Have you tried the Steak Diane by the Cheesecake Factory? If not, then now is the time to have a taste of deliciously grilled steak medallions by making it in the comfort of your own kitchen. This Cheesecake Factory copycat recipe is very easy to make, and in less than an hour, you can immediately serve it hot during dinner. For the side, you can plate it with mashed potatoes and grilled onions like how it’s originally served. Imagine the thrill of cooking and having a bite of the best steak at Cheesecake Factory!
It might sound intimidating but it’s actually very easy to make at home. Steak Diane serves perfectly roasted beef medallions covered with ground pepper and mushroom wine sauce. In this dish, we refer to the rich and creamy mushroom sauce as Diane sauce. It is made up of mustard, Worcestershire, cream, and cognac. Among other Cheesecake Factory steaks, Steak Diane is usually served with Chicken Madeira for a classic combo.
How To Make Cheesecake Factory's Steak Diane (Copycat)
Try this Steak Diane from one of the Cheesecake Factory recipes. The butter, Dijon mustard, Worcestershire sauce, cream, and cognac combination creates a rich sauce flambeed to perfection when served on top of your favorite steak.
Ingredients
- 2 tbsp butter, divided
- 12 oz beef tenderloin, cut into 2-inch pieces, drained and at room temperature
- 1 tsp salt , for seasoning
- 1 tsp ground pepper, for seasoning
- ½ cup fresh mushrooms, sliced
- 3 tbsp yellow onions, chopped
- ¼ cup cognac or brandy
- 1 tbsp prepared grain mustard or Dijon
- 1 tsp Worcestershire sauce
- ¾ cup beef stock
- ¼ cup cream
- 1 tbsp vegetable oil, if using
To Serve:
- 12 oz baked potatoes
- 12 oz roasted vegetables
Instructions
-
Preheat your oven to 350 degrees F.
-
Season beef with salt and pepper to taste. Set aside.
-
Melt butter on a large skillet over medium heat. You may also add up to 1 tbsp. vegetable oil to prevent burning of the butter.
-
Add steak to skillet and sear for 1 to 2 minutes on both sides.
-
Transfer steaks to a roasting pan or tray and roast for a minimum of 5 minutes, or until desired doneness. Set aside, covered with foil to retain its heat. Note that while meat is resting, the steak will continue cooking even though it's away from the oven.
-
Add onions and mushrooms to the same skillet and saute for 1 to 2 minutes.
-
De-glaze with brandy or cognac and reduce briefly.
-
Add Worcestershire sauce, mustard, and beef stock. Simmer for about 10 minutes, or until the sauce has reduced to half.
-
Thicken the sauce gradually with cream and remaining butter. Season to taste and adjust accordingly.
-
Serve your steaks with sauce poured on top. Best served together with your choice of vegetables and potatoes.
Recipe Notes
We served this with baked potato and roasted vegetables (yellow onions, carrots, and red and green bell peppers) but feel free to pair it with your choice of potatoes and veggies.
Nutrition
- Sugar: 2g
- :
- Calcium: 87mg
- Calories: 722kcal
- Carbohydrates: 40g
- Cholesterol: 107mg
- Fat: 46g
- Fiber: 8g
- Iron: 5mg
- Monounsaturated Fat: 17g
- Polyunsaturated Fat: 4g
- Potassium: 1307mg
- Protein: 29g
- Saturated Fat: 20g
- Sodium: 1046mg
- Vitamin A: 6419IU
- Vitamin C: 36mg
Was this page helpful?
Frequently Asked Questions
Can you freeze Diane sauce?
Yes, you can store Diane sauce in the fridge. First, allow the sauce to cool to room temperature. Next, spoon it into an airtight container that is freezer-safe. If it is time for you to use it again, you can let it thaw or directly reheat it in a pan.
Why is it called Steak Diane?
It is said to be named after the Roman goddess of Hunt, Diana, or Diane. The Steak Diane was originally a way of serving venison.
Conclusion
You can now recreate Steak Diane from The Cheesecake Factory in your own home. Savor the rich and creamy goodness of its sauce drizzled on top of your juicy and well-seasoned steak.Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
