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Steak Diane with green peas
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How To Make Steak Diane

This recipe will serve four people. You can decrease or increase the ingredients accordingly. This recipe only takes 30 minutes to cook, along with preparation time. 
Servings: 4


For cooking steak

  • 4 (6 ounces) of center-cut beef tenderloin steak/ your preferred cut
  • 2 tbsp of butter
  • 1 tbsp of Olive oil
  • ½ cup minced shallots
  • ½ cup chopped mushrooms
  • Salt to taste
  • Freshly grounded black pepper
  • 1-2 tbsp chives (finely chopped)

For the sauce

  • ½ cup beef broth
  • 2 cups  of heavy cream
  • 4 tsp of Worcestershire sauce
  • 2 tsp of Dijon mustard
  • 2 tsp of tomato paste
  • 4 tbsp of cognac or your favorite brandy


  • Tender your beef steak with a rolling pin so that it can absorb the flavors and seasoning better.
    NOTE: Remove any extra fat from the steak. Some internal marbled fat on the steak is fine; that cannot be removed completely. 
    TIP: Another good alternative for your steak would be Sirloin Steaks.  
  • Season your steak with pepper and salt and let it sit for 15-20 minutes at room temperature before cooking it. 
  • While the steak is sitting, you can prepare your sauce base for the Diane sauce. 
  • Pour the beef broth in a bowl. Add Worcestershire sauce, tomato paste and dijon mustard. 
  • Stir and mix together. 
  • Now you have all your elements ready so you can start cooking. 
  • Add some olive oil in a skillet/pan. 
    TIP: Skillet is ideal for giving your steak an even sear on the surface, but a pan will work fine if you don’t have one. 
  • When the oil heats up, add the steak. 
  • Add the butter and cook the steak for 2-3 minutes on each side. Keep splashing the butter on top of the steak to infuse the flavors better. 
  • Check the steak if it’s done and remove it from the skillet or pan. 
    NOTE: You can check your steak with a thermometer or do a finger test to check the doneness of the meat. A finger test means to compare the surface on your palm that is right below the thumb. Feel it with your other finger while your hand is relaxed and compare it with raw meat. 
    Touch your thumb to the pinky finger of the same hand and then again feel the same area. The texture on your hand now should be the texture of your cooked meat. It shows that your meat is done; so remove it from the heat. 
  • Into the same pan, add the minced shallots and mushrooms to the grease left in the pan. Add more oil if you feel it’s not enough.
  • Sauté the veggies until shallots look golden brown. 
  • Add the sauce base to the pan. Let it come to a boil.
  • Add the heavy cream to the sauce. Again let it cook and come to a boil. When you see the sauce slightly sticking to the sides of the skillet/pan, that is the consistency we are looking for. 
  • Once you get the desired consistency in your sauce, add the steak into the sauce for heating it. 
  • Lower the heat and carefully add the cognac brandy to your sauce and steak. 
  • Flame up the brandy immediately, either by tilting the pan a little or with a lighter. This is called flambé.
  • Once the flames are over, you can turn off the stove now.
     NOTE: This flame will evaporate the alcohol, and only the flavor and taste will subside. This flambe only lasts for a few seconds. So if you need pictures, you better hurry up.


Here you have it, your Steak Diane is ready to be served. Serve it with chives. Serve immediately and hot; this recipe does not taste as good when served after a while.