Steak Diane with Creamy Cognac Sauce
is an elegant and flavorful dish that brings a touch of sophistication to your dining table. This classic steak dish features tender cuts of beef, typically filet mignon or sirloin, seared to perfection and then finished with a rich, creamy sauce made with cognac, mustard, and a touch of heavy cream. The cognac adds depth and warmth to the sauce, while the mustard brings a tangy, sharp contrast to the creaminess. Often, the sauce is flamed with cognac to add a dramatic flair and enhance the flavor. Traditionally, Steak Diane is served with sautéed mushrooms, shallots, and herbs, complementing the richness of the sauce and creating a harmonious balance of flavors. This dish is perfect for special occasions or when you want to treat yourself to a luxurious, restaurant-quality meal at home. Rich, indulgent, and full of flavor, Steak Diane with Creamy Cognac Sauce is sure to impress your guests and elevate any dinner.
Ingredients
– 2 (6-8 oz) beef tenderloin or sirloin steaks
– Salt and freshly ground black pepper (to taste)
– 1 tablespoon olive oil
– 2 tablespoons unsalted butter
– 2 shallots (finely minced)
– 2 cloves garlic (minced)
– 1/4 cup cognac or brandy
– 1/2 cup beef stock
– 1/2 cup heavy cream
– 1 teaspoon Dijon mustard
– 1 teaspoon Worcestershire sauce
– 1 teaspoon fresh lemon juice
– 2 teaspoons fresh parsley (chopped, for garnish)
Instructions
1. Prepare the Steaks:
– Pat the steaks dry and season both sides generously with salt and pepper.
2. Cook the Steaks:
– Heat the olive oil in a large skillet over medium-high heat.
– Sear the steaks for 3-4 minutes per side for medium-rare (adjust cooking time for desired doneness).
– Remove the steaks from the skillet and set aside, tented with foil to keep warm.
3. Make the Sauce Base:
– Reduce the heat to medium and add the butter to the skillet.
– Sauté the shallots and garlic until softened, about 2 minutes.
4. Deglaze the Pan:
– Carefully pour in the cognac or brandy. If you’re comfortable, flambé by lighting the alcohol with a long match or lighter, letting the flames subside naturally. Otherwise, simmer until reduced by half.
5. Finish the Sauce:
– Add the beef stock, heavy cream, Dijon mustard, Worcestershire sauce, and lemon juice to the skillet.
– Simmer the mixture until it thickens slightly, about 3-4 minutes.
6. Combine and Serve:
– Return the steaks to the skillet to coat them lightly with the sauce, or spoon the sauce over the steaks before serving.
– Garnish with chopped parsley.
Serving Suggestions
– Serve with mashed potatoes, roasted vegetables, or a crisp green salad for a complete meal.
– A crusty baguette can be a great accompaniment to mop up the sauce.
Enjoy this rich and indulgent dish for a special occasion or an elevated weeknight dinner! 
