Steak Diane – Drama and Romance

Steak Diane epitomized luxury and continental glamour in the trendy upscale restaurants of the 1950’s and ’60’s. 

Steak Diane served with spinach and tomato sauté.

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

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 is it veal demi-glace, heavy cream, and a generous amount of pepper; he simmers the liquid to reduce and thicken the sauce. Once it coats the back of his spoon it is ready.   

Steak Diane with Spinach and Grape Tomato Saute

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 sauce into another flavor dimension. 

Steak Diane with Spinach and Grape Tomatoes Sauté

Steak Diane was named after the Roman Goddess of wild animals and the hunt. Originally the sauce was made as an accompaniment to venison.

When and where Steak Diane actually evolved 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. 

The type of steak utilized varies but filet mignon, strip steak, even flat iron steak are used.  We used New York strip steak and also mushrooms in our recipe — we enjoy the earthy flavor of mushrooms.

We served our Steak Diane with a delicious serving of Spinach and Grape Tomato Sautè

Enjoying a Romantic Dinner for Two

This recipe is amazingly good, yet it’s so fast and easy all without the fire display. . . 

 . . . although one of these days we will make the original recipe with the pyrotechnics. 

We will let you know how it turns out!

In the meantime — Mangia Bene!! { Eat Well!}

Tutti a tavola è pronto!

Un caro saluto e alla prossima.

Steak Diane - A Speedy Version

This Steak Diane recipe is a speedy version of the classic dish that was the rage in the 50's and 60's. The meat here is grilled and the sauce is made separately.

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Course: holiday main dish, Main Course

Cuisine: American

Keyword: rib steak, special occasion meat, special steak

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Servings: 2

Calories: 661kcal

Author: Marisa Franca @ All Our Way

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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
• 1/4 cup sliced shallots
• 1/2 teaspoon red pepper flakes
• 2 Tablespoons Unsalted butter
• 1/4 cup dry vermouth

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 1/4" steaks 4 minutes per side for medium-rare. If you like to see the grill marks at the two minute mark rotate 1/4 turn. At 4 minute mark turn over, wait 2 minutes and again rotate 1/4 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.
• 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 3/4 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

Serving: 2g | Calories: 661kcal | Carbohydrates: 7g | Protein: 50g | Fat: 46g | Saturated Fat: 22g | Cholesterol: 174mg | Sodium: 493mg | Potassium: 1107mg | Sugar: 2g | Vitamin A: 12.1% | Calcium: 4.9% | Iron: 26.2%

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