Steak Diane for Two Recipe (2024)



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I am puzzled by the direction to wipe out the skillet after searing the steaks and before making the sauce. Why would you want to get rid of that flavorful goodness?

Gemma Seymour @gcvsa

I wish the photograph accurately depicted the result using the technique described in the recipe. If you add the steak back to the pan and finish cooking in the sauce, turning it, the steak with be coated in sauce, and there is no way it will turn out looking anything like the photograph. Better coordination between editoral and styling, please.


Craig Claiborne's version from his 1961 NYT Cookbook was pretty simple: pounded sirloin, butter, cognac, then finish off with more butter, sherry, and chives.
Sometimes simple can be very, very good.

Kathie McDonald-McClure

My husband took over cooking years ago and so I rarely cook these days. As a treat for Valentines, I wanted to cook him something special. I selected the best filet mignons from the supermarket (marbly, not too lean), and followed the prep instructions to the letter. This dish turned out amazing! I slightly increased the creamy sauce recipe so we would have enough to swirl the sides in as we ate. This dish was a success! I proved I can still cook after all these years!


Where is the cognac???! That is one of the hallmarks of this recipe. Add and burn it off in the sauce preparation. I'm shocked not to see it here.

Michael Sierchio

I would never use olive oil in this recipe - my favorite neutral oil is grapeseed, but use a neutral oil. Second, this is a pan sauce - why wipe the pan? Traditionally you would deglaze with brandy, burn it off, then add shallots and cream. Third - cream, not Half-and-Half. The latter is less than half cream and can curdle.


I added some cognac after cooking the shallot, reduced it, and proceeded according to the recipe. Very nice! I, myself, wouldn't leave out the cognac... but anyway, the dish came together beautifully for our Valentine's dinner. Happy husband!


Question:The picture shows the browned meat on the plate unsauced, with the sauce is being ladled over it, while the recipe has the meat cooked in the sauce. Which is correct?


This does have a special occasion feel to it which is especially nice considering how easy it is to make. Asparagus spears make a perfect companion.


I've been making a version of this for years. I saute the steaks in butter, ketchup and Worcestershire sauce. In a separate pan I saute mushrooms, chives, shallots and cognac until the mushrooms release their liquid and then turn to a golden brown. Blend the two, add a half cup of red wine, let it simmer down a bit and then add the cream, a bit of Dijon mustard and then, just "wow". One of my fav dishes.


I made the sauce separately from the steaks to use as a dipping sauce because I was I just started from step 2 in a saucepan and kept the whole thing on low while the steaks were cooking, stirred it occasionally, and it was AMAZING. Reminded me of béarnaise but soooo much easier. That said, it would work with a little tarragon added, I think.


Do not wipe out the cast iron skillet. Add a splash of brandy after two minutes of the shallots having cooked. Double the mustard and Worcestershire sauce. Add 3/4 cup heavy cream. Go light on the salt. It can always be added individually to taste. Good with deboned, skinned chicken thighs.


If you did add cognac, at what point should you add it? Thanks.


Don't have the sauce too hot, or it will curdle, but if you add it slowly as you heat the sauce, you'll be fine. Just don't boil the sauce.


I used half and half and didn’t wipe out the pan. I served it with the hasselback potatoes and portobello parmesan (also from NYT). All were a big hit with my wife and daughters for Valentine’s Day. Thanks!


Two minutes of searing the steak on each side is not near enough time. I followed as instructed and it was almost completely rare in the middle and the sauce completely reduced by the the time it was fit for human consumption.

maks florida

Butter solids can burn; that could be one reason for wiping out the pan, then coming back to the same pan with fresh butter. Also wiping out is not cleaning...

julia green

and in the summer i add fresh dill from the garden and thyme and tarragon.

beginner home cook

Leave the leftover steak bits and make the sauce in it and this goes hard. So good. 5/5

H. Nguyen

First try was a success. I did not have chive and parsley so I used fresh oregano and added the herb to the sauce before serving instead.


We cook the steaks the way we like and make the sauce separate. This sauce is delicious and our new go to.


I prefer to skip step 3 of cooking the fillet in the Diane sauce and instead cooking the fillets to completion in step 1 and then topping with the sauce. For a 1" fillet, 4 minutes per side with a well preheating cast iron and resting until the Diane sauce is finished has consistently yielded great results. Make sure to let your steaks come to temperature before cooking. I usually take them out of the fridge 30 minutes before cooking.

Elliott Wentz

Perfect recipe. Followed explicitly. Used best quality filet mignon.


This is fabulous! I don't usually like sauce on my steak but this was really great. Added cognac and mushrooms and a rib-eye. Yum!


I have made this several times. Often I experienced the sauce separating. To avoid this all together, I do not pound the steaks an I cook them in the souse vide. I reserve the souse vide juices and sear the steaks in a skillet. Then I follow the recipe for making the Diane sauce without cooking the steaks in the sauce. I pour the juices from the souse vide bag into the sauce to give it the same flavor that would have come from cooking the steaks in it. So much easier and less work!

Cindy S

Definitely deglaze pan with cognac instead of wiping out. Make extra sauce. Delish with asparagus and baked potato.

Carl C.

Diane sauce has replaced brandy peppercorn sauce as the favorite quick pan sauce to accompany steak in our house. I make the sauce while the steak is resting and serve it in a small pitcher rather than basting the sliced steak in the sauce. Excellent!


Made this tonight. Fabulous and easy! I brought the filets to room temp prior to cooking. Since I had 3 I doubled the sauce recipe. Every scrap was eaten!


Not what I expected...missing something...flambe?

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Steak Diane for Two Recipe (2024)


What is a Steak Diane sauce made of? ›

"Diane" refers to the pan sauce made with mustard, Worcestershire sauce, cream, and cognac. Make it in under 30 minutes for a delicious date night in. Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.

How to cook a 2 steak? ›

To cook a 2-inch-thick steak, use direct heat. When grill is medium (you can hold your hand at grill level only 4 to 5 seconds), follow directions below; cook steak 20 to 25 minutes for rare, 27 to 30 for medium. To cook a 3-inch-thick steak, use indirect heat.

What is the difference between Steak Diane and steak au poivre? ›

Steak Diane, unlike, Steak au Poivre, contains mushrooms in the sauce, along with mustard. The use of Dijon in the pan sauce separates the two dishes, and brings an additional layer of flavor to the American Steak Diane.

How long to cook a 2 inch steak in the oven? ›

How long to cook steak in the oven?
  1. For a rare steak, cook for 10 minutes.
  2. For a medium-rare steak, cook for 12 minutes.
  3. For a medium steak, cook for 14 minutes.
  4. For a medium-well steak, cook for 16 minutes.
  5. For a well-done steak, cook for 18 minutes.
Jul 15, 2023

What gives steak sauce its flavor? ›

Overview. Steak sauce is normally brown in color, and often made from tomatoes, spices, vinegar, and raisins, and sometimes anchovies. The taste is either tart or sweet, with a peppery taste similar to Worcestershire sauce.

What can I use instead of brandy in Steak Diane? ›

Brandy or Cognac: A key ingredient in Diane sauce is brandy or cognac. If you don't have either on hand, you could substitute dry white wine. If you want to leave the alcohol out altogether, use fruit juice, water, or extra beef broth.

How much steak is enough for 2? ›

When Meat Is the Main. When cooking something like steak, turkey or pork, where meat is the main dish of the meal and paired with a few side dishes, we recommend about 1/2 pound (eight ounces) per person, or up to 3/4 (12 ounces) pound for bigger appetites and those who love leftovers.

What to season steak with? ›

There are many spices available for seasoning a steak, with salt and pepper topping the list. However, other spices, like thyme, rosemary, garlic powder, and minced onion, are also good options to enhance your steak's flavor. Or, use a one-and-done approach with Chicago Steak Seasoning.

Why do they call it Steak Diane? ›

While its exact origins remain a topic of debate, it is believed that Steak Diane got its name from the Roman goddess Diana, the huntress. The precise birthplace of Steak Diane is a matter of contention among food historians, but it is often associated with French cuisine.

Can you buy Steak Diane sauce? ›

Diane Steak Sauce (80g) - Order Online - Owton's Butchers.

What is it called Steak Diane? ›

Steak Diane is a dish of pan-fried beefsteak with a sauce made from the seasoned pan juices. It was originally cooked tableside and sometimes flambéed. It was most likely invented in London in the 1930s. From the 1940s through the 1960s it was a standard dish in "Continental cuisine", and is now considered retro.

How long to bake a 2 inch steak at 350? ›

Cooking Times
Oven 350°
Rare1 3/4 inches 2 1/2 inches9-11 mins 12-14 mins
Medium-Rare1 3/4 inches 2 1/2 inches11-12 mins 13-14 mins
Medium1 3/4 inches 2 1/2 inches12-13 mins 14-16 mins
Medium-Well1 3/4 inches 2 1/2 inches13-14 mins 16-18 mins

Can I cook a steak in the oven without searing it? ›

Can you cook a steak in the oven without searing it? Yes, you sure can! The steak will take a bit longer to cook if you skip searing, though, and it won't have that lovely crust!

What temperature do you bake a 2 inch steak? ›

We recommend 425°F as the best oven temp for steaks.

What does Steak Diane sauce taste like? ›

Juicy and succulent Steak Diane is the perfect dinner for any occasion. Diane refers to the delicious cream sauce made that includes mustard, Worcestershire sauce, and Cognac. The steak is flattened and seared in butter, and couldn't be more flavorful!

What does Diane sauce taste like? ›

Made from over ten ingredients, including spices, anchovies, tamarind and molasses, Worcestershire puts the U in umami! This is then contrasted with sweet tomato sauce and tamed by thickened cream, making it ideal to enhance not only steak but also grilled chicken and pork or simply poured over hot chips.

Why is it called Diane sauce? ›

In the 19th century, sauces made “a la Diane” were dedicated to Diana the Rome goddess and was originally served as an accompaniment to venison. Sauce a la Diane was composed of cream, truffles, and ample amounts of black pepper.


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