Steak Diane Recipe: Famous 1950s Delicacy

If there’s one steak recipe that I rely on whenever I want to make a great impression on guests, it’s none other than Steak Diane.

This dish may no longer be part of the mainstream steak hype, but it was all the rage in the mid-1900s! 

Believe it or not, this retro dish is actually very easy to cook at home despite tasting and looking like a very fancy meal.

📚 Origin of Steak Diane’s Name

Here’s a bit of a fun fact before we go straight into cooking: 

Rumor has it that Steak Diane was named after a popular 1800s condiment called “sauce à la Diane.”

This condiment, which is also composed of butter and shallots like Steak Diane’s sauce, was often used to accompany deer’s meat (venison). So, it was named after Diana, the Roman goddess of hunting.

Because of this, many associate Steak Diane with the goddess Diana herself! 

Since no one can really confirm this, though, this connection remains to be a theory.

🍽️ What to Serve With Steak Diane

Side dishes that pair well with popular modern steak dishes will also go well with Steak Diane.

My personal favorite sides for the dish include fried potatoes, sautéed spinach, glazed carrots, and baked asparagus.

This dish also pairs well with wine, so if you want to make dinner a tad more romantic or exciting, don’t shy away from pouring glasses of wine when enjoying Steak Diane!

🥩 To Flatten or Not to Flatten

If this isn’t your first Steak Diane rodeo, you may have noticed that some recipes suggest flattening the steak before searing.

So, is this step actually necessary or not?

Well, to answer that, we must go back in time to when Steak Diane was still at its peak.

Back in the mid-1900s, steak Diane was known for its dramatic tableside presentation, being cooked in front of customers.

In order for the chefs to cook the steak to the customers’ desired doneness faster, they flattened the meat to minimize cooking time.

So, the answer to whether you should or should not flatten your steak actually depends on whether you need your steak to cook faster.

Or, if you’re like me, who loves staying true to the classic, you can incorporate this flattening technique to honor the dish’s original charm.

1950’s-Style Steak Diane

Yield: 4

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Bring the elegance of 1950s steakhouse dining to your home with this Steak Diane recipe. It features a rich, flavorful sauce that introduces a unique depth to your usual seared steak.

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Ingredients

• 2 tablespoons olive oil
• 4 beef tenderloin steaks
• 2 teaspoons of salt
• 1 teaspoon of freshly ground black pepper
• 2 tablespoons of unsalted butter
• 2 tablespoons of shallots (finely chopped)
• 3 large cloves of garlic (minced)
• 2 cups of cremini or white button mushrooms (sliced)
• 1 tablespoon of oyster sauce
• 1 tablespoon of Dijon mustard
• 1/4 cup of cognac or brandy
• 1/2 cup of heavy cream
• 1/4 cup of beef broth
• 1 tablespoon of parsley (freshly chopped)

Instructions

1. This step is optional, but if you want to authentically reflect how this dish was prepared decades back, remove the excess fat from the steak cuts, and using a rolling pin, gently flatten them to about half an inch of thickness. 
2. Season both sides of the steak with salt and pepper.
3. In a large skillet over medium-high heat, heat 2 tablespoons of olive oil. Allow the oil to heat up for about a minute, then add the steaks to the skillet. Every part of the steak should be flat, so if your skillet isn’t big enough to fit two, cook one at a time.
4. Sear each side of the steak for about 3 to 4 minutes or until you reach your desired doneness level. Once cooked, remove the steak from the skillet. Set them aside, covered in foil, to keep them warm.
5. Reduce the heat of the same skillet to medium. Add about a tablespoon of butter,  and once it melts, add the chopped shallots, sautéing for about two minutes until they’re soft.
6. Add the minced garlic to the pan, stirring constantly to avoid them turning brown. After a minute, stir in the sliced mushrooms with another tablespoon of butter. Sauté for 3-4 minutes to tenderize the mushrooms.
7. Stir in the Dijon mustard and oyster sauce, followed by the brandy or cognac. ​​Add the beef broth and simmer for another 2 minutes, allowing the sauce to reduce slightly.
8. Pour in the heavy cream and let the sauce simmer for 2 to 3 minutes. Once it thickens, add the chopped parsley and return the steaks to the skillet.
9. Allow the steaks to simmer in the sauce for about 2 minutes. Once done, serve the dish immediately with your favorite sides, such as baked potatoes. Enjoy your perfectly cooked Steak Diane!

Notes

Image credit to ©saucefanatic.

Featured image credit to ©recipesdream.