Steak Diane

“Steak Diane evokes images of a bygone era, reminiscent of smoking jackets and martinis. Originating in 1930s London, this classic dish became a staple of 1960s and 1970s “Continental cuisine” in the United States, sharing the spotlight with fondue and cordon bleu.

A well-crafted Steak Diane recipe yields a perfectly rare, impeccably seasoned steak with a delectable crust achieved through butter basting. The sauce, rich and velvety, incorporates the textures of shallots and garlic. Its flavor profile is intricate, featuring Worcestershire sauce, flambéed cognac, mustard, and onions.

Discover the art of preparing Steak Diane, perfect for an elegant date night or a festive holiday feast. We ardently believe this vintage dish deserves a revival.

What Is Steak Diane?
Steak Diane typically refers to a pan-seared steak dish cooked in butter and finished with a flambéed cream and cognac sauce. While some recipes use strip steaks, we prefer tender beef filets or beef tenderloin medallions. Mushroom additions vary, with some recipes including them and others omitting.

The name “Diane” pertains to the pan sauce, crafted with mustard, cream, Worcestershire, and flambéed cognac.

Basting the steaks in butter ensures a flavorful, beefy saltiness that harmonizes beautifully with the cognac-infused sauce. Flambéing is a quick, safe process; however, without proper ventilation, omit this step or allow the alcohol to cook off over low heat.

Ingredients for Steak Diane
Investing in high-quality ingredients for certain components of Steak Diane enhances the dish:

• Beef tenderloin filets: Opt for a substantial beef tenderloin filet for an elegant touch.
• Salt and pepper: Simple yet crucial seasonings for the steaks.
• Garlic cloves: Adds savory depth to the sauce and butter basting liquid.
• Vegetable oil and butter: We recommend a combination of both for cooking the steaks, but you can use one exclusively.
• Thyme sprigs: Infuse the basting sauce with thyme and garlic for added flavor.
• Shallot: Deepens the sauce’s flavor with its mild onion notes.
• Cognac: If possible, opt for a higher quality cognac for a smoother flavor.
• Whipping cream: A richer choice for the creamy sauce compared to standard milk.
• Dijon mustard: Introduces a delightful tartness to cut through the butter and cream.
• Worcestershire sauce: Contributes a tangy, umami-rich element.
• Parsley: A fresh garnish for the finishing touch.

How To Make Steak Diane
Steak Diane follows a straightforward three-step process, outlined briefly here. The detailed recipe with step-by-step photos can be found below:

Step 1. Cook the steaks: Season steaks with salt and pepper. Sear them in a cast-iron skillet, basting with a mixture of butter, smashed garlic, and thyme. Cook to rare and let them rest.
Step 2. Make the sauce: Cook shallot and minced garlic in the skillet. Add cognac and ignite, then add cream, mustard, and Worcestershire, stirring to incorporate and release browned bits.
Step 3. Assemble dish: Slice the steaks, pour the sauce over, and garnish with parsley.

Tips for the Best Steak Diane

• Don’t overcook the steak: Cook to rare for optimal texture, pulling off at 120°F.
• No vent? No flame: If lacking proper ventilation, omit flambéing or allow alcohol to cook off on low heat.
• Use another steak: While traditionally made with beef tenderloin, feel free to use your preferred cut.

What To Serve With Steak Diane
Ideal for a date night, this recipe can be halved for a romantic touch. Pair it with creamy, starchy sides like mashed potatoes or gouda grits, or opt for lighter options such as roasted broccolini or asparagus.

How To Store Leftovers
Store leftover steak and sauce separately for up to 4 days. Reheat the steak in a 250°F oven wrapped in foil and warm the sauce in a saucepan over medium heat. Thin the sauce with cream or stock if needed.

Ingredients:

• 4 (8-oz.) beef tenderloin filets (2 1/2-in. thick), at room temperature
• 1 tsp. kosher salt
• 1/2 tsp. black pepper
• 4 garlic cloves
• 1 Tbsp. vegetable oil
• 4 Tbsp. unsalted butter
• 2 (5-in.) thyme sprigs
• 1 large shallot, minced (about 1/2 cup)
• 1/4 cup (4 oz.) cognac
• 1/4 cup heavy whipping cream
• 1 Tbsp. Dijon mustard
• 1 Tbsp. Worcestershire sauce
• Chopped fresh flat-leaf parsley

Directions:

Prepare steaks: Pat steaks dry and season with salt and pepper.
Mince and smash garlic cloves: Smash 2 garlic cloves and mince the remaining 2.
Cook the steaks: Sear steaks in a cast-iron skillet with oil, butter, smashed garlic, and thyme. Baste until rare, then let rest.
Butter baste the steaks: Continuously spoon butter mixture over steaks until a thermometer registers 120°F.
Rest steaks: Transfer steaks to a cutting board and let rest for at least 5 minutes.
Cook shallot and garlic for sauce: Cook shallot and minced garlic in the skillet.
Add and ignite cognac: Remove from heat, add cognac, and ignite carefully.
Finish sauce: Once flames die down, add cream, mustard, and Worcestershire, stirring until warmed through and light brown.
Slice steaks, and assemble dish: Slice steaks, pour sauce over, and garnish with parsley.”