Steak Diane was born when you Really dressed to go out to dinner, and the “best” restaurants served “continental food” (i.e. European food, particularly French, Italian and Spanish).
Why do they call it Steak Diane?
A flashy way of cooking steak that was all the rage in the '50s and '60s. The dish was not named after a Hollywood star, but may have been a reference to Diana, the Roman goddess of the hunt. Steak Diane was originally made from tender game meats such as venison or elk, but the origins are unclear at best.
Steak Diane was dinner And A show, because during the preparation, a waiter in a suit rolled a trolley to your table and seared your steak right in front of you with a shot of flaming cognac. Everyone in the room stopped and looked at the roaring flames (and admired your dress), and the incredible smell of roasting beef, shallots, and garlic spread throughout the dining room.
What is the difference between Steak Diane and Steak au Poivre?
“Au poivre” is French for pepper and refers to a pan sauce for steaks that uses shallots, liqueur (cognac or dry sherry), cream and plenty of coarsely ground pepper in the sauce. Steak Diane often contains mushrooms and much less pepper.
The key to the perfect steak Diane
Not only is the dish itself entertaining, it's a simple yet impressive way to serve tender steaks without the need for a waiter's cart. The key to success is a hell of a hot pan, a good instant-read thermometer, and patience when reducing the sauce.
Choose a tender steak such as tenderloin or New York strip steaks. Once the steaks are seared to rare or medium rare in a very hot pan, they are set aside to rest, which allows them to better distribute their juices, resulting in a juicier steak.
What is a Diane sauce made of?
The same pan is then used to sauté shallots and mushrooms (I prefer spicy shiitake mushrooms to mild mushrooms). This will help in building one gladly (Base) to enhance the flavor of the sauce. Cognac or brandy is then added to loosen the browned bits at the bottom of the pan. You don't have to light the brandy like you used to. It's enough to let the alcohol simmer away in a less dramatic (and safer) way.
Next, add beef broth, something tomato-like (I use ketchup for the vinegary sweetness, but tomato paste is more common), Worcestershire sauce, and Dijon mustard. It is important to simmer and steam this mixture so that the flavors intensify and meld.
Only then can you add a generous splash of cream and reduce again until the sauce is thick and rich. Finally, taste and season the sauce. The sauce should taste quite intense. Each person only gets 1/4 cup, so go big here.
What to serve with Steak Diane
Steak Diane is all about celebrating an expensive cut of beef, so it's best to keep it simple when it comes to the sides. This goes well with spinach fried in butter, steamed butter broccoli or asparagus with lemon. You may also want to serve warm Parker House rolls or baguette at the table to mop up every last drop of sauce.
Tips for Making a Restaurant-Worthy Steak Diane
- Thick, tender steaks are best– Buy tender steaks like tenderloin that are at least 1.5 inches thick.
- Steaks cook more evenly at room temperature– Let them sit at room temperature for at least 20 minutes and up to 1 hour to help the steaks cook more evenly.
- Use high quality beef broth— Homemade is preferable, but you can substitute canned if necessary. Opt for a low-sodium broth if available.
- Cast iron works best—Use a large skillet, preferably a cast iron skillet as it retains heat well.
- Flame the cognac if you dare—If you want to recreate the original spectacle of Steak Diane, after adding the cognac, use a long match or lighter to light the cognac. Once the flames have died down, stir in the broth and seasonings to completely extinguish the flames and continue with the recipe.
“Steak Diane sounds like a recipe from another time, which of course it is. But this recipe proves that classics become classics for a reason. Steak Diane is an easy, exceptionally delicious way to cook a steak, and this recipe is your guide! I will repeat this recipe again and again from now on. – Joan Velush
4 (6 ounces) beef Fillet steaks (approximately 1 1/2 inches thick)
1/2 teaspoon fine Saltplus more for seasoning
1/2 teaspoon fresh ground black pepperplus more for seasoning
1 tablespoon Thistle or rapeseed oil
1 tablespoon unsalted butter
1 large Shallotfinely chopped (approx 1/4 Cup)
4 ounces (3 cups) Shiitake mushroomsStems discarded, caps sliced
1 clove of garlicchopped
1/2 Cup Cognac or brandy
1 Cup Low-sodium beef broth
2 teaspoon Ketchup
1 1/2 teaspoon Worcester sauce
1 teaspoon Dijon mustard
1/2 Cup whipped cream
1 tablespoon finely chopped Italian parsley
Gather the ingredients.
Let them 4 (6 ounce) beef tenderloin steaks Let stand at room temperature for 20 minutes. Pat the steaks dry with kitchen paper and season them all over 1/2 teaspoon fine salt And 1/2 teaspoon black pepper. Drizzle the meat on both sides with it 1 tablespoon safflower or rapeseed oil.
Turn on the exhaust fan above the oven. Heat a large cast iron skillet or sauté pan over high heat until very hot. (Spray some water on the pan to test the temperature: it will bubble, dance and sizzle when the pan is ready.) Add the steaks to the pan and press down a little to make sure Fry them evenly in the pan and fry well. Fry for 2 minutes on each side.
Reduce heat to medium-high and continue cooking, turning steaks with tongs and searing steak all over (including short sides), until an instant-read thermometer inserted into the center of a steak reads 130 F for rare or 135 F indicates medium-rare, 4 to 6 minutes. Transfer to a plate and let sit while you prepare the sauce.
Remove the pan from the heat and let it cool for a few seconds. Add 1 tablespoon unsalted butter and swirl the pan to coat the bottom. Place the pan over medium heat and add 1 large shallot, finely chopped And 4 ounces shiitake mushrooms, stems removed, caps sliced. Sauté until mushrooms begin to brown, about 4 minutes. Add 1 garlic clove, minced and sauté until fragrant, about 30 seconds.
Add carefully 1/2 cup cognac or brandyIncrease heat to high and cook until almost evaporated, about 45 seconds. Add 1 cup low sodium beef broth, 2 teaspoons ketchup, 1 1/2 teaspoons Worcestershire sauceAnd 1 teaspoon Dijon mustard and stir. Simmer, stirring frequently, until reduced by half, about 2 minutes.
Add 1/2 cup cream and simmer until sauce has thickened (a wooden spoon dragged through the sauce leaves a trail on the bottom of the pan for 2 to 3 seconds before liquid enters). Pour the juices from the resting steaks into the pan. Season to taste additional salt and pepper.
Divide the steaks onto plates and top with the sauce. Sprinkle 1 tablespoon finely chopped Italian parsley Pour over the steaks and serve immediately.
Here's how to store it
Steak Diane is best eaten immediately, but if you have leftovers, refrigerate the sauce and steak in separate containers. Instead of reheating the steak, which will cause it to overcook, cut it into thin slices and place on a preheated plate. Bring the sauce to a boil (add a little more cream or beef broth to thin it out if needed) and pour the sauce over the steak.
- Omit the mushrooms—The mushrooms can also be left out if necessary. Or use cremini mushrooms instead of shiitake mushrooms.
- Use tomato paste—Ketchup can be replaced with tomato paste.
|Nutritional Information (per serving)|
View full nutrition label
|Amount per serving|
|% Daily Value*|
|Saturated fat 21g||107%|
|Total sugar 3g|
|Vitamin C 3 mg||14%|
|Calcium 45 mg||3%|
|Iron 4 mg||25%|
|Potassium 615 mg||13%|
|*The % Daily Value (DV) indicates how much a nutrient in a food portion contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.|
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)