Wagyu Steak Diane

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Chef Lesli Sommerdorf from Harmons kicked off the recipe section of the second hour of Good Things Utah by showing us how to make a hearty, meat-packed, and perfectly rich, Wagyu Steak Diane.

Wagyu Steak Diane


  • 1 Tbsp canola oil
  • 4 (4 oz) Harmons wagyu steak medallions
  • Salt and freshly ground pepper
  • 1 1⁄2 cups beef broth
  • 2 Tbsp unsalted butter
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 4 oz cremini mushrooms, sliced
  • 1⁄4 cup cognac or brandy
  • 1⁄4 cup heavy cream
  • 1 Tbsp Dijon mustard
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp minced fresh chives


  • In a frying pan over medium-high heat, add oil. Season steaks with salt and pepper, and add to the pan. Cook, turning once until browned on both sides and cooked to desired doneness, about 4-5 minutes for medium-rare. Transfer steaks to a plate, and set aside.
  • Return pan over high heat, and add broth. Cook until reduced until to 1⁄2 cup, about 10 minutes. Pour into a bowl, and set aside.
  • Return pan to heat, add butter, shallots, and garlic, and cook until translucent, about 2 minutes. Add mushrooms and cook until browned, about 3 minutes. Add cognac, and light with a match to flambée. Cook until the flame dies down. Stir in reserved ½ cup broth, cream, Dijon, and Worcestershire. Return steaks to pan and cook, turning in the sauce until warmed through and sauce is thickened about 4 minutes. Transfer steak to serving plates, pour the sauce over steaks and garnish with chives.

To get more delectable recipes, go to Good Things Utah Recipes or Harmons Grocery now!

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Deena Manzanares
Deena Marie Manzanares is a Utah native, but lived in NYC for a few years while attending the Atlantic Theater Company Acting School. Locally, she has worked as a professional actor for years in both stage and film.

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