Steak Diane a la The Englishman

Have you heard of Steak Diane? I have to admit, I never had until The Englishman requested it for his birthday meal a couple years ago. It is his absolute favorite meal to eat. He pulled up his favorite recipe and lo & behold it was by my favorite chef Gordon Ramsay. I knew I was going to like this.

With ingredients including mushrooms, shallots, heavy cream, and alcohol Steak Diane is in many ways similar to one of my favorite dishes, Chicken Marsala. It is rich, savory and pairs well with pork, chicken and beef. We’ve made it several times now and it never disappoints. The most common Steak Diane recipes call for a a thin, pounded out sirloin so it would cook quickly since it was prepared table side. We used filets for our Valentine’s Day meal. You know, to make it extra special.

The dish was popular in the mid-20th century and was often finished table side for the drama of the flambe. It fell out of popularity by the 80’s.  You’ll be hard pressed to find Steak Diane on a restaurant menu these days but maybe we can help it make a come back!

steak diane steak

Over medium-high heat, sear the well seasoned (with salt & pepper) meat with butter on both sides until you get a nice brown crust. Set them aside. You don’t want to cook them through yet. Just sear the outside to seal in the juicy goodness.

steak diane shallots

In the same pan, put a bit (about 1 tablespoon) of cooking oil then add the chopped shallots. Be sure to use shallots and not onions. The flavors are very different. Shallots are much sweeter. You will notice a difference.

steak diane mushrooms

As the shallots begin to turn translucent, add the mushrooms. Give them some salt to help draw out the moisture. Now is also the time to add the garlic.

steak diane mustard

Once the mushrooms are nearly done cooking, add the Dijon mustard. This adds a nice kind of tang to the sauce. You may be tempted to experiment with other types of mustard- let us know how it turns out if you do!

steak diane flambe

Here comes the fun part. Add the brandy, ignite it and stand back!

Tip: If you do not have a long handled lighter or a blow torch… light the end of a piece of spaghetti and use it like a match. I don’t recommend using a normal hand held lighter or you risk being burned.

steak diane cream

It should only take 10-15 seconds to burn off the alcohol. Add the Worcestershire sauce then the heavy cream.

steak diane butter

Add the butter and incorporate well. you want to watch the temperature here so you have a nice simmer but aren’t burning the cream. Season with salt & pepper to taste. Then add the steak back in.

steak diane sauce on steak

Spoon the sauce over the steak as it cooks. Once your meat has reached your desired temperature (we prefer medium to medium rare) it is time to eat! Be careful when using a thinner steak, especially one you’ve already pounded out. It will cook much faster than these filets.

steak diane finished

As you can see, we served ours with mashed potatoes and some good old English mushy peas. It was delicious!

As always, please let us know how you like this dish and share your results when you make it!

Print Recipe
Steak Diane a la The Englishman
Popular on restaurant menus in the middle of the 1900's, Steak Diane was seen as "dated" by the 1980's. But we are hoping to help this rich and delicious dish make a comeback! With simple yet flavorful ingredients, anyone can make this dish and impress your dinner guests.
steak diane flambe
Course Main Dish
Cuisine American, British
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine American, British
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
steak diane flambe
Instructions
  1. Over medium-high heat, sear your steaks in butter until brown, about 1-2 minutes on each side. Set aside (It is best to wrap in foil as this will help hold the juices in).
  2. In the same pan, saute shallots. Add a touch of cooking oil if needed. Once shallots are beginning to turn translucent, add the mushrooms and garlic. Season with salt & pepper.
  3. When mushrooms are nearly done, add in the Dijon mustard and stir to incorporate.
  4. Now the fun part! Add brandy and light it to burn off the alcohol. We recommend using a long handled lighter or blow torch. If neither of these options is available, light the end of a piece of spaghetti to use as a long match. Using a small hand held lighter puts you at risk of a burn, and we don't want that! Allow brandy to burn until flames disappear. This should really only take about 10-20 seconds.
  5. Next, add Worcestershire sauce and heavy cream. bring cream to a simmer then add butter. stir well and constantly to avoid burning the cream.
  6. Place the steaks back in the sauce and spoon sauce over steaks to coat. Your sauce should thicken up while cooking. Cook steaks to desired doneness and serve.

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