Easy Steak Diane Recipe
I’m about to drop a bomb on your dinner routine. We’re talking Easy Steak Diane Recipe! Think tender steak, smothered in a rich, savory sauce that’s so good, you’ll want to lick the plate. Seriously. I’m not even kidding.
So, story time! Remember that time my husband, Mark, was trying to impress his boss? I decided to make my famous Steak Diane because it’s a crowd-pleaser. Except, I totally forgot to buy cream! I was freaking out, but then I remembered I had some coconut cream in the back of the fridge. Threw that in and BAM! The boss said it was the best steak he’d ever had. Mark was a legend, and all because of a happy accident. Now, it’s a regular in our house—we even make it for those “I deserve it” nights.
Why You’ll Love This Easy Steak Diane Recipe
- It’s seriously restaurant-quality, but you can whip it up faster than you can say “reservation.”
- The sauce is pure magic. You’ll want to put it on everything. I’ve drizzled it on leftover mashed potatoes…don’t judge.
- It’s surprisingly easy to customize. Out of one ingredient? No problem! We’ll figure it out together.
- Even the kids will eat it. Okay, maybe mine just pick at the steak, but they slurp up that sauce like it’s going out of style.
How to Make It
Alright, so first, you gotta get your steaks ready. I like to use sirloin or ribeye, but whatever floats your boat. Season them up with salt, pepper, and a little garlic powder, because why not?
Now, heat up a pan with some olive oil and get those steaks searing. Don’t overcrowd the pan! You want a nice, beautiful crust. Set them aside when they’re done.
In the same pan (don’t wash it! All that flavor!), melt some butter. Add your shallots and garlic and cook until they’re soft and fragrant. This is where things get real.
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Pour in the beef broth and Worcestershire sauce, and let it simmer for a few minutes until it reduces slightly. Then, stir in the Dijon mustard, heavy cream (or coconut cream, if you’re feeling adventurous!), and a splash of brandy or cognac. If you don’t have any liquor, don’t sweat it. Just skip it!
Let the sauce thicken a bit, then add those steaks back to the pan to warm through. Spoon the sauce all over them, and bam! Dinner is served. Sprinkle some fresh parsley on top if you’re feeling fancy.
Ingredient Notes
- Steak: Look, I’m not gonna tell you what cut to use, but I usually go for sirloin or ribeye. Something that’s not too tough. Pro tip: let it come to room temperature before cooking. Makes a world of difference.
- Shallots: Don’t skip these! They add a sweet, mild flavor that’s essential to the sauce. If you’re really in a pinch, you can use a yellow onion, but it won’t be quite the same. I’ve done it. It was fine.
- Dijon Mustard: This is what gives the sauce that lovely tang. Don’t use yellow mustard, okay? It’s just not the same vibe.
- Heavy Cream: Makes the sauce super rich and decadent. But if you’re dairy-free (or just ran out, like I always do), coconut cream works surprisingly well!
- Brandy or Cognac: Adds a little something special. If you don’t have any, it’s not a dealbreaker. Just skip it. No biggie. I once used rum in a pinch…it was interesting.
Recipe Steps:
- Season: Sprinkle steaks with salt, pepper, and garlic powder.
- Sear: Heat oil in a pan and sear steaks until browned; then set aside.
- Sauté: In the same pan, melt butter and sauté shallots and garlic until softened.
- Simmer: Pour in beef broth and Worcestershire sauce, simmering until reduced.
- Stir: Mix in Dijon mustard, heavy cream, and brandy (optional).
- Thicken: Let the sauce thicken, then return steaks to the pan.
- Spoon: Coat steaks with sauce and warm through.
- Garnish: Sprinkle with fresh parsley before serving.
What to Serve It With
Okay, this is where you can get creative. Mashed potatoes are a classic, obviously. But roasted asparagus or a simple green salad also work wonders. I’ve even served it with rice when I was feeling lazy. No judgement!
Tips & Mistakes
- Don’t overcook the steak! Medium-rare is the way to go, but cook it to your liking. Just don’t blame me if it’s tough!
- If the sauce is too thick, add a splash of beef broth to thin it out. If it’s too thin, let it simmer for a few more minutes.
- Don’t be afraid to experiment with different herbs and spices. A little thyme or rosemary can add a nice touch.
- I once forgot to add the Worcestershire sauce and didn’t realize until we were eating. Total disaster! Don’t be me.
Storage Tips
Leftover Steak Diane? Score! Store it in an airtight container in the fridge. It’ll keep for a few days. You can reheat it in a pan on the stove or in the microwave (but be careful not to overcook the steak!). Or, you know, eat it cold straight from the fridge. I’ve done it. Don’t judge. It’s pretty amazing on a sandwich, just sayin’.
Variations and Substitutions
- No heavy cream? Coconut cream works great! It adds a subtle sweetness that’s actually really good.
- Out of shallots? Use a yellow onion. It won’t be quite the same, but it’ll do in a pinch.
- Don’t have brandy or cognac? Skip it. It’s not essential. I’ve even used a splash of red wine before, and it was pretty good.
- If you’re trying to be healthy (who are you?), you can use a lighter cream or even milk. But it won’t be as rich and decadent. Just sayin’.
- Vegan? Try using portobello mushrooms instead of steak. Sear them up nice and brown and smother them in the sauce.
Frequently Asked Questions
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Easy Steak Diane Recipe
Ingredients
Main Ingredients
- 4 pieces beef tenderloin steaks about 6 oz each
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 cup beef broth
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 0.25 cup brandy or cognac
- 0.5 cup heavy cream
- 2 cloves garlic minced
- 2 tablespoons parsley chopped for garnish
- to taste salt
- to taste black pepper freshly ground
Instructions
Preparation Steps
- Season the steaks with salt and black pepper.
- Heat the olive oil and butter in a large skillet over medium-high heat. Sear the steaks for 3-4 minutes on each side until browned and cooked to your preferred doneness.
- Remove the steaks from the skillet and set aside to rest.
- In the same skillet, add the garlic and sauté for about 30 seconds until fragrant.
- Pour in the brandy and allow it to reduce by half.
- Stir in the beef broth, mustard, and Worcestershire sauce. Simmer for 2-3 minutes.
- Add the heavy cream and simmer until the sauce thickens, about 2-3 more minutes.
- Return the steaks to the skillet to warm through, spooning sauce over the top.
- Garnish with chopped parsley before serving.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
