---
author: Brian Lagerstrom
source: https://www.youtube.com/watch?v=RPhDq2_WOg0
video: https://www.youtube.com/watch?v=RPhDq2_WOg0
hero: https://i.ytimg.com/vi/RPhDq2_WOg0/maxresdefault.jpg
tags: [beef, dinner]
tried: false
added: 2026-09-24
---

# Steak Diane

## Prep

1. Slice (269g)[filet mignon] crosswise into 2 medallions.
2. Pound medallions to an even 3/4-inch thickness.
3. Season generously on both sides with ()[coarse salt] and ()[black pepper].
4. Rest on a plate while you prep the remaining ingredients.
5. Medium dice (85g)[cremini mushrooms].
6. Finely dice (60g)[shallot].
7. Mince (8g)[garlic].
8. Mince (1g)[thyme] and (2g)[parsley] and set aside.

## Sear Steaks

9. Preheat a stainless-steel skillet over medium-high to high heat.
10. Add (41g)[neutral oil] and heat until lightly smoking.
11. Pat medallions very dry, then add to the pan and press down with a heavy saucepan or burger press.
12. Sear for 90 to 120 seconds, then flip and press again.
13. Sear another 90 seconds on the second side.
14. Transfer medium-rare steaks to a plate and reserve the resting juices.

## Sauce

15. Carefully wipe out the skillet with a damp paper towel.
16. Add (28g)[neutral oil] and heat over medium.
17. Add [cremini mushrooms] and a pinch of [coarse salt].
18. Cook for 5 to 7 minutes until browned and cooked down.
19. Add [shallot], [garlic], and another pinch of [coarse salt].
20. Reduce heat to medium-low and cook for 2 to 3 minutes, until soft and translucent.
21. Have a lid for the pan nearby, then turn off the heat and remove the pan from the burner.
22. Add (125g)[cognac] to the pan.
23. Return pan to burner carefully and relight — keep your face back and let the flame die out, or cover with the lid for 20 seconds to smother it.
24. Remove lid and continue cooking uncovered until the cognac is nearly dry.
25. Add (175g)[beef stock], (15g)[Dijon], (60g)[heavy cream], and (10g)[Worcestershire sauce].
26. Boil over medium-high for about 2 minutes, stirring frequently, until a spatula dragged through the sauce leaves a lazy trail.
27. Lower heat to low and whisk in (30g)[unsalted butter].
28. Remove from heat and stir in [parsley] and [thyme].
29. Taste and adjust with [coarse salt] as needed.

## Finish

30. Add steaks and any resting juices back into the pan.
31. Baste for 20 to 30 seconds, just long enough to rewarm.
32. Serve immediately.