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Steak diane

post #1 of 15
Thread Starter 
I am having a dinner party on Saturday and have bought most of what I need, but I have lost my recipe for steak Diane sauce, please help.
post #2 of 15
I'm not sure if how technical you wish to go with things so I'll offer two options.

1st would be to make a basic demi-glace, add some brandy to taste (1tbsp per cup) and some sauteed button mushrooms.

The other option would be to do a Glace de Viande and follow the same additions of brandy and mushrooms.

You can imagine both are very labor/time intensive so you can pick up pre-made or package versions of both from some grocery/gourmet stores.
post #3 of 15
Thread Starter 
Have never seen pre-packaged sauce, always used to make it from scratch, can you let me know how much of each I need, feel so stupid that I cannot remember
post #4 of 15
Steak Diane! What a blast from the past! This was my sister's favorite. Here's an easy version that doesn't require working from a mother sauce.

This was a big deal in the fifties when done tableside. If you've got a good hot plate or portable burner you might want to give it a try.


4 medallion of filet mignon, about 4 oz each
kosher salt,
fresh black pepper, coarsely cracked
1/2 tsp extra virgin olive oil
1 tbs butter
1 tbs teaspoons minced shallots
3/4 cup mushroom caps, sliced
1/3 cup Cognac
2 tsp whole grain or dijon mustard
1/3 cup heavy cream
1/2 tsp "Better Than Bullion" beef base, or 5 tbs cup of low sodium beef stock reduced to 3 tbs.
2 tsp Worcestershire sauce
1 tsp minced parsley
1 tsp minced chives + 2 tsp minced parsley, mixed

Salt and pepper the fillets on both sides, and reserve on the counter to come to temper. Meanwhile, prepare and measure each of the ingredients and place near the stove as mise en place. In addition, warm two plates in the dishwasher or the oven.

Place a pan on the stove over medium high heat. Add the oil, when the oil is hot, remove the pan from the heat and add the butter. Swirl it to begin melting. Replace the pan on the heat.

When the foam starts to subside add the meat. Cook exactly 90 seconds. (If at any time the butter becomes fragrant and nutty, it is toasting and will burn shortly. Immediately reduce the heat to medium). Turn the meat and add the shallots to one side of the pan. Cook exactly 45 seconds. Push the steaks to the rim of the pan without going through the shallots. Push the shallots into the center of the pan, add the mushrooms to the center, and reduce the heat to medium if you haven't already done so. Cook exactly one minute and remove the meat onto two warmed plates, most attractive side up. Cover the meat with foil.

Toss the mushrooms and shallot, and cook 60 seconds more without stirring. Stir the mushrooms and continue cooking until they soften. Leave the flame on, but remove the pan from the flame, then add the Cognac, swirl, and flame (or add and flame the cognac on the flame if you know how). When the flame subsides, return the pan to the stove, and add the remaining ingredients in the sequence given, but reserve the parsley-chive mixture. Stir each ingredient into the sauce before adding the next.

Pour two thirds of the finished sauce around the meat. Reserve the rest. Sprinkle the plate, meat, sauce, rim and all, with most of the parsley-chive mixture. Serve and appreciate the perfectly seared top of the fillets. Pour the remaining sauce over that bit of perfection, and sprinkle again so the fresh herbs finish on top.

Bon appetit!
post #5 of 15
That's a decent looking recipe BDL. Not bad but the glace (both demi or viande) is soooooo much better (respectively).:look: Never done Filet only NY Strip too. Funny.... I'd forgotten about the shallots and dijon. Senior moment.:blush::rolleyes: Never used the whole cream though. Most guests wanted a lighter offering when I served it and some even said it confused them with the Au Poivre we also had on the menu.

Honesty though in 95% of my applications I prefered using Glace de Viande as the base for my sauce. Only once in a blue moon did I use demi glace and did take that from start to finish (espangole, etc) The demi glace definitely has a more rounded flavor and rich texture unfortunately is far more labor intensive when when up against the Glace de Viande. Since we had the glace on the menu in a couple other items (mainly garnish for all steaks) I went with the that. Well that and having kitchen labor budgets slashed. I also prefer the small buttons over the sliced caps. After they cook the get very small and look so much nicer whole for presentation. As far as the buttons go I'm not sure you can get them through a local grocery since I remember specing them special with a produce vendor. I'd prepare about a gallon a night and hold on the line in a bain marie with the mushrooms added.

As far as how much I'd figure about 2-3oz of sauce per steak.

More than Gourmet makes the stuff and I've seen it at Whole Foods, Joe's Market and AJ's. Veal Stock and Beef Stock, Demi-Glace Gold by More Than Gourmet
post #6 of 15

Yes to everything. "Better than Bullion" is pretty easy to get, and used with an eye to the salt isn't much of a problem with this much cream, cognac, mustard etc. Gold is in every way a better product, but I usually work from either end. If I care, I make an actual demi, and if I don't, I go with Better than Bullion." Just cooking for Linda and me, I use it most of the time.

I can't remember the last time I made Steak Diane. Wish I'd remembered when HIME was looking for her romantic steak dinner.

post #7 of 15
Thread Starter 
Thanks for all the tips, steak Diane used to be one of our favs, but been so long. just thought it would make a nice change, brings back memories to us oldies...LOL
post #8 of 15
Hi Lissajane,
Spotted 'Steak Diane' in my RSS for Chef Talk and wanted to take a look as it was a favorite for me back in the 80's, cooked it for a few old boyfriends who seemed to like it.
I aint one of the big boys like our masters above, it was this simple......

Cook your steak to your liking and then rest.
While resting the meat, lightly saute fresh minced garlic, some thin sliced onion and then deglaze with a little worcestershire sauce.
Add some creme fraiche and serve immediately over steak.

This has been done from memory so you can decide how much of each suits your taste.
post #9 of 15
Thread Starter 
Thanks for the responses, I made the sauce that BDL gave, and it turned out just fine, the guests really enjoyed it, and everything went well, just wish my zucotto dessert had turned out better. will try the simple version next time from maywen, tho I will add Cognac
Thanks again
post #10 of 15
I somehow missed this part when I read it after it was posted. Just caught it now. :crazy::blush::look:, but mostly :lol:

post #11 of 15
Funny, but every Steak Diane recipe I ever saw, called for flattening the steaks to about 1/4" and frying them quickly on both sides, before setting them aside, covered, to rest, while preparing the sauce.

Just so I didn't have rely on my "old" memory too, I looked up a Steak Diane recipe in one of my many cookbooks. There was in black and white, flatten steaks to about 1/4".

As far as the sauce, and as much as I love demi-glace from scratch, I always made a pan sauce from the steak remains, the butter from frying the shallots, some flour for the roux, and the rest pretty much as described above.

And in the process of looking at Joy of Cooking, 1964 edition (or thereabouts), they have the tenderloin muscle described as the butt end, the chateaubriand, the filet steaks, the tournedoes, the filet mignon, and the stroganoff end.

In all of my experience what they have labeled as the tournedoes is what I've always considered the filet mignons and vice versa, and the filet steaks came from the butt end. I'm thinking i remember coming across this anomaly once before when reading from a different source about how the muscle was divided up and called.

Well, whatever the name, tenderloin is my favorite meat.

Over the years, in honor of my wife, I have a special secret recipe I gradually developed from Steak Diane which I call Steak Deanna. Haven't made that in a while. 39th anniversary coming up in about a month or so. Maybe that will be an appropriate thing to make! Thanks for making me think of this!

post #12 of 15
So I wonder... just who was Diane?
post #13 of 15
I've seen Diane recipes with and without flattening. Some of the flattened recipes called for sirloin, rather than tenderloin, e.g., Gourmet Cookbook (two volumes), recipe originally from the mid sixties. Others, different preparations. There are a lot of variations -- the origins of the dish are complicated. I'm not sure if this article gets it all, but it's interesting and informative: The Food Timeline: history notes-meat

This is very interesting! I've never seen a Diane variation with a roux before. Please write your recipe up and post it. I love the period. Plus, you seem to not only have a good palate, but what I call a good virtual palate. That is, you can put together foods from memory and imagination.

Yes, some butchering terms are very complicated and confusing even within regions. In French butchering terms, the mignons are taken from the tail -- that's why they're mignon and not just fillets. Tournedos describes a shape more than a location and so on. But from a classic perspective, tournedos are really too big to be mignon. Medallion can be cut from anything that's the right size and shape, but they need to be cut on the bias and thick enough so they're not escalope. Where I learned to cut, we'd cut the first 40% for Chateaubriand, the next 40% for filets -- all of which were called mignon, and the last 20% for trimmings. Right? Heck if I know. But it was for all intents and purposes the best "French" restaurant in San Francisco and they weren't trying to fool anybody.

Not mine at all. Not that I don't like it, but it's not even third on my list. A little more chew is a good thing.

Keep thinking that way and ... well, the way to a woman's ... uhm, heart ... is through her stomach.

Don't forget to ask her how can she be celebrating her 39th anniversary when she's only 29? Riddle me that Batman,

Me, I'm getting ready to celebrate the 19th anniversary of being 39.

post #14 of 15
The Legacy of the Huntress - Steak Diane

don't blame me if you don't like it.
post #15 of 15
Coming from you BDL, I am deeply honored.

But as Kuan once pointed out I think, he said that a good roux can be just as good and even better than a reduced cream sauce, so I don't find it so remarkable to have used a roux for thickening a Steak Diane sauce.

Anyway, that's part of the secret to Steak Deanna.

ANd yes, it is also remarkable that, like you, she is soon to celebrate her 19th anniversary of being 39 too! Yet, she still gets carded. One time with her younger sister (4 years younger), Deanna leaves the table for a few minutes after ordering a drink, and the waitress (who has already served a drink to the younger sister) asks if Deanna is old enough to drink!?!?!?!@

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