Classic Steak Diane Recipe (2024)

FAQs

What is Steak Diane sauce made of? ›

The recipe calls for pan-frying the steak, using the pan juices as a base for the "Diane" sauce—a sauce made with mustard, Worcestershire sauce, and cream—and then serving the steak with the sauce poured over it. No flames are involved.

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.

While its exact origins remain a topic of debate, it is believed that Steak Diane got its name from the Roman goddess Diana, the huntress. The precise birthplace of Steak Diane is a matter of contention among food historians, but it is often associated with French cuisine.

Salt, salt and more salt

Coating the steak with an even layer of salt brings out the meat's beefy flavors. You might be shocked at how much salt we use, but almost no one sends back a steak because it's overseasoned.

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.

Sauce Diane

You can add either brandy or whiskey for a little kick and then double cream for those smooth, silky texture.

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.

Most times the alcohol is helpful but not critical. If you are skipping the brandy because you don't have any - try a rum or whisky instead. They have a slightly different flavour profile, but not hugely different.

The supermarket has today launched the 'Mother of all Steaks' across its UK stores. The gigantic 21-day matured rump steak weighs 16oz, and is made using 'the finest cuts of 100% British Farm Assured Beef.

What is the queen of all steaks? ›

Picanha is a beef cut taken from a cattle rump's top portion. It is an extremely flavorful cut of beef, thanks to the steak's outer fat cap, which keeps the steak nice and juicy too. Picanha steaks are the most popular steak in meat loving Brazil where this cut is called the “Queen 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.

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.

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! It really hits the spot, and the whole family loves it too!

Tomato Puree (Water, Tomato Paste), Distilled Vinegar, Corn Syrup, Salt, Raisin Paste, Spices And Herbs, Crushed Orange Peel, Dried Garlic And Onion, Caramel Color, Potassium Sorbate (To Preserve Freshness), Xanthan Gum.