Steak Diane

Steak Diane is a treasured retro dish that’s sophisticated, elegant, and impressive.  Yet in reality, it’s one of the easiest recipes to prepare.  I’ve been using Julia Child’s recipe from her cookbook “Julia Child & Company” (1978) for decades.  I realize that there are numerous versions of this classic retro recipe from the 1930s and 40s, but Ms. Julia’s recipe has never failed to delight my family or guests. In fact, this recipe is so easy that it was the first recipe I used to teach my children how to cook.  And that was when they were in grade school!  They loved it and the experience itself so much that they prepared it for their friends for their prom dinners!

What Is Steak Diane?

This is truly a classic retro dish from the 1930’s when it was prepared for royalty and other members of society dining at elite establishments in Europe and New York City.  The name “Diane” refers to “Diana, Greek-Roman goddess of the hunt”.  Part of Steak Diane’s popularity stems from its tableside flambéed preparation (although that seldom takes place today).  Many chefs claim to be the creator, but what does it matter?  It’s delicious and insanely easy!  

With minimal time investment, Steak Diane is ready in under 30 minutes.  It’s perfect for a lovely, intimate dinner for your sweetie, and great for guests too.  It’s definitely special occasion-worthy.  Prep everything ahead of time, have time to enjoy appetizers and cocktails, then quickly sauté the steaks, prepare the sauce, and serve.

Traditionally, Steak Diane is made by pan-searing tender, juicy, high-quality steaks (filet mignon or ribeye) that have been thinly pounded, then served in a luxurious, intensely savory sauce.  Oh my gosh, and what a delicious sauce it is!  It’s flavored brilliantly:  Using the pan juices, you prepare the sauce by adding butter, cognac, garlic, Worcestershire sauce, lemon juice, and brandy or port.  You can also add cream, Dijon or dry mustard, capers, and mushrooms.  The rich sauce has a perfectly glossy, velvety-smooth consistency that lightly coats the steaks.

The only changes I made to Ms. Julia’s recipe are:  I added more garlic!  And I also sautéed sliced mushrooms in butter and added those to the sauce.  

Other Delicious Beef Entrees To Enjoy!

Tuscan Bistecca Fiorentina

Rosmarino e’ Aglio Bistecca con Risotto Quattro Formaggi (Rosemary and Garlic Steak with Four Cheese Risotto)

Perfect Pan-Seared Steaks

Nonna’s Italian Meatloaf

Steak Diane

5 from 13 reviews

Yield: 4

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Ingredients

  

½x1x2x

• ▢ 4 .8- oz steaks, cut 1/2" thick (use filet mignon/tenderloin, New York strip or rib-eyes)
• ▢ 1-1/2 Tbsp. capers OR green peppercorns packed in water, drained
• ▢ 1 cup sliced mushrooms, drained
• ▢ a couple drops of soy sauce
• ▢ olive oil

For placing on the side of the stove area, put all of the following on a tray or platter; place them in the refrigerator and when ready to begin cooking, take this tray/platter of ingredients directly to the stove area

• ▢ 1 Tbsp. canola or olive oil, if you use olive oil, do not heat too high or you'll burn it
• ▢ 1 stick of butter
• ▢ 1/4 cup minced scallions
• ▢ 1/4 cup chopped fresh parsley
• ▢ 1 - 2 Tbsp. fresh, chopped garlic
• ▢ a small bowl containing a blend of: 1 Tbsp. cornstarch blended with 1 Tbsp. Dijon mustard and 1 cup of fragrant beef bouillon
• ▢ parsley for garnish

Also ahead of time, place on the side of the stove

• ▢ a bottle of Worcestershire sauce
• ▢ Half of a lemon
• ▢ Cognac
• ▢ Port or Madeira

Also have ready by the stove

• ▢ 12 " frying pan
• ▢ 2 large forks for turning and rolling up the steaks
• ▢ 2 large spoons, one for the sauce stirring, and one for tasting only -- no double dipping
• ▢ a butter knife

Instructions

 

Ahead of time

• Trim all of the steaks of fat and gristle.
• With a meat mallet, pound steaks to slightly enlarge and tenderize them; don't make very thin.
• Crush the drained peppercorns with the back of a spoon.
• Spread a little on one side of each steak.
• Add one drop of soy sauce and olive oil on that same side of the steak.
• With the forks, roll up each steak and place on a platter.
• Cover and refrigerate until cooking time.
• These only take a few minutes to cook, not hours!

So just when you're ready to cook the steaks

• Make sure that the side of the stove has everything set up and ready within easy reach.
• Preheat the frying pan to a reasonably hot temperature.
• Pour 1 Tbsp. of oil into the pan with 2 Tbsp of butter.
• Butter will foam up and then subside.
• Just as the butter begins to brown, unroll 2 steaks and immediately place in the pan.
• Saute' for 30 - 40 SECONDS on one side.
• With the forks, flip and saute' the other sides of the 2 steaks.
• The steaks will barely have a color and will become slightly springy to the tough -- for RARE.
• Don't overcook these little things!
• Quickly roll the steaks back up with the forks and replace on the platter (or a warm platter, since the original platter was chilled).
• Continue to saute the remaining steaks, 2 at a time, with the same amount of oil and butter as before.
• Continue to roll them back up and place on the platter.
• When finished sauteing the steaks, add 2 large spoonfuls of butter into the pan.
• When butter foams, stir in a 1/4 cups of scallions, mushrooms, and, parsley.
• Cook for 1- 2 minutes.
• Add the garlic.
• Stir in the bouillon.
• Stir for one minute.
• Add a few drops of Worcestershire sauce.
• Squeeze a small amount of juice from the 1/2 lemon.
• Add one drop of cognac.
• Add one drop of Port or Madeira.
• Throw in about another Tbsp or two of capers or green peppercorns to float around in the sauce.
• With the forks, one by one, unroll each steak and bathe them in the bubbling sauce for about one minute, turning and dipping with your forks.
• Place immediately on warm dinner plates.
• Spoon sauce over them.
• Garnish with parsley.

Notes

• Serve with your favorite vegetable: I prefer asparagus and Dauphinous Potatoes (you can find the recipe via the search box on this blog and it will appear).
• Don't let all of these ingredients scare you! Seriously, my kids made this in high school for their dates.
• It's all about having everything done ahead of time and placed right next to the stove when you're ready to cook.
• These steaks are literally on your table in less then 5 minutes!
• So there you have it: Straight from the French Chef, Julia Child with a little extra garlic from me!

Did you make this recipe?Please leave a comment and send me a photo to share here on the blog! Or share it on Instagram @italianbellavita or use the hashtag #italianbellavita.