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Steak Diane served in a skillet with classic creamy pan sauce and fresh parsley garnish

Steak Diane – Classic French Pan Sauce

Steak Diane is a classic French bistro dish made with tender pan-seared steak and a rich, creamy mustard pan sauce. Elegant, bold, and full of flavor, this timeless recipe is perfect for a restaurant-quality dinner at home.
Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2
Course: Main Course
Cuisine: French
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 beef steaks sirloin or filet mignon, about 200–220 g each
  • Salt to taste
  • Freshly ground black pepper to taste
  • 2 tbsp butter
  • 1 small shallot finely minced
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • ½ cup beef broth
  • ¼ cup heavy cream
  • 1 tbsp chopped fresh parsley

Equipment

  • Large skillet
  • Tongs
  • Wooden spoon
  • Sharp knife
  • Cutting board

Method
 

  1. Step 1 – Prep the Steak: Pat the steaks dry with paper towels and season generously on both sides with salt and black pepper.
    Steak Diane – raw beef steaks patted dry and seasoned with salt and black pepper on a light surface
  2. Step 2 – Sear the Steak: Heat a skillet over medium-high heat and melt the butter. Add the steaks and sear for 2–3 minutes per side until nicely browned. Remove steaks from the pan and set aside.
    Steak Diane – beef steaks searing in butter in a hot cast iron skillet until golden brown
  3. Step 3 – Cook the Shallots: Lower the heat to medium. Add the minced shallot to the same skillet and sauté for about 1 minute until soft and fragrant.
    Steak Diane – minced shallots sautéing in butter in the same skillet after searing the steaks
  4. Step 4 – Build the Pan Sauce: Stir in the Dijon mustard and Worcestershire sauce. Pour in the beef broth and scrape up the browned bits from the bottom of the pan.
    Steak Diane – Dijon mustard and Worcestershire sauce mixed into beef broth to form a pan sauce
  5. Step 5 – Finish with Cream: Add the heavy cream and simmer the sauce for 2–3 minutes until slightly thickened. Return the steaks to the pan and spoon the sauce over them.
    Steak Diane – seared steaks simmering in a creamy pan sauce made with heavy cream
  6. Step 6 – Serve: Remove from heat, sprinkle with fresh parsley, and serve immediately with the pan sauce spooned over the steaks.
    Steak Diane served in a skillet with classic creamy pan sauce and fresh parsley garnish

Notes

  • Filet mignon gives the most tender result, but sirloin works beautifully as well.
  • Do not overcook the steak; medium-rare to medium is ideal for Steak Diane.
  • If the sauce thickens too much, add a splash of beef broth to loosen it.
  • Serve with mashed potatoes, roasted vegetables, or buttered green beans.