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.

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Sauce:
Steaks:

Directions

Instructions Checklist
  • Season steaks generously on both sides with salt. Allow steaks to come to room temperature while you make the sauce.

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  • 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.

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

1050 calories; protein 71.4g; carbohydrates 43.9g; fat 54.8g; cholesterol 247mg; sodium 2593.1mg. Full Nutrition
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Reviews (58)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/02/2017
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 sauce. Luckily Chef John's recipes have amazing accompanying educational videos! When I printed it off a few weeks ago the shallots were also missing from the ingredient list, but it appears that they've been added back. I would suggest watching the wonderful videos first. Read More
(25)

Most helpful critical review

Rating: 2 stars
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-glace and not add any salt or use beef broth. Read More
(5)
87 Ratings
  • 5 star values: 67
  • 4 star values: 15
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 3
Rating: 5 stars
02/01/2017
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 sauce. Luckily Chef John's recipes have amazing accompanying educational videos! When I printed it off a few weeks ago the shallots were also missing from the ingredient list, but it appears that they've been added back. I would suggest watching the wonderful videos first. Read More
(25)
Rating: 5 stars
11/03/2016
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 it made much difference as hubby said one of the best filets he's ever had! I used a cast iron pan and grilled the steaks with butter. Laid steaks to rest on warm plate - added the onion (didn't have a shallot) to the pan and browned that up. Added an airplane size bottle of cognac, lit it on fire, stirred it up, then added the cream, then here is my mistake - I then added the sauce, stirred it all up and then poured over the steaks. As to whether that is no longer Steak Diane, I don't know but it sure was delicious! Read More
(20)
Rating: 5 stars
01/05/2018
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 purposely set on fire before, and it was impressive. I used my trusty cast iron pan. For dessert I made cherries jubilee - also set on fire. Thanks for a great recipe that was lots of fun to make and enjoyed by all. Read More
(11)
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Rating: 5 stars
08/16/2016
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. Read More
(6)
Rating: 5 stars
05/15/2017
Delicious! I used the 2 cups / chicken broth method, with top sirloin and this came out fantastic. Can't imagine how good it would be with a tenderloin. Great sides are mashed potatoes (perfect with the sauce) and grilled asparagus (olive oil, salt and pepper on high heat until charred). 13 year old daughter loved it. Read More
(6)
Rating: 2 stars
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-glace and not add any salt or use beef broth. Read More
(5)
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Rating: 5 stars
11/29/2017
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. Also I always do this with the best filet mignon I can find rather than a pounded whole tenderloin it's a trivial difference I suppose but I feel this recipe is worthy of your finest steak. Read More
(5)
Rating: 5 stars
09/27/2017
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 out great. Thanks for the recipe. It will be a go to steak recipe in my home. Read More
(5)
Rating: 5 stars
01/15/2017
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 extra sauce for them too! Read More
(4)
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