Steak Diane

Steak Diane

A classic preparation of Steak Diane

Steak Diane is a dish consisting of a pan-fried beefsteak served in a sauce made from the seasoned pan juices. It is often associated with the American cuisine of the mid-20th century, particularly in upscale restaurants.

History

The origins of Steak Diane are somewhat unclear, but it is believed to have been popularized in the United States during the 1950s and 1960s. The dish is thought to have been named after Diana, the Roman goddess of the hunt, although the exact connection is not well-documented.

Preparation

Steak Diane is traditionally prepared using a cut of beef such as tenderloin or sirloin. The steak is pounded thin, seasoned with salt and pepper, and quickly pan-fried in butter.

Sauce

The sauce for Steak Diane is made in the same pan used to cook the steak, utilizing the flavorful pan juices. Common ingredients include:

• Butter
• Shallots
• Garlic
• Mushrooms
• Dijon mustard
• Worcestershire sauce
• Brandy or cognac
• Heavy cream
• Parsley

The sauce is typically flambéed with brandy or cognac, which adds a rich depth of flavor and a dramatic flair to the preparation.

Serving

Steak Diane is often served with a side of potatoes, such as mashed potatoes or French fries, and a green vegetable like asparagus or green beans. The dish is known for its rich, savory flavors and elegant presentation.

Variations

While the classic preparation of Steak Diane remains popular, there are several variations that incorporate different ingredients or techniques. Some chefs may add cream to the sauce for a richer texture, or include additional herbs such as thyme or tarragon.

Related pages

• Beef Wellington
• Chateaubriand (dish)
• Filet mignon
• Sauce