Steak Diane

Yes. Substitute dry sherry, white wine, or brandy for the cognac—use the same ¼ cup. Each will impart a slightly different flavor, but all work. If you avoid alcohol entirely, skip the cognac and add 1 teaspoon of Worcestershire sauce instead and proceed with the cream sauce.

Filet mignon (beef tenderloin) is traditional because it is the most tender cut and cooks evenly. Ribeye or New York strip also work and have more marbling and flavor, but filet mignon is the classic choice for this dish.

This happens when the sauce is too hot when you add the cream. Always remove the pan from heat, let it cool for 5 seconds, and whisk the cream mixture in slowly off-heat. Then return it gently to low heat for just 1 minute. Never let the cream boil.

No, this is a truly last-minute dish that must be cooked and sauced immediately before serving. However, you can prep all ingredients in advance: measure the liquids, slice the mushrooms, and mince the shallots up to 2 hours ahead and cover them in the fridge.

Remove it from the pan at 120–125°F internal temperature for medium-rare (it will rise slightly as it rests). If you prefer medium, remove it at 130–135°F. Use an instant-read thermometer for accuracy—never guess.

Pour it carefully into the side of the pan off-heat and wait 5 seconds. A brief, controlled flame is traditional and burns off harsh alcohol notes; if you want to avoid it entirely, add the cognac away from heat and let it simmer for 30 seconds before proceeding with the sauce.