If you want to serve restaurant-quality steaks at home but are not sure how to make a delicious topping, try Steak Diane Sauce. This creamy, often-forgotten sauce is filled with mushrooms and shallots. It is easy to make and only takes a few minutes to prepare.
What Is Steak Diane Sauce?
Steak Diane sauce is a rich, creamy, and flavorful pan sauce traditionally served over steak. This classic sauce includes mushrooms, shallots, garlic, Dijon mustard, Worcestershire sauce, and a splash of cognac. Finish it with a swirl of heavy cream that takes any steak to steakhouse status.
The Story Behind the Name
The origins of Steak Diane’s name are unclear. Some think it was named in Europe after Diana, the Roman goddess of the hunt, to reflect the dish’s early association with game meat and fine dining. Over time, the dish came to American tables, where it was thought to be named after the young daughter of a Drake Hotel chef who popularized it by flambéing the alcohol in the sauce. His dramatic presentation made Steak Diane an instant hit and a symbol of sophisticated dining during the 1950s and 60s.
Making Steak Diane Sauce
Making Steak Diane sauce at home is easier than you might think. Have all your ingredients ready because it cooks quickly.
Use It on Any Steak
One of the best things about Steak Diane sauce is its versatility. It pairs beautifully with any steak cut—filet mignon, ribeye, strip, or sirloin. However, it is often served atop thin beef tenderloin medallions. Whether you grill, pan-sear, or broil your steak, this sauce will add an irresistible layer of creamy flavor.
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Steak Diane Sauce
Ingredients
- 1 tablespoon salted butter
- 1 tablespoon olive oil
- 2 cups white button mushrooms, sliced
- 1 large shallot, minced
- 2 cloves garlic, minced
- ¼ cup cognac
- ½ cup chicken or beef stock (or substitute broth)
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Dijon mustard
- ½ cup heavy cream
Instructions
- Heat the butter and olive oil over medium heat in a large skillet.
- Add the mushrooms and cook until wilted and toasted. Add the shallot and cook until wilted. Add the garlic and stir until fragrant, about 30 seconds.
- Carefully add the cognac a little at a time. Have a pan lid nearby in case it flames.
- Cook until reduced by half.
- Add the stock, Worcestershire, and Dijon mustard. Stir to mix well. Cook until the sauce reduces and thickens. Pull a wooden utensil through the sauce. If the separated sauce is thick and doesn't flow together quickly, it is ready for the cream. Add it and stir to mix. Cook until the sauce thickens slightly. Serve over steaks. If desired, season with salt and pepper to taste.
Notes
Make it Gluten-Free
Make this sauce gluten-free by using a gluten-free Worcestershire sauce, such as Lea & Perrins*. Also, check the ingredients label on the stock or broth to ensure it’s gluten-free. *Note that Lea & Perrins is gluten-free in the U.S., but not in Canada or other countries.Nutrition
