Steak Diane

Setting the sauce on fire is purely optional (but very, very fun)

Prep: 10 mins

Cook: 20 mins

Standing Time: 20 mins

Total: 50 mins

Servings: 4 servings

Yield: 4 steaks, 1 cup sauce

Steak Diane was born back when you really dressed up to go out to dinner and the "best" restaurants served “continental food” (i.e. European food, particularly French, Italian, and Spanish).

Why Do They Call It Steak Diane?

A flashy way of preparing steak that was all the rage in the 50s and 60s, the dish was named not for a Hollywood starlet but instead may have been a reference to Diana, the Roman goddess of the hunt. Steak Diane was originally made with tender game meat such as venison or elk, but the provenance is murky at best.

Steak Diane was dinner and a show as the preparation involved a suited waiter rolling a trolley up to your table and sauteing your steak right in front of you with a flourish of flaming Cognac. Everyone in the room would stop and look at the leaping flames (and admire your dress), and the incredible aroma of seared beef, shallots, and garlic would spread through the dining room. 

What’s the difference Between Steak Diane and Steak au Poivre?

“Au poivre” is French for pepper and indicates a pan sauce for steak that uses shallots, liquor (Cognac or dry sherry), cream, and copious amounts of coarsely cracked pepper in the sauce. Steak Diane often contains mushrooms and lots less pepper. 

The Keys To Making Perfect Steak Diane

The dish itself isn’t solely entertainment, it’s also an easy but impressive way to serve tender steaks, no waiters’ trolley required. The keys to success are a hell-hot pan, a good instant-read thermometer, and patience when reducing the sauce. 

Choose a tender steak such as tenderloin or New York strip steaks. Once the steaks are seared in a very hot pan until rare or medium rare, they are set aside to rest which helps them to redistribute their juices, leading to a more succulent steak. 

What Is a Diane Sauce Made Of?

The same pan is then used to brown shallots and mushrooms (I prefer flavorful shiitakes over bland button mushrooms). This will help build up a fond (base) to build the flavor of the sauce. Cognac or brandy is then added to help release the browned bits on the bottom of the pan. You don’t need to light the brandy on fire as they once did. It’s sufficient to simmer off the alcohol in a less dramatic (and safer) fashion. 

Next, add beef broth, something tomato-y (I use ketchup for the vinegary sweetness but tomato paste is more common), Worcestershire sauce, and Dijon mustard. It’s key to let this mixture simmer and steam to evaporate so the flavors intensify and meld. 

Only then can you add a generous splash of cream, and again, reduce it down until the sauce is thick and luxurious. Finally, taste the sauce and season to taste. The sauce should taste quite intense. Each person gets just 1/4 cup, so go big here. 

What To Serve With Steak Diane

Steak Diane is all about celebrating a pricey cut of beef, so it’s best to keep it simple when it comes to side dishes. Spinach sauteed in butter, steamed buttered broccoli, or asparagus with lemon are good accompaniments. You may also want to serve warm Parker House rolls or baguette at the table to mop up every last drop of the sauce. 

Tips for Making Restaurant-Worthy Steak Diane

• Thick, tender steaks are best—Buy tender steaks, like tenderloin, that are at least 1 1/2 inches thick.
• Room temperature steak cooks more evenly—Let them stand at room temperature for at least 20 minutes and up to 1 hour so the steaks cook more evenly.
• Use good-quality beef broth—Homemade is preferable, but you can substitute canned if needed. Opt for a lower sodium broth, if available. 
• Cast-iron works best—Use a large pan, preferably a cast-iron skillet, because it holds heat well.
• Flame the Cognac if you dare—If you would like to recreate some of the original spectacle of steak Diane, after adding the Cognac use a long match or lighter to set the Cognac aflame. Once the flames subside, stir in the broth and seasonings to extinguish the flames completely and proceed with the recipe.

«Steak Diane sounds like a recipe from another era, which of course, it is. But this recipe proves that classics become classics for a reason. Steak Diane is an easy, outstandingly delicious way to prepare a steak, and this recipe is your guide! I’ll be making this recipe on repeat from now on.» —Joan Velush

A Note From Our Recipe Tester

Ingredients

• 4 (6-ounce) beef tenderloin steaks (about 1 1/2 inches thick)

• 1/2 teaspoon fine salt, plus more for seasoning

• 1/2 teaspoon freshly ground black pepper, plus more for seasoning

• 1 tablespoon safflower or canola oil

• 1 tablespoon unsalted butter

• 1 large shallot, finely chopped (about 1/4 cup)

• 4 ounces (3 cups) shiitake mushrooms, stems discarded, caps sliced 

• 1 garlic clove, minced

• 1/2 cup Cognac or brandy

• 1 cup low-sodium beef broth

• 2 teaspoons ketchup

• 1 1/2 teaspoons Worcestershire sauce

• 1 teaspoon Dijon mustard

• 1/2 cup heavy cream

• 1 tablespoon finely chopped Italian parsley

Steps to Make It

1. Gather the ingredients.

   

2. Let the 4 (6-ounce) beef tenderloin steaks stand at room temperature for 20 minutes. Pat steaks dry with paper towels and season all over with 1/2 teaspoon fine salt and 1/2 teaspoon black pepper. Drizzle the meat on both sides with 1 tablespoon safflower or canola oil.

   

3. Turn on the exhaust fan above the stove. Heat a large cast iron skillet or saute pan over high heat until very hot. (Flick some water on the pan to test the temperature: it will bead, dance, and sizzle when the pan is ready.)  Add the steaks to the pan, pressing down a little to make sure they are sitting evenly in the pan and they get a good sear. Cook for 2 minutes on each side.

   

4. Reduce heat to medium-high and continue to cook, turning the steaks with tongs and searing the steak all over (including the narrow sides), until an instant-read thermometer inserted into the center of a steak registers 130 F for rare or 135 F for medium-rare, 4 to 6 minutes. Transfer to a plate and let rest while you prepare the sauce.

   

5. Remove the pan from heat and let it cool for a few seconds. Add 1 tablespoon unsalted butter and swirl the pan to coat the bottom. Place the pan over medium heat and add 1 large shallot, finely chopped and 4 ounces shiitake mushrooms, stems discarded, caps sliced. Saute until the mushrooms begin to brown, about 4 minutes. Add 1 garlic clove, minced and saute until fragrant, about 30 seconds.

   

6. Carefully add 1/2 cup Cognac or brandy, increase the heat to high, and boil until nearly evaporated, about 45 seconds. Add 1 cup low-sodium beef broth, 2 teaspoons ketchup, 1 1/2 teaspoons Worcestershire sauce, and 1 teaspoon Dijon mustard and stir to combine. Simmer, stirring frequently, until reduced by half, about 2 minutes.

   

7. Add 1/2 cup heavy cream and simmer until thickened (a wooden spoon drawn through the sauce will leave a path on the bottom of the pan for 2 to 3 seconds before liquid rushes in). Pour any juices from the rested steaks into the pan. Season to taste with additional salt and pepper.

   

8. Divide the steaks among plates and top with the sauce. Sprinkle 1 tablespoon finely chopped Italian parsley over the steaks and serve immediately.

   

How To Store

Steak Diane is best eaten immediately, but if you have leftovers refrigerate the sauce and steak in separate containers. Rather than reheating the steak, which will overcook it, thinly slice it and place it on a warmed plate. Bring the sauce to a rolling boil (add a little more cream or beef broth to thin it out if needed) and pour the sauce over the steak.

Recipe Variations

• Leave out the 'shrooms—The mushrooms can be omitted, if desired. Or, use cremini mushrooms instead of shiitakes.
• Use tomato paste—Tomato paste can be substituted for the ketchup.

Nutrition Facts
Servings: 4
Amount per serving
Calories	608
% Daily Value*
Total Fat 49g	62%
Saturated Fat 21g	107%
Cholesterol 150mg	50%
Sodium 517mg	22%
Total Carbohydrate 6g	2%
Dietary Fiber 1g	4%
Total Sugars 3g
Protein 33g
Vitamin C 3mg	14%
Calcium 45mg	3%
Iron 4mg	25%
Potassium 615mg	13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.