Classic Steak Diane Recipe

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 Steak Diane was originally made from tender game meats such as venison or elk, but the origins are unclear at best.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.