How to make a classic Steak Diane at home<\/h2>\n\n\n\n
This is a simple dish to make, and likely you\u2019ll already have most of the ingredients ready to go in the pantry. Like any good Steak-based dish, the key to success is always going to be in the quality of the meat you are using. We recommend sourcing the best quality Filet \/ Beef Tenderloin you can get your hands on. I prefer the thicker cut ones, as they are much easier to cook consistently to a medium rare while still achieving a wonderful crust on the outside. 6 \u2013 8 oz. Filet Steaks will work perfectly for this dish
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Once you\u2019ve got your Steaks, keep them out at room temperature for about 45 minutes before beginning to cook. As they are thicker cuts of Steak, it\u2019s important that they\u2019re not cold when cooking. This way, they will cook evenly throughout
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Once the Steak is ready to cook, season generously with Salt. Be sure to season all sides of the Steak too, and not just the top and bottom. The thicker cuts of Filet are almost square like in shape, so every side will need to be seasoned. Also remember that when cooking, you will need to ensure every side of the Steak spends some time against the hot surface of the frying pan
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A sure-fire technique that guarantees a perfect medium-rare Beef Tenderloin every time<\/h2>\n\n\n\n
This little technique is guaranteed to work. First, heat your pan over a medium-high heat. Not scorching hot, but still hot enough to get a strong amount of heat coming off the surface. Add some Oil and allow it to heat before adding the seasoned Steaks
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Press the Steak down to ensure good contact with the pan and then cook for 4 minutes. If you are using a grill you can turn it 90 degrees at the 2 minute mark to get those lovely grilled lines. After 4 minutes, flip and repeat the 4 minutes
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Finally, drop the heat a little and add Butter and Thyme to the pan. Rotate the Steak to sear off the sides for about 30 seconds each. While searing the sides, baste generously with the Butter. Remove from heat and allow to rest
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![\"Steak](\"https:\/\/dinnertimesomewhere.com\/wp-content\/uploads\/2025\/03\/Steak-Diane-2-1024x1024.jpg\")
While the Steak is resting you can make the Steak Diane Sauce<\/h2>\n\n\n\n
Using the same pan, remove the Thyme then add Shallots and more Butter and cook for a few minutes before adding your Mushrooms. Be sure to scrape down the pan well as you are cooking the Shallots and Mushrooms to capture all of that wonderful Beefy flavor that\u2019s stuck to the pan
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After about 5 minutes of cooking, it\u2019s time to add the Brandy. Adding liquor to the sauce is a hallmark characteristic of Steak Diane. The alcohol will burn off after a few minutes of cooking and what you are left with is a sweet and sophisticated flavor that truly sets this sauce apart from other pan sauces
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If you don\u2019t have any Brandy then just look for some similar liquor you may have lying around the house. Madeira works well, but you can also use other liquors. Just bear in mind the flavor profile will differ based on the liquor you use
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![\"Pan](\"https:\/\/dinnertimesomewhere.com\/wp-content\/uploads\/2025\/03\/Steak-Diane-7-1024x1024.jpg\")
Adding flame to the pan, yes or no?<\/h2>\n\n\n\n
If you want to be fancy you \u2018can\u2019 light the pan with some fire to get flames going. This will have no impact on the flavor at all, and we highly recommend against doing this. Especially if you\u2019re cooking inside, it\u2019s just too risky. Once the alcohol has burnt off add some Beef Stock. Homemade is always the best and you can use our recipe<\/a>. Otherwise, Stock Cubes work fine too Once the stock has cooked down a little bit, reduce the heat to low and add in Heavy Cream and Mustard. At this point you want to mix everything very well. Mustard tends to clump up a little bit when added to sauces, so a whisk is preferred to get everything nice and smooth You can either use Heavy Cream or Cr\u00e8me Fraiche for this step. I like to use Heavy Cream in our recipe. Mainly because it\u2019s a lot easier to get your hands on, and I find there\u2019s always another dish that you can use Heavy Cream in afterwards, avoiding any wastage. Whichever you choose is fine To finish the dish, remove it from the heat and add some freshly chopped Tarragon and a splash of Worcestershire Sauce. You can swap out the Tarragon for other herbs if you like. Parsley is a very popular choice. However, I much prefer the flavor of Tarragon. It works so well in sauces, and is fantastic with Beef That\u2019s basically it! The dish is done and ready to be enjoyed. Given this is a retro dish I recommend serving Steak Diane with another retro favorite \u2013 Mashed Potatoes! You can whip up our amazing Mashed Potatoes using this recipe<\/a>. They\u2019re full of buttery goodness and pair perfectly with Steak Diane The combination of flavors in this dish is truly spectacular. If this is your first time trying Steak Diane we\u2019d love to hear what you think? It\u2019s amazing that some dishes like this can stand the test of time and still be popular and delicious decades later! We highly recommend you give this wonderful dish a try
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Serving your amazing Homemade Steak Diane<\/h2>\n\n\n\n
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