Description
Tender filet mignon is pan-seared to a perfect crust then bathed in a luxurious sauce of mixed wild mushrooms, shallots, cognac, Dijon mustard, and a touch of cream for silky richness. The earthy mushrooms and brandy depth elevate the classic retro dish, with an optional safe deglaze instead of flambé. Ready in about 25 minutes, ideal for an elegant weeknight upgrade.
Cultural Background
Steak Diane likely originated in London in the 1930s as a tableside-cooked dish often flambéed, later popularized in mid-20th-century New York hotels such as the Drake as part of Continental cuisine. It draws from French-inspired pan sauces and flambé techniques, with the name possibly referencing the Roman goddess Diana of the hunt or figures like Lady Diana Cooper, evolving from earlier game preparations to a beef tenderloin classic now viewed as retro.[[1]](https://en.wikipedia.org/wiki/Steak_Diane)
Recipe Info
PREP TIME: 10 minutes
COOK TIME: 15 minutes
TOTAL TIME: 25 minutes
SERVINGS: 2
DIFFICULTY: Medium
Ingredients
- 2 filet mignon steaks (6-8 ounces each, about 1.5 inches thick)
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons neutral oil (such as avocado or canola), divided
- 2 tablespoons unsalted butter, divided
- 8 ounces mixed wild mushrooms (such as cremini, shiitake, and oyster), sliced
- 1 medium shallot, minced
- 1/3 cup cognac or brandy
- 1/2 cup low-sodium beef stock
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/3 cup heavy cream
- 1 tablespoon chopped fresh parsley or chives for garnish
Instructions
- Pat the filet mignon steaks very dry with paper towels and season generously on both sides with kosher salt and black pepper; let them sit at room temperature for 10 minutes while prepping other ingredients.
- Heat a large stainless steel or cast-iron skillet over medium-high heat until very hot; add 1 tablespoon oil and swirl to coat, then add the steaks and sear undisturbed for 2-3 minutes until a deep brown crust forms.
- Flip the steaks and sear the second side for 2-3 minutes more for medium-rare (internal temperature of 130-135°F), adding 1 tablespoon butter in the last minute and basting if desired; remove steaks to a plate, tent loosely with foil, and reserve any juices.
- Reduce heat to medium, add the remaining 1 tablespoon oil and 1 tablespoon butter to the same skillet, then add the sliced wild mushrooms and a pinch of salt; cook 4-6 minutes, stirring occasionally, until they release moisture and begin to brown.
- Add the minced shallot and cook 1-2 minutes until softened and fragrant, then remove the pan from the heat, carefully add the cognac (measure it first into a separate cup for safety), return to medium heat, and simmer 30-60 seconds to reduce (optionally flambé by igniting vapors with a long match while standing back, allowing flames to subside naturally).
- Stir in the beef stock, Dijon mustard, and Worcestershire sauce; bring to a simmer and cook 2-3 minutes until slightly reduced, scraping up any browned bits.
- Whisk in the heavy cream and any reserved steak juices; simmer 1-2 minutes more until the sauce thickens enough to coat the back of a spoon, then taste and adjust seasoning with salt and pepper if needed.
- Return the steaks to the pan for 30-60 seconds to warm through and coat with sauce, or plate the steaks and spoon the sauce generously over the top; garnish with chopped parsley or chives and serve immediately.
Tips
- Pat steaks extremely dry and ensure the pan is ripping hot for the best crust without steaming the meat.
- For safety with cognac, always remove the pan from direct heat before adding it and never pour straight from the bottle; a simple reduction works just as well as flambé for flavor.
- Substitute brandy for cognac if needed, or use cremini mushrooms alone if wild varieties are unavailable; add a teaspoon of tomato paste with the shallots for extra depth if desired.
Nutrition
Calories: 650
Protein: 45g
Carbs: 8g
Fat: 48g