Delicious Classic Steak Diane Recipe + Creamy Cognac Sauce

beef steak

🥗Healthier: lean cuts of beef

💰Cheaper: pork steak

Lean cuts are lower in fat; pork steak is often less expensive.

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk

Coconut cream is dairy-free and lower in calories; milk is a budget-friendly alternative.

Slice the shallot in half, remove the peeling, and small dice it.

Press garlic cloves through a garlic press and set aside.

Wipe mushrooms with a damp towel, slice off the ends, and thinly slice them.

Finely mince Italian flat leaf parsley and set aside.

Thinly slice chives for garnish and set aside.

Slice beef tenderloin into four- to five-ounce pieces and press down slightly to flatten.

Season both sides of the beef with sea salt and fresh cracked black pepper.

Heat a large saute pan over high heat and add safflower oil.

Add the seasoned beef to the pan and cook for about 2 minutes on one side and 1 minute on the other side for rare to medium rare.

Remove the beef from the pan and let it rest on a plate.

In the same pan, add sliced mushrooms and sauté for 6 to 8 minutes until browned.

Push mushrooms to one side of the pan, add unsalted butter, garlic, and shallots, and cook for 1 to 2 minutes.

Remove the pan from the burner and add cognac, then return to the heat and tilt the pan to catch fire to flambé.

Once the flames subside, add beef stock and reduce the liquid by half over medium to high heat for about 3 to 4 minutes.

Stir in heavy whipping cream and Worcestershire sauce to finish the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens