Make this classic Steak Diane Recipe for a truly special keto dinner. It’s a perfect meal for date night, Valentine’s Day, or any time you want to wow someone with your gourmet cooking!
Running a business while parenting three children means I usually fall back on easy keto dinner recipes. Thank goodness I have a long list of them to choose from!
And like most people on a keto diet, I relish a good steak. But I usually prepare it more simply, or in family friendly recipes like Air Fryer Steak Bites or Keto Beef and Broccoli.
But every so often, I get it into my head to try a classic gourmet meal. The kind of meal you might expect from a fancy restaurant. The kind of meal that Julia Child herself might show you how to make.
And Steak Diane is exactly that. A perfectly pan-seared steak with a toothsome shallot sauce, it is the ideal meal for special occasions.
An easy gourmet recipe!
The thing about steak Diane is that it looks and sounds all fancy-pants, but it’s astonishingly easy to prepare at home. And it has phenomenal flavor.
It is important to choose the right cut of steak and to sear it properly. But after that, the sauce comes together in about 10 minutes. Then you simply slice the steak, drizzle with sauce, and serve.
And watch your guests as their eyes roll back in their heads with pleasure. Now that’s what I call a great meal.
Ingredients you need
- Steak: The cut of beef matters quite a bit for this meal. Traditionally, Steak Diane takes beef tenderloin but it’s extremely expensive. I prefer NY Strip Steaks, which are about half the price and do well on the stovetop. I get some fabulous grassfed strip steaks from Wild Pastures.
- Butter: You can sear the steaks in butter or olive oil.
- Broth: Use beef bone broth for a richer, deeper flavor.
- Dijon mustard: A little Dijon mustard is what make it a “sauce Diane” so don’t skip it!
- Worcestershire sauce: I kept the Worcestershire sauce to a minimum because it does contain a little sugar. Lea & Perrins brand is gluten-free.
- Shallots: One medium/large shallot (about 40g) is enough to give the sauce wonderful flavor without adding a lot of carbs.
- Cognac: Cognac is standard in this classic dish and adds to the unique flavor. The alcohol burns off during the cooking process. Read the Expert Tips section for some possible alternatives.
- Heavy cream: Whisking in heavy cream at the end of the sauce helps it thicken and be extra rich.
- Garnish: Classi Steak Diane is topped with chopped chives or green onions, or sometimes parsely.
- Salt and pepper
Step by Step Directions
1. Even out the steaks: Cover the steaks with parchment paper and press down to an even 1-inch thickness with your hand or a meat mallet (don’t whack it, just press). Season both sides with salt and pepper.
2. Whisk the sauce ingredients: In a glass measuring cup, whisk together the broth, Dijon mustard, Worcestershire sauce.
3. Sear the steaks: In a medium pan over medium high heat, melt the butter or heat the oil. Once hot, add the steaks and sear on both sides for about 3 to 4 minutes each (medium rare). Remove to a plate.
4. Sauté the shallots: Add the shallots to the pan and sauté until tender, about 2 minutes. Stir in the cognac to deglaze the pan, then cook until most of it has evaporated.
5. Cook the sauce Diane: Add the broth mixture to the pan and cook until slightly thicker, about 3 minutes. Stir in the heavy cream and continue to cook until thickened, 2 to 3 minutes more.
Expert tips
The best cuts of steak: Most recipes call for filet mignon (beef tenderloin steaks), but that’s the most expensive cut of beef. However, you can make Steak Diane with other tender cuts that do well with quick searing. New York strip is the next best option, but top sirloin can work as well. You may want to prick the top sirloin with a fork to help tenderize it a bit more.
Pressing the steaks: I also recommend pressing the steaks to an even 1-inch thickness. You don’t have to pound at them with a mallet. Just press them lightly until they give a little. This ensures faster, more even cooking, which is ideal for pan searing.
Make sure you get that pan nice and hot before adding the steaks so that they sear properly. 3 minutes per side will be sufficient for medium rare steaks.
Cognac substitutes: Don’t keep cognac around the house? Neither do I! I managed to find a small bottle at my liquor store for this recipe. But you can use other liquors, such as bourbon, brandy, or whiskey, instead. It’s not quite the same but it works.
Non-alcoholic substitutes are harder, as they don’t evaporate as easily during cooking. You could try using 1 tablespoon of tamari (gluten free soy sauce) to add some umami, along with a few more tablespoons of broth.
Frequently Asked Questions
Steak Diane is a classic dish that features steak seared in a very hot pan, and topped with a creamy shallot and cognac sauce. The origins of this famous dish are unclear but it became popular in London in the 1930s. The name Diane refers to Diana, the Roman goddess of hunting.
Some recipes do call for thinly sliced mushrooms to be sautéed along with the shallots, but there is no standard. The original recipe did not contain mushrooms.
Conventional recipes can have a number of carbs from the addition of Worcestershire sauce and shallots. I reduced both of these ingredients without sacrificing flavor. So this Steak Diane recipe has only 3g of carbs per serving.
Classic Steak Diane Recipe
Ingredients
- 2 New York strip steaks about 10 ounces each
- Salt and pepper
- 2 tablespoon butter or olive oil
- ½ cup beef broth
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 medium shallot 40g, thinly sliced
- ⅓ cup cognac
- ½ cup heavy whipping cream
- Chives, green onion, or parsley for garnish chopped
Instructions
- Cover the steaks with parchment paper and press down to an even 1-inch thickness with your hand or a meat mallet (don't whack it, just press). Season both sides with salt and pepper.
- In a glass measuring cup, whisk together the broth, Dijon mustard, Worcestershire sauce.
- In a medium pan over medium high heat, melt the butter or heat the oil. Once hot, add the steaks and sear on both sides for about 3 to 4 minutes each (medium rare). Remove to a plate.
- Add the shallots to the pan and sauté until tender, about 2 minutes. Stir in the cognac to deglaze the pan, then cook until most of it has evaporated.
- Add the broth mixture to the pan and cook until slightly thicker, about 3 minutes. Stir in the heavy cream and continue to cook until thickened, 2 to 3 minutes more.
- Return the steaks and any accumulated juices back into the pan. Sprinkle with chopped chives or green onion.
Wendy Shelledy says
The sauce is to die for
Marla Henrichsen says
do you keep the heat at medium high the entire time? I’m afraid afraid the sauteed shallots etc will burn
Wendy Shelledy says
This was perfect for Valentine’s dinner! The sauce is to die for!
Melissa says
Absolutely perfect. Practiced on hubby, and will invite guests next time!
Carolyn says
Great to hear!
Anna Wisner says
If I could give it 10 stars, I woulld. I made this for Valentine’s day, and it was easy and spectacular as an entree, both in taste and presentation. Thank you for a wonderful recipe–my entire family just about licked their plates clean!
MsGF says
Looks delish! For your Canadian followers. Lea & Perrins Worcestershire Sauce is NOT Gluten-Free. It’s made with Malt (Barley) Vinegar. Important to know for Celiac’s and those with Gluten Intolerance.
Carolyn says
Interesting and yikes! It’s a shame that they do it differently. This article has a few other brands but I bet a Google search on GF Worcestershire in Canada would come up with other options. https://www.verywellfit.com/is-worcestershire-sauce-gluten-free-4163123
Also… people could just sub another 2 tsp tamari maybe?