Classic Steak Diane Recipe (2024)

FAQs

What is a Steak Diane sauce made of? ›

"Diane" refers to the pan sauce made with mustard, Worcestershire sauce, cream, and cognac. Make it in under 30 minutes for a delicious date night in. Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.

There is no substitute for cognac other than brandy. You can use wild mushrooms such as maitake, shiitake, or even oyster mushrooms in this recipe if you'd like. It is ok to sub out the beef stock with chicken stock. You may need to sear the beef in batches if your pan is not big enough.

What's the difference Between Steak Diane and Steak au Poivre? “Au poivre” is French for pepper and indicates a pan sauce for steak that uses shallots, liquor (Cognac or dry sherry), cream, and copious amounts of coarsely cracked pepper in the sauce. Steak Diane often contains mushrooms and lots less pepper.

A Pomerol, a red wine from the Bordeaux region of France, would be an excellent choice for Steak Diane.

Overview. Steak sauce is normally brown in color, and often made from tomatoes, spices, vinegar, and raisins, and sometimes anchovies. The taste is either tart or sweet, with a peppery taste similar to Worcestershire sauce.

Brandy would be the top choice if Cognac isn't available for use, but Wilson says that white grape juice has been a solid swap for her recipes. “The grape flavor is reminiscent of the grapes that are the foundation of Cognac,” she says.

Brandy or Cognac: A key ingredient in Diane sauce is brandy or cognac. If you don't have either on hand, you could substitute dry white wine. If you want to leave the alcohol out altogether, use fruit juice, water, or extra beef broth.

If you're after the most authentic cognac-like flavor possible, go for brandy extract. It's the closest you can get to the flavor of cognac without having to touch the liquor itself. Brandy extract is made from a mix of natural and artificial flavoring agents to replicate the flavor of brandy-type spirits.

It is usually cut in 8- or 10-ounce portions and is considered a “lady's choice.” The cut comes from the tenderloin, the most tender muscle of the animal, which runs along the spine of a steer. Smaller portions cut at the end are called mignon, or “small” in French.

Carman Ranch Lady Steaks are small steaks from premium cuts like the tenderloin, ribeye and New York strip. The perfect size, these tender custom-cut steaks are full of flavor and nutrients, quick & easy to prepare and the perfect complement your seasonal vegetable-centric dinner menu.

What steak is the king of steaks? ›

Often referred to as “the king of steaks”, the Porterhouse is actually two steaks in one. One side of the bone yields a succulent and tender tenderloin, while the other side yields a flavourful striploin. Porterhouse steaks are famous for their size.

Romano's maître d'hôtel, Tony Clerici, said he invented it in London at his Mayfair restaurant Tony's Grill in 1938 and named it in honour of Lady Diana Cooper. Clerici may have learned the dish from Charles Gallo-Selva, who had previously worked at Quaglino's in London.

Diane Steak Sauce (80g) - Order Online - Owton's Butchers.

Chardonnay is the best white wine to pair with steak. Chardonnay is very versatile with a natural acidity that has a similar effect on the fat in steak as the tannins in red wine.

Steak diane is a beef dish that is served with a mushroom cognac sauce that is typically flambeed. The sauce has heavy cream, mustard, and broth to give it lots of depth of flavor. There are no flames needed to get a great flavor in this sauce!

Made from over ten ingredients, including spices, anchovies, tamarind and molasses, Worcestershire puts the U in umami! This is then contrasted with sweet tomato sauce and tamed by thickened cream, making it ideal to enhance not only steak but also grilled chicken and pork or simply poured over hot chips.

In the 19th century, sauces made “a la Diane” were dedicated to Diana the Rome goddess and was originally served as an accompaniment to venison. Sauce a la Diane was composed of cream, truffles, and ample amounts of black pepper.

Romano's maître d'hôtel, Tony Clerici, said he invented it in London at his Mayfair restaurant Tony's Grill in 1938 and named it in honour of Lady Diana Cooper. Clerici may have learned the dish from Charles Gallo-Selva, who had previously worked at Quaglino's in London.