Steak Diane

If cooking gluten-free, use gluten-free broth

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Yield: Serves 4


  • 4 (6-ounce) center cut beef tenderloin steaks or another cut of your choice
  • Salt
  • 1/2 cup beef broth (see Recipe Note)
  • 4 teaspoons Worcestershire sauce
  • 2 teaspoons Dijon mustard
  • 2 teaspoons tomato paste
  • 2 tablespoons butter
  • 1/2 cup finely minced shallots
  • 4 tablespoons cognac or brandy
  • 1/3 cup heavy cream
  • Freshly ground black pepper
  • 1-2 tablespoons chives, finely chopped


1 Salt steak and let sit at room temp: Sprinkle salt on both sides of the steak and set aside at room temperature for 15-30 minutes.

2 Mix broth, Worcestershire sauce, mustard, tomato paste: Whisk together broth, Worcestershire sauce, Dijon mustard and tomato paste; set aside.

3 Sear steaks in butter: Melt the butter in a skillet set over medium-high heat. Pat the steaks dry with a paper towel. Increase the heat to high and sear the meat for 1-4 minutes, depending on how thick the steak is. (You may need to cook the meat in batches.)

Turn and sear on the other side. Use the finger test to check the doneness of the meat. When the steaks are done, move to a cutting board and tent with foil.


4 Sauté shallots: While the meat is resting, sauté the shallots in the pan, 2 minutes on medium-high heat, stirring once or twice.

5 Deglaze pan with cognac: Add the cognac to deglaze the pan. Increase the heat and cook until the cognac is almost evaporated.

6 Add broth mixture, then cream: Stir in the broth mixture and bring to a boil. Cook until thickened, about 2-3 minutes.

Stir in the cream and cook for two more minutes.

steak-diane-method-3 steak-diane-method-4

7 Serve steak with sauce: If you want, thinly slice the steak to serve. Otherwise serve individual steaks. Drizzle warm Diane sauce over the steak and garnish with freshly ground black pepper and chives.

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  • Sylvan

    Easy when on the line


  • George

    I like it without hot sauce the last recipe I looked at made it with hot sauce! Why are they putting hot sauce in everything? This dish needs no hot sauce. IMHO


  • Kathryn

    worcestershire sauce has barley, a grain like wheat, which has gluten.

  • Xaviour

    Nice to know that there is steak in memory of the “goddess of the hunt”. For a meat lover like yours truly, its refreshing.

  • Renata

    So delicious and easy to make


  • Peter

    Absolutely delicious but still not a truely authentic steak Diane sauce.

  • Kiki

    Made this sauce last night for our Porterhouse Steaks and OMG!!…Best Diane Sauce I have ever had!!


  • Justin

    My girlfriend and I made this dish after having this in New York. It was fantastic.


  • Lesley

    Gorgeous plate! Can you share who the maker is? The recipe is going in my keeper file. Thanks.

    • Elise Bauer

      Hi Lesley, the plate pattern is Burleigh for Williams Sonoma Home. I think I picked it up on sale a few years ago. So glad you like the recipe!

  • Kirk Andrews

    I made this tonight with boneless rib eyes in my 12″ cast iron skillet. My husband is not a fan of dijon mustard so I cut it to 1 teaspoon. It was delicious!! I paired it with creamed spinach and mashed rutabaga. (I try to eat low carb) This recipe is a keeper!! Comfort food at it’s best!


  • Scott

    Steak Diane was fantastic!
    I did kick it up a little by marinating the steak in brandy and adding a little garlic. My only regret is that I forgot to make bruschetta to accompany it!


  • Kate

    I made this last night for the first time ever. All I did different was I added sautéed gourmet mushrooms, and horseradish dijon (because it’s what I had) All I can say is that it was absolutely amazing!!! Made it with NY strips, however next time I plan on using filets. Any good cut of beef would work though. Made some creamy, cheesy spinach with it to go on top of.. unbelievable. Will make this again and again. Thank You Thank You Thank You!!!!!


  • Paddy

    I made this for my wife last evening. The first time either had tried this dish. She made me write it down and put it some place safe, it was that good. I used brandy and 8 oz of fresh sliced mushrooms with our rib eye steaks. The pre-seasoning was done with Ted’s Montana Grill Seasoning Spice (found recipe on internet). We use it on all red meat dishes. I let that sit on the meat a minimum of 6 hours.

    • Shannon

      do you keep the meat at room temperature for the 6 hours? thank you!

      • Paddy

        No, it was chilled and covered then brought to room temp.

  • Bob

    When my wife & I were married in 1982, we had dinner and she ordered Steak Diane. She had not had it again until I fixed it for her on our 32nd anniversary this year. It turned out superb and it was a joy to watch her enjoy it. Thank you for posting this.

  • Patti

    Excellent recipe and very easy. Made lyonnaise potatoes to go with this and it all came out incredible! Definitely a keeper recipe. I did not try it, but like the idea of using the evaporated milk to perhaps lower the calorie count. I will try that next time.


  • Liz

    I tried this last night!

    AMAZING thank you!


  • Chris

    I made this for dinner on Saturday. Excellent, and simple!


  • Peter

    I too prepared this tonight. Total comfort food. Delicious and easy. Followed exactly except for dollop of butter in sauce reduction. Thanks for this classic!


  • Phyllis Kirigin

    Your version of Steak Diane sounds delicious and I’m going to try it. I have always made it with thinly sliced boneless shell steak. Then I pound it even thinner and pan fry it. Instead of the cream, it make the sauce with a few dollops of chilled Campbell’s beef consomme (with gelatin). I know–salty as all get out, so I don’t use any salt on the steak. I use the rest of your ingredients and flambe it with cognac. That very thin steak which, of course, cooks through, also develops a crusty edge and is quite good.

  • Nancy Long

    Jim – I believe you mean ‘evaporated’ not ‘condensed’ milk. Condensed is heavily sweetened.

    Will definitely try this version very soon.

  • Karen

    I am always trying to incorporate veggies into dishes with red meat (my thinking being that I’ll eat less red meat that way). Might try adding some mushrooms into the sauce. I’ll let you know how it turns out…

    • Paddy

      I used fresh mushrooms and it was a great addition.

  • timnrobin

    My wife and I made this amazing dish last night with great apprehention as that we both have neoither had this before. But after the simple recipie that you have here we have wondered why we havent tried this before. Great recipie and thank you for another wonderful dish that we have added to our dinner items that we constantly rotate through. this will be one that we definitly have again and again and again.

  • Beverly

    For those who find buying a whole container of heavy cream a waste you can make creme fraiche by just putting the cream in a jar and adding a couple of tablespoons of yogurt or buttermilk and leave it on the counter for a couple of days.

    • Helen

      you can freeze it in ice trays, with plastic wrap over the top, till you need it,last about 2-3 months

  • Scarlett

    I didn’t have tomato paste or Worcestershire sauce on hand so I substituted with ketchup and soy sauce. It turned out so delicious! I’m definitely saving this recipe – one of the best steak sauces I’ve found.

  • razzle

    In step 4, it says stir until the cognac is almost evaporated. How do I know when it is almost evaporated? I’ve never tried this before but, it sounds interesting.

    When there is hardly any liquid left in the pan, you are ready for the next step. ~Elise

    • Chris Kirstein

      Evaporated means no liquid is left.

  • Ty

    Very tasty! Thanks

  • Lady Amalthea

    This sounds wonderful! Steak would be divine, but I have some frozen chicken breasts that I think would be perfectly suited to this as well…

  • Leslie

    Pear, peach, or apricot juices are suitable substitutes for cognac

  • Tony

    Been doing the Gordon Ramsay recipe for Steak Diane for a long time… which I love. (videos are all over YouTube) I love the brandy/cognac flambe part too. I’ll have to give your version a try sometime.

  • Sarah

    I’m vegetarian, and I may try to make Portobello Diane. It sounds so good!

    Great idea! ~Elise

  • mdean

    The brandy-like substances I have on hand are Navar (vanilla brandy) and Grand Marnier (orange brandy). Either of these would be pretty gross, wouldn’t they? I’m thinking they would cross the line from adventurous to self-destructive. Please let me know if you think otherwise–I’m not real familiar with (normal) brandy.
    Regardless I’m going to do this but I may need to make a trip to the liquor store first. The sauce sounds great and pan frying is usually how I cook steaks anyway.

    Yeah, I’m thinking either of those is probably not a good idea. ~Elise

  • Rocky Mountain Woman

    I’ve got some venison steaks in my freezer that have been waiting for something just like this…

  • firman

    without the cognac or brandy, how is the taste? any substitute or any option for it ?

    Steak Diane is traditionally made with alcohol because it gets lit on fire, which is the alcohol burning off. I cannot recommend a substitute. If you want to make it without it, go ahead, and then let us know how you like it. ~Elise

  • Jim

    Excellent recipe and a very simple way to make steak, though, I must admit that I have JUST managed to make it right (despite 3 or 4 tries). The conundrum: not using heavy cream. Previously, I couldn’t manage to make it without the sauce separating and the condensed milk (a decent substitute for cream) curdling. For those attempting this, here are some tips that I’ve discovered. First, mix in a little bit of corn starch with the condensed milk (or half-and-half). Second, make sure you liberally temper it. Lastly, turn the heat off after the 2 minute simmer, and pour the milk in SLOWLY, stirring constantly. As soon as it is integrated, take it off the burner. It’s a bit more work, but it worked well for me.

    • Athina

      Surely , you must mean evaporated milk, not condensed milk. Condensed milk is cloyingly sweet and would absolutely ruin this delicious sauce.

  • janine

    Steak Diane is a superb dish that calls for a wonderful, hot,crusty baguette. There is no better steak dish. It is relatively unseen in restaurants.
    Expect a real country setting and possibly skiing when you open a menu to find this delightful delicacy. Paired with a half glass of the finest red wine, perhaps a bordeaux, you will find yourself floating in culinary heaven.
    If you find room for desert, a cherry clafoutis would top off the experience. Add a fine hot chocolate or cafe au lait and pull up a nice, warm bed with white flannel sheets! Goodnite.

  • Scott

    I gave this a try tonight! Delightful. So very simple and totally hit the spot. THANKS! I can’t wait to try this again with some grilled chicken, per your recommendation.