OMG, this steak recipe is my absolute fave because the creamy cognac sauce with Dijon and shallots is just a culinary dream! Plus, the process of deglazing the pan and watching the sauce magically thicken is such a vibe, making me feel like a total gourmet chef in my own kitchen.
One of the many reasons I enjoy creating Steak Diane is that it brings together rich, delicious flavors with little effort on my part. Tender sirloin steaks are simply seasoned with salt and pepper, and my choice, unsalted butter, makes the steaks sing with flavor.
Minced shallots are next in line, and the addition of Dijon mustard takes the dish to another level. The sauce is a marriage of Worcestershire sauce, heavy cream, and brandy, but fresh lemon juice gives it the perfect finish.
There you have it: the three-minute luxury meal of my dreams.
Ingredients
Beef sirloin steaks, without the bone, are a good source of protein, which helps muscles grow and aids in their repair.
Shallots: Provide a flavor that is mild and sweet yet has some subtle garlic notes.
Dijon mustard: Delivers a sharp, somewhat peppery flavor; low in carbohydrates.
Worcestershire sauce: Imparts intricate, savory, umami flavors.
Richness and creaminess are added by heavy cream, which is a source of fat.
Brandy or cognac: Deepens the flavor with a hint of sweetness.
The juice of a lemon: Gives a vibrant acidity that brings freshness.
Parsley: Provides a fresh, herby garnish; abundant in vitamins K and C.
Ingredient Quantities
“`html
- 2 boneless beef sirloin steaks (each about 6-8 oz and 1-inch thick)
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 2 tablespoons shallots, finely minced
- 1 tablespoon Dijon mustard
- 2 tablespoons Worcestershire sauce
- 1/2 cup heavy cream
- 1/4 cup brandy or cognac
- 1 tablespoon fresh lemon juice
- 1 tablespoon parsley, chopped for garnish
“`
Instructions
1. Both sides of the steaks should be seasoned with salt and freshly ground black pepper.
2. In a large skillet, over medium-high heat, melt 1 tablespoon of the butter. When the butter is melted and starting to foam, add the steaks to the skillet and cook for about 3-4 minutes per side for medium-rare (or to your desired doneness). When the steaks are done, remove them from the skillet and keep them warm.
3. Lower the heat to medium and place the remaining 1 tablespoon of butter in the skillet.
4. Add the shallots, minced, to the pan and sauté for about 1 minute, until they are soft and translucent.
5. Methodically incorporate the brandy or cognac into the skillet, allowing the mixture to simmer for about half a minute. This should cause most of the alcohol to evaporate, leaving a warm infusion of deep flavor. You will want to do some vigorous stirring and even a bit of saucier action here to deglaze the pan and get all the good bits of fond off the bottom and into the sauce.
6. Incorporate the Dijon mustard and Worcestershire sauce, mixing well with shallots and the brandy mixture.
7. Pour the heavy cream into the skillet and bring the blend to a mild simmer, stirring now and then, until the sauce thickens just enough to be sauce and not soup, about 2–3 minutes.
8. Add the fresh lemon juice, and season the sauce with more salt and pepper if needed.
9. Put the steaks back in the skillet and pour the sauce over them, making sure to cover them nicely. Let them warm up in the sauce for about a minute.
10. To serve the steaks, plate them, and pour the sauce atop them. You might want to strike a contrast with the sauce by using the chopped parsley as a garnish.
Equipment Needed
1. Large skillet
2. Tongs
3. Measuring spoons
4. Measuring cup
5. Knife
6. Cutting board
7. Mixing spoon or spatula
8. Plate (for resting steaks)
9. Serving plates
FAQ
- Q: Can I use a different cut of beef for Steak Diane?Certainly! If you prefer a more tender cut, you can also use beef tenderloin or filet mignon.
- Q: Can I make this recipe without alcohol?Yes, you can use beef broth instead of the brandy or cognac, or skip it altogether, but don’t expect the flavor profile to remain the same.
- Q: How do I ensure the steak is cooked properly?A: For medium-rare, sear the steaks for about 4-5 minutes per side.
For medium, sear the steaks for about 5-6 minutes per side.
For medium-well, sear the steaks for about 6-7 minutes per side.
For well-done, sear the steaks for about 7-8 minutes per side. - Q: What is the best way to serve Steak Diane?A: Serve it hot, alongside accompaniments such as mashed potatoes or sautéed vegetables that complement the sauce.
- Q: Can I prepare the sauce ahead of time?A: The optimal flavor is a freshly prepared sauce; however, for the best convenance, the ingredients can be prepped fresh ahead of time.
- Q: Is there a substitute for heavy cream?You can use non-dairy cream, or half-and-half, but it may change the creaminess of the sauce.
Substitutions and Variations
Ribeye steaks or fillet mignon steaks can be used in place of boneless beef sirloin steaks if a more tender cut of beef is desired.
Ghee or clarified butter can be substituted for unsalted butter, providing a similar richness.
You can substitute shallots for different flavor profiles by using finely minced onions or garlic.
Spicy brown mustard or whole grain mustard could replace Dijon mustard. Both provide a similar, tangy taste.
Sherry or white wine can be used in place of brandy or cognac. Either of them will bring a different aromatic depth to the dish.
Pro Tips
1. Pat the Steaks Dry: Before seasoning, make sure to pat the steaks dry with paper towels. This helps achieve a better sear by minimizing moisture, leading to a nice crust.
2. Use a Cast Iron Skillet: If possible, use a cast iron skillet for cooking the steaks. It retains heat incredibly well and provides an even cooking surface, which is ideal for searing.
3. Flambé the Brandy or Cognac: If you’re comfortable with it and want to add a little flair, you can flambé the brandy or cognac. This involves igniting the alcohol briefly in the pan to burn off the alcohol quickly while adding a rich, complex flavor.
4. Rest the Steaks: After cooking the steaks, let them rest on a warm plate under foil for 5–10 minutes before adding them back to the sauce. This allows the juices to redistribute within the meat, resulting in a juicier steak.
5. Adjust the Sauce Consistency: If the sauce is too thick, you can thin it out by adding a bit more cream or even a splash of beef stock. If it’s too thin, let it simmer a bit longer to your desired consistency. Adjust to your preference before serving over the steaks.
Steak Diane Recipe
My favorite Steak Diane Recipe
Equipment Needed:
1. Large skillet
2. Tongs
3. Measuring spoons
4. Measuring cup
5. Knife
6. Cutting board
7. Mixing spoon or spatula
8. Plate (for resting steaks)
9. Serving plates
Ingredients:
“`html
- 2 boneless beef sirloin steaks (each about 6-8 oz and 1-inch thick)
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 2 tablespoons shallots, finely minced
- 1 tablespoon Dijon mustard
- 2 tablespoons Worcestershire sauce
- 1/2 cup heavy cream
- 1/4 cup brandy or cognac
- 1 tablespoon fresh lemon juice
- 1 tablespoon parsley, chopped for garnish
“`
Instructions:
1. Both sides of the steaks should be seasoned with salt and freshly ground black pepper.
2. In a large skillet, over medium-high heat, melt 1 tablespoon of the butter. When the butter is melted and starting to foam, add the steaks to the skillet and cook for about 3-4 minutes per side for medium-rare (or to your desired doneness). When the steaks are done, remove them from the skillet and keep them warm.
3. Lower the heat to medium and place the remaining 1 tablespoon of butter in the skillet.
4. Add the shallots, minced, to the pan and sauté for about 1 minute, until they are soft and translucent.
5. Methodically incorporate the brandy or cognac into the skillet, allowing the mixture to simmer for about half a minute. This should cause most of the alcohol to evaporate, leaving a warm infusion of deep flavor. You will want to do some vigorous stirring and even a bit of saucier action here to deglaze the pan and get all the good bits of fond off the bottom and into the sauce.
6. Incorporate the Dijon mustard and Worcestershire sauce, mixing well with shallots and the brandy mixture.
7. Pour the heavy cream into the skillet and bring the blend to a mild simmer, stirring now and then, until the sauce thickens just enough to be sauce and not soup, about 2–3 minutes.
8. Add the fresh lemon juice, and season the sauce with more salt and pepper if needed.
9. Put the steaks back in the skillet and pour the sauce over them, making sure to cover them nicely. Let them warm up in the sauce for about a minute.
10. To serve the steaks, plate them, and pour the sauce atop them. You might want to strike a contrast with the sauce by using the chopped parsley as a garnish.
