Tender steak medallions, fluffy mashed potatoes and a robust wine-infused mushroom sauce. There’s a reason the steak Diane that The Cheesecake Factory makes is a best-selling menu item. It’s downright delicious!
While it’s fun to go out for a fancy steak dinner, you might be surprised to learn how easy it is to make steak Diane at home (and for a fraction of the price). Keep reading to unlock the copycat recipe for this divine dish.
Don’t miss the secrets The Cheesecake Factory isn’t telling you.
What Is Steak Diane?
Steak Diane isn’t unique to The Cheesecake Factory. It’s a popular steak recipe with a much-disputed history that can be traced back to restaurants in Australia, London and New York City in the 1930s.
While the true origin isn’t clear, all of the vintage recipes involve thinly sliced or pounded steak seasoned with peppercorns, seared and then served with a rich cognac, sherry or wine-based sauce made with the steak’s pan juices. Most recipes include some combination of mushrooms, shallots, chives, mustard, lemon juice, Worcestershire sauce and parsley, along with butter, to flavor the sauce.
Additionally, some original recipes report that the dish was often prepared tableside and flambeed (similar to bananas Foster) which was a popular restaurant trend in the ’30s and ’40s.
How to Make Steak Diane Like The Cheesecake Factory
Lauren Habermehl for Taste of Home
This steak Diane recipe is a modern take on the classic steak dinner. Opt for thin medallions of beef tenderloin (a super tender cut of steak), button mushrooms and Madeira wine to create the sauce. It’s an elegant yet hearty meal you can prepare in under an hour.
Yield: 2 Servings
Ingredients
- 1-1/2 pounds beef tenderloin, cut into 1-inch thick medallions
- 1 teaspoon cracked or coarsely ground black peppercorns
- 3 tablespoons olive oil, divided
- 8 ounces white or cremini mushrooms, thinly sliced
- 2 cloves garlic, minced
- 1/2 cup white or yellow onion, diced
- 2 tablespoons Worcestershire sauce
- 2 tablespoon Dijon mustard
- 1 tablespoon honey
- 1/2 teaspoon dried thyme leaves
- 1 teaspoon dried parsley
- 1-1/2 cups Madeira wine (see below for substitution options)
- 1/4 cup chicken stock
- 2 tablespoons unsalted butter
- Salt and ground black pepper, to taste
- Mashed potatoes, for serving
Editor’s Tip: The sauce used for this steak Diane is the same sauce The Cheesecake Factory uses for their equally popular chicken Madeira. Just use chicken instead of steak and add melty mozzarella and asparagus!
Directions
Step 1: Season and sear the steak
Lauren Habermehl for Taste of Home
Preheat a large skillet over medium-high heat. Meanwhile, rub both sides of the tenderloin medallions with 1 tablespoon of olive oil, then season the meat liberally with salt and cracked peppercorns.
When the skillet is preheated, sear the steak medallions for 2-3 minutes, then flip and cook for an additional 2-4 minutes, depending on your desired level of doneness. Remove the steaks, cover with foil and let rest while preparing the sauce. (Don’t make these steak mistakes)
Step 2: Saute onions and mushrooms
Lauren Habermehl for Taste of Home
Reduce the heat to medium and add the remaining 2 tablespoons of olive oil. When the oil begins to shimmer, add the diced onions to the skillet. Saute until softened, 3-4 minutes, and then add the garlic and mushrooms. Saute until the garlic is fragrant and mushrooms have softened; about 4-5 minutes.
Step 3: Season and deglaze
Lauren Habermehl for Taste of Home
Add the Worcestershire sauce, Dijon mustard, honey, thyme and parsley to the pan and stir. Deglaze the pan with the Madeira wine and chicken stock, scraping the bottom of the pan to release any stuck-on bits. Bring the sauce to a strong simmer (not quite boiling) and then reduce the heat to medium-low.
Step 4: Simmer and reduce
Lauren Habermehl for Taste of Home
The key to making this sauce great is patience. Let it simmer until the wine reduces by half, about 20 minutes. (While you wait, here are more of our go-to recipes with wine.) In this time, the sauce will thicken and the flavors will become concentrated. When the sauce has reached the desired consistency, stir in the butter until melted and season with salt and pepper, to taste.
Step 5: Serve
Lauren Habermehl for Taste of Home
To serve, divide the steak medallions between two plates. Mound a large serving of mashed potatoes beside the steak and spoon a generous amount of the mushroom wine sauce over the steak and potatoes. Serve immediately.
Substitutions for Madeira Wine
Madeira wine will yield results with the closest flavor to The Cheesecake Factory’s mushroom wine sauce for steak Diane, but there are a few great substitution options if you’re having trouble locating it.
Sherry, cognac, brandy or Marsala wine are all suitable options. We also had good results with an affordable bottle of pinot grigio, but any semi-dry white wine will probably work in a pinch.
If you prefer to not cook with alcohol, you may also swap for an equal amount of high-quality chicken stock. Note that the sauce will lose a bit of its depth, body and richness, but will still taste delicious.
Looking for more great restaurant-style recipes? Don’t forget to check out the Cheesecake Factory’s Crispy Brussels Sprouts!
Serve a Contest-Winning Cheesecake for Dessert
Red Velvet Cheesecake
Festive and oh, so good, this cheesecake will become a fixture on your party dessert menu. The red velvet filling is spiked with cocoa, topped with cream cheese frosting and baked in a chocolate cookie crumb crust. —Karen Dively, Chapin, South Carolina
Go to Recipe
Dulce de Leche CheesecakeI'm originally from Paraguay, and dulce de leche reminds me of where I came from. If you can't find it at your grocery store, try caramel ice cream topping instead. It tastes different, but this decadent dessert will still be amazing. —Sonia Lipham, Ranburne, Alabama
Yogurt-Ricotta CheesecakeI have always liked Italian ricotta cheesecakes, but they have too much sugar for me. I made a diabetic version, and my family couldn't even tell! I serve mine with sugar-free strawberry ice cream topping and fresh strawberries. —Diane Shipley, Mentor, Ohio
Contest-Winning Blueberry Swirl CheesecakeThis is my favorite blueberry cheesecake recipe, which I often make for family get-togethers. —Cathy Medley, Clyde, Ohio
Frozen Chocolate Cheesecake TartI first made this irresistible dessert for some dinner guests. They were overwhelmed by its rich flavor and appearance. My husband commented that it was the best dessert he had ever eaten in his whole life. —Heather Bennett, Dunbar, West Virginia
Mocha Truffle CheesecakeI went through a phase when I couldn't get enough cheesecake or coffee, so I created this rich dessert. Its brownie-like crust and creamy mocha layer really hit the spot. It's ideal for get-togethers because it can be made in advance. —Shannon Dormady, Great Falls, Montana
Cinnamon Apple CheesecakeAn attractive topping of cinnamon-spiced apple slices and a homemade oat-and-walnut crust make this creamy dessert a definite showstopper. —Emily Ann Young, Edmond, Oklahoma
Chocolate Chip Cookie Dough CheesecakeI created this recipe to combine two of my all-time favorites: cheesecake for the grown-up in me and chocolate chip cookie dough for the little girl in me. Sour cream offsets the sweetness and adds a nice tang. Everyone who tries this scrumptious cookie dough cheesecake loves it. —Julie Craig, Kewaskum, Wisconsin
S'more CheesecakeThis luscious dessert is just as wonderfully tasty as the campfire snack that inspired it. It's a great way to savor a summer classic anytime of year. Our 4-year-old daughter likes it so much that she's requested it for her next birthday! —Robin Andrews, Cary, North Carolina
Pineapple Pie with Coconut CreamYou’ll find pineapples and coconuts everywhere in the South Pacific, so we play them up in this creamy cool pineapple pie, dolloped with coconut cream. Divine! —Karen Naihe, Kamuela, Hawaii
Honey Pecan CheesecakeBirthdays and holidays are great times for cheesecake. In our annual church bake-off, it won first place! —Tish Frish, Hampden, Maine
Creamy Tiramisu CheesecakeThe Italian word "tiramisu" means "pick-me-up" and refers to a dessert of ladyfinger sponge cake dipped in coffee. Work that in with cream cheese, and you have a guaranteed picker-upper that redefines a classic. —Mrs. Priscilla Gilbert, Indian Harbour Beach, Florida
Pistachio Cardamom CheesecakeCardamom has a sweet and warm taste that makes you think of clove, allspice and pepper all wrapped in one spice. Mix it with pistachios and add to cheesecake for a dessert that suggests the exotic flavors of India. —Carolyn Harkonnen, Loomis, California
Chocolate Turtle CheesecakeI always get compliments when I whip up this rich little cheesecake. With layers of caramel, chocolate and vanilla, it's an instant classic. —Erin Byrd, Springfield, Missouri
No-Bake Chocolate Chip Cannoli CheesecakeI make this cannoli cheesecake in the summer for a flavorful and refreshing treat. I love the added bonus of not having to turn on the oven in hot weather. —Kristen Heigl, Staten Island, New York
Chocolate Malt CheesecakeMy mother-in-law loved chocolate
malts—and cheesecakes, too. Can you guess who passed this recipe on to me? Sometimes, I substitute pretzel crumbs for the graham cracker crumbs. They make a surprisingly good crust! —Anita Moffett, Rewey, Wisconsin
Roasted Banana & Pecan CheesecakeWe keep bananas on hand, but with just two of us in the house, they ripen faster than we can eat them. That makes them perfect for roasting and baking into this cheesecake with a nutty crust. —Patricia Harmon, Baden, Pennsylvania
Chocolate Truffle CheesecakeIf you delight in the taste of chocolate, then this is the cheesecake for you. Every creamy bite melts in your mouth. It's so impressive yet not difficult to prepare—I whip up this dessert each time I want a yummy treat for my family, friends or co-workers. —Mary Jones, Cumberland, Maine
Coconut Cheesecake & Rhubarb CompoteI took my daughter’s love of cheesecake plus my mom’s love of coconut and rhubarb and ran with it. Try it with a smidge of chocolate sauce, too. —Wendy Rusch, Trego, Wisconsin
Salted Caramel Cappuccino CheesecakeAfter spending years living in Seattle, I’ve become a coffee junkie! I had to relocate across the country for a time, so I created this cheesecake with the flavors of salted caramel, coffee and espresso. It lifted me up on days when I felt blue about leaving one of the world’s amazing coffee destinations. —Julie Merriman, Seattle, Washington
Spiced Apple CheesecakeWhen you live in apple country, you get the privilege of selecting the apples and recipes you want for year-round enjoyment. Granny Smith apples are tart and crisp. Combined with cinnamon, sugar and nutmeg, they make a delightful topping for a cheesecake of the Pacific Northwest. —Grace Hughes, Oroville, Washington
Luscious Almond CheesecakeI received this recipe along with a set of springform pans from a cousin at my wedding shower 11 years ago. It makes a heavenly cheesecake. My son Tommy has already told me he wants it again for his birthday cake this year. —Brenda Clifford, Overland Park, Kansas
Caramel Fudge CheesecakeIt's hard to resist this chocolaty cheesecake with its fudgy crust, crunchy pecans and gooey layer of caramel. I combined several recipes to create this version that satisfies both the chocolate lovers and the cheesecake lovers in my family. —Brenda Ruse, Truro, Nova Scotia
Winning Cranberry CheesecakeThe holidays wouldn't be complete without cranberries and eggnog. I use them both in this flavorful cheesecake that's the perfect finale for a special dinner. Set it out at the start of the meal, not just to solicit "oohs" and "aahs," but to remind folks to save room for dessert! —Nancy Zimmerman, Cape May Court House, New Jersey
