This easy, elegant recipe is the best Steak Diane that I know, with a quick and flavorful rich sauce topping a tender filet. Dinner party food at its best! And quick enough for a busy weeknight, too.
Ah, Steak Diane, you gorgeous, creamy, dreamy dinner you. Steak Diane is one of those retro recipes that has had a comeback lately, probably because who wouldn’t love a filet mignon topped with a rich, flavorful sauce on their dinner plate?
Now, I actually have FIVE friends named Diane (and one Diana!) – you know who you are – and I am dedicating this recipe partly to them, and mostly to this guy.
Because he is the biggest Steak Diane fan I know. Whenever he sees that I am having another go at perfecting this recipe, he is one happy guy. (For that matter, he’s pretty happy when I put Chicken Diane on the menu, but Steak Diane is his all-time fave when it comes to Dianes.)
This easy, elegant recipe is the best Steak Diane that I know, with a quick and flavorful rich sauce topping a tender filet. Dinner party food at its best!And I can’t really blame him. It starts with a couple of tenderloin steaks that you sear in a hot skillet for a couple of minutes per side. Then you take them out and make a luxurious sauce of shallots and mustard and cream and a few other things.
Then you finish cooking the steaks in that glorious sauce, and when everything is done you pour that luscious sauce over the steaks and oh my my.
And if THAT wasn’t enough, the whole thing takes about 20 minutes from start to finish, so if you are making this for your next dinner party you actually get to hang out with your guests and drink peach mint margaritas instead of running around your kitchen.
Not that I have anything against running around the kitchen. OBVIOUSLY. :)
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This easy, elegant recipe is the best Steak Diane that I know, with a quick and flavorful rich sauce topping a tender filet. Dinner party food at its best!
- 2 four ounce beef tenderloin filets
- Salt and pepper
- 1 tablespoon extra virgin olive oil
- 2 tablespoons butter
- 1 small shallot, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce, or to taste
- 1/2 cup heavy cream
- Lemon juice from one lemon
- Chopped parsley for garnish
- Flatten filets until they are about 1 inch thick. Sprinkle with salt and a lot of pepper.
- Add oil and tablespoon of butter to a medium skillet and heat over medium-high heat. Sear steaks on both sides just until browned, no more than 2 minutes a side. Remove to a plate and set aside.
- Add remaining butter to skillet along with shallot and cook, stirring now and then until they are tender, about 2 minutes.
- Whisk in mustard, Worcestershire and cream. Add salt and pepper as needed.
- Return filets to the pan, and if there are any steak juices on the plate, pour those in too. Cook, turning two or three times, until meat is done to your liking, just 1 or 2 minutes a side for medium-rare. Place the steaks on warmed plates.
- Whisk the lemon juice into the sauce and taste to see if it needs salt and pepper.
- Spoon sauce over meat, garnish with parsley and serve!
Spiffed up from a seriously old Framed Cooks post!
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. Let’s cook together!