Chef John's Steak Diane

Chef John's Steak Diane

World Cuisine European French

Steak Diane was a staple on menus in fine dining establishments back in the day. Prepared tableside where the server ignited the cognac, it was an impressive sight. You don't need to flame the cognac; just keeping it on the heat will eventually evaporate the alcohol. But be careful--it can still flare up if the heat's high enough when you're reducing the sauce.

Servings per recipe: 2
Calories per serving: 1050
Preparation time: 15m
Total cooking time: 30m


  • Sauce:
  • 1/2 cup demi-glace
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon tomato paste
  • 1 pinch cayenne pepper
  • Steaks:
  • 2 teaspoons vegetable oil
  • 2 (8 ounce) beef tenderloin steaks, fully trimmed, pounded to 1/2 inch thick
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon unsalted butter, cut into small chunks
  • 3 tablespoons shallot, minced
  • 1/4 cup Cognac or brandy
  • 1/4 cup heavy cream
  • 2 teaspoons sliced fresh chives


  • 1   Season steaks generously on both sides with salt. Allow steaks to come to room temperature while you make the sauce.
  • 2   Stir together demi-glace (see Cook's Note), mustard, Worcestershire sauce, tomato paste, and cayenne pepper in a bowl.
  • 3   Heat oil in a skillet over very high heat, swirling carefully to evenly cover surface. When oil reaches a smoking point, transfer steaks to oil; add a few chunks of butter. Sear meat on high heat until brown on each side, 2 to 3 minutes per side; keep them on the rare side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). Transfer steaks to a warm plate.
  • 4   Stir shallots into skillet; cook until softened, 2 to 3 minutes. Remove skillet from heat; pour in Cognac. Carefully ignite with a fireplace lighter. When alcohol burns off and flames go out, return skillet to high heat and bring to a boil; cook, stirring, a few minutes to reduce slightly. Add demi-glace mixture, cream, and any accumulated juices from the steak. Cook on high heat just until sauce starts to thicken, 3 to 5 minutes. Transfer steaks back to pan and reduce heat to low. Gently simmer until meat is heated through and cooked to your desired level of doneness.
  • 5   Transfer to hot plates and serve with a generous spoonful or two of sauce. Sprinkle with chives.

Nutrion facts:

Total Fat 54.8g 84%
    Saturated Fat 24.0g  
Cholesterol 247mg 82%
Sodium 2593mg 104%
Potassium 918mg 26%
Total Carbohydrates 43.9g 14%
Dietary Fiber 2.5g 10%
Protein 71.4g 143%
Sugars 5g  
Vitamin A 1075IU  
Vitamin C 6mg  
Calcium 107mg  
Iron 9mg  
Thiamin 0mg  
Niacin 24mg  
Vitamin B6 1mg  
Magnesium 59mg  
Folate 29mcg