Name: Classic Steak Diane
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: European
Ingredients: 2 tbsp butter; 2 x 200g / 8 oz beef fillet steaks (filet mignon); Salt, to taste; 1 shallot, diced; 2 cloves garlic; 3–4 sprigs thyme; 150ml / 2/3 cup beef stock; 2 tsp Worcestershire sauce; 1 tbsp wholegrain mustard; 1 tbsp tomato paste; 1/4 tsp black pepper; 50ml / 1/4 cup double / heavy cream

This Classic Steak Diane is a rich and elegant dish where tender beef fillet is paired with a creamy, flavorful sauce. I like how the sauce combines mustard, Worcestershire, tomato paste, and cream for a luxurious finish that elevates a simple steak into something special.

Why You’ll Love This Recipe

I enjoy making this recipe because it feels like a restaurant-quality meal that comes together quickly at home. The sauce has layers of flavor savory from the stock, tangy from mustard, and smooth from cream. I love how it clings to the steak, making every bite indulgent.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
2 tbsp butter
2 x 200g / 8 oz beef fillet steaks, (fillet mignon)
Salt
1 shallot, diced
2 cloves garlic
3-4 sprigs thyme
150ml / 2/3 cup beef stock
2 tsp Worcestershire sauce
1 tbsp wholegrain mustard
1 tbsp tomato paste
1/4 tsp black pepper
50ml / 1/4 cup double / heavy cream

Directions

I start by seasoning the steaks with salt on both sides.
In a hot skillet, I melt 1 tablespoon of butter and sear the steaks for 2–3 minutes per side for medium-rare (or longer to preferred doneness). I then remove the steaks and keep them warm.
In the same pan, I add the remaining butter along with the shallot, garlic, and thyme, cooking until softened and fragrant.
I stir in the beef stock, Worcestershire sauce, mustard, tomato paste, and black pepper, scraping up any browned bits from the pan.
I let the sauce simmer for about 5 minutes until slightly reduced.
I stir in the cream and let the sauce gently thicken.
I return the steaks to the pan briefly to coat them in the sauce before serving.

Servings and Timing

This recipe makes 2 servings. It takes about 10 minutes to prepare and 20 minutes to cook, so the total time is around 30 minutes.

Variations

I sometimes add mushrooms for extra earthiness, which pair beautifully with the sauce. For a touch of brightness, I squeeze in a little lemon juice at the end.

Storage/Reheating

I store leftovers in the fridge for up to 2 days in an airtight container. To reheat, I gently warm the steak and sauce together in a skillet over low heat, adding a splash of stock or cream if needed to loosen the sauce. I avoid microwaving, as it can overcook the steak.

FAQs

Can I use a different cut of beef?

Yes, I sometimes use sirloin or ribeye instead of fillet.

Do I have to use cream?

No, but I like the richness it adds. I can swap in half-and-half or leave it out for a lighter sauce.

Can I make this dish ahead of time?

I prefer making it fresh, but I sometimes prepare the sauce in advance and quickly sear steaks when ready to serve.

What can I serve with Steak Diane?

I enjoy it with mashed potatoes, roasted vegetables, or a crisp salad.

Is wholegrain mustard necessary?

I like the texture, but Dijon mustard works just as well.

Can I make this without Worcestershire sauce?

Yes, I substitute soy sauce or a splash of balsamic vinegar.

How do I know when the steak is cooked?

I check with a thermometer about 130°F (54°C) for medium-rare.

Can I make the sauce thicker?

Yes, I let it simmer longer or add a little cornstarch slurry.

Can I double the recipe?

Yes, I simply scale up the sauce ingredients and cook the steaks in batches.

Conclusion

I love how this Classic Steak Diane transforms a simple steak into an elegant, flavorful dish with minimal effort. The sauce is rich, creamy, and perfectly balanced, making it ideal for a special dinner at home. It’s one of those timeless recipes I always come back to when I want something both comforting and refined.