Steak Diane is a tasty classic of 20th-century cuisine, most likely originating in New York City in the 1930s. Despite the dish’s association with fine dining, it’s actually not too difficult to prepare at home, even for those who don’t have much cooking experience. With its fancy reputation and preparation via flambeeing, cooking up a Steak Diane is a surefire way to impress guests.
How Long Does Steak Diane Take to Prepare?
Overall, Steak Diane should take less than an hour to prepare. You can expect a prep time of 20 minutes, along with an approximate cooking time of 20 minutes, having it out on the table in around 40 minutes.
The recipe below will assume you’re using four beef tenderloin medallions. With four steaks, you’ll have enough for four people, assuming everyone will eat one. If you only have two people, though, you can follow the instructions below to make two for each person.
Steak Diane Recipe Ingredients
- 4 well-marbled beef tenderloin medallions; You can opt for smaller ones – say, 3 ounces (85 grams) – or larger ones of 6 to 8 ounces (170 – 226 grams).
- 1 cup (250 ml) of heavy cream
- 1 cup sliced white button mushrooms
- 1 ounce (29 ml) of either brandy or cognac
- 1 tablespoon (14.8 ml) of butter
- 1 tablespoon (14.8 ml) of lemon juice
- 1 tablespoon (14.8 ml) of olive oil
- 1 tablespoon (14.8 ml) of Worcestershire sauce
- 2 tablespoons (29.6 ml) of chopped onions or shallot
Steak Diane Recipe Directions
- Tenderize the meat using a meat mallet – place each piece between plastic and pound each one to 1/2 of an inch (12.7 mm). Also, be sure to trim the steak edges of any excess fat.
- Sautee the meat – do this by pouring 1 tablespoon (14.8 ml) of butter into a small frying pan and heat for approximately one minute. Put your tenderized meat in the pan, put on just a bit of salt and pepper, and allow to cook in the butter for 2 minutes on each side.
- After sauteing, put the steak in the refrigerator for five minutes so it can cool down.
- Next, you want to start making the sauce that you’ll be flambeeing. Take a frying pan or skillet and pour in 1 tablespoon (14.8 ml) of olive oil. Heat until hot on medium.
- Mix in 1 tablespoon (14.8 ml) of Worcestershire sauce. Put in your mushrooms and shallots and stir for about three minutes.
- Next, add your lemon juice to the mixture and stir a bit more.
- Now just cook the steaks to the level of doneness you want. Here’s where your meat thermometer will come in handy: rare is considered 125 degrees Fahrenheit, while medium-rare is around 130 degrees Fahrenheit. Medium is 140 degrees Fahrenheit, and medium-well is 150 degrees. Finally, well-done is 160 degrees.
- Finally, we get to the fun part: flambeeing. Right before you flambee, though, add in a cup (250 ml) of heavy cream.
- Tilt the pan so that it’s not facing towards you, and Add your brandy or cognac to the mixture and set the heat to high, and you have your flambee.
- Swirl, and then turn off the heat.
- Pour the sauce onto your steaks and serve.
What About Garnish?
One common way to garnish Steak Diane is with parsley so, if it’s to your taste, sprinkle on. Green onions also make a good garnish. Or you could try a combination of freshly ground black pepper and chives. Experiment and see what works for you – that’s part of the fun of cooking!
Will Steak Diane Fit My Diet?
Luckily, Steak Diane is naturally low-carb, making it a fine choice for people on the keto diet. For a Paleo-friendly version of the dish, try making a sauce out of one tablespoon of apple cider vinegar, one tablespoon coconut aminos, and an eighth of a teaspoon of ground ginger and cinnamon. While you won’t be able to flambee it, this puts a fun Paleo diet twist on a classic dish, and you get the same gist as the “real” thing.
That’s it! You’ve created a Steak, Diane. Hopefully, it was as difficult as you might have thought!