Diane sauce recipe

This classic steak Diane recipe is sure to please! The pan sauce with mustard, Worcestershire, and cream is “Diane.” This dish is ready in less than 30 minutes and makes an attractive choice for a romantic date.

The traditional Steak Diane recipe uses a thinly-pounded steak, and a sauce of cognac, shallots, and butter flambeed before serving.

What is Steak, Diane?

When I researched Steak Diane, it was revealed that “Diane,” the Greco-Roman goddess of hunting, is the dish’s name. For centuries, “a la Diane” sauces were served with venison or game meat.

New York hotels are likely to be the ones that first popularized flambeed steak.

My Favorite Steak Diane Recipe

This Steak Diane is based on a recipe I received years ago from Heidi. She found it in her local newspaper, the Carlisle Mosquito. ).

The recipe calls to pan-fry the steak and then use the pan juices for the “Diane sauce” – a sauce made of mustard, Worcestershire, and cream – before serving it with the sauce. There are no flames involved.

Heidi’s husband, Vaughn, an expert griller, prefers to grill steaks instead of pan-frying them. They make the sauce separately. You can also use the sauce over pork or chicken. If you have leftovers, you can stir them into some pasta.


Four 6-ounce center-cut beef tenderloins or other cuts of your choice.

1/2 cup beef broth.

Four teaspoons of Worcestershire sauce.

Two teaspoons of Dijon mustard.

Two teaspoons of tomato paste.

Two tablespoons butter.

1/2 cup finely minced shallots.

Four tablespoons of cognac or brandy.

1/3 cup heavy cream.

Freshly ground black pepper.

Two tablespoons chives, finely chopped.


Let the steak sit at room temperature and salt it.

Salt both sides of the steaks and let them sit at room temperature for 15-30 minutes.

Mix the tomato paste, Worcestershire sauce, and mustard with the broth.

Mix tomato paste, Dijon mustard, Dijon sauce, and broth.

Butter is an excellent way to sear steaks.

Melt butter in a skillet over medium heat. Then, pat the steaks with a towel. Then, increase the heat and sear for between 1 and 4 minutes, depending on the thickness of the steak. Then, turn the steak over and sear it on the other side. Cook until done.

If your steak is thick, you can check the desired doneness with an Instant-Read Thermometer.

Use the Finger Test if you don’t have a thermometer to determine the degree of doneness.

After the steaks have been cooked, place them on a cutting table and cover with foil.


It may be necessary to cook meat in batches. The beef will steam if you overcrowd the pan.

Sautee the shallots.

Sauté the shallots for 2 minutes over medium heat, stirring occasionally.

Cognac is a good cognac to use for deglazing the pan.

Add the cognac and deglaze the pan. Cook until almost all the cognac has evaporated.

Add the cream and broth mixture.

Bring the mixture to a rolling boil and stir in the broth. Cook for 2 to 3 minutes until the mixture thickens.

Add the cream, and continue to cook for another two minutes.

Serve steak with sauce.

You can also serve the steaks individually. If you prefer, serve the steaks individually. Serve the steaks with warm Diane sauce and freshly ground black pepper.

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