Classic Steak Diane

Name: Steak Diane
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Cuisine: French
Ingredients: 4 beef tenderloin steak; 2 tablespoons of unsalted butter; 1/2 cup of sliced mushroom; 1 cup of beef broth; 1/4 cup of brandy; 1 minced shallot; 1 clove of minced garlic; 1 tablespoon of dijon mustard; 1/4 cup of heavy cream; 1 teaspoon of Worcestershire sauce; 1 teaspoon of fresh lemon juice; 1 tablespoon of chopped parsley; 1/2 teaspoon of salt; 1/4 teaspoon of black pepper

Elevate your next meal with our exquisite Steak Diane recipe. This classic dish combines succulent steak in a rich, creamy sauce, perfect for a sophisticated dinner at home.

French Cuisine

December 22, 2023

Difficulty Medium

Servings 2 people

Preparation 15 mins

Cooking 20 mins

Total 35 mins

Recipe Contents

Ingredients Directions Nutrition Equipments Tips

Ingredients

4 beef tenderloin steak
2 tablespoons of unsalted butter
1/2 cup of sliced mushroom
1 cup of beef broth
1/4 cup of brandy
1 minced shallot
1 clove of minced garlic
1 tablespoon of dijon mustard
1/4 cup of heavy cream
1 teaspoon of Worcestershire sauce
1 teaspoon of fresh lemon juice
1 tablespoon of chopped parsley
1/2 teaspoon of salt
1/4 teaspoon of black pepper

Directions

Season both sides of the steaks with salt and pepper.
In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the steaks and cook for about 3-4 minutes per side for medium-rare, or until desired doneness. Remove steaks from the skillet and set aside.
In the same skillet, add the remaining butter, shallots, and garlic. Sauté until softened.
Stir in the mushrooms and cook until they are browned and their moisture has evaporated.
Pour in the brandy or cognac and carefully ignite with a long match to flambé. Once the flames subside, scrape up any browned bits from the bottom of the pan.
Add the beef broth, Dijon mustard, and Worcestershire sauce. Bring to a simmer and cook until the sauce is slightly reduced.
Stir in the heavy cream and simmer until the sauce thickens. Finish with lemon juice and parsley.
Return the steaks to the skillet, spooning the sauce over them. Heat for an additional minute.
Plate the steaks and generously top them with the sauce. Serve immediately for the best flavor.

Nutrition Facts

Serving Size 1 Steak Diane

Serves 2

Amount Per Serving

Calories500

% Daily Value*

Protein 30 g60%

Total Fat 25 g32.1%

Sodium 400 mg17.4%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Tips

Choose high-quality tenderloin steaks for the best results. The tenderness of the meat is crucial for Steak Diane. For more, check out our ‘Best Beef Cuts’ article.
Gently pound the steaks to an even thickness. This ensures they cook evenly and quickly.
When flambéing, always have a lid nearby to extinguish the flame if needed. If you're uncomfortable with flambéing, simply let the alcohol cook off without igniting it.
Use fresh mushrooms for the best flavor. Button or cremini mushrooms work well. For more, check out our ‘Types of Edible Mushrooms’ article.
Don’t overcrowd the pan. Cook the steaks in batches if necessary. Overcrowding the pan can lead to steaming rather than searing the meat.
Let the steaks rest after cooking and before returning them to the sauce. This helps retain their juices.
Adjust the sauce consistency. If the sauce is too thick, thin it with a little more beef broth. If it's too thin, simmer it for a longer period.
Taste the sauce before adding it to the steak and adjust the seasoning as needed.

Rate This Recipe

Indulge in the luxurious flavors of Steak Diane, a classic dish that has graced the menus of fine dining restaurants for decades. This recipe features tender pan-seared steak enveloped in a rich, creamy mushroom and brandy sauce. It's a dish that's sure to impress, perfect for a special occasion or a romantic dinner. The best part? It's surprisingly simple to make at home.

Equipment for this recipe

Measuring Cup

Mixing Bowls

Cutting Board

Chef Pan

Chef Knife

Origin of The Steak Diane

Steak Diane is a dish with a history as rich as its sauce. While its exact origins are somewhat unclear, it is widely believed to have emerged in the mid-20th century, gaining popularity in the upscale restaurants of New York City. The dish is often associated with "Continental Cuisine," a style of cooking that combines elements of French and American techniques and was particularly fashionable in the United States during the 1940s and 1950s. The name "Diane," according to culinary lore, refers to the Roman goddess of the hunt, symbolizing the dish's elegance and connection to classical tradition.

In its heyday, Steak Diane was a staple on the menus of ritzy establishments, often prepared tableside to the delight of diners. The theatrical flair of flambéing the sauce right before the guests added an element of spectacle to the dining experience, making it a popular choice for special occasions. The dish’s popularity can be attributed not only to its sumptuous taste but also to the sense of luxury and sophistication it conveyed, embodying the grandeur of fine dining of that era.

Today, while Steak Diane might not be as ubiquitous as it once was in restaurants, it remains a beloved classic, cherished for its rich flavors and the nostalgia it evokes. The dish has undergone various interpretations over the years, but the core elements – tender steak, a creamy pan sauce with a hint of mustard and Worcestershire, and the dramatic flambé – remain unchanged. Cooking Steak Diane at home offers a throwback to a bygone era of elegance in American dining, allowing both seasoned cooks and culinary novices to recreate a piece of culinary history.

What Is The Difference Between Steak Diane And Au Poivre?

Steak Diane and Steak au Poivre are both classic dishes in their own right, celebrated for their rich flavors and culinary sophistication. While they share some similarities, primarily being made with steak, there are distinct differences in their preparation, sauce ingredients, and overall flavor profiles.

Steak Diane:

Preparation: Steak Diane typically uses tenderloin steak, which is pounded thin. This ensures quick cooking and a tender result.
Sauce: The sauce for Steak Diane is known for its complex flavors, which include shallots, mushrooms, Dijon mustard, Worcestershire sauce, and often a splash of brandy or cognac. It's usually flambéed, adding a caramelized depth to the sauce.
Flavor Profile: The sauce is rich and creamy, with a balance of savory and a slight tang from the mustard and Worcestershire sauce. The flambéing process imparts a unique caramelized flavor.

Steak au Poivre:

Preparation: Steak au Poivre uses thicker cuts of steak, such as ribeye or sirloin, coated with a generous amount of cracked black peppercorns, forming a crust when cooked.
Sauce: The sauce for Steak au Poivre is simpler, focusing on the flavor of the peppercorns. It typically involves deglazing the pan with cognac and adding cream to create a rich sauce.
Flavor Profile: The dominant flavor in Steak au Poivre is the bold, sharp taste of black pepper, complemented by the richness of the cream and the depth of the cognac.