Steak Diane is often found on the menus of elegant restaurants. It is one of the finest and classically prepared steaks, covered in a delicious sauce of vermouth, butter, black pepper, lemon, garlic, mustard, and Worcestershire sauce. It is easy to prepare and cook and is suitable for all special occasions.
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Steak Diane became popular in the early 1960s in some of the most famous upscale restaurants in New York City. At that time, chefs prepared it as a tableside dish with a secret sauce ingredient – cognac’s flambé.
It was named Diana or Diane, the Roman Goddess of the Hunt and the Moon. Today, steak Diane is still a popular recipe prepared at restaurants’ table sides.
Some confuse it with Steak au Poivre, a typical French recipe. However, the only similarities are in the preparation process.
Some might say that you can use any type of steak to prepare the famous steak Diane, but that is not true. If you want to get a taste of that fancy meal, it is best to use premium-quality steaks such as top loin steaks or beef tenderloin steaks, like Filet mignon.
Steak Diane Recipe
While many prefer to eat steak Diane in a fancy restaurant, the dish is easy to make at home. If you have a special occasion coming up (birthday or engagement), you can’t go wrong with this famous dish. The preparation time is approximately 15 minutes, while the cooking time is 20 minutes or less.
Once the cooking starts, it moves fast, so it is best to have all ingredients and tools ready.
- Two tablespoons olive oil
- Four beef tenderloin steaks (5-6 oz. each) seasoned with salt and pepper
- Four tablespoons unsalted butter
- Eight oz. button sliced mushrooms
- Two tablespoons shallots
- A half-cup brandy
- One and a half cups beef broth
- Two tablespoons Dijon
- One tablespoon soy sauce
- One tablespoon fresh lemon juice
- Two tablespoons heavy cream
- Two tablespoons fresh parsley
Before cooking the steak, it pays to know the difference between rare and medium cooked meat. According to the Beef Council, rare beef refers to a temperature of 140 degrees. If you prefer well-done meat, you should cook at this temperature.
However, if you like rosy and moist meat, cook at medium temperature or between 125-130 degrees F. If you are a beginner, make sure to find a good instant-read meat thermometer and read our steak doneness guide.
Heat oil in an iron skillet over medium-high heat. Add the filets and cook until you notice them turning brown. Ideally, you sear steaks for 4-5 minutes per side for juicy flavor.
Next, transfer the steaks to a plate and melt the butter in the same skillet. Once the butter is melted, add the mushrooms and shallots and stir until the mushrooms are golden. After 2-3 minutes, the moisture will evaporate, and that is your sign to add the brandy and reduce the heat.
Stir in Dijon, broth, lemon juice, soy sauce, and reduce heat to medium. Next, add the heavy cream and fresh minced parsley, and return the steaks to the skillet. Finally, serve the steaks at room temperature with sauce.
If this is your first time preparing the Steak Diane recipe, it is best to serve the steak over potatoes or your favorite vegetables. However, if you have already tried that, this is an excellent opportunity for you to experiment.
Some people prefer to finish the recipe with spoonfuls of the sauce without other additions. If it is a special occasion, we recommend decorating the meal with chives. For an extraordinary moment, you can also slice black truffle and add it on top.
Steak Diana is one of those meals that you can never get enough of. The best thing is that now you have the perfect recipe to prepare the meal at home and enjoy a private dinner with your family or friends.