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• Why You Need My Steak Diane Recipe
• What Is Steak Diane?
• Ingredients & Substitutions
• How To Make It
• My Recipe Tips
• Serving Ideas
• Steak Diane Recipe card
• Recipe Reviews

I usually cook steaks simply seasoned with salt and pepper, because quality meat doesn’t need much to shine. But last year I tried steak Diane at a restaurant, and immediately knew I had to recreate it at home. The rich, creamy mushroom and Cognac sauce is an incredible upgrade when you’re bored with plain beef, and it feels more special. It’s also very easy, but your guests (or date) will never guess. Next time you really want to wow someone, make this steak Diane recipe with me!

Why You Need My Steak Diane Recipe

• Juicy, tender steak in a rich, creamy brandy sauce – This really says it all. A perfectly cooked steak is always a treat, but it’s the cream sauce that takes this dish to another level. It’s silky, savory, and full of flavor.
• Quick and easy – Many of you know I’m a big fan of impressive dishes that are secretly easy. This one might feel fancy, but it only takes about half an hour! And unlike some steak Diane recipes, mine doesn’t use any flour or thickeners.
• No flames involved – Many versions of steak Diane flambe the sauce, which is a fancy way to say set it on fire . That’s too much fire for me, lol, so my recipe doesn’t do this.
• Perfect for special occasions – Whether it’s a cozy date night at home or a special celebration, this dish is it. I plan to make it for my next Valentine’s Day dinner , and I think you might like it for Christmas if you don’t have a big crowd.

What Is Steak Diane?

Steak Diane is a classic pan seared steak dish smothered in a Cognac cream sauce. Its exact origins are up for debate, but all I know it’s absolutely delicious. Restaurants serve it to impress, and now you can, too!

Ingredients & Substitutions

Here I explain the best ingredients for my steak Diane recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Steaks – You can make steak Diane using any quality cut (such as sliced beef tenderloin , New York strip , or ribeye steak ), but I prefer mine with filet mignon . Not just because it’s my favorite cut, but also because this sauce is so rich that you really want smaller steaks. Make sure they are at least 1 inch thick, though.
• Beef Broth – This is the base of the sauce. I prefer this low sodium kind , as the sauce is too salty with regular. Bone broth also works.
• Heavy Cream – Makes the sauce creamy. Full-fat coconut milk will work for a dairy-free option, but I don’t recommend any other type of milk because it won’t thicken.
• Cognac – In our slavic household, we often have this around. Cognac is the most authentic for steak Diane, but you can use any type of brandy. Don’t worry, the alcohol cooks away. If you still want to avoid it, you can sub extra broth, but the flavor will be quite different.
• Unsalted Butter – I use this to sear the steaks and saute the aromatics, and it adds wonderful richness. Feel free to use olive oil or avocado oil.
• Aromatics – Shallots and garlic. You can use red or white onions in place of the shallots if you like.
• Mushrooms – I used white button mushrooms, but cremini or even shiitake mushrooms would also taste great.
• Worcestershire Sauce – For subtle sweetness and umami flavor. I like this gluten-free brand . If you need an alternative, soy sauce or coconut aminos would be the closest, though not quite the same.
• Dijon Mustard – Use a smooth one like this , not whole grain. If all you’ve got is yellow mustard, I recommend using half the amount, as it’s more acidic.
• Fresh Parsley, Sea Salt, & Black Pepper – You can also add a sprinkle of crushed red pepper flakes or cayenne for a kick.

How To Make It

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Season and sear the steaks. Pat them dry, then sprinkle both sides with salt and pepper. Heat butter in a large skillet over medium-high heat and sear to your preferred doneness (see my tips below). Remove, cover, and set aside.
2. Saute the aromatics . Reduce the heat to medium and melt more butter in the pan. Add the shallots and garlic, stirring often, until softened and fragrant.

1. Cook the mushrooms. Add them to the skillet and cook until soft.
2. Deglaze the pan with cognac. Pour it in and stir, scraping up any browned bits from the bottom of the pan. Let it simmer.
3. Whisk in the beef broth, Worcestershire sauce, and Dijon mustard. Simmer until slightly reduced, then stir in the heavy cream and parsley. Simmer the steak Diane sauce for a bit longer. Season to your taste.

1. Bring it all together. Add the steaks back to the skillet and spoon the sauce over them. I like to garnish my steak Diane with extra parsley, but it’s up to you!

My Recipe Tips

• If you have time, let the steaks sit at room temperature for 30 minutes before cooking. This isn’t required, but they do cook more evenly if you do this.
• I recommend a cast iron skillet like this . It gets super-hot, getting you that golden crust on your steak. Nonstick pans just don’t give the same results. For smaller steaks, a 10-inch skillet works, but use a 12-inch one if yours are larger to avoid crowding. The time it takes to reduce the sauce can also depend on the size and material of your pan.
• Flip the steaks often, rather than just once. I always use this method for my pan seared steak (more details in my pan seared filet mignon post), and highly recommend it for faster, more even cooking.
• Don’t squeeze the steaks when flipping. You’ll push all the juices out! Use tongs or a turner to flip gently.
• Use a meat thermometer. You’ll often see me suggest a probe in many recipes, but this doesn’t work well for stovetop-only recipes that require flipping often. Instead, I use this instant-read thermometer . Remove the steaks when they hit an internal temperature of 120 degrees F for rare, 130 degrees F for medium rare, 140 degrees F for medium, 150 degrees F for medium well, or 160 degrees for well done.
• Can you flambe it? Yes, you can. After deglazing the pan, light the cognac on fire with a long stick lighter, then stand back and wait for the flames to die down before adding the broth. I don’t usually do this, because like I said, too much fire for me. 😉
• Remove the steak Diane from the pan promptly. It sure looks pretty in the skillet, but will continue to cook from the residual heat. Transfer it to a platter quickly, along with the sauce, to prevent overcooking.

Serving Ideas

When you’re making an elegant steak dinner, the sides should match the vibe, right? These pair well:

• Vegetables – Try my equally elegant but simple ones, like roasted asparagus (shown above), green beans almondine , or roasted broccolini .
• Starches – I really like having a base with my steak Diane, to catch all that creamy sauce. Roasted potatoes or rice work well, but because it’s so rich, I recommend lighter mashed cauliflower .
• Salads – Add a fresh touch with my tangy arugula salad , colorful winter salad , or steakhouse-classic wedge salad .

Ingredients

Tap underlined ingredients to see the ones I use.

• 2 tbsp Unsalted butter (divided) ▢
• 4 6-oz Filet mignon steaks (1-inch thick; or any thick, quality steaks) ▢
• 1 tsp Sea salt (plus more to taste) ▢
• 1/2 tsp Black pepper (plus more to taste) ▢
• 1/3 cup Shallots (~2 large shallots; finely diced) ▢
• 4 cloves Garlic (minced) ▢
• 2 cups White mushrooms (thinly sliced) ▢
• 1/4 cup Cognac (2 fluid ounces; or any type of brandy) ▢
• 1/2 cup Beef broth ▢
• 1 tbsp Worcestershire sauce ▢
• 1 tbsp Dijon mustard ▢
• 1/3 cup Heavy cream ▢
• 2 tbsp Fresh parsley (chopped; plus more for garnish) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Pat the steaks dry with paper towels. Season both sides with salt and pepper.
2. Heat 1 tablespoon of butter in a large skillet over medium-high heat. Add the steaks and sear for 4-5 minutes on each side, or until cooked to your liking. For medium-rare steaks, the ideal internal temperature at this step is 130-135 degrees F (54-57 degrees C).
3. Remove the steaks from the pan, cover to keep warm, and set aside.
4. Reduce the heat to medium and add the remaining tablespoon of butter to the skillet. Add the shallots and garlic. Saute for 2-3 minutes , stirring often, until fragrant and softened.
5. Stir in the sliced mushrooms. Cook for 5-6 minutes , until soft.
6. Add the brandy or cognac. Deglaze the pan by scraping the bottom with a wooden spoon. Stir and let it simmer for 1-2 minutes .
7. Whisk in the beef broth, Worcestershire sauce, and Dijon mustard. Simmer the sauce for 2-3 minutes , until slightly reduced.
8. Stir in the heavy cream and fresh parsley. Simmer for another 1-2 minutes . Adjust salt and pepper to your taste if needed.
9. Return the steaks to the skillet and spoon the sauce over them. Remove from heat. Serve with more parsley for garnish if you like.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 steak and ~1/4 cup sauce

• Tips: Check out my recipe tips above to help you get perfectly cooked, juicy steaks with a golden crust, and an option to flambe the sauce if you want to.
• Store: Keep leftovers in an airtight container in the fridge for up to 3-4 days. Great for wraps, sandwiches, or salads ! I don’t recommend freezing this dish, because the cream sauce texture will be ruined after thawing.
• Reheat: Warm in a skillet over medium-low heat.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Steak Diane

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

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2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
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The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

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Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Steak Diane

My steak Diane recipe features tender filet mignon smothered in rich, creamy mushroom brandy sauce. Perfect for special occasions!

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/steak-diane/

Ingredients

• 2 tbsp Unsalted butter (divided)
• 4 6-oz Filet mignon steaks (1-inch thick; or any thick, quality steaks)
• 1 tsp Sea salt (plus more to taste)
• 1/2 tsp Black pepper (plus more to taste)
• 1/3 cup Shallots (~2 large shallots; finely diced)
• 4 cloves Garlic (minced)
• 2 cups White mushrooms (thinly sliced)
• 1/4 cup Cognac (2 fluid ounces; or any type of brandy)
• 1/2 cup Beef broth
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1/3 cup Heavy cream
• 2 tbsp Fresh parsley (chopped; plus more for garnish)

Instructions

1. Pat the steaks dry with paper towels. Season both sides with salt and pepper.
2. Heat 1 tablespoon of butter in a large skillet over medium-high heat. Add the steaks and sear for 4-5 minutes on each side, or until cooked to your liking. For medium-rare steaks, the ideal internal temperature at this step is 130-135 degrees F (54-57 degrees C).
3. Remove the steaks from the pan, cover to keep warm, and set aside.
4. Reduce the heat to medium and add the remaining tablespoon of butter to the skillet. Add the shallots and garlic. Saute for 2-3 minutes , stirring often, until fragrant and softened.
5. Stir in the sliced mushrooms. Cook for 5-6 minutes , until soft.
6. Add the brandy or cognac. Deglaze the pan by scraping the bottom with a wooden spoon. Stir and let it simmer for 1-2 minutes .
7. Whisk in the beef broth, Worcestershire sauce, and Dijon mustard. Simmer the sauce for 2-3 minutes , until slightly reduced.
8. Stir in the heavy cream and fresh parsley. Simmer for another 1-2 minutes . Adjust salt and pepper to your taste if needed.
9. Return the steaks to the skillet and spoon the sauce over them. Remove from heat. Serve with more parsley for garnish if you like.

Maya’s Recipe Notes

Serving size: 1 steak and ~1/4 cup sauce

• Tips: Check out my recipe tips above to help you get perfectly cooked, juicy steaks with a golden crust, and an option to flambe the sauce if you want to.
• Store: Keep leftovers in an airtight container in the fridge for up to 3-4 days. Great for wraps, sandwiches, or salads ! I don’t recommend freezing this dish, because the cream sauce texture will be ruined after thawing.
• Reheat: Warm in a skillet over medium-low heat.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)