Impress your family and guests with this delicious classic steak Diane recipe with a tasty mushroom sauce that comes together in …
source
Delicious Classic Steak Diane Recipe + Creamy Cognac Sauce
Tweet on Twitter
Share on Facebook
Pinterest
Tweet on Twitter
Share on Facebook
Pinterest
You May Also Like
Wonderful ❤
Kick it up a notch with demi-glace instead of beef stock.
Made this…to die for!💙
I made this tonight and it was fabulous. My hubby said it was better than what he had at one of our steak restaurants. I was going to pair it with polenta, but I couldn't find any in our local store, so mashed potatoes to the rescue. Thank you for the recipe!
That sauce looks so good. I’ll just eat it by itself with the mushroom. Unless it had Rib-eye. It definitely looks amazing ❤❤❤❤❤
Love love love ❤
I made this today. It was AMAZING. Your instructions were perfect. Thank you!
I cooked my first "Steak Diane" yesterday using this recipe. This is completely unknown in this country. It's really great and tastes very, very good! 👍
I made this for dinner last night, my husband and I loved it! 5 Star recipe. Thank you 🙂
I would use sous vide blade roast (less expensive)!
Beautiful classic dish! This, and au Poivre are my absolute favorites. Excellent job, chef!
Steak Diane family style?
I will definitely be making this…after all…my name is Diane.😉
You are a great teacher, Chef Billy! For a home cook, I’ve learned so much from watching your videos! My family appreciates the food I make using your recipes! Thank you!
I did it ! A great success! Thank you. Your procedure worked to perfection!
Great class ! Thank you . Tomorrow I will follow your way!
Would this turn out okay in a cast iron pan? Otherwise, I only have non-stick pans.
I guess I'm going to be cursing your name out!!!!
😜😆😆😆😆
Love it 💖
You are the chef that I thought you were . I don't know how I lost you for I didn't get your name correctly. But I'm glad I found you.
Funny….so funny
Commies😅
Refreshing….
I feel like you're talking directly to me…. which you're speaking to Millions. You just have that
magic touch.💯✌Skills my man,
Major skills…..
Excellent.
❤ that was absolutely amazing, thanks Billy
Would it still be fabulous if you didn't use mushrooms? That is one food I can't eat! (sorry!)
I just made this… and holy sh** is this great! My Steaks where perfect medium and the sauce blew my mind! Thanks for this recipe! Greetings from Germany!
Excellent recipe. It’s very delicious. Plus, the sauce remaining can be used to cook some pasta as side, which matches with the beef well.
Excited to make
What an excellent recipe chef. When I worked as the grill cook at a little steakhouse/bar in Montana when I was in college, I would save and use the trimmings from steaks that we cut throughout the week as the base to make a quarter pan of Diane sauce for a Sunday special and use grilled flat iron steaks for the protein. I was the first cook to make Steak Diane there and the place had been open for 70+ years. Sold out the special every Sunday!
Jesus Christ is coming soon.
Love God above all 💕
Thank you♥️ we really need a cookbook you should do one📚📚📚
Looks delicious thanks for sharing. What cognac sauce did you use?
Cooked today, I used Jack Daniels, result was delicious and amazing. You just got another subscriber. Thank you Chef Billy
I made this tonight for my wife and I and it was DELICIOUS!!! Thank you for sharing!
I'm pushing 50. It upsets me when people refer to the 20th century as "the 1900s."
Inspires me to try new things daily
Just made this with some fillet, BEAUTIFUL !
My husband and I made this tonight! Delicious!!
G.
I. Ig
Thank you for another great recipe, chef Billy! More classics please.
You are the best
So, I’m late to the Steak Diane party but what garlic press do you use? The entire recipe looks delicious and we will make it soon but the garlic press is much better than what we have.
Love this recipe thank you God Bless 🙏
Thank you!! Chef Parisi 🙏
This is the only guy that adds the onion/shallots and garlic later I do the same thing everybody murders the onion and garlic in every recipe I watch, thanks for the great tips
Mid 1900s is that 1905 or 1950s 😁
I just love this guy. He's patient and has that chef swag 😎
I make this from time to time, the key obviously is the sear. Great video. You're a very likable YouTuber. I wish ya success. Subbed fwiw.
Thank you for sharing your recipe.
👏🥳💥… what a superlative chef you are!
This is a fantastic site. Thanks for all of the great tutorials.