Ingredients
Sauce:
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½ cup demi-glace
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1 tablespoon Dijon mustard
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2 teaspoons Worcestershire sauce
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1 teaspoon tomato paste
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1 pinch cayenne pepper
Steaks:
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2 teaspoons vegetable oil
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2 (8 ounce) beef tenderloin steaks, fully trimmed, pounded to 1/2 inch thick
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Kosher salt and freshly ground black pepper, to taste
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1 tablespoon unsalted butter, cut into small chunks
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3 tablespoons shallot, minced
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¼ cup Cognac or brandy
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¼ cup heavy cream
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2 teaspoons sliced fresh chives
Directions
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Season steaks generously on both sides with salt. Allow steaks to come to room temperature while you make the sauce.
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Stir together demi-glace (see Cook's Note), mustard, Worcestershire sauce, tomato paste, and cayenne pepper in a bowl.
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Heat oil in a skillet over very high heat, swirling carefully to evenly cover surface. When oil reaches a smoking point, transfer steaks to oil; add a few chunks of butter. Sear meat on high heat until brown on each side, 2 to 3 minutes per side; keep them on the rare side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). Transfer steaks to a warm plate.
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Stir shallots into skillet; cook until softened, 2 to 3 minutes. Remove skillet from heat; pour in Cognac. Carefully ignite with a fireplace lighter. When alcohol burns off and flames go out, return skillet to high heat and bring to a boil; cook, stirring, a few minutes to reduce slightly. Add demi-glace mixture, cream, and any accumulated juices from the steak. Cook on high heat just until sauce starts to thicken, 3 to 5 minutes. Transfer steaks back to pan and reduce heat to low. Gently simmer until meat is heated through and cooked to your desired level of doneness.
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Transfer to hot plates and serve with a generous spoonful or two of sauce. Sprinkle with chives.
![close up view of Steak Diane with gravy and a fork on a white plate]()
Chef John
Chef's Notes
You can use top sirloin steaks instead of tenderloin steaks. You can substitute 2 cups of a rich, low-sodium or salt-free chicken broth for the 1/2 cup of demi-glace, but it will take longer to reduce.
You don't need to flame the cognac as the alcohol will evaporate as it cooks on the stove. But be careful — it can still flare up if the heat is high enough when you're reducing the sauce.
Nutrition Facts (per serving)
| 1050 | Calories |
| 55g | Fat |
| 44g | Carbs |
| 71g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 1050 | |
| % Daily Value * | |
| Total Fat 55g | 70% |
| Saturated Fat 24g | 119% |
| Cholesterol 247mg | 82% |
| Sodium 2593mg | 113% |
| Total Carbohydrate 44g | 16% |
| Dietary Fiber 3g | 9% |
| Total Sugars 5g | |
| Protein 71g | 143% |
| Vitamin C 6mg | 7% |
| Calcium 107mg | 8% |
| Iron 9mg | 48% |
| Potassium 918mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
