Steak Diane Recipe with Creamy Cognac Mushroom Sauce
Steak Diane is a classic pan-seared steak served with a quick sauce made from shallots, mushrooms, mustard, stock, cream, and a splash of cognac. What makes it different from a peppercorn or blue cheese steak sauce is its balance: savory, slightly sharp, lightly creamy, and built directly in the pan after the steak cooks. It is the kind of dish that feels bistro-style enough for guests, yet practical enough for a weekend dinner at home any time of year.
- Servings: 2
Source: Michel Dumas
Ingredients
- thick steaks
- Salt and black pepper
- neutral oil
- butter
- shallots
- mushrooms
- cognac
- dry white wine
- reduced veal stock
- Dijon mustard
- Worcestershire sauce
- heavy cream
- chopped parsley