The History Of The Steak Diane Recipe
The origins of Steak Diane can be traced back to New York in the 1940s. The earliest known recipe appeared in the 1948 edition of “The Escoffier Cookbook” by French chef Georges Auguste Escoffier. The recipe was named after Diane de Poitiers, a French noblewoman from the 16th century famous for her beauty.
According to legend, Steak Diane was first created at the midtown Manhattan restaurant The Colony during that decade. Its executive chef at the time, Serge Obolensky, came up with the tableside preparation and dramatic flambé finish that Steak Diane is known for. The tableside cooking added a flair of showmanship and theatre to the dining experience.
The dish became popular among upscale restaurants and steakhouses in the 1950s and 60s. Restaurants like The Colony, Le Pavillon, and Delmonico’s served Steak Diane prepared right at the table just before serving—the dramatic flames from adding brandy dazzled guests.
Over the years, different chefs and restaurants have tweaked and varied the original recipe. Some versions are made with further cuts of steak, such as filet mignon, while others use different pan sauces like a red wine reduction. But the classic presentation of quickly searing the steak, flambéing cognac, and finishing the sauce tableside remains the hallmark of a Steak Diane.
Though not as ubiquitous on menus today, it remains a classic French-inspired American dish showcasing technique and tableside showmanship. Recreating the dining spectacle of Steak Diane tableside is a throwback to its mid-century origins.
Steak Diane Ingredients
| Ingredient | Classic | Cream Sauce | Red Wine Sauce |
|---|---|---|---|
| Tenderloin steak | 2 steaks | 2 steaks | 2 steaks |
| Butter | 2 tbsp | 2 tbsp | 2 tbsp |
| Olive oil | 2 tbsp | 2 tbsp | 2 tbsp |
| Shallot | 1, minced | 1, minced | 1, minced |
| Garlic | 1 clove, minced | 1 clove, minced | 1 clove, minced |
| Mushrooms | 8 oz, sliced | 8 oz, sliced | 8 oz, sliced |
| Worcestershire | 1 tbsp | 1 tbsp | 1 tbsp |
| Dijon mustard | 1 tbsp | 1 tbsp | 1 tbsp |
| Beef broth | 1/4 cup | – | – |
| Heavy cream | – | 1/4 cup | – |
| Red wine | – | – | 1/4 cup |
| Brandy | 2 tbsp | 2 tbsp | 2 tbsp |
| Parsley | Chopped to garnish | Chopped to garnish | Chopped to garnish |
Instructions :
Directions
- Season the steaks with salt and pepper.
- Heat 1 tbsp each butter and oil in a skillet over high heat. Add steaks and cook to desired doneness, about 3-4 minutes per side for medium-rare. Transfer to a plate to rest.
- Add the remaining butter and oil to the skillet. Add shallots and garlic and cook for 1 minute.
- Add mushrooms and cook for 2-3 minutes until browned.
- Stir in Worcestershire sauce, mustard, and beef broth, scraping up browned bits from the bottom of the pan.
- Return steaks and any juices to skillet and simmer for 2-3 minutes until sauce is reduced slightly.
- Remove pan from heat and add brandy. Carefully ignite brandy with a long match or lighter to flambé.
- To serve, place steaks on plates and top with sauce. Garnish with chopped parsley.
Steak Diane Sauce with Cream
Make the sauce as above, but use 1/4 cup heavy cream instead of the beef broth. Reduce cream by half before removing from heat and adding brandy.
Steak Diane Sauce with Red Wine
Make the sauce as above, but use 1/4 cup red wine instead of beef broth. Let the wine reduce for 2-3 minutes before adding steaks back to the pan.
The key steps are seasoning the steaks, searing them first, then making a pan sauce with aromatics, mushrooms, and a splash of brandy or wine. Serve with buttery mashed potatoes or rice pilaf.
Cook's Tip :
Let steaks rest so they reabsorb juices.
Use tongs to hold steaks and spoon hot pan sauce over top while flambéing.
For dramatic tableside prep, wheel out a guéridon to prepare right at the table.
Substitute cognac or rum for the brandy if desired.
For a richer sauce, use heavy cream instead of broth.
FAQs About Steak Diane
Q: What kind of steak is used in a Steak Diane recipe?
A: Beef tenderloin is the classic cut of meat used for a Steak Diane recipe, but other cuts, such as strip steak or flank steak, can also be used.
Q: How do you cook steak for a Steak Diane recipe?
A: To cook the steak for a Steak Diane recipe, heat a large skillet over medium-high heat and add the butter. Once melted, add the beef tenderloin steaks and cook for 2 minutes per side. Use an instant-read thermometer to check that the internal temperature has reached 48°C before removing from the pan.
Q: What ingredients are needed to make a Steak Diane sauce?
A: The ingredients needed to make a traditional Steak Diane sauce include butter, cognac, garlic, shallots, mushrooms, black pepper, and chives. The mushrooms should be added after the steak has been cooked and removed from the pan.
Q: How long does it take to make a classic Steak Diane recipe?
A: A classic Steak Diane recipe takes about 15 minutes to prepare. This includes cooking time for the steak and making the mushroom sauce.
Q: Is there an alternative way to make a Steak Diane recipe?
A: Yes, there are several alternatives to making a traditional Steak Diane recipe. For example, you can use an air fryer or oven-roasted steaks instead of pan-frying them. You can also use different cuts of meat, such as strip steak or flank steak, instead of beef tenderloin.
Q: What is La Diane sauce made from?
A: La Diane sauce is made from butter, cognac, garlic, shallots, and white button mushrooms. It is usually served with beef tenderloin steaks that have been cooked in a skillet over medium-high heat.
Q: What is the best way to tenderize steak for a Steak Diane recipe?
A: The best way to tenderize steak for a Steak Diane recipe is by using either a blade or stainless steel tenderizer. This will help break down any tough fibers in the meat so that it cooks more evenly.
Q: How do you make this delicious steak dinner even better?
A: To make this delicious steak dinner even better, try adding some freshly chopped chives or parsley on top of your finished dish. You could also serve it with mashed potatoes or roasted vegetables on the side.
Q: What temperature should I cook my steak at when making this dish?
A: When making this dish, you should aim to cook your steak at medium-high heat until it reaches an internal temperature of 48°C (measured with an instant-read thermometer). This will ensure that your steak comes out juicy and flavorful every time!
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