Whenever I feel so hungry, I love to try some steak, and in my list Cheesecake Factory Steak Diane is a real showstopper. This classic dish is rich, flavorful, and perfect for a special occasion at home.
With tender beef, a luscious sauce, and a side of baked potatoes and roasted vegetables, you’ll be serving up a restaurant-quality meal in no time. Let’s dive into this mouthwatering recipe!
Delicious Cheesecake Factory Steak Diane
The Cheesecake Factory Steak Diane is incredibly delicious because it combines tender, perfectly seared beef with a rich and savory sauce. The secret lies in the creamy Diane sauce, made by deglazing the skillet with cognac or brandy, then adding Worcestershire sauce, mustard, and beef stock, all reduced to a velvety consistency with a touch of cream.
The sautéed onions and mushrooms infuse the dish with earthy, aromatic flavors, while the high-quality beef tenderloin melts in your mouth, creating a harmonious blend of taste and texture that’s simply irresistible.
Ingredients for Cheesecake Factory Steak Diane Recipe
- 2 tbsp. butter, divided
- 12 oz. Beef Tenderloin, cut into 2″ pieces, drained & at room temperature
- 1 tsp salt for seasoning
- 1 tsp ground pepper for seasoning
- ½ cup fresh mushrooms, sliced
- 3 tbsp. yellow onions, chopped
- ¼ cup cognac or brandy
- 1 tbsp. prepared grain or Dijon mustard
- 1 tsp Worcestershire sauce
- ¾ cup beef stock
- ¼ cup cream
- 1 tbsp. vegetable oil (optional)
Equipment & Tools Required
- Large skillet
- Roasting pan or tray
- Tongs
- Foil for covering
- Knife and cutting board
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Servings: 2
Recipe for Steak Diane From The Cheesecake Factory
Step 1: Prepare the Beef
Preheat your oven to 350°F (175°C). Season the beef tenderloin pieces on both sides with salt and ground pepper. Let the meat rest at room temperature for a few minutes.
Step 2: Sear the Steak
In a large skillet, melt 1 tablespoon of butter over medium heat. If needed, add 1 tablespoon of vegetable oil to prevent the butter from burning. Place the seasoned steaks in the skillet and sear them for 1 to 2 minutes on each side until they develop a nice brown crust.
Step 3: Roast the Steak
Transfer the seared steaks to a roasting pan or tray and place them in the preheated oven. Roast the steak for at least 5 minutes, or until it reaches your desired level of doneness. Keep in mind that the meat will continue to cook even after being removed from the oven, so slightly undercook it if you prefer medium-rare. Once done, cover the steaks with foil to retain heat while you prepare the sauce.
Step 4: Make the Diane Sauce
Using the same skillet, add the remaining tablespoon of butter. Toss in the chopped onions and sliced mushrooms, sautéing them for 1 to 2 minutes until they begin to soften.
Next, carefully deglaze the skillet by adding the cognac or brandy. Let the alcohol cook off and the liquid reduce slightly. Stir in the Worcestershire sauce, mustard, and beef stock. Allow the sauce to simmer for about 10 minutes, or until it has reduced by half. To finish, gradually whisk in the cream, thickening the sauce. Season to taste with additional salt and pepper, if needed.
Step 5: Serve
Place the roasted steaks on plates, generously spoon the Diane sauce over the top, and serve immediately. Accompany the steak with a baked potato and a side of roasted vegetables for a complete, hearty meal.
Creative Serving Ideas for Cheesecake Factory Steak Diane Recipe
1. Classic Mashed Potato: Serve with Cheesecake Factory Mashed Potato topped with sour cream, chives, and shredded cheese for a traditional side.
2. Garlic Mashed Potatoes: Pair with creamy garlic mashed potatoes for an extra indulgent meal.
3. Roasted Vegetables: Accompany the steak with a medley of roasted vegetables like carrots, bell peppers, and zucchini.
4. Steamed Asparagus: Add a touch of elegance with steamed asparagus and a squeeze of lemon.
5. Sautéed Spinach: Serve with sautéed spinach for a fresh, vibrant side that complements the rich sauce.
6. Crispy Brussels Sprouts: Roasted or pan-fried Brussels sprouts provide a crispy contrast to the tender steak.
7. Green Salad: A crisp green salad with a light vinaigrette offers a refreshing balance to the rich flavors.
8. Buttered Noodles: Pair with simple buttered egg noodles for a comforting, carb-rich accompaniment.
9. Garlic Bread: Serve with warm garlic bread to soak up the delicious Diane sauce.
10. Red Wine: Complement the meal with a full-bodied red wine like Cabernet Sauvignon or a Merlot to enhance the beef’s flavors.
URRecipe Community Tips on Cheesecake Factory Steak Diane Recipe
1. Use Room Temperature Beef: Let the beef reach room temperature before cooking for an even sear.
2. Pat Beef Dry: Pat the beef dry with a paper towel before seasoning to ensure a good crust.
3. Season Generously: Don’t skimp on the salt and pepper—it enhances the beef’s natural flavors.
4. Avoid Overcrowding: Cook the steak in batches if necessary to avoid steaming; this ensures a proper sear.
5. Deglaze the Pan: After searing, use brandy or cognac to deglaze the pan and capture all those tasty browned bits.
6. Control Heat: Keep the skillet on medium heat to prevent the butter from burning, which can make the sauce bitter.
7. Rest the Meat: Let the steak rest after roasting to redistribute juices and keep it tender.
8. Adjust Sauce Thickness: If the sauce is too thin, let it simmer longer. If too thick, add a bit more beef stock.
9. Balance Flavors: Taste the sauce before serving and adjust with salt, pepper, or a dash more mustard if needed.
10. Pair with Wine: A robust red wine like Cabernet Sauvignon pairs beautifully with the richness of the dish.
How to Store Leftover Steak Diane?
To store leftover Cheesecake Factory Steak Diane, place the steak and sauce in an airtight container and refrigerate within two hours of cooking. Consume within 2-3 days.
Reheat gently on the stove over low heat to avoid overcooking the meat. For longer storage, freeze the steak and sauce separately for up to 2 months.
Cheesecake Factory Steak Diane Recipe
Ingredients
- 2 tbsp. butter divided
- 12 oz. Beef Tenderloin cut into 2″ pieces, drained & at room temperature
- 1 tsp salt for seasoning
- 1 tsp ground pepper for seasoning
- ½ cup fresh mushrooms sliced
- 3 tbsp. yellow onions chopped
- ¼ cup cognac or brandy
- 1 tbsp. prepared grain or Dijon mustard
- 1 tsp Worcestershire sauce
- ¾ cup beef stock
- ¼ cup cream
- 1 tbsp. vegetable oil optional
Instructions
- Preheat your oven to 350°F (175°C). Season the beef tenderloin pieces on both sides with salt and ground pepper. Let the meat rest at room temperature for a few minutes.
- In a large skillet, melt 1 tablespoon of butter over medium heat. If needed, add 1 tablespoon of vegetable oil to prevent the butter from burning. Place the seasoned steaks in the skillet and sear them for 1 to 2 minutes on each side until they develop a nice brown crust.
- Transfer the seared steaks to a roasting pan or tray and place them in the preheated oven. Roast the steak for at least 5 minutes, or until it reaches your desired level of doneness. Keep in mind that the meat will continue to cook even after being removed from the oven, so slightly undercook it if you prefer medium-rare. Once done, cover the steaks with foil to retain heat while you prepare the sauce.
- Using the same skillet, add the remaining tablespoon of butter. Toss in the chopped onions and sliced mushrooms, sautéing them for 1 to 2 minutes until they begin to soften.
- Next, carefully deglaze the skillet by adding the cognac or brandy. Let the alcohol cook off and the liquid reduce slightly. Stir in the Worcestershire sauce, mustard, and beef stock. Allow the sauce to simmer for about 10 minutes, or until it has reduced by half. To finish, gradually whisk in the cream, thickening the sauce. Season to taste with additional salt and pepper, if needed.
- Place the roasted steaks on plates, generously spoon the Diane sauce over the top, and serve immediately. Accompany the steak with a baked potato and a side of roasted vegetables for a complete, hearty meal.
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Notes
Common queries on Cheesecake Factory Steak Diane Recipe
These commonly asked questions and their short answers will give you an better understanding of this Cheesecake Factory Steak Diane Recipe
1. What is Steak Diane Sauce Made Of?
Steak Diane sauce is a rich, flavorful sauce typically made with ingredients like cognac or brandy, Worcestershire sauce, Dijon mustard, beef stock, and cream. It often includes mushrooms and onions for added depth.
2. Is Steak Diane Good at the Cheesecake Factory?
Yes, Steak Diane is highly regarded at the Cheesecake Factory. It’s a popular dish known for its tender beef and flavorful, creamy sauce, making it a favorite among diners.
3. What Does Diane Mean for Steak?
The term “Diane” in Steak Diane refers to the classic sauce traditionally served with the dish. The name “Diane” is a nod to the French-inspired culinary style and the dish’s sophisticated presentation.
4. How to Make Diane Sauce Gordon Ramsay?
Gordon Ramsay’s version of Diane sauce includes searing the steak, then deglazing the pan with brandy. He adds Worcestershire sauce, Dijon mustard, and beef stock, reducing the mixture before finishing with cream and seasoning.
5. Can I Substitute Cognac with Another Alcohol?
Yes, you can substitute cognac with brandy or even a dry white wine if needed. Each option will give a slightly different flavor but will still work well in the sauce.
6. How Do I Ensure the Steak is Tender?
For tender steak, use beef tenderloin, let it come to room temperature before cooking, and avoid overcooking. Rest the meat after roasting to keep it juicy.
7. Can I Make the Sauce Ahead of Time?
Yes, you can prepare the sauce ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
8. What Can I Use Instead of Beef Stock?
If you don’t have beef stock, you can use chicken stock or vegetable broth as a substitute. Adjust the seasoning as needed to balance the flavors.
9. Can I Freeze the Steak Diane?
Yes, you can freeze the steak and sauce separately. Store them in airtight containers for up to 2 months. Thaw in the refrigerator overnight before reheating.
10. How Do I Adjust the Sauce Thickness?
To thicken the sauce, simmer it longer to reduce it further. If too thick, add a bit more beef stock or cream to reach the desired consistency.
This Cheesecake Factory Steak Diane recipe brings a taste of fine dining straight to your kitchen.
Whether you’re celebrating a special occasion or just indulging in a delicious meal, this dish is sure to impress. Pair it with a glass of red wine, and enjoy the rich flavors of this classic steak dinner.
Bon appétit!
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