My Steak Diane is pan-seared beef fillet with a Cognac flambé and cream sauce, made in two pans and on the table in 10 minutes. Serves 2.
Category
Dinner
Servings
2
Prep time
5 minutes
Cook time
10 minutes
This is a perfect date night meal! Steak, a cream sauce and a flambe, it's dinner with a show. . This recipe is for two people but you can easily scale it to make steak dinner for one, four, five or more.
What is Steak Diane?
Steak Diane is a pan-seared beef fillet dish with a Cognac and cream sauce, built entirely in two pans and ready in under 15 minutes. The defining step is the flambé: tilting the pan so the gas flame catches the Cognac, which burns off the harsh bite of the alcohol and adds a subtle caramelised depth to the sauce. The sauce itself is a straightforward reduction of shallots, garlic, Worcestershire, Dijon, and cream.
The steak and sauce are cooked in separate pans. Using a clean pan for the sauce keeps it from picking up the rendered fat and fond from the steak, which would darken the colour and change the texture. The fillet is seared hard in beef tallow for a proper crust, then finished with a butter baste. The rested steak and its juices go back into the sauce at the end to warm through and coat before serving.
Ingredient Notes
Beef tallow: Rendered beef fat with a smoke point of around 250°C, which makes it ideal for getting a hard sear on the fillet without burning. It also adds a clean, savoury flavour that complements the beef. If you can’t find tallow, a neutral oil with a high smoke point (such as rice bran or grapeseed) will work, but avoid olive oil for this step.
Cognac: Cognac is the traditional spirit for Steak Diane and the one I use here. Its oak and dried-fruit notes work well with the cream and mustard sauce. Brandy is a straightforward substitute if you don’t have Cognac. Don’t use whisky or rum, as the flavour profiles are too dominant and will pull the sauce in the wrong direction.
Dijon mustard: Dijon adds both sharpness and body to the sauce. It emulsifies with the cream to give the sauce a slightly thicker, more cohesive texture, and the acidity balances the richness of the butter and cream. Wholegrain mustard can be used if you prefer a coarser texture, but the flavour will be milder.
Equipment
- Chopping board
- Chef’s knife
- Heavy-based frying pan (for the steaks)
- Second frying pan (for the sauce)
- Protein press or small cast iron pan
- Wire rack and tray
- Tongs
Ingredients
- 15g beef tallow
- 2 x 200g beef fillets
- sea salt and black pepper
- 20g butter
- 2 cloves garlic, crushed
- 2 shallots, finely chopped
- 2 tsp Dijon mustard
- 20ml (1 tbsp) Worcestershire sauce
- 40ml (2 tbsp) Cognac
- 80ml (⅓ cup) cream
- 2 tbsp flat leaf parsley, chopped
- mashed potato and green beans, to serve
Directions
Prep and cook steaks
Get your shallots, garlic and parsley chopped and ready to go.
- Melt tallow in a heavy based frying pan over medium high heat.
Season steaks with salt and pepper and cook for 3 minutes, turning.
- Add half the butter (10g) to the pan and once melted, begin basting the steak for 2 minutes, turning, until medium rare and well seared. Set aside on a wire rack with a tray underneath and pour the juices over the top.
Cook the sauce
In a clean pan, add the remaining 10g of butter and wait for it to melt, then add the shallots and cook for 2 minutes until softened.
- Stir in garlic and cook for a further minute.
- Tilt pan on the side and add cognac and set alight to flambé. Be careful as the flame can go quite high.
- When flame has subsided, stir in the Worcestershire, mustard and cream and bring to a simmer. Season with salt and pepper.
Finish and serve
- Return steaks and juices to the pan and turn to coat in the sauce.
Add chopped parsley to the pan, then serve up your steak on a plate, spooning the sauce over the top. Serve with creamy mashed potato and steamed green beans.
Recipe video
Recipe notes
Chef Tips
Press the steak flat in the pan
I use a protein press on top of the steak to get a better crust on the steak. If you don’t have a press, you can also use a small cast iron pan.
Flambé safely
Tilt the pan slightly towards the gas flame after adding the Cognac, keep your face clear of the pan, and let the flame catch naturally. Don’t lean over it. The flame can flare up quickly and will burn out on its own in 10 to 15 seconds once the alcohol is gone. If you’re cooking on an electric or induction hob, use a long lighter to ignite the Cognac instead.
Use a fresh pan for the sauce
Cooking the sauce in a separate clean pan keeps it smooth and pale. If you use the same pan you seared the steak in, the residual fat and fond will darken the sauce and make it harder to control the texture. The steak juices that collect on the resting rack go into the sauce at the end, so you still get all that flavour without muddying the base.
Serving ideas
Classic with mash and steamed green beans or you could do a green crush salad. You can also add mushrooms to the sauce, swap the mash for fries, or throw in a crisp salad.
Storage
This dish is best eaten straight away. If you have leftovers, store the steak and sauce separately in airtight containers in the fridge for up to 2 days. Reheat the sauce gently over low heat, adding a small splash of cream if it has thickened too much. Slice the cold steak thinly and warm it briefly in the sauce rather than reheating it separately, which will overcook it.
FAQs
Can I use a different cut of steak? Yes. Sirloin or scotch fillet both work well and are more forgiving to cook than fillet. If you use a thicker or fattier cut, you may need to adjust the cooking time slightly. Ask your butcher for even-thickness pieces so they cook at the same rate.
What if I don’t have Cognac? Brandy is the most direct substitute and works well here. A dry sherry can also work if you don’t want to flambé, though it won’t have quite the same depth. If you want to leave alcohol out entirely, deglaze with a splash of beef stock instead and add a small squeeze of lemon at the end for acidity.
Can I skip the flambé? You can. The flambé burns off the raw bite of the alcohol, so if you skip it, let the Cognac reduce for an extra minute or two in the pan before adding the cream. The flavour won’t be quite the same but the sauce will still work.
