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Steak Diane

Recipe: Steak Diane paired with 2019 Falcone Cabernet Sauvignon, Paso Robles


  • 1 Tablespoon unsalted butter

  • 1 Tablespoon olive oil

  • 2 8-ounce top sirloin steaks ((or other favorite cut) )

  • 1 small shallot (minced)

  • 1/4 cup cognac ( or brandy)

  • ½ cup beef stock

  • ⅓ cup heavy cream

  • 1 teaspoon Dijon mustard

  • ½ teaspoon Worcestershire sauce

  • 1 Tablespoon minced parsley

  • 1 Tablespoon minced chives

  • Kosher salt and freshly ground black pepper (to taste)



  • Heat butter and oil in a large skillet over medium-high heat. Lightly season steaks with salt and pepper, and add to skillet; cook, about 4-5 minutes per side, until browned and cooked to desired doneness. When the steaks are done, move to a plate and tent with foil.

  • Return the skillet to medium-high heat and sautée the shallots for 1-2 minutes, until softened.

  • Add the cognac and cook until the cognac is almost evaporated, about 2 minutes, scraping any browned bits from the bottom of the skillet.

  • Stir in the broth and bring to a boil over high heat. Cook until thickened, about 2-3 minutes.

  • Stir in the cream and cook for 2 minutes.

  • Stir in dijon mustard and Worcestershire, and then return steaks and any accumulated juices to skillet; cook, turning in sauce, until warmed through, about 3 minutes.

  • Transfer steak to serving plates and stir parsley and chives into sauce. Season with salt and pepper to taste. Pour sauce over steaks and serve.

Tasting Notes:

The 2019 Cabernet Sauvignon shows great depth and structure with purple hues and a rich texture of velvety tannin. There are aromas of lush black cherry, caramel, coffee, and “dust” which continue on the palate with blackberry, spicy anise, and cocoa.

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