This elegant Steak Diane features tender fillet mignon steaks cooked to perfection and finished with a robust, aromatic sauce. The sauce combines the sharp bite of Worcestershire sauce, the earthy notes of fresh parsley and chives, and the warmth of brandy or cognac. It is a sophisticated dish that brings restaurant-quality flavor to your home kitchen. Ideal for date nights, special occasions, or when you want to impress guests, this recipe balances rich beef flavors with bright herbal accents. The flambé step adds a dramatic touch and deepens the sauce’s complexity, resulting in a juicy, flavorful meal that pairs beautifully with mashed potatoes or crusty bread.
Steak Diane/Fillet Mignon * P[Bgb68 A
Description
This elegant Steak Diane features tender fillet mignon steaks cooked to perfection and finished with a robust, aromatic sauce. The sauce combines the sharp bite of Worcestershire sauce, the earthy notes of fresh parsley and chives, and the warmth of brandy or cognac. It is a sophisticated dish that brings restaurant-quality flavor to your home kitchen. Ideal for date nights, special occasions, or when you want to impress guests, this recipe balances rich beef flavors with bright herbal accents. The flamb&# 195;© step adds a dramatic touch and deepens the sauce's complexity, resulting in a juicy, flavorful meal that pairs beautifully with mashed potatoes or crusty bread.Ingredients
Directions
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Pat the fillet mignon steaks dry with paper towels and season generously with salt and pepper on both sides.
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Heat 2 tablespoons of oil in a large skillet over high heat until shimmering. Sear the steaks for 3-4 minutes per side for medium-rare, or until desired doneness is reached.
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Remove steaks from the skillet and transfer to a warm plate. Tent loosely with foil to rest.
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In the same skillet, reduce heat to medium and add the remaining 1 tablespoon of oil if needed.
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Add the chopped scallions to the skillet and sauté for 2 minutes until softened and fragrant.
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Stir in the chopped chives, parsley, and Worcestershire sauce, cooking for another 30 seconds.
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Carefully pour the brandy or cognac into the skillet. Use a long lighter to ignite the alcohol if desired for flambé, or let it simmer gently for 1 minute to cook off the raw alcohol flavor.
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Return the steaks to the skillet, spooning the sauce over them. Let them warm through for 1 minute.
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Transfer steaks to serving plates and spoon the remaining pan juices and herb mixture over the top. Serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 134.8kcal
- % Daily Value *
- Total Fat 11.3g18%
- Saturated Fat 1.6g8%
- Cholesterol 0.0mg0%
- Sodium 2707.1mg113%
- Total Carbohydrate 0.6g1%
- Dietary Fiber 0.1g1%
- Sugars 0.2g
- Protein 0.2g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For the best results, use high-quality brandy or Cognac for a smoother, more complex flavor.
If you prefer a thicker sauce, you can add 1 tablespoon of butter at the end and swirl until melted.
Caution: When flambéing, ensure the pan handle is secure and keep flammable items away from the flame.
Steak Diane is traditionally served with mashed potatoes, egg noodles, or crusty bread to soak up the delicious sauce.
Adjust the amount of Worcestershire sauce and pepper to your taste; some prefer a sharper, more pungent sauce.
Allow steaks to rest for at least 5 minutes before slicing to retain their juices.
