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Chef John's Steak Diane

Rated as 4.54 out of 5 Stars
59k

"Steak Diane was a staple on menus in fine dining establishments back in the day. Prepared tableside where the server ignited the cognac, it was an impressive sight. You don't need to flame the cognac; just keeping it on the heat will eventually evaporate the alcohol. But be careful--it can still flare up if the heat's high enough when you're reducing the sauce."
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Ingredients

30 m servings 1050
Original recipe yields 2 servings

Directions

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  1. Season steaks generously on both sides with salt. Allow steaks to come to room temperature while you make the sauce.
  2. Stir together demi-glace (see Cook's Note), mustard, Worcestershire sauce, tomato paste, and cayenne pepper in a bowl.
  3. Heat oil in a skillet over very high heat, swirling carefully to evenly cover surface. When oil reaches a smoking point, transfer steaks to oil; add a few chunks of butter. Sear meat on high heat until brown on each side, 2 to 3 minutes per side; keep them on the rare side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). Transfer steaks to a warm plate.
  4. Stir shallots into skillet; cook until softened, 2 to 3 minutes. Remove skillet from heat; pour in Cognac. Carefully ignite with a fireplace lighter. When alcohol burns off and flames go out, return skillet to high heat and bring to a boil; cook, stirring, a few minutes to reduce slightly. Add demi-glace mixture, cream, and any accumulated juices from the steak. Cook on high heat just until sauce starts to thicken, 3 to 5 minutes. Transfer steaks back to pan and reduce heat to low. Gently simmer until meat is heated through and cooked to your desired level of doneness.
  5. Transfer to hot plates and serve with a generous spoonful or two of sauce. Sprinkle with chives.

Footnotes

  • Cook's Note:
  • You can substitute top sirloin steaks for the tenderloin steaks.
  • You can substitute 2 cups rich, low-sodium or salt-free chicken broth for the 1/2 cup demi-glace. It will take longer to reduce.
  • You don't need to flame the cognac as the alcohol will evaporate as it cooks on the stove. But be careful--it can still flare up if the heat's high enough when you're reducing the sauce.

Nutrition Facts


Per Serving: 1050 calories; 54.8 43.9 71.4 247 2593 Full nutrition

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Reviews

Read all reviews 32
  1. 48 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Fantastic !!! Fun to make. Ok, so I bought a packet of Demi glacé which made 1 cup, so I doubled everything except the mustard (my personal preference). Now I made a mistake but I don't think...

Most helpful critical review

My husband loved it. My teenager took one bite and wouldn't eat it. I thought it was way too salty with all the demi-glace and then added salt. If I made it again I would cut back on the demi...

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Fantastic !!! Fun to make. Ok, so I bought a packet of Demi glacé which made 1 cup, so I doubled everything except the mustard (my personal preference). Now I made a mistake but I don't think...

Fantastic sauce! Everyone loved it as it ended up covering the potatoes and the broccoli too. The Allrecipes printed instructions omit the part of adding the demi glaze back into the pan cream s...

Excellent. Made it following the recipe. This is an old favorite that was a standard offering in many fine restaurants but you never see it any more.

Really good! No Demi glacé in my little podunk town, but I subbed with Johnnys au jus base. Also a condensed beef base. Probably saltier, but still great! Served with roasted veggies. I made ext...

So ONE PERSON,, couldn't follow directions and made it too salty,, ADMITS IT.... and gives it a low rating???? Number one, YOU are the one that deserves the low rating,,, number two,, if you hav...

So much better than the Steak Diane I had been making. Of course Chef John does it best! Don't change a thing.

I made this for New Year’s Eve and it was wonderful. I could not find Demi glace at my grocery store, so I made a quick version of my own. It was delicious. I’ve never made anything that I purpo...

This was awesome, I was a little leery using tenderloin since we love it plain anyway, but wanted something different so I tried it, I added mushrooms used johnny's au jus for the demi glaze an...

This is amazingly flavorful and rich. It quickly became a favorite in our household. In true chef john spirit, I use creme fraiche instead of cream, which I think adds a little to the dish. A...