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Traditional Steak Diane Sauce

Traditional Steak Diane Sauce

If you love rich, elegant steak dinners, this Traditional Steak Diane Sauce is one of the finest classic sauces you can make at home. I always come back to this recipe whenever I want something restaurant-worthy but still simple enough for a weeknight meal. 
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 6
Course: Soup
Cuisine: English
Calories: 1022
Ingredients Method

Ingredients
  

  • 6 steak portions sirloin, filet, ribeye, or strip steak
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 3 tablespoons olive oil
  • 4 tablespoons unsalted butter divided
  • 2 medium shallots finely chopped
  • 3 garlic cloves minced
  • 10 ounces mushrooms sliced
  • 1/3 cup brandy or cognac
  • 1 1/2 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Dijon mustard
  • 1 tablespoon tomato paste
  • 3/4 cup heavy cream
  • 2 tablespoons fresh parsley chopped
  • 1 teaspoon lemon juice
  • Extra parsley for garnish

Method
 

  1. Prepare the steaks: Pat the steaks dry with paper towels. Season both sides with salt and black pepper. Dry steaks sear better and develop a flavorful crust.
  2. Sear the steaks: Heat olive oil in a large skillet over medium-high heat. Add steaks and cook to your preferred doneness, about 3 to 5 minutes per side depending on thickness. Remove steaks and keep warm.
  3. Start the sauce base: Lower heat to medium. Add 2 tablespoons butter to the same skillet. Stir in shallots and cook for 2 minutes until softened.
  4. Add mushrooms: Stir in sliced mushrooms and cook until golden brown and tender, about 5 minutes. Add garlic and cook for 30 seconds.
  5. Deglaze the pan: Carefully pour in brandy or cognac. Let it bubble for 1 minute while scraping up browned bits from the skillet. These bits add incredible flavor.
  6. Build the sauce: Add beef broth, Worcestershire sauce, Dijon mustard, and tomato paste. Stir until smooth and combined.
  7. Simmer: Let the mixture simmer for 5 to 7 minutes until slightly reduced and concentrated.
  8. Finish with cream: Stir in heavy cream and remaining 2 tablespoons butter. Simmer gently for 2 to 3 minutes until glossy and thickened.
  9. Add brightness: Stir in chopped parsley and lemon juice. Taste and adjust seasoning if needed.
  10. Serve: Return steaks to the skillet briefly or spoon Traditional Steak Diane Sauce generously over the steaks before serving.