Steak Diane Cheesecake Factory

My Steak Diane recipe elevates the classic to the next level with tender filet mignon seared to perfection and enveloped in a rich, velvety restaurant-quality pan sauce that deserves its very own encore. The unapologetically flavorful sauce boasts tantalizing, buttery, caramelized mushrooms with crispy edges (never squishy, thanks to my expert technique!), and two secret, elevating ingredients you won’t find anywhere else. This foolproof recipe will guide you step-by-step, complete with photos, expert tips, and creative variations, to achieve Steak Diane perfection!

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up close of steak Diane being served on a bed of mashed potatoes

What is Steak Diane?

Steak Diane is a retro-classic dish that’s made a delicious comeback—and for good reason! It features tender beef steak, usually filet mignon or sirloin, pan-seared and served in a rich, silky sauce infused with shallots, garlic, mustard, Worcestershire sauce, cream, and often brandy or cognac (although this recipe is alcohol-free), usually accented with mushrooms. Flambéed tableside in fancy restaurants or easily made at home, it’s the kind of dish that feels elegant and indulgent, yet surprisingly quick and straightforward to create—winning!

Why you’ll Swoon Over This Steak Diane Recipe

As someone who has tested countless Steak Diane variations, I’ve crafted this version to deliver unparalleled juicy flavor that will earn its place in your go-to favorites rotation. Here’s why you’ll love it:

Tender, Juicy Steak: Beef tenderloin steaks are seasoned to perfection, using specific amounts of salt and pepper (unlike other recipes), then cooked to juicy, melt-in-your-mouth morsels thanks to precise temperature control.
Rich, Balanced Sauce: Flavorful Steak Diane Sauce with a harmonious blend of mustard, Worcestershire, beef broth, fresh herbs, and my elevating ingredients of soy sauce and beef bouillon.
Irresistible Mushroom Texture: Perfectly caramelized mushrooms with crispy edges—never soggy or squishy—add rich, savory texture, cooked in beef drippings for unbeatable flavor.
The mushrooms are caramelized and then set aside while you prepare the sauce, so they retain their pleasing texture and robust flavor, rather than losing all their flavor and, worse, becoming mushy by cooking with other ingredients.
Generous Sauce Portions: Plenty of sauce to coat each steak and enough leftover for drizzling over sides like mashed potatoes 🤤.
Pro Cooking Tips: Expert guidance included to ensure flawless cooking and maximum flavor every time!

top view of Steak Diane Cheesecake Factory in skillet showing how creamy the sauce is

Recipe for steak Diane Ingredients

Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):

FOR the Steak

Steak: The best steak to use is tender, lean cuts like filet mignon (center cut beef tenderloin) because they cook quickly and stay juicy, complementing the rich sauce perfectly.
If you prefer something more budget-friendly, sirloin or strip steak are great alternatives that still deliver delicious results. Cooking times may vary, so be sure to use a meat thermometer.
Salt: Kosher salt is ideal because its coarse, flaky texture distributes evenly and adheres well to the meat. Its larger crystals dissolve more slowly than table salt, allowing better control during seasoning and preventing the steak from becoming overly salty.
Pepper: Adds a subtle heat and complements the crust. Use freshly cracked black pepper by either cracking it and measuring it or going wild and winging it.
Butter: Use unsalted butter so we can control the salt.
Oil: The oil MUST have a high smoke point, such as vegetable, peanut, or canola oil. You cannot use olive oil because it has a lower smoke point, so it can burn, imparting a bitter flavor and creating harmful compounds.

For the Steak Diane Sauce

Aromatic base: Minced shallots and garlic add sweet and savory depth to the sauce. One shallot is considered the entire bulb, regardless of how many cloves the bulb contains.
Cremini mushrooms: AKA baby bella mushrooms, sliced about ¼-inch thick for a hearty, caramelized texture and deep umami flavor. You can skip them if you prefer.
Beef broth: A must to deliver that rich, beefy flavor. Please use reduced-sodium beef broth so we have the luxury of adding concentrated beef bouillon.
Beef bouillon: This secret ingredient adds a complex depth of flavor that fools your palate into thinking the sauce has been simmering for hours. You can use granulated beef bouillon, beef bouillon cubes, or base like Better Than Bouillon, all in equal amounts. Add the bouillon directly to the sauce; don’t dissolve it in water first.

Worcestershire sauce: This flavor bomb deepens the complexity of the sauce with its nuanced, tangy flavor with a perfect balance of savory, sweet, and slightly spicy notes.
Tomato paste: Adds concentrated richness and subtle sweetness, enhancing the sauce’s body and depth. I store unused paste by the tablespoon, wrapped in parchment paper, in the freezer.
Soy sauce also enhances the umami of the sauce. Please use reduced-sodium soy sauce so we can control the salt.
Dijon mustard: Adds a subtle tang and complexity to the sauce to complement the robust mushrooms and cut through the richness.
Herbs: Fresh parsley (or dried), plus dried oregano and thyme (or fresh alternatives) to bring herbal brightness and balance.

top view of Steak Diane ingredients: filet mignon, beef broth, heavy cream, garlic, shallots, parsley, mustard, Worcestershire sauce, thyme, oregano, cremini mushrooms, salt and pepper

How to MAken Steak Diane

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Season Steaks. Pat the steaks dry on both sides with paper towels. Press each medallion with the palm of your hand to flatten it to about a 1-inch even thickness. Season both sides with kosher salt and freshly cracked pepper.

a collage showing how to make Steak Diane by pressing the fillet mignon into 1-inch thickness with the palm, then seasoning with kosher salt and freshly cracked pepper

Step 2: Cook Steaks. Add one tablespoon of butter and one tablespoon of oil to a hot skillet. Add the steaks and cook to the desired temperature, about 2 minutes per side for medium-rare (internal temperature of 130°F). Remove the steaks to rest.

showing how to make Steak Diane by pan searing the steaks in a skillet

Step 3: Caramelize mushrooms. Stir to coat the mushrooms in melted butter and oil in the skillet. Arrange them in a single layer and cook for 3 minutes per side, or until golden brown on both sides. Remove the mushrooms to a plate.

a collage showing how to make Steak Diane by caramelizing the mushrooms in butter and oil until golden with crispy edges

Step 4: Sauté Sauce Aromatics. Add two tablespoons of butter and melt over medium heat. Add the shallots and sauté for 3-4 minutes to soften. Add the tomato paste, garlic, and red pepper flakes and sauté for 30 seconds.

a collage showing how to make Steak Diane by sautéing the shallots, then adding the garlic, red pepper flakes and tomato paste and sautéing

Step 5: Finish Sauce: Add the flour and cook for 1 minute, scraping up the browned bits on the bottom of the pan. Reduce the heat to low and slowly whisk in the beef broth. Add the soy sauce, Worcestershire sauce, Dijon mustard, beef bouillon, and all the seasonings.
Bring to a simmer until thickened (it will thicken a little more with the cream).
Stir in the heavy cream, mushrooms, and parsley and warm through.

a collage showing how to make Steak Diane by cooking the flour to make a roux, adding the beef broth, spices, Worcestershire, and Dijon, simmering to thicken, then stirring in the heavy cream, mushrooms, and parsley

showing how to make Steak Diane by simmering the sauce to thicken

Step 6: Serve. Plate the steaks with mashed potatoes and serve the sauce over the top, garnished with fresh parsley and chives.

showing how to make Steak Diane by putting it in the skillet and spooning sauce over top

Steak Diane recipe TIPS

Steak Tips

Bring Steaks to Room Temperature: This ensures even cooking, preventing the exterior from overcooking while the interior reaches your desired doneness.
Pat the Steaks Dry: This helps create a better crust by reducing surface moisture, allowing the steaks to sear instead of steam.
Time Permitting, Always Dry Brine: Salting steaks and letting them brine in the fridge beforehand significantly enhances their flavor, texture, and juiciness. If you have more than an hour, it’s recommended; otherwise, add the salt just before cooking.
Season Just Before Cooking IF Not Dry Brining: Seasoning steak immediately before cooking prevents the salt from drawing out moisture, which won’t have time to dissolve and absorb back into the meat.
Don’t Overcook! I recommend cooking to medium rare, 130 degrees F, which is the perfect balance of tenderness and flavor.
I do NOT recommend cooking steaks according to time. Instead, always use a meat thermometer to check doneness.
You can use an instant-read meat thermometer, or I HIGHLY recommend this digital meat probe thermometer, which allows the probes to stay in the steak as it cooks, so you know the EXACT temperature at all times.

Steak Diane Sauce Tips

Don’t wash the mushrooms. You should never rinse your mushrooms, or they will absorb water like a sponge and become waterlogged. Waterlogged mushrooms will not brown well or become as flavorful, and instead will emerge soggy and squeaky. Instead, clean your mushrooms with a damp paper towel.
Scrape up golden bits. After you sear the steaks, there will be golden bits on the bottom of the pan—these caramelized bits are flavor magic! Be sure to scrape up the bits while sautéing the shallots.
Adjust Consistency: If the sauce becomes too thick, whisk in additional beef broth, water, or milk to thin it out.
Season the sauce to taste at the end, balancing with Worcestershire and mustard for depth. Keep in mind the steak is seasoned with lots of salt and pepper, so use a light hand on those.

Beef Steak Diane Recipe being served over mashed potatoes, showing how creamy the gravy is

How to make steak diane in advance

•Dry brine the steak: Season the steaks with salt and pepper, then let them rest uncovered in the fridge for a few hours or overnight. This enhances flavor and tenderizes the meat. Let them sit at room temperature for 30 minutes before cooking.
•Prepare the sauce: The Steak Diane Sauce can be made entirely ahead and stored in an airtight container in the refrigerator for up to 2 days. Then, gently reheat it before serving, and add a splash of broth or water as needed.
•Slice and store cooked steak separately: If you prefer, cook the steak to medium-rare, let it rest, then slice and refrigerate. Reheat gently in the sauce just before serving to keep it juicy.

Steak diane sauce variations

Classic brandy or cognac flair: This recipe is made without alcohol, but if you’d like to include it, stir in ¼ cup after sautéing the shallots, tomato paste, garlic, and red pepper flakes. Return the pan to medium-high heat and deglaze it, scraping the bottom with a wooden spoon to release all the flavorful bits.
Omit the mushrooms. Don’t have mushrooms on hand, don’t like mushrooms, or don’t have time for this step? No problem, you don’t have to add them! Alternatively, if only a few members of the household like mushrooms, cook them according to the directions and then add them to individual servings.
Mushroom medley: Use a mix of cremini, shiitake, and oyster mushrooms for a richer, earthier umami flavor.
Cream alternative: Substitute heavy cream with sour cream for a tangier finish, as in beef stroganoff.
Lighter option: Substitute the heavy cream for evaporated milk or plain milk mixed with ½ teaspoon cornstarch.
Herb boost: Substitute the dried herbs with three times the amount of fresh. You may also add additional herbs or substitute herbs with tarragon or chives for an herbal lift.
Vegetarian version: Skip the meat and meat drippings and use mushroom broth or vegetable stock as a base for the sauce.
Gluten-free: Substitute the flour with 1 ½ tablespoons cornstarch whisked into the broth before adding it to the skillet.

showing how to serve Steak Diane recipe on a plate with mashed potatoes and asparagus, garnished by fresh parsley

How to serve Beef Steak Diane Recipe

Plate the steaks with the sauce spooned generously over them—don’t let any of that rich, creamy, mushroom-studded sauce go to waste! Garnish with fresh parsley or chives for color and a pop of freshness just before serving, and serve hot for the best texture and flavor. Here are some delicious side pairings:

Mashed potatoes: it just doesn’t get any better! Their creaminess is perfect for soaking up the sauce. You can also use low-carb alternatives such as cauliflower mashed “potatoes.”
Buttered egg noodles or pappardelle: Simple and ideal for twirling in the sauce, or opt for low-carb zucchini noodles or spaghetti squash.
Vegetables: We love this recipe with roasted carrots, glazed carrots, roasted broccoli, or green beans.
Salad: Caesar salad, wedge salad, green bean salad, apple salad, Fall salad or beet salad are refreshing and crisp options.
Crusty French bread or dinner rolls to mop up every last bit of the sauce

Storing Recipe for steak diane

•Refrigerate: Store leftover Steak Diane in an airtight container in the refrigerator for up to 3–4 days. Keep the steak and sauce together so the flavors continue to meld.
• Freezing is not recommended: Freezing is not ideal due to the cream-based sauce, which can separate or become grainy when thawed. The mushrooms will also become unpleasant in texture.

How to reheat

•Reheat gently: For best results, reheat in a skillet over low heat with a splash of beef broth or cream to loosen the sauce and prevent the steak from drying out.
•Microwave: I have also had success microwaving, but slice the steak first and take care not to overcook it.

Steak Diane FAQs

Who invented Steak Diane?

Steak Diane originated in mid-20th-century New York City, likely at upscale restaurants like the Drake or The Sherry-Netherland Hotel, where tableside flambé dishes were in vogue. It was named after Diana, the Roman goddess of the hunt—fitting for a dish featuring rich, game-inspired flavors. Though often associated with French cuisine due to its elegant pan sauce, Steak Diane is very much an American invention with European flair, blending continental techniques with theatrical presentation.

Why is it called Steak Diane?

The dish is named after Diana, the Roman goddess of the hunt. It reflects the rich, gamey style of cuisine once associated with aristocratic dining. The name adds an elegant flair to the dish’s presentation and history.

What is Steak Diane made of?

Steak Diane features tender cuts of beef—often filet mignon or sirloin—pan-seared and served with a creamy, savory sauce made from Dijon mustard, Worcestershire sauce, cream, and sometimes brandy or cognac. The dish is often finished with sautéed mushrooms, shallots, and herbs for added depth of flavor.

What cut of beef is best for Steak Diane?

Filet mignon is the most traditional and luxurious choice for Steak Diane because of its tenderness and mild flavor. However, sirloin, beef tenderloin medallions, or even ribeye can also work well for a flavorful result.

Can I make Steak Diane without alcohol?

Yes! You can substitute the brandy or cognac with beef broth, a splash of Worcestershire sauce, or balsamic vinegar. While it won’t flambé, it will still produce a rich and flavorful sauce (like the one in the recipe card).

What does Steak Diane taste like?

Steak Diane has a rich, creamy, and savory flavor profile with subtle tang from Dijon mustard and Worcestershire sauce. The seared steak adds umami depth, while mushrooms and aromatics provide a hint of earthiness and complexity.

Is Steak Diane served with mushrooms?

Yes, many modern recipes include sautéed mushrooms in the sauce. They add earthy flavor and a meaty texture that complement the steak beautifully.

What’s the difference between Steak Diane and Steak au Poivre?

Both dishes are French-inspired, but Steak Diane features a creamy, mustard-based sauce, while Steak au Poivre is made with cracked black pepper and typically has a cognac and cream sauce without mustard or Worcestershire.

up close of a bite of steak Diane recipe showing how juicy and tender the steak is cooked to a perfect medium-rare

Looking for more Steak Recipes?

Salisbury Steak
Bacon Wrapped Filet Mignon
Spice Rubbed Steak
Pan Seared Steak
Steak and Potatoes
Tomahawk Steak
New York Strip Steak
Grilled Flank Steak
Skirt Steak
London Broil
Steak Marinade
Carne Asada
Ribeye

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Steak Diane Recipe

Servings: steaks

Total Time: 35

Prep Time: 15

Cook Time: 20

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Ingredients

Steaks

4 5-6-ounce beef tenderloin steaks (fillet mignon)
1 teaspoon kosher salt
1 teaspoon freshly cracked pepper
Unsalted butter and vegetable or canola oil for cooking

Steak Diane Sauce

4 tablespoons unsalted butter, divided
1 tablespoon olive oil
6 ounces cremini mushrooms, sliced ¼-inch thick
1 large shallot or 2 smaller/medium, minced
1 tablespoon tomato paste
3 garlic cloves, minced
1/8 teaspoon red pepper flakes
3 tablespoons flour
1 14.5 oz. can reduced-sodium beef broth
1 tablespoon Worcestershire sauce
2 teaspoons reduced sodium soy sauce
1 teaspoon Dijon mustard
1 teaspoon beef bouillon (base, crushed cube, or powder)
1/2 tsp EACH dried oregano, dried thyme (or 1 ½ tsps fresh)
1/3 cup heavy cream
3 tablespoons fresh parsley (or 1 tsp dried)

For serving

Mashed potatoes this recipe makes a generous amount for the potatoes!
Fresh parsley
Chives optional

Instructions

Season Steaks: Pat the steaks dry on both sides with paper towels. Press each medallion with the palm of your hand to flatten it to about a 1-inch even thickness. Season all sides with the kosher salt and freshly cracked pepper. (Season the steaks right before cooking if you don’t have 60 minutes for them to sit at room temperature or to dry brine longer in the fridge.)
Cook Steaks: Heat a large, heavy-bottomed skillet over medium-high heat. Once hot, add one tablespoon of butter and one tablespoon of oil. Add the steaks and cook to the desired temperature, about 2 minutes per side for medium-rare (internal temperature of 130°F using a meat thermometer). Remove the steaks to a plate to rest and tent with foil.
Caramelize mushrooms: Melt two tablespoons of butter with one tablespoon of olive oil over medium heat in the pan drippings. Increase the temperature to medium-high, add the mushrooms, and stir to coat them evenly with the butter and oil. Arrange them in a single layer, as best you can (they will shrink as they cook, allowing you to rearrange them). Cook the mushrooms for 3 minutes per side, or until golden brown. Remove the mushrooms from the skillet to a plate.
Sauté Sauce Aromatics: To the now-empty skillet, add two tablespoons of butter and melt over medium heat. Add the shallot and sauté for 3-4 minutes to soften. Add the tomato paste, garlic, and red pepper flakes and sauté for 30 seconds. (If using cognac, add ¼ cup after sautéing and cook over medium-high heat to deglaze the pan.)
Finish Sauce: Add the flour and cook for 1 minute, scraping up the browned bits on the bottom of the pan. Reduce the heat to low and slowly whisk in the beef broth. Add the Worcestershire sauce, soy sauce, Dijon mustard, beef bouillon, oregano, and thyme. Bring to a simmer until thickened (it will thicken a little more with the cream). Stir in the heavy cream, parsley, and mushrooms, and warm through.
Serve: Plate the steaks with mashed potatoes and serve the sauce over the top, garnished with fresh parsley or chives. Season to taste (taste first!) with salt and pepper.

Notes

Time Permitting, Always Dry Brine: Salting steaks and letting them brine in the fridge beforehand significantly enhances their flavor, texture, and juiciness. If you have more than an hour, it’s recommended; otherwise, add the salt just before cooking.
Season Just Before Cooking IF Not Dry Brining: Seasoning steak immediately before cooking prevents the salt from drawing out moisture, which won’t have time to dissolve and absorb back into the meat.
Don’t Overcook! I recommend cooking to medium rare, 130 degrees F, which is the perfect balance of tenderness and flavor.
I do NOT recommend cooking steaks according to time. Instead, always use a meat thermometer to check doneness.
You can use an instant-read meat thermometer, or I HIGHLY recommend this digital meat probe thermometer, which allows the probes to stay in the steak as it cooks, so you know the EXACT temperature at all times.