A Steak Diane Recipe is the perfect dish for a romantic date night in dinner. The rib-eye steak pan-fries to juicy tenderness. Then the beefsteak is served with a mouthwatering creamy Steak Diane Sauce that's made up of mushrooms, dijon mustard, shallots laced with brandy and set aflame. The fire burns off the alcohol while giving the sauce a smoky caramel-like note. This is a minimalist dish that makes a memorable dinner in less than 30 minutes with little fuss.
For this recipe you will need: New York strip steaks, baby bella mushrooms, shallots, red pepper flakes, unsalted butter, brandy or cognac, low-sodium beef stock, fresh rosemary, Dijon mustard, Worcestershire sauce, sour cream, cornstarch.
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Steak Diane a celebration of life
This retro steak epitomized luxury and continental glamour in the trendy upscale restaurants of the 1950's and '60's.
Just picture "Mad Men" in mid-century New York City. . . the glamour . . . the indulgence.
The time is post World War II, diners want to indulge, they want to celebrate-- dairy and meat are now plentiful and what better way to enjoy all the bounty then to have it all on one glorious plate.
It's a romantic meal for two-- a special time when the sky is the limit.
Mad Men Series - New York The time of Steak Diane
Dinner with a pyrotechnic display
It was all a bit of theater and a dramatic show.
Steak Diane not only provided flair in the meal presentation by the table captain but it also added a bit of flare with the table side preparation of the flambé.
Picture the table captain wheeling a portable burner to your linen-clad table and there he prepares the Steak Diane.
He sautés the filet mignon in butter and then removes the meat. He adds the shallots and then deglazes the pan with a splash of Cognac and he tilts the pan so the flame from the burner ignites it.
Heads turn as he sets the dish on fire and the flames shoot skyward.
There is a loud puff, then pop, and the sudden brilliance of the mini-explosion ignites the appreciation of the diners sitting around you.
When the flames die down, the captain adds in some beef stock or a veal demi-glace, heavy cream, and a generous amount of pepper; he simmers the liquid to reduce and thicken the sauce.
Once the Diane sauce coats the back of his spoon it is ready.
Steak Diane sauce and caramelization
Each captain had his own flamboyant way to prepare the dish.
The flambéing was not just for show -- although it did provide for entertainment.
Igniting the alcohol in the recipe intensified the flavor of the finished sauce. This was caramelization at work.
Simply boiling the alcohol off would not reach the required temperature in excess of 300 F degrees which is what is necessary for the caramelization.
This elevated the Steak Diane sauce into another flavor dimension.
FAQs
Steak Diane is perfect for a romantic meal or an elegant dinner party. There is still a mystique about the elegant dish.
Why is it called Steak Diane?
Diane is the ancient Roman goddess of wild animals and the hunt. Originally Sauce Diane was made as an accompaniment to venison.
Where and when did Steak Diane originate?
Beniamino Schiavon, a chef better known as "Nino of the Drake," claims to have introduced it to New York City around 1948 via the Drake Hotel's restaurant and named the dish after his small daughter.
The evolution of the recipe has many viewpoints but The Big Apple appears to be the best candidate for the dish as we know it today, although there are many variations to the recipes.
What types of steak do you use in Steak Diane?
The type of steak utilized varies, most popular:
- filet mignon
- strip steak
- flat iron steak
A romantic dinner for two
We used New York strip steak and also mushrooms in our recipe -- we enjoy the earthy flavor of mushrooms.
We like to serve our Steak Diane with a delicious serving of Spinach and Grape Tomato Sauté
All you need is a nice tossed salad, and some crunchy homemade baguettes.
This recipe is amazingly good, yet it's so fast and easy even with the fire display. A restaurant quality dinner at home is more romantic and easier on the budget.
Mangia Bene!! { Eat Well!}
More meat recipes for that special occasions
- Grilled Porterhouse Steak Sicilian Style
- Italian Venison Wellington
- Grilled antelope Tenderloin Bacon Wrapped
Outstanding dishes and you may use beef or pork tenderloin instead of the venison and antelope.
Tutti a tavola è pronto!
Un caro saluto e alla prossima.
YOU MAY NEED...
A heavy duty pan like this one is a necessity in the kitchen. You want it to heat evenly and then when it's time you want to be able to deglaze and get all of those goodies at the bottom of the pan. It cooks like a dream.
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Steak Diane With Mushrooms for Two Recipe
Although the steak in this dish is very important, it's all about the sauce. The Steak Diane sauce recipe can have various additions including adding truffles, squeeze of lemon, heavy cream, even A-1 sauce. Once you try this quintessentially retro-glamorous steak, you'll want to make it for all special occasions.
📖 Recipe
Steak Diane - A Speedy Version
Ingredients
- 2 New York strip steaks 8 oz. each, room temperature, trimmed and seasoned with salt and black pepper.
- 4 oz. baby bella mushrooms sliced
- ¼ cup sliced shallots
- ½ teaspoon red pepper flakes
- 2 Tablespoons Unsalted butter
- ¼ cup vermouth
- ¼ cup brandy or cognac
Whisk
- 1 cup low-sodium beef stock
- 2 teaspoons minced fresh rosemary
- 1 Tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
Whisk together
- 2 Tablespoons sour cream
- 1 teaspoon cornstarch
Instructions
- Heat outdoor grill to 500 F. Sear 1 ¼" steaks 4 minutes per side for medium-rare. If you like to see the grill marks at the two minute mark rotate ¼ turn. At 4 minute mark turn over, wait 2 minutes and again rotate ¼ turn. After an additional two minutes transfer to a plate and tent with foil. *
- In a pan over medium-high heat ,saute the mushrooms, shallots, and pepper flakes in butter until mushrooms are golden and the moisture has evaporated, about 5 minutes.
- Deglaze with the vermouth scraping up any brown bits; cook until nearly evaporated. Turn up the heat and tilt the pan away from you.
- Pour the brandy or cognac into the far end and allow it to ignite. Be careful that the flame doesn't flare up to singe your eyebrows.
- Let the alcohol burn off.
- Stir in the stock with the 2 teaspoons minced rosemary, Dijon, Worcestershire, and any steak juices that may be on the plate; simmer until reduced to about ¾ cup.
- Whisk the sour cream and cornstarch into the sauce and reduce the heat to low. Simmer sauce until thickened; season with salt and pepper.
- Serve immediately.
Notes
- * You can also make it inside by searing the steaks in 1 Tablespoon olive oil and 1 Tablespoon butter in a cast-iron skillet over medium-high heat until medium-rare, about 3-4 minutes per side. Transfer steaks to a plate and tent with foil to keep warm. Proceed with the sauce as above.
Nutrition
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