How to Make Chef John's Steak Diane - A Step-by-Step Guide

Chef John's Steak Diane is an absolute classic when it comes to steak dishes. This recipe brings together flavorful, tender steak with a luscious, rich sauce that is sure to impress anyone at your dinner table. Whether you're looking to wow your guests at a dinner party or simply want to treat yourself to a restaurant-quality meal at home, this recipe is sure to satisfy even the most discerning palates.

Steak Diane has been a popular dish in fine dining establishments for decades, and...

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Ingredients

  • ½ cup demi-glace
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon tomato paste
  • 1 pinch cayenne pepper
  • 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
  • ¼ cup Cognac or brandy
  • ¼ cup heavy cream
  • 2 teaspoons sliced fresh chives

Information

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Servings: 2
  • Yield: 2 servings

  • Season steaks generously on both sides with salt. Allow steaks to come to room temperature while you make the sauce.
  • Stir together demi-glace (see Cook's Note), mustard, Worcestershire sauce, tomato paste, and cayenne pepper in a bowl.
  • 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.
  • 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.
  • Transfer to hot plates and serve with a generous spoonful or two of sauce. Sprinkle with chives.
  • Nutrition

    1050 cal.

    • Total Fat: 55g
    • Saturated Fat: 24g
    • Cholesterol: 247mg
    • Sodium: 2593mg
    • Total Carbohydrate: 44g
    • Dietary Fiber: 3g
    • Total Sugars: 5g
    • Protein: 71g
    • Vitamin C: 6mg
    • Calcium: 107mg
    • Iron: 9mg
    • Potassium: 918mg