Steak Diane
FEBRUARY 2026, VOLUME 2 ISSUE II
Steak Diane
INGREDIENTS
1 tablespoon unsalted butter
1/2 tablespoon extra-virgin olive oil
4 (3-ounce) beef tenderloin medallions, pounded 3/4-inch thick
Kosher salt
Freshly ground black pepper
1 small shallot, minced
1 garlic clove, minced
1/4 pound button mushrooms, sliced 1/4-inch thick
1/4 cup Cognac or other brandy
2 teaspoons Dijon mustard
1/4 cup heavy cream
1/4 cup veal demi-glace
2 teaspoons Worcestershire sauce
1 tablespoon finely chopped scallions
1 teaspoon finely chopped fresh flat-leaf parsley
Hot sauce, such as Tabasco
DIRECTIONS
Gather the ingredients.
In a large skillet, melt butter with olive oil. Season meat with salt and pepper to taste and cook over high heat until lightly browned on the bottom, about 1 minute. Turn medallions and cook for 45 seconds longer, then transfer to a plate and tent with foil.
Add shallots and garlic to a skillet and cook over moderate heat, stirring, until fragrant, about 20 seconds. Add mushrooms, season with salt and pepper to taste, and cook until softened, about 2 minutes.
Remove pan from heat, add Cognac, and carefully ignite it with a long match.
When flames die down, add mustard and cream and stir over moderate heat for 1 minute.
Whisk in the veal demi-glace, Worcestershire sauce, scallions, and parsley; season with salt, pepper, and hot sauce to taste.
Add meat and any accumulated juices to the saucepan and turn to coat. Simmer until heated through, about 1 minute. Transfer meat to plates, spoon sauce on top, and serve.
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