Steak Diane


Servings 4


For the Sauce:

  • 1 tablespoon Extra Virgin Olive Oil
  • 1 tablespoon Sweet Butter
  • ½ cup Onion - chopped
  • 2 tablespoons Shallots - minced
  • cup Mushrooms - sliced thin
  • 1 tablespoon Thyme or Tarragon - chopped
  • 2 tablespoons Parsley Leaves - chopped
  • 1 to 2 tablespoons Garlic - chopped
  • 2 tablespoons Worcestershire Sauce
  • 1 cup Madeira Wine
  • 2 tablespoons Cognac
  • 2 cups Rich Veal or Beef Stock
  • 1 tablespoon Extra Virgin Olive Oil
  • 2 to 3 tablespoons Sweet Butter

For the Steak:

  • 1 tablespoon Extra Virgin Olive Oil
  • 1 tablespoon Sweet Butter
  • pounds Tenderloin of Beef – sliced into medallions about ¾“thick


  • For the Sauce:
  • In a frying pan, heat 1 tablespoon olive oil and sweet butter, when hot, add the onion and cook until light golden brown; add shallots and cook until golden brown and add the mushrooms, tarragon and cook until they have released most of their water. Add the garlic and when fragrant (about 15 to 20 seconds) add the Madeira, Worcestershire, cognac and stock and cook for 5 to 10 minutes. 
  • While the sauce is cooking prepare the steak
  • Adjust the thickness of the sauce with sweet butter OFF THE HEAT and maybe add a bit more Cognac.
  • For the Steak:
  • Place each medallion between two sheets of plastic wrap or parchment paper and pound to ¼“thick.  In a sauté pan, heat 1 tablespoon olive and 1 tablespoon butter.  When the butter is foamy, add the steak and cook to your liking.
  • Place each medallion on serving plate and spoon sauce over each steak and serve immediately.
Posted in Mains, Recipes

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