Steak Diane | Nik Snacks ~ Nik Snacks

Bite it and write it. That's what I do.


On 4:24 AM by Nikki @ NikSnacks in , , , , ,    No comments

Steak Diane is a classic American dish that made its rounds in the steakhouse in the 1960s as a tableside preparation that ended with a flambe├ęd Cognac show. Nowadays the pomp, circumstance and memory of the dish are not as prevalent. But I don't care. This dish is impressively simple yet significant.

I've never met a Diane or a Diana I didn't like. Princess Diana. Diana Ross. Diane Keaton. Diane Sawyer. Even my best friend's mother's name is Diane.

Diane is a good woman. She's fierce. She's a goddess. And she makes a killer steak.

Steak Diane is less about the steak and more about the rich sauce that's poured over it. When you look at the recipe, the steak is cooked first and set aside while mushrooms, cream and brandy do a funky little twist that ends with setting the world on fire and leaving everything in its wake in awe.

The cut of steak shown in my pics was thinly sliced sirloin. Classically, the cut should be filet mignon or other tender cut of beef. I say find whatever cut you like or whatever is on sale. Once you cover it with the sauce, no one will care.

I used red onion in place of the shallots (because I didn't have any); I also used oyster mushrooms because that's what I had. Any mushroom will do. Don't have demiglace hanging out in your fridge? Use Worcestershire sauce, but use less of it.

Steak Diane
Yield: serves 2-4

1 Tablespoon butter
1/2 t olive oil
beef medallions
Kosher salt and freshly ground pepper
1 shallot, minced
1 garlic clove, minced
1/4 lb mushrooms, sliced
1/4 cup Cognac or brandy
2 teaspoons mustard
1/4 cup heavy cream
1/4 cup demiglace
1 teaspoon finely chopped flat-leaf parsley

In a large skillet, melt butter and the olive oil. Season the meat with salt and pepper and cook over high heat until lightly browned on the bottom, about 1-2 minutes Turn the medallions and cook for 1 minute longer, then transfer to a plate and tent with foil.

Add the shallot and garlic to the skillet and cook, stirring, until fragrant, about 20 seconds. Add the mushrooms, season with more salt and pepper and cook until softened, about 2 minutes. Add the Cognac and carefully ignite it with a long match. When the flames die down, add the mustard and cream and cook for 1 minute. Whisk in the demiglace. Let the sauce reduce a little. Add parsley. Serve over cooked steak.