Simple Steak Diane


In days of yore, this dish was prepared table side at fancy restaurants. When the brandy was added, it was often set afire for a showy effect. You would be hard pressed to find this dish on restaurant menus these days. I thought it might be a fun dish to prepare on Valentine’s Day.  Filet Mignon is always a lovely steak to eat and the ability to show your sweetheart the flames of your love is a nice effect. As long as your love does not extend to other parts of the kitchen.

Simple Steak Diane


  • 1/2 cup beef broth
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp Dijon mustard
  • 1 Tbsp tomato paste
  • 4 (6-ounce) center cut beef tenderloin steaks
  • Salt & Pepper
  • 2 Tbsp butter
  • 1/4 cup finely minced shallots
  • 1/4 cup mushrooms, finely diced
  • 1/4 cup brandy
  • 1/3 cup heavy cream
  • 1 Tbsp chopped parsley


  1. Whisk together broth, Worcestershire sauce, mustard, and tomato paste; set aside.
  2. Rub salt and pepper on both sides of the steak.
  3. Let rest at room temperature for at least 30 minutes.
  4. Melt butter in a skillet set over medium-high heat.
  5. Pat the steaks dry with a paper towel.
  6. Sear and cook steaks on both sides until medium rare.
  7. Time will depend on thickness of steaks.
  8. When the steaks are done, move to a cutting board and tent with foil.
  9. While the meat is resting, sauté the shallots and mushrooms on medium-high heat, stirring once or twice.
  10. Add the brandy to deglaze the pan.
  11. Increase the heat and cook until the brandy is almost evaporated.
  12. Stir in the broth mixture and bring to a boil.
  13. Cook until thickened, about 3-4 minutes.
  14. Stir in the cream and cook for two more minutes.
  15. You can either leave the steaks whole, or slice to fan across the plate.
  16. Plate the steaks with your side of choice.
  17. Cover with sauce and garnish plate with parsley.

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