I always thought Steak Diane was basically a pan-seared pepper-steak,
finished in an oven, and served with truffles and a Worchestershire cream
sauce, but a web-search came up with several different "Steak Diane"s, none
of which being the same as I recall. Amazingly, I find nothing in the
volumes of culinary books I have on-hand. I must have gotten it from one of
my chefs.

How do you make your "Steak Diane", including your favored cut of beef?

Thanks

zuuum wrote:

> I always thought Steak Diane was basically a pan-seared pepper-steak,
> finished in an oven, and served with truffles and a Worchestershire cre=
am
> sauce, but a web-search came up with several different "Steak Diane"s, =
none
> of which being the same as I recall. Amazingly, I find nothing in the
> volumes of culinary books I have on-hand. I must have gotten it from o=
ne of
> my chefs.
>=20
> How do you make your "Steak Diane", including your favored cut of beef?=

>=20
> Thanks
>=20
>=20
>=20
Well, I'm not one on measures but I usually use filet mignon.
I use some salt, butter, onions (scallions or shallots), lemon zest,=20
worcestershire sauce, parsley, fresh ground pepper, and some brandy.

Fire up a cast iron skillet and melt a small amount of butter then add=20
some dijon style mustard and onions of choice, Saut=E9 until=20
translucent. (I remove the onions and mustard at this point but some=20
folks don't) Toss the steaks in after seasoning with S&P on both=20
sides. Cook 'em for about 3 or 4 minutes per side for med. rare=20
(assuming that they are 1 1/2" thick) Then remove to a platter and=20
place into a 250dF oven (adding the reserved mustard and onions back=20
into the pan at this point if you've elected to go that route or put=20
it into the oven with the steaks, your call)

Into the pan, add a little more butter, worcestershire sauce, some=20
more finely diced onion, and lemon zest. When that gets up to=20
temperature and is nicely bubbling, add some brandy and flame (if=20
possible, but NOT in very enclosed conditions) for a very few seconds.=20
Skipping this step won't affect the final outcome it's more for the=20
"wow" effect. ;-)

Plate and spoon the reduction over the steak. Garnish with fresh=20
chives. Serve with saut=E9ed fresh green beans and your choice of mashed =

potatoes.

Sorry to ramble on, but that's how I generally come close to S.D.

--=20
Steve

Experience is a wonderful thing. It enables you to recognize a mistake
when you make it again.

zuuum wrote:

> I always thought Steak Diane was basically a pan-seared pepper-steak,
> finished in an oven, and served with truffles and a Worchestershire cre=
am
> sauce, but a web-search came up with several different "Steak Diane"s, =
none
> of which being the same as I recall. Amazingly, I find nothing in the
> volumes of culinary books I have on-hand. I must have gotten it from o=
ne of
> my chefs.
>=20
> How do you make your "Steak Diane", including your favored cut of beef?=

>=20
> Thanks
>=20
>=20
>=20
Well, I'm not one on measures but I usually use filet mignon.
I use some salt, butter, onions (scallions or shallots), lemon zest,=20
worcestershire sauce, parsley, fresh ground pepper, and some brandy.

Fire up a cast iron skillet and melt a small amount of butter then add=20
some dijon style mustard and onions of choice, Saut=E9 until=20
translucent. (I remove the onions and mustard at this point but some=20
folks don't) Toss the steaks in after seasoning with S&P on both=20
sides. Cook 'em for about 3 or 4 minutes per side for med. rare=20
(assuming that they are 1 1/2" thick) Then remove to a platter and=20
place into a 250dF oven (adding the reserved mustard and onions back=20
into the pan at this point if you've elected to go that route or put=20
it into the oven with the steaks, your call)

Into the pan, add a little more butter, worcestershire sauce, some=20
more finely diced onion, and lemon zest. When that gets up to=20
temperature and is nicely bubbling, add some brandy and flame (if=20
possible, but NOT in very enclosed conditions) for a very few seconds.=20
Skipping this step won't affect the final outcome it's more for the=20
"wow" effect. ;-)

Plate and spoon the reduction over the steak. Garnish with fresh=20
chives. Serve with saut=E9ed fresh green beans and your choice of mashed =

potatoes.

Sorry to ramble on, but that's how I generally come close to S.D.

--=20
Steve

Experience is a wonderful thing. It enables you to recognize a mistake
when you make it again.

Ok, that sounds like "Steak Au Poirve" to me. I had abbreviated my "Diane"
to be pretty much Steak Au Poirve (pepper-steak) WITH truffles and heavy
cream added to the sauce, but I really prefer authentic treatment of any
meal with a classical name. Then I found this

http://whatscookingamerica.net/Beef/SteakDiane.htm

Apparently authentic "Diane" should be prepared table-side, so
oven-finishing would be cheating.

Ok, that sounds like "Steak Au Poirve" to me. I had abbreviated my "Diane"
to be pretty much Steak Au Poirve (pepper-steak) WITH truffles and heavy
cream added to the sauce, but I really prefer authentic treatment of any
meal with a classical name. Then I found this

http://whatscookingamerica.net/Beef/SteakDiane.htm

Apparently authentic "Diane" should be prepared table-side, so
oven-finishing would be cheating.

"zuuum" > wrote in message
...
> Ok, that sounds like "Steak Au Poirve" to me. I had abbreviated my
> "Diane" to be pretty much Steak Au Poirve (pepper-steak) WITH truffles and
> heavy cream added to the sauce, but I really prefer authentic treatment of
> any meal with a classical name. Then I found this
>
> http://whatscookingamerica.net/Beef/SteakDiane.htm
>
> Apparently authentic "Diane" should be prepared table-side, so
> oven-finishing would be cheating.
>
Yet other references describe it as - Created at the Copacabana Palace Hotel
in Rio de Janiero, individual beef steaks are pounded flat, quickly cooked
in butter, and flamed with cognac. The cognac sauce is typically finished
with sherry, butter, and chives.

"zuuum" > wrote in message
...
> Ok, that sounds like "Steak Au Poirve" to me. I had abbreviated my
> "Diane" to be pretty much Steak Au Poirve (pepper-steak) WITH truffles and
> heavy cream added to the sauce, but I really prefer authentic treatment of
> any meal with a classical name. Then I found this
>
> http://whatscookingamerica.net/Beef/SteakDiane.htm
>
> Apparently authentic "Diane" should be prepared table-side, so
> oven-finishing would be cheating.
>
Yet other references describe it as - Created at the Copacabana Palace Hotel
in Rio de Janiero, individual beef steaks are pounded flat, quickly cooked
in butter, and flamed with cognac. The cognac sauce is typically finished
with sherry, butter, and chives.

"zuuum" > wrote in message
...
> Ok, that sounds like "Steak Au Poirve" to me. I had abbreviated my
> "Diane" to be pretty much Steak Au Poirve (pepper-steak) WITH truffles and
> heavy cream added to the sauce, but I really prefer authentic treatment of
> any meal with a classical name.

I meant Steak Au Poivre without the poivre (cracked peppercorns )

"zuuum" > wrote in message
...
> Ok, that sounds like "Steak Au Poirve" to me. I had abbreviated my
> "Diane" to be pretty much Steak Au Poirve (pepper-steak) WITH truffles and
> heavy cream added to the sauce, but I really prefer authentic treatment of
> any meal with a classical name.

I meant Steak Au Poivre without the poivre (cracked peppercorns )

Hi
For my diane sauce I use worcestershire sauce, tomato sauce, sherry & cream;
the steak has a smear of mustard on each side before it is seared.
sandra
"zuuum" > wrote in message
...
>
> "zuuum" > wrote in message
> ...
> > Ok, that sounds like "Steak Au Poirve" to me. I had abbreviated my
> > "Diane" to be pretty much Steak Au Poirve (pepper-steak) WITH truffles
and
> > heavy cream added to the sauce, but I really prefer authentic treatment
of
> > any meal with a classical name.
>
> I meant Steak Au Poivre without the poivre (cracked peppercorns )
>
>

Hi
For my diane sauce I use worcestershire sauce, tomato sauce, sherry & cream;
the steak has a smear of mustard on each side before it is seared.
sandra
"zuuum" > wrote in message
...
>
> "zuuum" > wrote in message
> ...
> > Ok, that sounds like "Steak Au Poirve" to me. I had abbreviated my
> > "Diane" to be pretty much Steak Au Poirve (pepper-steak) WITH truffles
and
> > heavy cream added to the sauce, but I really prefer authentic treatment
of
> > any meal with a classical name.
>
> I meant Steak Au Poivre without the poivre (cracked peppercorns )
>
>

Thanks, Sandy......

After combing the web and other sources (including archived posts from this
group over the past several years), it seems Steak Diane "recipe" has been
subject to more creative license than any named dish I have ever come
across. I have "sort of" come to the conclusion that authentic Diane should
be pounded thin and also include cognac/brandy, flambed in the sauce. The
chef I learned it from used truffles in a heavy cream Worchestershire sauce,
but I surely don't remember a flambe of cognac, which appears to be
essential to authentic SD. I have always noticed SD has many variations,
and I was trying to nail the original, if for no other reason than to
catalog it.

Thanks, Sandy......

After combing the web and other sources (including archived posts from this
group over the past several years), it seems Steak Diane "recipe" has been
subject to more creative license than any named dish I have ever come
across. I have "sort of" come to the conclusion that authentic Diane should
be pounded thin and also include cognac/brandy, flambed in the sauce. The
chef I learned it from used truffles in a heavy cream Worchestershire sauce,
but I surely don't remember a flambe of cognac, which appears to be
essential to authentic SD. I have always noticed SD has many variations,
and I was trying to nail the original, if for no other reason than to
catalog it.

"zuuum" > wrote in message >...
> Thanks, Sandy......
>
> After combing the web and other sources (including archived posts from this
> group over the past several years), it seems Steak Diane "recipe" has been
> subject to more creative license than any named dish I have ever come
> across. <snip>

Well, here's yet another version. This is from the Gourmet Cookbook,
v.II; 1957.

In a heavy skillet melt 2 tbsp. butter and in it saute gently 1 tbsp.
chopped shallot until the shallot is golden. Put in the skillet 2
portions of sirloin steak, pounded and trimmed, and sear them on both
sides. Add 1 tbsp. of chopped chives and parsley, Worcestershire
sauce, and A-1 sauce, and 1 more tbsp. of butter and mix well over
fire. Sprinkle the steaks with salt and pepper and continue to saute
them until done to taste. Serves 2

"zuuum" > wrote in message >...
> Thanks, Sandy......
>
> After combing the web and other sources (including archived posts from this
> group over the past several years), it seems Steak Diane "recipe" has been
> subject to more creative license than any named dish I have ever come
> across. <snip>

Well, here's yet another version. This is from the Gourmet Cookbook,
v.II; 1957.

In a heavy skillet melt 2 tbsp. butter and in it saute gently 1 tbsp.
chopped shallot until the shallot is golden. Put in the skillet 2
portions of sirloin steak, pounded and trimmed, and sear them on both
sides. Add 1 tbsp. of chopped chives and parsley, Worcestershire
sauce, and A-1 sauce, and 1 more tbsp. of butter and mix well over
fire. Sprinkle the steaks with salt and pepper and continue to saute
them until done to taste. Serves 2