Chef John's Steak Diane Recipe

Just what I needed after a long day.

Fantastic !!! Fun to make. Ok, so I bought a packet of Demi glacé which made 1 cup, so I doubled everything except the mustard (my personal preference). Now I made a mistake but I don't think it made much difference as hubby said one of the best filets he's ever had! I used a cast iron pan and grilled the steaks with butter. Laid steaks to rest on warm plate - added the onion (didn't have a shallot) to the pan and browned that up. Added an airplane size bottle of cognac, lit it on fire, stirred it up, then added the cream, then here is my mistake - I then added the sauce, stirred it all up and then poured over the steaks. As to whether that is no longer Steak Diane, I don't know but it sure was delicious!

O. M. G. This was the BEST steak I’ve ever made! (And at 66, I’ve cooked a lot of steak!) I used brandy, not cognac, condensed chicken broth instead of demi-glace, did not flambe it (no need to), omitted the shallots (a husband thing) and cooked it in a cast iron skillet. TO DIE FOR!! I’ll never cook steak any other way again! Thank you, Chef John!

I made this for my husband's birthday yesterday. Now he says he wants it every year. I used a bone in rib eye because that's his favorite cut. I used a cup of demi glace that I had to make myself since there was nothing in the supermarket, so I doubled the other ingredients. That way we had enough for gravy for the mashed potatoes. Also, I don't have any cognac nor brandy, so I used a white port that I had and my daughter lit it on fire. That was so cool. It was delicious. I was afraid to simmer steaks, but they stayed rare in the middle and SO tender.

Recipe was great! Everyone loved the rich flavors - I used Crème Fraiche in place of the heavy cream. Next time I'll try slicing the shallots into thin circles instead of mincing them.

I made only the sauce, and I had to change it a bit due to we were snow bound and couldn't get out to the store. I used 1 can chicken broth instead of demi-glace. Ketchup instead of tomatoe sauce, doubled the Worcestershire and added 5 chopped schallots cooked in butter. also thickened a bit with 1 tsp of corn starch mixed in a little water . Was excellent. Will make again!!

Completely omitted the cogniac as my husband is highly allergic to alcohol and it came out fantastic. Used the chicken broth regular sodium content and added a pinch of flour to thicken. Took a while but it reduced down. He said it was the best gravy he's ever had on steak. Kind of reminds me of a German gravy. That's probably why he loved it so much because he's German!

This was awesome, I was a little leery using tenderloin since we love it plain anyway, but wanted something different so I tried it, I added mushrooms used johnny's au jus for the demi glaze and brandy for the cognac, I would make this for company, Important to simmer it after you put everything together

Absolutely phenomenal! I couldn't find any demi-glace at my local grocery store so I looked up how to make it and found a simple substitute recipe using red wine and bouillon (I used "Better Than Bouillon"). The substitute was an excellent choice (IMO). The steaks were perfect and tasted amazing, the sauce was absolutely delicious! My family loved it, including my biggest dinner critic, my picky son. Thanks for another fantastic dinner, Chef John!

Made with tenderloin medallions and added mushrooms. One of the absolute best meals I've had in a long time.

Delicious! I used the 2 cups / chicken broth method, with top sirloin and this came out fantastic. Can't imagine how good it would be with a tenderloin. Great sides are mashed potatoes (perfect with the sauce) and grilled asparagus (olive oil, salt and pepper on high heat until charred). 13 year old daughter loved it.

Scrumptious!!! Heavenly. I did not have Demi glacé so I substituted better than marinade prime steakhouse sauce Which was scrumptious and then added the other ingredients for the sauce. We use two small filet mignon’s and they cooked perfectly

I added a small clove of finely chopped garlic.

Pounded to 1/2 inch and then seared over high heat 2 to 3 minutes per side will not be rare but FAR closer to well done. What am I missing here?

Turned out amazing with zero effort.

Quick, simple, and ridiculously flavorful.

This recipe is a legend.

delicious we made it for valentines-- use sirloin -pounded - a few mushrooms added in - used marsala ( next time will get some brandy but sauce tasted very yummy ) - didn't flame well- but flavor was excellent - with mash potatoes ,cheesy broccoli and a nice salad ( a gourmet meal - and cheaper than eating out -

Easy to make and incredibly flavorful!

This is simply delicious. I've made this many times and it works great every time. For tonight, I'll be using actual demi-glaze so I'm looking forward to that. This seems hard but it is not. I follow this recipe almost exactly except I will probable increase the sauce!