Steak Diane with Cognac Pan Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Classic pan-fried sirloin steak topped with a rich and tangy Cognac cream sauce infused with mushrooms and Dijon mustard. This French-inspired beef recipe, ready in about 50 minutes, pairs sirloin steak, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 20 min Serves 2 French cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season 2 sirloin steaks with 1 tsp salt and 1 tsp freshly ground black pepper on both sides. Let rest at room temperature for 20 minutes.
  2. Step 2: Heat 1 tbsp olive oil and 1 tbsp unsalted butter in a skillet over medium-high heat until butter foams. Add steaks and cook 4 minutes per side for medium-rare. Remove steaks and keep warm.
  3. Step 3: Reduce heat to medium and add 2 tbsp unsalted butter to the skillet. Add 2 finely chopped shallots and 4 oz sliced button mushrooms, sauté for 4-5 minutes until softened and golden.
  4. Step 4: Carefully add 1/4 cup Cognac to deglaze the pan, stirring and scraping up browned bits. Let the alcohol cook off for 1-2 minutes.
  5. Step 5: Stir in 1 tbsp Dijon mustard and 1/3 cup heavy cream. Simmer for 3 minutes until sauce thickens and coats the back of a spoon.
  6. Step 6: Return steaks to the pan for 1 minute to warm in the sauce. Sprinkle with 1 tbsp chopped fresh parsley before serving.

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