Steak Diane

Steak Diane Image


  • 4 (6-ounce) center cut beef tenderloin steaks or another cut of your choice
  • Salt
  • 1/2 cup beef broth 
  • 4 teaspoons Worcestershire sauce
  • 2 teaspoons Dijon mustard
  • 2 teaspoons tomato paste
  • 2 tablespoons butter
  • 1/2 cup finely minced shallots
  • 4 tablespoons cognac or brandy
  • 1/3 cup heavy cream
  • Freshly ground black pepper
  • 2 tablespoons chives, finely chopped


  1. Salt the steak and let sit at room temp: Sprinkle salt on both sides of the steak and set aside at room temperature for 15 to 30 minutes.
  2. Mix the broth, Worcestershire sauce, mustard, tomato paste: Whisk together broth, Worcestershire sauce, Dijon mustard and tomato paste; set aside.
  3. Sear the steaks in butter: Melt the butter in a skillet set over medium-high heat. Pat the steaks dry with a paper towel. Increase the heat to high and sear the meat for 1 to 4 minutes, depending on how thick the steak is. Turn and sear on the other side and cook until done. If your steak is thick enough to test with an instant-read thermometer, you can use it to check for your desired doneness—rare: 125°F; medium rare: 135°F; medium: 145°F; well done 160°F.

If you do not have a thermometer, use the finger test to check the doneness of the meat.

When the steaks are done, move to a cutting board and tent with foil.

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