Maude Brennan's Steak Diane

Experience culinary elegance with Maude Brennan's Steak Diane, a timeless dish perfect for an unforgettable dinner. This recipe showcases tender beef tenderloin steaks, seared to perfection and cloaked in a rich, velvety sauce made with cognac, Dijon mustard, heavy cream, and a splash of Worcestershire for a savory depth. The optional flambé adds a dramatic touch, enhancing the sauce's complexity. Aromatic shallots, garlic, and fresh herbs like parsley and chives elevate the flavor bouquet, making every bite indulgent. Ready in just 35 minutes, this classic steak dish is best served with creamy mashed potatoes or crisp, steamed vegetables. Perfect for date nights or special occasions, it's a restaurant-quality meal made effortlessly at home. Keywords: Steak Diane recipe, beef tenderloin, cognac sauce, easy steak recipe, classic dinner ideas.

Nutriscore Rating: 58/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 pieces (6 oz each) Beef tenderloin steaks
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 4 tablespoons Unsalted butter
• 2 tablespoons Olive oil
• 2 tablespoons, finely minced Shallots
• 1 clove, finely minced Garlic
• 1 cup Cognac or brandy
• 0.5 cup Beef stock
• 1 tablespoon Dijon mustard
• 0.25 cup Heavy cream
• 1 teaspoon Worcestershire sauce
• 2 teaspoons, finely chopped Fresh parsley
• 2 teaspoons, finely chopped Chives

Directions

Step 1

Season both sides of the beef tenderloin steaks with salt and black pepper. Allow the meat to come to room temperature for about 10 minutes before cooking.

Step 2

In a large skillet, heat 2 tablespoons of butter and the olive oil over medium-high heat until the butter is melted and the pan is hot.

Step 3

Sear the steaks for 3-4 minutes on each side, depending on your preferred doneness (3 minutes for medium-rare). Remove the steaks from the skillet and transfer them to a plate, tenting them with foil to keep warm.

Step 4

Reduce the heat to medium and add the remaining 2 tablespoons of butter to the skillet. Once melted, add the shallots and garlic, sautéing until softened and fragrant, about 1-2 minutes.

Step 5

Carefully pour the cognac or brandy into the skillet. If desired, ignite the alcohol with a long lighter to flambé, allowing the flame to burn off the alcohol. If you prefer not to flambé, simply let it simmer for 1-2 minutes until the alcohol reduces slightly.

Step 6

Add the beef stock, Dijon mustard, heavy cream, and Worcestershire sauce to the skillet. Stir well to combine, and let the mixture simmer and reduce for 3-5 minutes until the sauce thickens slightly.

Step 7

Return the steaks and any juices from the plate back to the skillet. Spoon the sauce over the steaks to coat and let them cook for another minute to reheat and absorb the flavors.

Step 8

Finish the dish by sprinkling the fresh parsley and chives over the steaks. Serve immediately with your choice of sides, such as mashed potatoes or steamed vegetables.

Nutrition Facts

Serving size	(1241.8g)

Amount per serving	% Daily Value*
Calories	3178.9

Total Fat 201.5g	0%
Saturated Fat 85.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 660.3mg	0%
Sodium 3665.3mg	0%
Total Carbohydrate 7.2g	0%
Dietary Fiber 1.5g	0%
Total Sugars 2.3g
Protein 179.9g	0%

Vitamin D 0IU	0%
Calcium 127.5mg	0%
Iron 19.5mg	0%
Potassium 2513.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 70.8%

Protein: 28.1%

Carbs: 1.1%