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My review
Chef John's Steak Diane
Chef John
"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 calsOriginal recipe yields 2 servings
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Directions
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Prep
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Ready In
- Season steaks generously on both sides with salt. Allow steaks to come to room temperature while you make the sauce.
- Stir together demi-glace (see Cook's Note), mustard, Worcestershire sauce, tomato paste, and cayenne pepper in a bowl.
- 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.
- 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.
- 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 g fat; 43.9 g carbohydrates; 71.4 g protein; 247 mg cholesterol; 2593 mg sodium. Full nutrition
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Reviews
Read all reviews 2236 Ratings
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Most helpful positive review
11/3/2016
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
12/31/2017
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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11/3/2016
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...
2/1/2017
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...
8/15/2016
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.
1/15/2017
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...
1/17/2018
So much better than the Steak Diane I had been making. Of course Chef John does it best! Don't change a thing.
1/5/2018
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...
10/21/2017
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...
9/26/2017
I got some really good cuts from my butcher and used a decent brandy in the sauce; let me say I was quite nervous about ruining this dish because it was my first time making it, but it turned ou...