Steak Diane for Two Recipe (2024)

I am puzzled by the direction to wipe out the skillet after searing the steaks and before making the sauce. Why would you want to get rid of that flavorful goodness?

I wish the photograph accurately depicted the result using the technique described in the recipe. If you add the steak back to the pan and finish cooking in the sauce, turning it, the steak with be coated in sauce, and there is no way it will turn out looking anything like the photograph. Better coordination between editoral and styling, please.

Craig Claiborne's version from his 1961 NYT Cookbook was pretty simple: pounded sirloin, butter, cognac, then finish off with more butter, sherry, and chives.
Sometimes simple can be very, very good.

My husband took over cooking years ago and so I rarely cook these days. As a treat for Valentines, I wanted to cook him something special. I selected the best filet mignons from the supermarket (marbly, not too lean), and followed the prep instructions to the letter. This dish turned out amazing! I slightly increased the creamy sauce recipe so we would have enough to swirl the sides in as we ate. This dish was a success! I proved I can still cook after all these years!

Where is the cognac???! That is one of the hallmarks of this recipe. Add and burn it off in the sauce preparation. I'm shocked not to see it here.

I would never use olive oil in this recipe - my favorite neutral oil is grapeseed, but use a neutral oil. Second, this is a pan sauce - why wipe the pan? Traditionally you would deglaze with brandy, burn it off, then add shallots and cream. Third - cream, not Half-and-Half. The latter is less than half cream and can curdle.

I added some cognac after cooking the shallot, reduced it, and proceeded according to the recipe. Very nice! I, myself, wouldn't leave out the cognac... but anyway, the dish came together beautifully for our Valentine's dinner. Happy husband!

Question:The picture shows the browned meat on the plate unsauced, with the sauce is being ladled over it, while the recipe has the meat cooked in the sauce. Which is correct?

This does have a special occasion feel to it which is especially nice considering how easy it is to make. Asparagus spears make a perfect companion.

I've been making a version of this for years. I saute the steaks in butter, ketchup and Worcestershire sauce. In a separate pan I saute mushrooms, chives, shallots and cognac until the mushrooms release their liquid and then turn to a golden brown. Blend the two, add a half cup of red wine, let it simmer down a bit and then add the cream, a bit of Dijon mustard and then, just "wow". One of my fav dishes.

I made the sauce separately from the steaks to use as a dipping sauce because I was nervous...so I just started from step 2 in a saucepan and kept the whole thing on low while the steaks were cooking, stirred it occasionally, and it was AMAZING. Reminded me of béarnaise but soooo much easier. That said, it would work with a little tarragon added, I think.

Add cognac

Do not wipe out the cast iron skillet. Add a splash of brandy after two minutes of the shallots having cooked. Double the mustard and Worcestershire sauce. Add 3/4 cup heavy cream. Go light on the salt. It can always be added individually to taste. Good with deboned, skinned chicken thighs.

If you did add cognac, at what point should you add it? Thanks.

Don't have the sauce too hot, or it will curdle, but if you add it slowly as you heat the sauce, you'll be fine. Just don't boil the sauce.

Easy to make. I separated the sauce and filets.

I used half and half and didn’t wipe out the pan. I served it with the hasselback potatoes and portobello parmesan (also from NYT). All were a big hit with my wife and daughters for Valentine’s Day. Thanks!

Two minutes of searing the steak on each side is not near enough time. I followed as instructed and it was almost completely rare in the middle and the sauce completely reduced by the the time it was fit for human consumption.

Butter solids can burn; that could be one reason for wiping out the pan, then coming back to the same pan with fresh butter. Also wiping out is not cleaning...

and in the summer i add fresh dill from the garden and thyme and tarragon.

Leave the leftover steak bits and make the sauce in it and this goes hard. So good. 5/5

First try was a success. I did not have chive and parsley so I used fresh oregano and added the herb to the sauce before serving instead.

We cook the steaks the way we like and make the sauce separate. This sauce is delicious and our new go to.

I prefer to skip step 3 of cooking the fillet in the Diane sauce and instead cooking the fillets to completion in step 1 and then topping with the sauce. For a 1" fillet, 4 minutes per side with a well preheating cast iron and resting until the Diane sauce is finished has consistently yielded great results. Make sure to let your steaks come to temperature before cooking. I usually take them out of the fridge 30 minutes before cooking.

Perfect recipe. Followed explicitly. Used best quality filet mignon.

This is fabulous! I don't usually like sauce on my steak but this was really great. Added cognac and mushrooms and a rib-eye. Yum!

I have made this several times. Often I experienced the sauce separating. To avoid this all together, I do not pound the steaks an I cook them in the souse vide. I reserve the souse vide juices and sear the steaks in a skillet. Then I follow the recipe for making the Diane sauce without cooking the steaks in the sauce. I pour the juices from the souse vide bag into the sauce to give it the same flavor that would have come from cooking the steaks in it. So much easier and less work!

Definitely deglaze pan with cognac instead of wiping out. Make extra sauce. Delish with asparagus and baked potato.

Diane sauce has replaced brandy peppercorn sauce as the favorite quick pan sauce to accompany steak in our house. I make the sauce while the steak is resting and serve it in a small pitcher rather than basting the sliced steak in the sauce. Excellent!

Made this tonight. Fabulous and easy! I brought the filets to room temp prior to cooking. Since I had 3 I doubled the sauce recipe. Every scrap was eaten!