder or a pinch of onion
1 clove ≈ ¼ tsp garlic powder. The fresh bite will be missing.
cream (whole milk + a knob of butter) → whole milk + a knob of butter
Thinner and less rich. Reduce a little longer if you need body.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Inspired by the original
Provenance: Imported. Not developed or tested in our kitchen, so quantities and timings can be approximate. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Steak Diane take?
33 min all in — 10 min prep, 23 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
A bit of work.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Milk, Fish. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Gluten-free, Nut-free.
6 more questionsFewer questions
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Frying pan, Mixing bowl.
How much salt do I put in?
The recipe lists Salt at to taste.
What can I use instead?
beef → tofu. Marinated tofu or mushrooms can take the savoury role. Label the plate as a vegetarian adaptation. butter → olive-oil. Use a little less oil than butter. Pastry and laminated doughs are a different problem. garlic (garlic powder or a pinch of onion) → garlic powder or a pinch of onion. 1 clove ≈ ¼ tsp garlic powder. The fresh bite will be missing. cream (whole milk + a knob of butter) → whole milk + a knob of butter. Thinner and less rich. Reduce a little longer if you need body.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.