Simple Steak Diane with Creamy Cognac Pan Sauce
Table of Contents
Introduction
Did you know that Steak Diane, a dish once synonymous with fine dining in mid-20th-century New York, can be prepared at home in under 30 minutes? This classic recipe, featuring tender filet mignon and a rich, creamy cognac sauce, offers a luxurious dining experience without the need for a restaurant reservation. Whether you’re aiming to impress guests or indulge in a gourmet meal at home, this Steak Diane recipe delivers elegance and flavor with surprising simplicity.(Food Republic)
Ingredients List
For the Steak:
- 2 filet mignon steaks (approximately 8 ounces each)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
For the Sauce:
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- ½ onion, finely chopped
- 1 garlic clove, minced
- 1 cup mushrooms, thinly sliced (cremini or button mushrooms work well)
- ¼ cup cognac (or brandy as a substitute)
- 1 cup beef broth
- ¼ cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- ½ teaspoon dried parsley
- Salt and freshly ground black pepper, to taste(Nutritionix, Epicurious)
Substitution Tips:
- For a non-alcoholic version, replace cognac with an equal amount of beef broth plus a splash of apple cider vinegar.
- For a lighter sauce, substitute half-and-half for heavy cream.
- Fresh herbs can replace dried ones; use three times the amount of fresh herbs compared to dried.
Timing
- Preparation Time: 15 minutes
- Cooking Time: 10–12 minutes
- Total Time: 25–27 minutes(foodreference.com, Nutritionix)
This recipe is approximately 20% quicker than traditional Steak Diane preparations, which often take around 35 minutes.(Steak and Beef)
Step-by-Step Instructions
1. Prepare the Steaks
Season the filet mignon steaks generously with salt and freshly ground black pepper on both sides.
2. Sear the Steaks
In a large skillet, heat 1 tablespoon of olive oil over high heat until shimmering. Add the steaks and sear for 3–4 minutes per side, depending on desired doneness. For medium-rare, aim for an internal temperature of 130–135°F (54–57°C). Once cooked, transfer the steaks to a plate and tent with foil to keep warm.(Wilingga Recipes)
3. Sauté Aromatics
In the same skillet, reduce heat to medium. Add 1 tablespoon of butter and 1 tablespoon of olive oil. Once the butter has melted, add the finely chopped onion and sauté until translucent, about 2–3 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
4. Cook the Mushrooms
Add the sliced mushrooms to the skillet and cook until they release their moisture and begin to brown, approximately 5 minutes.
5. Deglaze the Pan
Carefully pour in the cognac to deglaze the pan, scraping up any browned bits from the bottom. Allow the alcohol to cook off for about 1–2 minutes.(Daily Meal)
6. Create the Sauce
Add the beef broth, heavy cream, Dijon mustard, dried thyme, and dried parsley to the skillet. Stir to combine and season with salt and pepper to taste. Bring the mixture to a simmer and cook for 5–7 minutes, or until the sauce has thickened to your desired consistency.
7. Finish the Dish
Return the seared steaks to the skillet, spooning the sauce over them to coat. Allow the steaks to warm in the sauce for 1–2 minutes before serving.(Chef Ramsay Recipes)
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~600 kcal |
| Protein | ~45g |
| Total Fat | ~40g |
| Saturated Fat | ~20g |
| Carbohydrates | ~10g |
| Fiber | ~2g |
| Sodium | ~500mg |
Note: Nutritional values are approximate and can vary based on specific ingredients used.
Healthier Alternatives for the Recipe
- Lean Protein: Substitute filet mignon with lean cuts like sirloin or tenderloin to reduce saturated fat content.
- Dairy Alternatives: Use light cream or a plant-based cream alternative to lower calorie and fat intake.
- Reduced Sodium: Opt for low-sodium beef broth to decrease sodium levels.
- Vegetarian Option: Replace steak with hearty vegetables like portobello mushrooms or eggplant slices for a vegetarian version.(Nutritionix)
Serving Suggestions
- Side Dishes: Pair with creamy mashed potatoes, roasted vegetables, or a fresh green salad.
- Wine Pairing: A full-bodied red wine, such as Cabernet Sauvignon or Merlot, complements the rich flavors of the dish.
- Presentation: Garnish with freshly chopped parsley or thyme for a touch of color and freshness.
Common Mistakes to Avoid
- Overcooking the Steak: Use a meat thermometer to ensure desired doneness and prevent a tough texture.
- Burning the Sauce: Maintain medium heat when preparing the sauce to avoid scorching the cream.
- Not Deglazing Properly: Ensure all browned bits are scraped from the pan when adding cognac to capture maximum flavor.
- Skipping the Resting Period: Allow steaks to rest after searing to retain juices and enhance tenderness.
Storing Tips for the Recipe
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Gently reheat in a skillet over low heat, adding a splash of beef broth or cream to maintain sauce consistency.
- Freezing: While the sauce may separate upon freezing, the steak can be frozen separately for up to 2 months.
Conclusion
This Simple Steak Diane with Creamy Cognac Pan Sauce recipe brings the elegance of classic fine dining to your home kitchen. With tender steak and a rich, flavorful sauce, it’s perfect for special occasions or a luxurious weeknight dinner. Give it a try and experience the timeless appeal of Steak Diane.
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FAQs
Q: Can I use a different cut of steak?
A: Yes, while filet mignon is traditional, other tender cuts like sirloin or ribeye can also be used.
Q: Is there a non-alcoholic substitute for cognac?
A: Absolutely. Replace cognac with additional beef broth and a splash of apple cider vinegar for acidity.
Q: Can I make the sauce ahead of time?
A: Yes, prepare the sauce in advance and store it in the refrigerator. Reheat gently before serving.
Q: What mushrooms work best in the sauce?
A: Cremini or button mushrooms are commonly used, but feel free to experiment with varieties like shiitake or portobello for different flavors.
Q: How do I know when the steak is done?
A: Use a meat thermometer: 130–135°F (54–57°C) for medium-rare, 135–145°F (57–63°C) for medium.(Wilingga Recipes)
Enjoy your culinary journey with this classic Steak Diane recipe!
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