French Steak Diane

French Steak Diane

Chef: Ramy Karam

Description: A lean cut like filet mignon takes well to sautéing in a little fat, as in this classic preparation with a simple pan sauce that's laced with brandy and set aflame—a spectacular feat that cooks off the alcohol and contributes rich caramel notes to the dish.

Skill Level: Intermediate

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  • 2 tbsp. canola oil
  • 4 4-oz. filet migon steaks
  • 1 1/2 cups beef stock
  • 2 tbsp. unsalted butter
  • 2 garlic cloves, minced
  • 1 shallot, minced
  • 4 oz. oyster or hen-of-the-woods mushrooms, torn into small pieces
  • 1/4 cup cognac or brandy
  • 1/4 cup heavy cream
  • 1 tbsp. Dijon mustard
  • 1 tbsp. Worcestershire sauce
  • 1/4 tsp. hot sauce, such as Tabasco
  • 1 tbsp. parsley, minced
  • 1 tbsp. chives, minced
  • to taste Kosher salt and freshly ground black pepper


  1. Heat oil in a 12" skillet over medium-high heat. Season steaks with salt and pepper, and add to skillet; cook, turning once, until browned on both sides and cooked to desired doneness, about 4 to 5 minutes for medium-rare. Transfer steaks to a plate, and set aside.

  2. Return skillet to high heat, and add stock; cook until reduced until to 1⁄2 cup, about 10 minutes. Pour into a bowl, and set aside.

  3. Return skillet to heat, and add butter; add garlic and shallots, and cook, stirring, until soft, about 2 minutes. Add mushrooms, and cook, stirring, until they release any liquid and it evaporates and mushrooms begin to brown, about 2 minutes.

  4. Add cognac, and light with a match to flambé; cook until flame dies down. Stir in reserved stock, cream, Dijon, Worcestershire, and hot sauce, and then return steaks to skillet; cook, turning in sauce, until warmed through and sauce is thickened, about 4 minutes.

  5. Transfer steak to serving plates and stir parsley and chives into sauce; pour sauce over steaks to serve.

Recipe by Ramy Karam, Ramy Karam