Steak Diane is a classic steak dish, going back to the 1930’s, prepared in a rich, savory cognac sauce. It’s usually flambéed, which can be skipped. We would see it on menus of some of the most storied restaurants in the Detroit area and across the river in Windsor. Its history is a little confusing, since you find references and claims that it was created in London, New York and other cities by various chefs. Regardless of its true history, we’ve loved it for many years because of the flavorful sauce and decided it was time to bring back this standard, updated for additional flavor.
Our version uses our Chive Pepper for the seasoning since the spices we’ve used to craft it, are used in the classic Steak Diane recipes. Our blend gives the steaks and sauce extra flavor.
Serve with pan roasted or mashed potatoes. For the vegetable, we’ve enjoyed it at fine restaurants with simple peas, broccoli spears and even asparagus depending on the season. The steak and sauce are the focal points and the vegetables are more what you would like to serve on the side.
1 ½ Cups Low-Sodium Beef Stock
Four 6 to 8 ounce Filet Mignons, or Petite Sirloin Steaks
2 to 3 Tablespoons Sheffield’s Chive Pepper
2 Tablespoons Extra Virgin Olive Oil
4 Tablespoons Butter
3 Cups (about 8 oz) Button or Cremini Mushrooms, Thinly Sliced
2 Shallots, Sliced
4 Cloves Garlic, Minced
¼ Cup Brandy
½ Cup Dry Red Wine
1 Tablespoon Worcestershire Sauce
1 Tablespoon Dijon Mustard
½ Cup Heavy Whipping Cream
½ Cup Flat Leaf Parsley, Chopped Small, Divided
Flatten the steaks to about ½” thick. Sprinkle the steaks on both sides with the Chive Pepper, and rub in. In a large skillet over medium-high heat, heat 2 tablespoons of the butter and the olive oil. When the butter has melted and the oil shimmers, add the steaks. Brown the steaks on both sides, 2 minutes per side. If you have to brown them in 2 batches, you might have to add a bit more butter and oil or the second batch could brown too fast. They should have a good browning but don’t them burn. Transfer the steaks to a plate, cover lightly with foil and set aside until needed.
Add the shallots and mushrooms to the pan and cook for 2 minutes, stirring frequently. Add a bit more oil if needed. Add the garlic and cook for another minute, until the mushrooms and garlic start to brown a bit. Add the brandy (be careful, it can ignite), the red wine, Worcestershire Sauce, mustard, and the beef stock. Simmer for another 2 to 3 minutes. Add the heavy cream and let simmer another 3 to 4 until the sauce starts to thicken.
Transfer the steaks back to the pan and finish cooking them to the desired temperature, 3 to 5 minutes, depending upon the desired temperature/doneness. Use an instant-read thermometer. For Medium Rare 135° F, Medium 145° F, or Medium Well 150° F. Add the remaining 2 tablespoons butter to the sauce to melt.
Add half the chopped parsley to the pan.
To serve, place a steak on each plate. Spoon the sauce on top and sprinkle with the remaining parsley. Serve with your selection of potato and vegetable.