Dish

Steak Diane

Steak Diane is a dish that is typically made with a tender cut of beef, such as filet mignon or sirloin. The steak is seasoned with salt and pepper and then pan-fried in butter until it is cooked to the desired level of doneness. The sauce is made by sautéing shallots and garlic in the same pan that the steak was cooked in. The Worcestershire sauce, Dijon mustard, and brandy are added to the pan and the sauce is simmered until it thickens. The sauce is then poured over the steak and served immediately. This dish is rich and flavorful, and is perfect for a special occasion or a romantic dinner.

Cuisine of the Americas› American cuisine

Meat Dish› Beef Dish

Origins and history

Steak Diane was created in the 1950s by a chef at the Drake Hotel in New York City. It was named after the Roman goddess of the hunt, Diana. The dish became very popular in the United States and is now considered a classic American dish.

Dietary considerations

This dish is not suitable for vegetarians or vegans. It is also high in fat and calories, so it should be consumed in moderation by those who are watching their weight or have high cholesterol or heart disease.

Variations

There are many variations of Steak Diane, but the basic recipe remains the same. Some chefs add mushrooms or cream to the sauce, while others use different types of alcohol, such as cognac or red wine.

Presentation and garnishing

Steak Diane should be presented on a warm plate and garnished with fresh herbs, such as parsley or thyme.

Tips & Tricks

To ensure that the steak is cooked to the desired level of doneness, use a meat thermometer to check the internal temperature. For medium-rare, the temperature should be 135°F (57°C), for medium, it should be 145°F (63°C), and for well-done, it should be 160°F (71°C).