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## 👩🍳 How to Make It
1. **Prepare the steaks:**
Season steaks generously with salt and pepper. In a skillet, heat butter and olive oil over medium-high heat. Sear steaks for 3–4 minutes per side (for medium-rare). Remove from pan and tent with foil to rest.
2. **Sauté aromatics:**
In the same pan, add shallots and garlic. Sauté for 1–2 minutes until fragrant and translucent.
3. **Deglaze and flambé:**
Stir in Dijon mustard and Worcestershire sauce. Add brandy, and *carefully* flambé by igniting with a long lighter (optional). Let the alcohol cook off, or simmer until reduced if not flambéing.
4. **Finish the sauce:**
Stir in heavy cream and simmer for 2–3 minutes until thickened slightly. Add chopped parsley and season to taste.
5. **Return steak to pan:**
Spoon sauce over steaks or serve steaks topped with the rich Diane sauce.
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## 💡 Tips & Serving Suggestions
* **Steak choice:** Filet mignon is traditional, but sirloin or ribeye also work beautifully.
* **Pair it with:** Creamy mashed potatoes, roasted green beans, or a crisp garden salad.
* **No brandy?** Use a splash of dry sherry, Marsala, or beef broth instead.
* **Add mushrooms:** Sauté them before adding shallots for a deeper, earthy version.
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## 🍽 Final Thoughts
**Classic Steak Diane** is a delicious reminder that some recipes never lose their charm. Rich, creamy, and just a touch theatrical, it’s the perfect meal when you want to treat yourself — or someone special — to something truly memorable.
Whether you’re recreating an old-school favorite or trying it for the first time, Steak Diane is proof that great food never goes out of fashion.
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Looking for a perfect wine pairing or a decadent dessert to follow? Let me know — I’d love to help complete your menu!
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