Steak Diane

Lunch / Dinner

Steak Diane

Steak Diane is a classic favorite in fancy restaurants, but it’s easy to make at home for a special dinner. Once the cooking begins, it really moves fast, so be sure to have everything ready. It’s the sharp flavor combination of brandy, Dijon, soy sauce, and lemon juice that really makes this dish pop. Smashed red potatoes make a perfect side dish for the steak.


4 servings

Total Time

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Heat oil in a 12-inch cast-iron skillet over medium-high until shimmering. Add filets and cook until browned, 45 minutes per side for medium-rare. Transfer steaks to a plate and tent with foil.

Melt butter in same skillet over medium heat. Add mushrooms and shallots; cook until mushrooms are golden and moisture has evaporated, 23 minutes. Off heat, deglaze skillet with brandy, scraping up any brown bits. Return skillet to stove top, bring to a boil over medium-high heat, and reduce brandy until evaporated, 23 minutes.

Stir in broth, Dijon, soy sauce, and lemon juice; reduce heat to medium, and simmer sauce until thickened and reduced to 1⅓ cups, 34 minutes. Stir in cream and parsley, then return filets and any residual juices to skillet; simmer sauce 12 minutes more. Serve filets with sauce.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 450

% Daily Value*

Total Fat 25g 38%

Saturated Fat 11g 55%

Cholesterol 121mg 40%

Sodium 320mg 13%

Carbs 4g 1%

Protein 37g

*Percent Daily Values are based on a 2,000 calorie diet.

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