Steak Diane and How to Cook This Delicious Dish

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Like Steak au Poivre, Steak Diane is a fun and fancy way to create an impressionable meal. This dish consists of a cut of beefsteak that is quickly sautéed with garlic and wine, then finished with a sauce made from butter, lemon juice, Worcestershire sauce, and peppercorns.

My Favorite Steak Diane Recipe

This is a fun and easy one to do – when I see steak on sale I know what we are having for dinner! A little goes a long way as you pound it flat – so it can be budget-friendly.

Where Does the Name Steak “Diane” Come From?

Steak Diane origin stories vary, but the general consensus is that the Diane that is referred to is Diana, the Goddess of the Hunt from Roman mythology.

Some believe the story that the name “Diane” is in honor of Diane de Poitiers, the mistress of Henri II. French chef Auguste Escoffier invented the dish in honor of her.

What is the difference between Steak Diane and Steak au Poivre?

In a word: Peppercorns. While you salt and pepper your steak for steak Diane, you use whole peppercorns when making steak au poivre.

History of Steak Diane

While Steak Diane isn’t French, it is debated whether it was invented in London or New York in the early 1930s. It became a showy version of “Continental cuisine” as the flambeed presentation is kind of a showstopper when done table-side.

How is Steak Diane traditionally served?

Steak Diane is traditionally served as an entree. Because the sauce is a layer of rich ingredients, it is usually served with potatoes lyonnaise or parslied potatoes, green beans – almondine occasionally, or even a nice tossed green salad.

Some people like serving it over rice, pasta, or mashed potatoes.

What does it mean to deglaze a pan?

This is a common technique for making pan sauces and pretty simple.

Deglazing is the process of adding liquid (usually wine, stock, or water) to a hot pan to dissolve browned bits of food off the bottom. This improves flavor and creates a base for making sauces.

One way to deglaze is by adding liquid to the pan and immediately scraping up all of the browned bits off the bottom with a wooden spoon. The liquid should be added in small amounts at a time while stirring continuously. This prevents burning and allows for maximum deglazing.

FAQ:

1. Does Steak Diane have mushrooms? – While there are literally hundreds of variations on the rich, creamy, and flambéed pan sauce that becomes Steak Diane, they all tend to have mushrooms in common. Mushrooms tend to add a meaty layer of flavor to the sauce. You could opt to leave them out if you choose.
2. Does Steak Diane have alcohol? – If you want to flambee the sauce, then yes. you need the alcohol. We use Brandy in this recipe but you could also use a strong dry wine like sherry or port instead.
3. Can you freeze Steak Diane sauce? – You can freeze pretty much everything, but just not freeze it well. Steak Diane sauce is a cream-based sauce that tends to break when frozen, which gives it an undesirable texture and consistency.

What Kind of Steak to Use?

Traditionally filet or tenderloin is used. Because you pound this thin, you could get away with a variety of different kinds o steak, as you are basically tenderizing it.

Delicious Classic Steak Diane Recipe

So, this is our take on this classic and historic dish

Ingredients for the Perfect Steak Diane

• 1 lb steak 
• Salt & pepper 
• ½ cup beef broth 
• 4 teaspoons Worcestershire 
• 2 teaspoons dijon mustard 
• 2 teaspoons tomato paste 
• 2 tablespoons butter
• ½ cup shallot, minced 
• 4 tablespoon cognac or brandy – optional
• ⅓ cup heavy cream 
• Chives

How to Make the Perfect Steak Diane in Your Kitchen Tonight

Salt and pepper the steak and let rest for at least 30 minutes. 

In a medium-sized bowl whisk the broth, Worcestershire sauce, dijon mustard, and tomato paste until well combined and set aside. 

In a skillet over medium-high heat cook the steak in the butter until it reaches the desired temperature. 

Remove the steak from the skillet, set it aside. 

How to Make Diane Sauce

In the same skillet, saute the shallot until soft then, deglaze the pan with cognac or brandy. 

Stir in the broth, bring it to a boil, and then simmer for 2-3 minutes more.

Slowly add in the cream as you are stirring, and simmer for another 2-3 minutes. Remove the pan from the heat.

Slice your cooked steak into strips, drizzle with sauce, and serve.

Love Steak? Try These Other Recipes!

• Our Spring Garden Old Fashioned Swiss Steak Recipe
• How to Make Pepper Steak And Gravy
• Cilantro Lime Steak
• Salsbury Steak

Print off our Steak Diane Recipe: