Classic Steak Diane Recipe (2024)

FAQs

What is a Steak Diane sauce made of? ›

The recipe calls for pan-frying the steak, using the pan juices as a base for the "Diane" sauce—a sauce made with mustard, Worcestershire sauce, and cream—and then serving the steak with the sauce poured over it. No flames are involved.

There is no substitute for cognac other than brandy. You can use wild mushrooms such as maitake, shiitake, or even oyster mushrooms in this recipe if you'd like. It is ok to sub out the beef stock with chicken stock. You may need to sear the beef in batches if your pan is not big enough.

What's the difference Between Steak Diane and Steak au Poivre? “Au poivre” is French for pepper and indicates a pan sauce for steak that uses shallots, liquor (Cognac or dry sherry), cream, and copious amounts of coarsely cracked pepper in the sauce. Steak Diane often contains mushrooms and lots less pepper.

A Pomerol, a red wine from the Bordeaux region of France, would be an excellent choice for Steak Diane.

Overview. Steak sauce is normally brown in color, and often made from tomatoes, spices, vinegar, and raisins, and sometimes anchovies. The taste is either tart or sweet, with a peppery taste similar to Worcestershire sauce.

Brandy would be the top choice if Cognac isn't available for use, but Wilson says that white grape juice has been a solid swap for her recipes. “The grape flavor is reminiscent of the grapes that are the foundation of Cognac,” she says.

There is no best way to drink cognac, it is up to personal preference. However, enjoying cognac neat and at room temperature is regarded as the best way to appreciate its aromas and flavors. What is a good mix with cognac? Coca Cola, ginger ale, iced tea and tonic are all delicious mixers to pair with cognac.

It is usually cut in 8- or 10-ounce portions and is considered a “lady's choice.” The cut comes from the tenderloin, the most tender muscle of the animal, which runs along the spine of a steer. Smaller portions cut at the end are called mignon, or “small” in French.

Carman Ranch Lady Steaks are small steaks from premium cuts like the tenderloin, ribeye and New York strip. The perfect size, these tender custom-cut steaks are full of flavor and nutrients, quick & easy to prepare and the perfect complement your seasonal vegetable-centric dinner menu.

Often referred to as “the king of steaks”, the Porterhouse is actually two steaks in one. One side of the bone yields a succulent and tender tenderloin, while the other side yields a flavourful striploin. Porterhouse steaks are famous for their size.

Why do they call it steak Diane? ›

Romano's maître d'hôtel, Tony Clerici, said he invented it in London at his Mayfair restaurant Tony's Grill in 1938 and named it in honour of Lady Diana Cooper. Clerici may have learned the dish from Charles Gallo-Selva, who had previously worked at Quaglino's in London.

Cognac or Brandy: It is traditional to add cognac to the sauce. You could substitute brandy or broth if you don't want to add any alcohol. Beef Broth: Beef broth adds extra flavor and liquid to the sauce which makes it the perfect consistency. Heavy Cream: This is what makes the sauce so thick and creamy.

Diane Steak Sauce (80g) - Order Online - Owton's Butchers.

SUGAR/GLUCOSE-FRUCTOSE, WHITE VINEGAR, TOMATO PUREE, WATER, SALT, WORCESTERSHIRE SAUCE (CONTAINS MALT VINEGAR [BARLEY], HYDROLYZED SOY PROTEIN, ANCHOVIES [FISH]), FANCY MOLASSES, XANTHAN GUM, MUSTARD, TURMERIC, SPICES, SODIUM BENZOATE, POTASSIUM SORBATE, OLEORESIN PAPRIKA, ONION POWDER, GARLIC FLAVOUR.

Made from over ten ingredients, including spices, anchovies, tamarind and molasses, Worcestershire puts the U in umami! This is then contrasted with sweet tomato sauce and tamed by thickened cream, making it ideal to enhance not only steak but also grilled chicken and pork or simply poured over hot chips.

In the 19th century, sauces made “a la Diane” were dedicated to Diana the Rome goddess and was originally served as an accompaniment to venison. Sauce a la Diane was composed of cream, truffles, and ample amounts of black pepper.