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