Sliced Roast
Steak Diane recipe provided by the Certified Angus Beef® brand.

For best results use Certified Angus Beef ® brand

Steak Diane

Serves 2


  • 2 Certified Angus Beef ® flat iron steaks, 8-ounces each, pounded to 1/2-inch thick
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup low-sodium beef broth
  • 1/4 cup heavy cream
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons canola or vegetable oil
  • 1 1/2 tablespoons butter
  • 4 ounces crimini mushrooms, sliced
  • 1 clove garlic, minced
  • 1 small shallot, minced
  • 1/3 cup Cognac or brandy


  1. Season steaks on each side with salt and pepper. In a small mixing bowl or measuring pitcher whisk together broth, cream, Dijon and Worcestershire, set aside.
  2. Heat oil in a skillet over medium-high heat. Sear steaks 3-minutes on each side to develop a brown crust; transfer steaks to a plate; cover with aluminum foil. Turn pan heat down to medium.
  3. Add butter to pan and melt. Add mushrooms and sear 2-3 minutes or until browned, add garlic and shallot; sear an additional 1-2 minutes. Remove pan from burner and add cognac; return pan to heat to deglaze. Simmer for 1 minute, scraping any remnants in the pan.
  4. Add broth mixture to the pan, return to a boil, reduce heat to low and simmer for 6-8 minutes or until sauce thickens enough to coat the back of a spoon.
  5. Return steaks to pan along with any juices and simmer on low for 1 1/2-minutes per side. Plate and pour mushroom sauce over steaks.

No Nutritional Information Available


Braising - Certified Angus Beef® brand
Follow @CertAngusBeef