Steak Diane is a classic dish with origins rooted in the mid-20th century, gaining popularity in upscale American restaurants during the 1950s and 1960s. It is known for its elegant preparation and sumptuous flavours, often associated with tableside cooking and dramatic flambé presentations. The dish, though commonly linked to American cuisine, has strong European influences, particularly from French cooking techniques. Its distinctive feature is the rich sauce, which complements the steak without overwhelming its natural taste.
The key ingredient in Steak Diane is a high-quality rib-eye steak, known for its marbling and tenderness. Rib-eye’s natural fat content enhances the dish, ensuring that each bite is juicy and packed with flavour. Steak Diane is all about enhancing this primary component with a luscious, savoury sauce made from simple yet sophisticated ingredients.
The preparation begins by searing the rib-eye steaks to a perfect medium-rare, allowing the meat to develop a deep caramelised crust. This initial step is crucial as it not only cooks the steak but also leaves behind a fond in the pan, which forms the base of the sauce. Butter is then added to the pan, infusing the residual meat flavours into the sauce.
Shallots and mushrooms are a key part of Steak Diane’s sauce, providing a delicate sweetness and an earthy undertone. Finely chopped shallots are sautéed until softened, releasing a fragrant aroma that complements the steak’s robust taste. Mushrooms, sliced thinly, are added to the mix, creating texture and depth to the sauce. Madeira wine is then introduced, lending its sweet, nutty characteristics to the sauce. This wine, known for its rich and complex flavour, deglazes the pan, incorporating all the browned bits left behind by the steak.
A dash of Worcestershire sauce is added, imparting a savoury, umami essence to the mixture, followed by beef broth, which enhances the sauce’s richness. The sauce is simmered until it thickens, concentrating the flavours. Fresh parsley is sprinkled to provide a fresh contrast, while salt and pepper season the dish to taste.
Steak Diane is more than just a steak; it’s a celebration of rich, hearty ingredients combined into a sauce that elevates the dining experience. The dish remains a timeless favourite for those seeking a classic steak preparation with a touch of elegance.
Steak Diane
A simple flashy recipe especially if you flambee. Lovely flavours and depth.
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Servings: 2 people
Calories: 231kcal
Ingredients
- 2 large rib eye steaks
- 2 tbsp butter
- 1/4 cup shallots
- 2 cups mushrooms sliced
- 1/4 cup Madeira wine
- 1 tbsp Worcestershire Sauce
- 1/3 cup beef broth
- 1/2 bunch parsley chopped
- 1 pinch Salt to taste
- 1 pinch ground pepper to taste
Instructions
- Trim the steaks into a teardrop shape.2 large rib eye steaks
- Butterfly the steaks by cutting horizontally up to 1/2 in (1.25 cm) of one of the long sides.
- Do not cut through completely.
- Open the steaks and flatten into heart shape.
- Sauté in butter in a large skillet until desired degree of cooking.2 tbsp butter
- Remove from pan. In same pan, using butter left in pan, saute the shallots until soft and transparent.1/4 cup shallots
- Add the mushrooms and saute 1 to 2 minutes.2 cups mushrooms
- Add the Madeira, Worcestershire sauce, beef broth, salt and pepper and bring to boil over high heat.1/4 cup Madeira wine, 1 tbsp Worcestershire Sauce, 1/3 cup beef broth, 1 pinch Salt, 1 pinch ground pepper
- Allow to reduce by half.
- Serve sauce on top of steak and sprinkle with chopped parsley.1/2 bunch parsley
Notes
A classic Valentines Day recipe.
Nutrition
Calories: 231kcal | Carbohydrates: 19g | Protein: 10g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.004g | Cholesterol: 30mg | Sodium: 359mg | Potassium: 198mg | Fiber: 3g | Sugar: 6g
12 comments
The sauce is just bursting with flavour, especially with the addition of the Worcestershire sauce and beef broth. It has a wonderful complexity, and the mushrooms add a lovely texture.
The rib-eye steak was tender and cooked to perfection, but it’s the sauce that steals the show. The blend of mushrooms and Madeira wine created an earthy, sophisticated flavour that was simply divine.
The sauce is the real star here – rich, velvety, and perfectly balanced with the flavours of the shallots and mushrooms. The Madeira wine adds a lovely depth, and the hint of Worcestershire sauce gives it that extra umami kick.
This dish makes any dinner feel special. A must-try for steak lovers
Steak Diane is an absolute classic
The seasoning was spot on, with just enough salt and pepper to bring everything together. To me the sign of a good recipe.
The shallots and mushrooms bring a delicate sweetness, which balances nicely with the richness of the Madeira wine. It’s a dish that feels both indulgent and refined
The rib-eye was succulent, and the sauce – oh, that sauce! The combination of Madeira wine, shallots, and mushrooms is pure magic.
I can’t get enough of Steak Diane. It’s a perfect dish.
The combination of the buttery sauce with the perfectly cooked rib-eye is just out of this world.
I would this a six. The beef is so tender and the sauce is so amazing. A perfect match. Served with mash potatoes for a decent meal.
This is a fantastic dish that brings restaurant-quality dining to your table.