Steak Diane

Story behind the dish

Picture yourself in a cozy, candlelit bistro where the aroma of sizzling steaks mingles with notes of rich wine and delicate herbs. Steak Diane is a classic dish that transforms simple cuts of beef into a decadent, flavor-packed experience. Its origins trace back to mid-20th-century American cuisine, where flambéing with brandy and creating luscious pan sauces made every meal a special celebration. Today, it’s a dish that still whispers of elegance, perfect for impressing guests or adding a touch of gourmet flair to your weeknight dinner.

Ingredients

• 2 tablespoons canola oil (about 1.69 fl oz)
• 4 beef fillets (about 1.5 pounds total)
• 1 ½ cups beef stock (12 fl oz)
• 2 tablespoons butter (1 oz)
• 2 cloves garlic, minced
• 1 medium shallot, finely diced
• 4 oz mushrooms, sliced
• ¼ cup brandy (2 fl oz)
• ¼ cup heavy cream (2 fl oz)
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• Dash Tabasco sauce
• 1 tablespoon minced parsley
• 1 tablespoon minced chives
• Salt to taste
• Pepper to taste

Step-by-step

1. Heat the canola oil in a 12-inch skillet over medium-high heat. While the oil heats, season the steaks generously with salt and pepper. Add the steaks to the skillet and cook, turning once, until browned on both sides and cooked to your desired doneness—about 4 to 5 minutes for medium-rare. Transfer the steaks to a plate and set aside.
2. Pour the beef stock into the hot skillet and cook over high heat, stirring occasionally, until reduced by half—about 10 minutes. Once reduced, pour the stock into a bowl and set aside.
3. In the same skillet, lower the heat to medium and add the butter. Stir in the minced garlic and diced shallots, cooking until soft—about 2 minutes.
4. Add the sliced mushrooms and cook until they release their liquid and it evaporates, and the mushrooms start to brown—about 2 minutes.
5. Carefully add the brandy to the skillet. Using a match, flambé the alcohol by igniting it. Let the flames die down naturally, which enhances the flavor.
6. Return the reserved beef stock to the skillet. Stir in the heavy cream, Dijon mustard, Worcestershire sauce, and a dash of Tabasco. Mix well.
7. Return the cooked steaks to the skillet, turning them in the sauce to coat thoroughly. Cook for another 4 minutes until everything is warmed through and the sauce thickens slightly.
8. Transfer the steaks to serving plates. Stir the chopped parsley and chives into the sauce, then pour the luscious sauce over the steaks. Serve immediately and enjoy the elegance of this classic French-inspired dish.

Chef’s tips & serving ideas

• For an extra touch of richness, add a splash more heavy cream or a pat of butter right before serving.
• Pair Steak Diane with buttery mashed potatoes or a crisp green salad to balance the richness.

Closing thoughts

There’s something undeniably special about transforming simple ingredients into a sophisticated, restaurant-quality meal at home. Steak Diane’s blend of bold flavors, aromatic herbs, and the flambé spectacle offers a memorable dining experience that celebrates both tradition and your culinary flair. Enjoy creating this delicious dish—perfect for making any dinner feel like a celebration!