Steak Diane
Steak Diane is a classic dish that originated in the mid-20th century and became popular in American and European fine dining. It’s a flavorful, rich steak dish that features a pan-seared cut of beef cooked with a creamy, slightly tangy sauce made from ingredients like mustard, Worcestershire sauce, heavy cream, and mushrooms.
The preparation process usually involves searing the steak in a hot pan, then making the sauce in the same pan with the flavorful drippings. The result is a savory, velvety sauce that complements the richness of the beef.
Steak Diane is often served tableside in upscale restaurants, where the dish is prepared and sometimes flambéed in front of the guests with brandy, adding a bit of theater to the dining experience. It’s paired with sides like mashed potatoes, roasted vegetables, or rice. If you like this recipe, try my Steak Au Poivre recipe next.
Where Does The Name “Steak Diane” Come From?
Steak Diane gets its name from the Roman goddess Diana, who was associated with hunting, the wilderness, and animals. The dish was likely named to evoke an image of elegance, sophistication, and refinement, fitting the upscale, theater-style preparation it became known for in the mid-20th century.
While the exact origin of the dish isn’t entirely clear, it’s believed to have been created in the 1930s or 1940s, possibly in New York or London. The name “Diane” suggests a connection to hunting and game, as the dish often featured tender cuts of beef, sometimes served with a sauce that highlighted bold flavors like brandy or mustard. It’s thought that the name was chosen to convey the dish’s association with both refinement (as in the goddess Diana) and the rustic idea of game or meat, lending it a sense of luxury and allure.
Why You’ll Love This Recipe
- Rich and Flavorful Sauce: The creamy, tangy sauce made with mustard, Worcestershire sauce, brandy, and cream perfectly complements the tender steak, offering a rich, savory flavor that elevates the entire dish.
- Impressive Presentation: The flambéing process adds a dramatic, show-stopping element, making Steak Diane an exciting and memorable dish to serve at special occasions or dinner parties.
- Perfect for Steak Lovers: With its tender cut of beef, usually a filet or sirloin, paired with a luxurious sauce, Steak Diane is a dream come true for anyone who loves a perfectly cooked, flavorful steak.
Steak Diane
Ingredients
- 2 Chuck eye filets
- 1 tbsp salt
- ½ tbsp black pepper
- 2 tbsp neutral oil
- 2 tbsp unsalted butter
- 1 rosemary sprig
- 1 shallot finely chopped
- 2 garlic cloves minced
- 4 baby bella mushrooms sliced
- 2 cups water
- ½ beef maggi cube
- 2 tbsp Worcestershire sauce
- 1 tbsp dijon mustard
- ¼ cup crème fraiche
- Chives to garnish
Instructions
- Season steak on all sides.
- To a pan on medium-high heat, add in oil and sear steak on both sides to your desired doneness. Baste with butter and rosemary. Set aside.
- To the same pan, add in shallots and mushrooms. Sauté until mushrooms have browned and shallots are transclucent.
- Add garlic to the pan and sauté until fragrant. Follow with Dijon mustard and cook for an additional minute.
- Add in water, bouillon, Worcheshire sauce and stir until combined. Lower heat to medium and allow to cook for 5 minutes.
- Stir in crème fraiche and once sauce is combined and creamy, add back the steak and coat steak in sauce.
- Serve immediately and enjoy.
