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Cheesecake Factory Steak Diane

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4

Ingredients
  

  • Steaks:
  • 4 beef tenderloin medallions 6 oz each, 1 inch thick
  • 2 tablespoons olive oil
  • 2 tablespoons butter divided
  • Salt and black pepper
  • 1 tablespoon vegetable oil
  • Diane Sauce:
  • 2 tablespoons butter
  • 2 tablespoons shallots finely minced
  • 8 oz cremini mushrooms sliced
  • 3 cloves garlic minced
  • ¼ cup cognac or brandy
  • 1 cup beef broth
  • ½ cup heavy cream
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon fresh lemon juice
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon fresh chives chopped
  • Salt and pepper to taste

Instructions
 

  • Prepare steaks: Remove from refrigerator 30 minutes before cooking. If thick, pound gently to even 1-inch thickness. Pat completely dry with paper towels.
  • Season: Season both sides liberally with salt and black pepper. Press seasonings into meat.
  • Heat pan: Heat large heavy skillet over medium-high heat 3-4 minutes until very hot and almost smoking.
  • Sear steaks: Add 1 tablespoon vegetable oil and swirl. Place steaks in pan. Don't move—sear undisturbed 3-4 minutes until deep golden crust forms.
  • Flip and finish: Flip steaks with tongs. Add 1 tablespoon butter. Sear 3-4 minutes for medium-rare (130-135°F internal temp). Baste with butter.
  • Rest meat: Transfer steaks to plate and tent with foil. Rest 5-10 minutes while making sauce.
  • Start sauce: Return skillet to medium heat (don't clean—those bits are flavor). Add 2 tablespoons butter and melt. Add shallots and cook 1-2 minutes until softened.
  • Cook mushrooms: Add sliced mushrooms. Cook 4-5 minutes, stirring occasionally, until liquid releases and mushrooms brown. Season with salt and pepper.
  • Add garlic: Add garlic and cook 30 seconds to 1 minute, stirring constantly.
  • Flambé (optional): Remove pan from heat. Pour in cognac. If comfortable, carefully ignite with long match, tilting pan. Let flames burn out (30 seconds). Or simply add cognac and simmer 2 minutes.
  • Build sauce: Add beef broth and simmer 3-4 minutes, scraping up browned bits from bottom of pan.
  • Add cream: Reduce heat to medium-low. Whisk in heavy cream, Dijon mustard, and Worcestershire sauce. Simmer gently 3-5 minutes until sauce thickens to coat back of spoon.
  • Finish sauce: Add lemon juice and taste. Adjust salt and pepper. Stir in parsley and chives.
  • Combine: Return rested steaks and any juices to pan. Spoon sauce over steaks and warm through 1-2 minutes, turning once.
  • Serve: Transfer steaks to warm plates. Spoon mushroom sauce generously over each steak. Garnish with fresh herbs. Serve immediately.

Notes

  • Room Temperature Critical: Let steaks sit 30 minutes before cooking for even cooking throughout
  • Dry Meat Thoroughly: Pat bone-dry—moisture prevents proper sear and creates steam
  • Hot Pan Essential: Pan must be smoking hot before steaks go in for a perfect caramelized crust
  • Don't Move Meat: Let steaks sear undisturbed—moving prevents crust and causes sticking
  • Use Thermometer: Most reliable doneness check—remove 5°F before target temp
  • Rest the Steaks: Always rest 5-10 minutes to redistribute juices for tender results
  • Scrape the Fond: Browned bits stuck to the pan are concentrated flavor—incorporate into the sauce
  • Flambé Safety: If flambéing, remove the pan from the heat first and use a long match—step back when igniting
  • Cognac Substitute: Use brandy, or replace with ½ cup beef broth plus 1 tablespoon balsamic vinegar
  • Steak Alternatives: New York strip, ribeye, or sirloin work—adjust cooking time for thickness
  • Make Sauce Ahead: Can make through cream step ahead—finish with herbs before serving
  • Storage: Refrigerate separately up to 3 days—reheat gently to avoid overcooking the steak