Steak Diane Recipe

Cook potatoes and garlic

Place potatoes and whole garlic cloves in a large pot and cover with cold salted water by 1 inch. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 15–18 minutes.

Drain and mash

Drain potatoes and garlic well and return to the hot pot for 1 minute to evaporate excess moisture. Mash with a potato masher or ricer until mostly smooth.

Finish mash

Warm milk and butter together until butter melts. Stir in warm milk-butter mixture and cream cheese (if using) into the potatoes along with salt and pepper. Whip with a hand mixer or beat vigorously until light and fluffy, about 1–2 minutes. Adjust seasoning to taste and keep warm, covered, until ready to plate.

Blanch or roast to cook through

Place baby carrots and parsnips in a medium saucepan, cover with salted water and bring to a simmer. Cook until just tender, 6–8 minutes. Drain well and set aside. (Alternatively, roast at 400°F/200°C tossed with a little oil for 12–15 minutes until tender.)

Glaze vegetables

In a skillet over medium heat, melt butter. Add brown sugar, honey and orange juice and stir until sugar dissolves and the mixture begins to simmer. Add the cooked carrots and parsnips and toss to coat. Add thyme sprigs, season with salt and pepper and continue to cook, tossing, until vegetables are glazed and glossy, about 3–4 minutes. Remove thyme sprigs and keep warm.

Bring steaks to room temperature & season

Pat steaks dry with paper towels and let stand at room temperature for 20–30 minutes. Season both sides generously with kosher salt and freshly ground black pepper.

Sear steaks

Heat a large heavy skillet (preferably cast-iron) over high heat until very hot. Add oil and when it begins to shimmer, add steaks. Sear without moving until a deep brown crust forms, about 3–4 minutes per side for medium-rare depending on thickness. During the last minute of cooking, add 2 tbs butter to the pan and spoon melted butter over the steaks (baste) to finish. Transfer steaks to a plate and tent loosely with foil to rest for 8–10 minutes.

Sauté aromatics and mushrooms

Wipe out the steak pan leaving browned bits (fond). Reduce heat to medium, add 2 tbs butter. Add minced shallots and sauté until translucent, about 1–2 minutes. Add minced garlic and cook 30 seconds until fragrant. Add sliced mushrooms and cook, stirring, until they release their liquid and begin to brown, about 4–6 minutes.

Deglaze and flambé

Off the heat (for safety) carefully pour in the brandy or cognac. Return the pan to heat and, using a long match or turning the heat up briefly, ignite the alcohol to flambé. Allow flame to burn off until it subsides (about 30 seconds to 1 minute). If you prefer not to flambé, allow the alcohol to cook off for 1–2 minutes instead.

Build sauce

After the flame subsides, add Dijon mustard, Worcestershire sauce and beef stock, scraping up any browned bits from the pan. Simmer the mixture until reduced by about one-third and slightly thickened, about 4–6 minutes. Stir in heavy cream and chopped thyme, simmer 1 minute more to incorporate. Taste and season with salt and pepper. If sauce is too thin, simmer a bit longer; if too thick, loosen with a splash of stock.

Finish and rest

Turn off the heat and whisk in 1 tbs cold butter, swirling to give the sauce a glossy finish. Return steaks to the pan briefly (optional) to warm and coat in sauce for 30–45 seconds, then remove to serving plates and spoon additional sauce over each steak.

Spoon a portion of garlic whipped Yukon mash onto each plate, place a glazed root vegetable portion alongside, and set a rested filet mignon atop or beside the mash. Spoon generous amounts of the Diane mushroom sauce over the filet. Sprinkle chopped parsley over the dish and serve with the lemon wedge on the side if desired.