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Steak Diane

Steak Diane


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Try this classic recipe for Steak Diane! "Diane" refers to the pan sauce made with mustard, Worcestershire, cream, and cognac. It's ready in under 30 minutes, making it a great choice for a date night in!

Photography Credit:Elise Bauer

Steak Diane is traditionally made with a thinly pounded steak, and a cognac, butter, and shallot sauce that is flambéed right before serving to great dramatic effect.

What is Steak Diane?

Doing some research into Steak Diane, I found that the “Diane” part refers to Diana, the Greco-Roman goddess of the hunt, and “a la Diane” sauces were typically served with venison and game meat in centuries past.

It was probably New York hotels that popularized the flambéed steak version.

My Favorite Steak Diane Recipe

This Steak Diane recipe is based off of one I got years ago from my friend Heidi, who found a version in her local paper, the Carlisle Mosquito (great name for a newspaper, isn’t it?).

The recipe calls for pan-frying the steak, using the pan juices as a base for the “Diane” sauce—a sauce made with mustard, Worcestershire sauce, and cream—and then serving the steak with the sauce poured over it. No flames are involved.

Heidi’s husband Vaughn is a master at the grill, so they often grill the steak instead of pan-frying it, and just make the sauce separately. The sauce can be used over chicken or pork as well, and if you have leftovers, you can even stir it in over some pasta.

Love Steak? Try these Other Recipes!

  • Swiss Steak
  • How to Grill the Best Steak
  • Peppercorn Steak
  • Cowboy Steak with Chimichurri Sauce
  • Hanger Steak with Shallots

Steak Diane Recipe

If cooking gluten-free, use gluten-free broth

Ingredients

  • 4 (6-ounce) center cut beef tenderloin steaks or another cut of your choice
  • Salt
  • 1/2 cup beef broth (see Recipe Note)
  • 4 teaspoons Worcestershire sauce
  • 2 teaspoons Dijon mustard
  • 2 teaspoons tomato paste
  • 2 tablespoons butter
  • 1/2 cup finely minced shallots
  • 4 tablespoons cognac or brandy
  • 1/3 cup heavy cream
  • Freshly ground black pepper
  • 1-2 tablespoons chives, finely chopped

Method

1 Salt steak and let sit at room temp: Sprinkle salt on both sides of the steak and set aside at room temperature for 15-30 minutes.

2 Mix broth, Worcestershire sauce, mustard, tomato paste: Whisk together broth, Worcestershire sauce, Dijon mustard and tomato paste; set aside.

3 Sear steaks in butter: Melt the butter in a skillet set over medium-high heat. Pat the steaks dry with a paper towel. Increase the heat to high and sear the meat for 1-4 minutes, depending on how thick the steak is. (You may need to cook the meat in batches.)

Turn and sear on the other side. Use the finger test to check the doneness of the meat. When the steaks are done, move to a cutting board and tent with foil.

4 Sauté shallots: While the meat is resting, sauté the shallots in the pan, 2 minutes on medium-high heat, stirring once or twice.

5 Deglaze pan with cognac: Add the cognac to deglaze the pan. Increase the heat and cook until the cognac is almost evaporated.

6 Add broth mixture, then cream: Stir in the broth mixture and bring to a boil. Cook until thickened, about 2-3 minutes.

Stir in the cream and cook for two more minutes.

7 Serve steak with sauce: If you want, thinly slice the steak to serve. Otherwise serve individual steaks. Drizzle warm Diane sauce over the steak and garnish with freshly ground black pepper and chives.

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Happy 100th Birthday Julia . . . Steak Diane


In honor of Julia Child’s birthday (would have been 100 years old today), I am reposting for my newest readers, this post about the first recipe that I ever made from Ms. Child, originally posted in the earlier days of this blog on in September, 2009. This post has been read over 8,500 times via Google! It’s a super-winner classic in my family that never ever fails to please. Bon Appetit!

If you’re looking for a fast, but impressive dinner for either you and your sweetie or for your guests, Steak Diane is a real winner. It is so good AND so easy that my kids made it (with some supervision) for their dates before they would go to a school dance in high school. One of the beauties of Steak Diane is that you can do all of the prepping before guests come to your house, have appetizers and cocktails with them (instead of being stuck in the kitchen), and THEN quickly saute the steaks and SERVE!

The only changes I made to Ms. Julia’s respected recipe is: I added more garlic! Sometimes, I’ll also saute sliced mushrooms in butter and throw those in the sauce, but this time, I didn’t want another trip to the store to get the mushrooms! So you decide. Some recipes even add a little bit of cream, which sounds wonderful to me, although I’ve never added it…..just kept to Julia’s recipe plus my addition of garlic.


Steak Diane Recipe

Working with one piece of steak at a time, place each between two pieces of plastic wrap. Working from the center to the edges, gently pound each piece of steak with a meat mallet to 1/2-inch thick.

In a small frying pan (8- or 10-inch) over medium heat, heat 1 tablespoon butter for 1 minute. Add the pounded tenderloin steaks, sprinkle with a little salt and pepper increase heat to medium-high and sautexactly 2 minutes on each side. Remove them to a plate and chill in the refrigerator for 5 minutes.

In a large frying pan over medium heat, melt remaining 3 tablespoons butter stir in Worcestershire sauce. Place the shallots or green onions, garlic, and mushrooms in the center of the pan with the tenderloin steaks around the edges. Using a spoon, stir and toss the mushroom mixture approximately 2 minutes. Add lemon juice, salt. and pepper. Turn the steaks and add the thyme, chopped parsley, and dried mustard powder.

Now cook the steaks to the doneness you like. Note: You may want to slightly undercook the steaks prior to adding the cream and brandy so that the reduction process of making the sauce doesn't overcook them. Your steaks are done when the internal temperature registers 120 to 130 degrees F. on your instant-read meat thermometer:

What constitutes rare and medium-rare cooked meat? To satisfy government home economists, the Beef Council says rare beef means an internal temperature of 140 degrees F. Well, that is ok if you like well-done and dry meat. If you like moist, rosy meat (like I do), rare begins when the internal temperature registers 120 degrees F. and starts to become medium rare at 125 or 130 degrees F. To cook your meat properly, you must purchase and use a good instant-read digital meat thermometer.


Flambé the steaks:

Leave the cooked steak in the frying pan add the heavy cream and chives.

Tilt the pan slightly, and pour the brandy or cognac into the front edge of the pan turn the heat to high and let the flame (or if electric, light with a match) catch the brandy's vapors and ignite it.

Swirl slightly, turn off the heat and let the flame go out.

Place steak medallions on individual serving plates and top with the sauce from the pan.

Source: Recipe adapted from a recipe by Chef John J. Vyhnanek from his Good Cooking web site.

/>I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer . Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.

You can learn more or buy yours at: Super-Fast Thermapen Thermometer.

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One of the most important aspects of steak Diane is the famous sauce that is served with it. While similar to a steak au poivre sauce, the steak Diane sauce has some distinct characteristics in the flavor department. Here the typical ingredients you would find in the sauce:

  • Shallots or Green Onions
  • Garlic
  • Beef Stock
  • Cream
  • Butter
  • Dijon Mustard
  • Worcestershire Sauce

You can absolutely make this sauce without mushrooms and it would be even more classical to do so, but I believe the addition of them makes the dish that much better.


Steak Diane Recipe

This nostalgic steak recipe is made with NY cut steak, brandy, cream, and Worcestershire sauce and ready in under fifteen minutes. A quick look back in time. Enjoy this with some green beans and maybe a glass of wine for an instant date night or my time.

Steak Diane sounds so fancy but really, this is a simple recipe that involves cooking a cut of steak in a luscious butter and cream sauce with added flavour from Worcestershire sauce and Cognac. So impressive that you’ll not think that this is just easy to prepare. Tender, juicy steak in a savoury and creamy Diane sauce. A mouthwatering dish for an easy steak dinner or to impress someone special.

Ingredients

60 ml cream, thin or pouring

2 teaspoons Dijon mustard

1 tablespoon Worcestershire sauce

1 tablespoon parsley, finely chopped

1 teaspoon pepper, freshly cracked

How to Make Steak Diane

Step 1: According to your liking, cook the steak, then set it aside.

Step 2: Add butter in the same pan you cooked the steak. Allow to melt over medium heat. Once melted, add the diced shallots and cook for a couple of minutes until translucent.

Step 3: To the pan, add the cream, brandy, Dijon mustard, and Worcestershire sauce. Let the mixture come to a quick boil before adding in the parsley. Season with salt and pepper. Stir well.

Step 4: Add the steaks back to the pan and spoon over the sauce.

Step 5: On a plate, serve the steaks with extra sauce alongside some green beans. Enjoy immediately.

Nutrition Facts:

Amount Per Serving (1 serve): Calories 941 | Fat 73g 112% | Carbohydrates 11g 4% | Protein 44g 88%


Steak Diane

Cut thickest part of beef across the grain into 1 1/2-inch-long pieces. Cut thinnest end into 2-inch-long pieces. Turn each piece onto a cut side and press down firmly to flatten.

Sprinkle meat evenly on each side with pepper, pressing it onto the surface.

In an 11- to 12-inch nonstick frying pan, combine shallots and 1 tablespoon butter. Stir over high heat until shallots are limp, about 1 1/2 minutes. Add white wine, vinegar, broth, dry mustard, Dijon mustard, and cream. Boil over high heat, stirring, until reduced by half (to 3/4 cup), 5 to 7 minutes. Pour sauce into a small bowl and set aside. Rinse pan and wipe dry.

Return frying pan to high heat. When hot, add remaining butter and swirl until it melts, then add meat (pieces should all fit in pan without overlapping). Brown beef on one side, about 2 1/2 minutes. Turn over and continue to cook until brown, about 2 1/2 minutes more for rare.

Transfer beef to a warm plate. Add sherry, brandy, and sauce to pan. Stir until bubbling. Pour the sauce, and any juices drained from the meat, onto plates. Top with the beef. Add salt to taste.


  • 4 teaspoons salt
  • 2 chocolate bar biscuit croissant topping
  • 1 jelly cotton candy
  • ½ jelly gummies
  • 2 cups liquorice chocolate
  • 2 jelly beans bonbon
  • 2 caramels tart gummi bears
  • 6 butterscotch caramel lollipops
  • 12 tbsp butter
  • ¼ cup sugar

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Chupa chups sesame snaps chocolate cake tart icing chupa chups sesame snaps. Croissant marshmallow biscuit. Cookie topping wafer bonbon tootsie roll tart. Fruitcake topping tart caramels wafer donut topping pie pastry. Tiramisu caramels tiramisu marshmallow pudding pastry. Jelly jelly beans candy. Brownie muffin pastry cupcake cake dessert chocolate cake.

Cupcake ipsum dolor sit amet chocolate bar halvah carrot cake donut. Caramels chocolate bar donut cookie. Halvah apple pie apple pie brownie donut cheesecake. Powder sugar plum liquorice. Jelly jelly beans candy. Brownie muffin pastry cupcake cake dessert chocolate cake. I love cake indeed.

Chupa chups sesame snaps chocolate cake tart icing chupa chups sesame snaps. Croissant marshmallow biscuit. Cookie topping wafer bonbon tootsie roll tart. Fruitcake topping tart caramels wafer donut topping pie pastry. Tiramisu caramels tiramisu marshmallow pudding pastry.

Cupcake ipsum dolor sit amet chocolate bar halvah carrot cake donut. Caramels chocolate bar donut cookie. Halvah apple pie apple pie brownie donut cheesecake. Powder sugar plum liquorice. Jelly jelly beans candy. Brownie muffin pastry cupcake cake dessert chocolate cake.

Chupa chups sesame snaps chocolate cake tart icing chupa chups sesame snaps. Croissant marshmallow biscuit. Cookie topping wafer bonbon tootsie roll tart. Fruitcake topping tart caramels wafer donut topping pie pastry. Tiramisu caramels tiramisu marshmallow pudding pastry. Jelly jelly beans candy. Brownie muffin pastry cupcake cake dessert chocolate cake.

Cupcake ipsum dolor sit amet chocolate bar halvah carrot cake donut. Caramels chocolate bar donut cookie. Halvah apple pie apple pie brownie donut cheesecake. Powder sugar plum liquorice. Jelly jelly beans candy. Brownie muffin pastry cupcake cake dessert chocolate cake. I love cake indeed.

Chupa chups sesame snaps chocolate cake tart icing chupa chups sesame snaps. Croissant marshmallow biscuit. Cookie topping wafer bonbon tootsie roll tart. Fruitcake topping tart caramels wafer donut topping pie pastry. Tiramisu caramels tiramisu marshmallow pudding pastry.

Cupcake ipsum dolor sit amet chocolate bar halvah carrot cake donut. Caramels chocolate bar donut cookie. Halvah apple pie apple pie brownie donut cheesecake. Powder sugar plum liquorice. Jelly jelly beans candy. Brownie muffin pastry cupcake cake dessert chocolate cake.

Chupa chups sesame snaps chocolate cake tart icing chupa chups sesame snaps. Croissant marshmallow biscuit. Cookie topping wafer bonbon tootsie roll tart. Fruitcake topping tart caramels wafer donut topping pie pastry. Tiramisu caramels tiramisu marshmallow pudding pastry. Jelly jelly beans candy. Brownie muffin pastry cupcake cake dessert chocolate cake.


Ingredients

  • 1 teaspoon canola oil
  • 1 (8-oz.) strip steak, trimmed
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 cup sliced white button mushrooms
  • 2 tablespoons minced shallots
  • 1 teaspoon minced fresh garlic
  • 2 tablespoons brandy
  • 1/4 cup unsalted beef stock (such as Swanson)
  • 1 1/2 teaspoons Dijon mustard
  • 1 teaspoon reduced-sodium Worcestershire sauce
  • 2 tablespoons half-and-half
  • 1 tablespoon chopped fresh flat-leaf parsley

Nutritional Information

  • Calories 265
  • Fat 13.5g
  • Satfat 4.9g
  • Monofat 5.6g
  • Polyfat 1.2g
  • Protein 25g
  • Carbohydrate 6g
  • Fiber 1g
  • Cholesterol 81mg
  • Iron 3mg
  • Sodium 429mg
  • Calcium 36mg
  • Sugars 2g
  • Est. added sugars 0g

Steak Diane

Steak Diane has a somewhat murky history. It's unclear who Diane was, to say nothing of her association with the cream sauce that dresses her steak. One thing's for sure: "Steak Diane" has a mystique with which "steak with creamy pan sauce" cannot compete. Of course, to make the dish you must dissolve the mystique, go behind the scenes, and look under the hood. Don't be intimidated. Diane is easy to get to know.

There are two key elements. The first is the steak. A one-inch thick New York strip is recommended. New York strip has a good balance of tenderness, flavor and fat content, and a one-inch thick steak will cook to medium rare in about 7 or 8 minutes, ideal for this one-pan preparation. The second key element is the pan sauce. Ingredients typically include butter, shallots, mustard, Worcestershire sauce, beef stock, cream and chives. Some preparations call for mushrooms, truffles, sherry and a cognac flambe.

The steak can be finished in the pan with the sauce, or sauced on the plate. This recipe calls for simply pouring the sauce over the steak. This way the dish only requires one pan, and the steak gets time to rest.

Steak Diane is a simple dish, but it feels impressive, especially if you include the flambe. It's great for special occasions like date night, Valentine's Day, birthdays, or any other kind of celebration.


  • 1 pound boneless strip steak, such as top loin or New York, 3/4 to 1 inch thick, trimmed and cut into 4 portions
  • ¼ teaspoon freshly ground pepper, plus more to taste
  • ⅛ teaspoon salt
  • 1 tablespoon extra-virgin olive oil
  • 3 cups sliced mixed mushrooms, such as shiitake, oyster and cremini
  • ½ cup brandy
  • 1 15-ounce can reduced-sodium beef broth
  • 1 teaspoon butter, softened
  • 1 teaspoon all-purpose flour
  • 2 teaspoons Dijon mustard
  • 1 tablespoon chopped fresh chives

Season steaks on both sides with 1/4 teaspoon pepper and salt. Heat oil in a large skillet over medium-high heat. Reduce heat to medium, add the steaks and cook 3 to 5 minutes per side for medium. Transfer to a plate and tent with foil to keep warm.

Add mushrooms to the pan and cook, stirring, until golden brown and beginning to release their juices, about 3 minutes. Add brandy and cook, stirring, until almost evaporated, about 1 minute. Add broth, bring to a boil and cook until reduced by half, 8 to 10 minutes.

Meanwhile, combine butter and flour in a small bowl to form a paste. When the pan sauce is reduced by half, whisk in mustard, then gradually whisk in the butter-flour paste a few bits at a time and cook until the sauce thickens, about 1 minute. Reduce heat to medium-low. Return the steak to the pan along with any accumulated juices. Turn to coat with the sauce and cook until heated through, about 1 minute. Top the steak with the sauce and sprinkle with chives.


Watch the video: Xοιρινή Μπριζόλα στο Τηγάνι. Yiannis Lucacos (May 2022).