Steak Diane


Emeril Lagasse's retro recipe for Steak Diane features pounded filet mignon served with sautéed mushrooms in a buttery flambéed Cognac sauce.

Prep Time:
10 mins
Active Time:
12 mins
Total Time:
22 mins
2 servings

When planning the 1998 reopening of the Emeril's Delmonico in New Orleans after a historic renovation, chef Emeril Lagasse wanted to bring back the tableside service that was so popular in dining rooms long ago. Steak cooked Diane-style has come to mean sautéing thinly sliced or pounded filet mignon in butter and then flambéing and basting it in a luxe Cognac sauce; Lagasse adds sliced mushrooms to the pan for more rich flavor.

We love dishes like this: elegant, full-flavored ones that are table-ready in less than a half hour. With so little time investment here, you're free to prepare any number of sides, as simple or as fancy as you please. Toss a seasonal salad, bake or mash potatoes, sauté spinach, roast broccoli or brussels sprouts, or stir up some polenta or risotto — there's no shortage of sides to go with the versatile flavors of Steak Diane.


  • 1 tablespoon unsalted butter

  • 1/2 tablespoon extra-virgin olive oil

  • 4 (3-ounce) beef tenderloin medallions, pounded 3/4-inch thick

  • Kosher salt

  • Freshly ground black pepper

  • 1 small shallot, minced

  • 1 garlic clove, minced

  • 1/4 pound button mushrooms, sliced 1/4-inch thick

  • 1/4 cup Cognac or other brandy

  • 2 teaspoons Dijon mustard

  • 1/4 cup heavy cream

  • 1/4 cup veal demiglace (see Note)

  • 2 teaspoons Worcestershire sauce

  • 1 tablespoon finely chopped scallions

  • 1 teaspoon finely chopped fresh flat-leaf parsley

  • Hot sauce, such as Tabasco


  1. In a large skillet, melt butter with olive oil. Season meat with salt and pepper to taste and cook over high heat until lightly browned on the bottom, about 1 minute. Turn medallions and cook for 45 seconds longer, then transfer to a plate and tent with foil.

  2. Add shallot and garlic to skillet and cook over moderate heat, stirring, until fragrant, about 20 seconds. Add mushrooms, season with salt and pepper to taste, and cook until softened, about 2 minutes.

  3. Remove pan from heat, add Cognac, and carefully ignite it with a long match.

  4. When flames die down, add mustard and cream and stir over moderate heat for 1 minute. Whisk in the veal demiglace, Worcestershire sauce, scallions, and parsley; season with salt, pepper, and hot sauce to taste.

  5. Add meat and any accumulated juices to saucepan and turn to coat. Simmer until heated through, about 1 minute. Transfer meat to plates, spoon sauce on top, and serve.

Steak Diane
Photo by Greg DuPree / Food Styling by Melissa Gray / Prop Styling by Claire Spollen


Veal demiglace is available at specialty food stores and butcher shops.

Suggested pairing

Robust Napa Cabernet Sauvignon.

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