How To Make Steak Diane

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Although the age of flambé may be over, we still like to enjoy the thrill of it every now and again. Few entrees get our hearts going like Steak Diane. This mid-20th century favorite quickly made its way from the classiest restaurants of New York to spots all over the country and even into the home kitchens of a handful of daring folks. Firstly, the steak is pounded thin so it cooks quickly in a sauce pan full of butter. The remaining juices in the pan are then made into a sauce which can include Dijon mustard, shallots, Worcestershire, truffles, mushrooms and A1 steak sauce. The sauce is then flambéed to deliciousness and poured over the steak fresh off the flame.

Watch along with our online culinary school chef as he shows you to flambé in this tutorial on steak Diane. He’ll walk you through all the steps you need to become a flambé master!

Steak Diane

Ingredients
2 tbsp vegetable oil
4 filet mignon steaks, 2 oz
½ cup demi-glace
2 tbsp unsalted butter
2 cloves garlic, minced
1 shallot, minced
3 oz oyster or shiitake mushrooms, cut into small pieces
¼ cup brandy
¼ cup heavy cream
½ tbsp Dijon mustard
½ tbsp Worcestershire sauce
¼ tsp hot sauce
1 tbsp chopped parsley
1 tbsp chopped chives
Kosher salt & fresh ground black pepper to taste.

Preparation
1. Heat oil in a skillet over medium heat. Season steaks with salt and pepper, and add to skillet; cook turning once, until browned on both sides and cooked to desire doneness. Transfer steaks to a plate and set aside.

2. Return skillet to medium heat and add the butter, garlic and shallots and cook, stirring until soft about 2 minutes. Add the mushrooms and cook until they release any liquid and evaporate and mushrooms begin to brown, about 2 minutes. Add the brandy and light with match to flambéed, cook until the flame dies down.

3. Stir in the demi-glace, cream, Dijon, Worcestershire, and hot sauce, then returned the steak to the skillet; cook, turning in the sauce, until warmed and the sauce is thickened. Transfer steak to serving plates and stir parsley and chives into the sauce; pour sauce over the steaks to serve.