Steak Diane

“Considered a signature entrée at Manhattan’s beloved Drake Hotel, Steak Diane is widely attributed to Beniamino Schiavon, the Drake’s maître d’hôtel from 1942 to 1967. Though many assume the name references the Roman goddess of the hunt, The New York Times, in its 1968 obituary of Schiavon, described the titular Diane only as a “beauty of the 1920s.”

SAVEUR’s take on the steak upgrades the beef from the Drake’s original sirloin to tender filet mignon. A great idea in my opinion. The recipe list also includes fresh oyster or hen-of-the-wood mushrooms; many steak Diane recipes to not.

I can’t get “exotic” mushrooms at my local grocery store, and while shopping online I noticed that there were canned chanterelles available, so I thought I’d try them out. They’re certainly not like fresh ones, but it turned out that these would work in a pinch. If you ever try canned mushrooms, make sure to dry them well before using.

Notice I halved the recipe. Afterwards I wish I hadn’t!

Steak Diane
printable recipe below

Four 4-oz. filet mignon steaks
Kosher salt and freshly ground black pepper
2 tbsp. canola oil
1 1⁄2 cups beef stock
2 tbsp. unsalted butter
2 medium garlic cloves, finely chopped (about 2 tsp.)
1 medium shallot, finely chopped (about ¼ cup)
4 oz. oyster or hen-of-the-woods mushrooms, torn into small pieces (about 2 cups)
1⁄4 cup cognac
1⁄4 cup heavy cream
1 tbsp. Dijon mustard
1 tbsp. Worcestershire sauce
1⁄4 tsp. Tabasco sauce
1 tbsp. finely chopped chives
1 tbsp. finely chopped Italian parsley

Season the steaks generously with salt and pepper. In a large skillet over medium-high heat, heat the oil until it shimmers, then add the steaks and cook, turning once, until evenly browned, 4–5 minutes for medium rare. Transfer to a plate to rest. (I always use a rack for this purpose.)

Meanwhile, return the skillet to medium-high heat and add the stock. Cook, stirring to deglaze, until the liquid is reduced by two-thirds, about 10 minutes. Pour the demi-glace into a heatproof bowl and set aside. Prior to cooking, I reduced the

Return the skillet to medium-high heat and add the butter. When the butter is melted and the foam begins to subside, add the garlic and shallot, and cook, stirring frequently, until soft, about 2 minutes.

Add the mushrooms and cook, stirring frequently, until they soften, release their liquid, and begin to brown, about 2 minutes more. Add the cognac, then carefully light with a long match or lighter to flambé, shaking gently until the flame dies down.

Stir in the reserved demi-glace along with the cream, Dijon, Worcestershire, and Tabasco. Return the reserved steaks to the skillet, lower the heat to simmer, and cook, turning to coat, until the sauce is thickened and the meat is warmed through, about 4 minutes. Because my steaks were so thick (thank you Lobel’s!) I didn’t follow the recipe exactly.

To serve, transfer the steaks to warmed serving plates; stir the chives and parsley into the sauce, and drizzle it over the steaks.

I served the steaks with steamed green beans. Perfection.

If you can’t “feel” the doneness of filet mignons, (I feel using tongs), make sure to use a thermometer to test the temperature internally. Rare is 125 degrees, medium-rare is 135 degrees. Ideally, let them rest on a rack, covered loosely with foil, after cooking.

 

 

By Published On: January 14th, 202248 Comments

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!

48 Comments

  1. Travel Gourmet January 14, 2022 at 6:14 AM - Reply

    Wonderful. Such a great dish – and such a treat!

    • chef mimi January 14, 2022 at 9:17 AM - Reply

      I wish I lived where there was access to more exotic vegetables in general. In the early years I’d sometimes not be able to buy garlic and cilantro! I guess I should be happy that things have improved…

      • Travel Gourmet January 14, 2022 at 9:47 AM

        Gosh! I guess I’m lucky here in London. Whole Foods in Richmond have a fabulous display of exotic vegetables but even my local M&S Simply Food has pak choi, a good range of exotic mushrooms, etc. The local fishmonger has smoked garlic and samphire :)

      • chef mimi January 14, 2022 at 9:49 AM

        Good markets are in bigger cities, unfortunately. I am about 2 hours from a decent Whole Foods, fortunately!

  2. Healthy World Cuisine January 14, 2022 at 7:40 AM - Reply

    You have been eating good this week! Yum! Creamy and delicious. No steak sauce needed with this delicious recipe. Hope you are doing well. Take Care

    • chef mimi January 14, 2022 at 9:16 AM - Reply

      Thanks! We’re all hanging in there. Staying home a lot, and cooking too much!!!

  3. BERNADETTE January 14, 2022 at 7:46 AM - Reply

    Thanks Mimi for this share. I really enjoyed learning the history of this recipe and the tip on the canned chanterelles.

    • chef mimi January 14, 2022 at 9:15 AM - Reply

      I was surprised to even see canned mushrooms! Certainly not the same as fresh, especially during the sautéing process, but they worked!

  4. Dorothy's New Vintage Kitchen January 14, 2022 at 9:34 AM - Reply

    I have never seen or even heard of canned chanterelle mushrooms! Learned something new today, actually two things as I never knew the history of this dish, which my husband the meat eater would drool over!

    • chef mimi January 14, 2022 at 11:00 AM - Reply

      I was surprised to see them! I used them cause they were kinda pretty, but I’d only use fresh or dried by choice.

  5. David Scott Allen January 14, 2022 at 5:21 PM - Reply

    Well, canned chanterelles are new to me! I think I will wait till I can get fresh ones!

    Steak Diane has been a favorite of mine since college days — and I love making it at home, too, thought I cut the filets in half… and I love to flambé!

    • chef mimi January 14, 2022 at 7:22 PM - Reply

      You slice them horizontally? I don’t normally get such thick ones, so I never bother with putting them in the oven. But these were beautiful filets! Fresh is better, of course!

      • David Scott Allen January 16, 2022 at 12:38 PM

        Yes — I watched them make it tableside when I was in college and the steaks were generally 1/2-3/4-inch thick. It cooked in mere seconds and was so good!

      • chef mimi January 16, 2022 at 3:41 PM

        Oh interesting!

  6. Debra January 14, 2022 at 7:18 PM - Reply

    I’ve always heard of Steak Diane but I didn’t actually know what made it special. Now I do! Just reading the ingredients and looking at your beautiful photos makes my mouth water!

    • chef mimi January 14, 2022 at 7:23 PM - Reply

      Thank you! Most recipes, it seems to me, don’t bother with the mushrooms – it’s more about the sauce using the good, reduced broth.

  7. Tandy | Lavender and Lime January 14, 2022 at 11:01 PM - Reply

    I love how you can get so many exotic ingredients online. We cannot here but I’m so used to it and save these ingredients for overseas shopping.

    • chef mimi January 15, 2022 at 6:45 AM - Reply

      Well that sounds way more fun! Except for the last two years of course. I’m afraid that this trip will be canceled for the third time… and we’re getting older!!!

  8. sherry January 15, 2022 at 9:34 PM - Reply

    mmm i feel the need for some steak soon! but we will be heading out to a local pub – in their open courtyard of course. i have never cooked steak in my life.

    • chef mimi January 16, 2022 at 7:45 AM - Reply

      You haven’t?!! I am wondering why?

  9. Sippity Sup January 16, 2022 at 8:50 AM - Reply

    As you may know iM in Santa Barbara and last night at an old “beeb here “ forever restaurant called The Tee Off Ken and I split Steak Diane For two finished table side! And now I see this! Yours is much prettier. GREG

    • chef mimi January 16, 2022 at 8:59 AM - Reply

      Is Joe’s Bar still on State Street?! I don’t remember The Tee Off, but I was a poor student… I thought this steak Diane wasn’t very pretty at all – just a brown blog. I should have omitted the shrooms!

  10. Ronit Penso Tasty Eats January 16, 2022 at 5:00 PM - Reply

    What a treat!
    I usually prefer sirloin to filet mignon, but can see how it could work well with the rich sauce.
    As for the mushrooms, if I can’t get fresh ones, I go with dried ones – as they have more pronounced flavor. :)

    • chef mimi January 16, 2022 at 5:30 PM - Reply

      Of course, but they’re never as pretty, and kind of have a strong flavor in my opinion. Plus I love using dried mushroom liquor. Anyway, it was a fun test, that I probably won’t repeat!

  11. Anonymous January 16, 2022 at 8:43 PM - Reply

    So good!

    • chef mimi January 17, 2022 at 8:48 AM - Reply

      thanks!

  12. Ron January 17, 2022 at 1:09 AM - Reply

    Mimi, I haven’t had Steak Diane in years, but your post and fine tutorial have put me in the mood to cook this one for Valentines.
    I have fond memories of ordering this at the dinning rooms when staying in Red Lion hotels in the PNW. Thanks for the memory and inspiration…

    • chef mimi January 17, 2022 at 8:48 AM - Reply

      I’m not sure I’d ever heard of it! Steak Diane would be nice for Valentine’s Day! Although my husband said when I cook steaks with mushrooms, mine taste pretty much the same! I use a good Demi glace.

  13. neil@neilshealthymeals.com January 17, 2022 at 6:03 AM - Reply

    With Valentines day coming up fast, this is a great idea! I’m sure Lynne would love this! (But probably more so me!! ha ha!!).

    • chef mimi January 17, 2022 at 8:47 AM - Reply

      I guess this used to be prepared tableside at fancy restaurants, so my thick filet wouldn’t have worked. Someone suggested slicing them in half to make them thinner. I’d like to make the same dish without the mushrooms – I think it would be prettier!

  14. terrie gura January 17, 2022 at 8:43 AM - Reply

    Wow! This looks spectacular, Mimi! I get so bored with modern recipes, where all the celeb chefs are talking about their “reverse sears” and what-not. This vintage recipe looks amazing and totally worth the extra fussing. I love that you described the steps so carefully to take the mystery out of what would otherwise seem difficult. Now, I am inspired for our next “occasion” meal!

    • chef mimi January 17, 2022 at 8:45 AM - Reply

      I know exactly what you mean. A lot of those recipes just aren’t for home cooking. I’d like to make this without the mushrooms – I think it would be lots prettier!

  15. Katherine | Love In My Oven January 17, 2022 at 9:43 PM - Reply

    Mm looking at your images I almost feel like I can smell this dish! This would be perfect to make for hubby and I for a date-night in.

    • chef mimi January 18, 2022 at 7:32 AM - Reply

      It was very good. This was the only recipe I’ve seen so far that included mushrooms, and it’s a nice addition.

  16. For the Love of Cooking January 18, 2022 at 12:35 PM - Reply

    One of my favorites! It looks delicious.

    • chef mimi January 19, 2022 at 6:12 AM - Reply

      Thank you!

  17. Raymund January 19, 2022 at 6:50 PM - Reply

    Such a nice classic! Can I come over and devour those 😂

    • chef mimi January 20, 2022 at 5:52 AM - Reply

      Well my husband already did!!!

  18. ingoodflavor January 22, 2022 at 7:44 PM - Reply

    What a wonderful dish!! The steak looks perfectly done and I love the creamy sauce!

    • chef mimi January 23, 2022 at 2:31 PM - Reply

      Thanks so much! It was fun trying out an old recipe!

  19. StefanGourmet January 24, 2022 at 12:01 PM - Reply

    Classic French cooking! Will have to try. I feel sorry for you that oyster mushrooms are considered “exotic”.

    • chef mimi January 24, 2022 at 4:41 PM - Reply

      Stefan, I think you might start crying if you came to my local grocery store with me! That’s why I loved visiting Stephane and going to markets in France with him. It was heaven for me.

  20. Frank Fariello January 26, 2022 at 8:01 AM - Reply

    Looks delicious, Mimi! You know, I love this old-timey recipes. It’s one of those dishes I’ve heard about all my life (well, not so much lately) but never actually got around to trying. Now I want to!

    • chef mimi January 26, 2022 at 11:00 AM - Reply

      My husband said that it tasted just like how I treat steaks with mushrooms, but I don’t typically include Dijon or cream. But it is good!

  21. Camila @ Microwave Choice January 27, 2022 at 11:15 PM - Reply

    Sounds absolutely delicious :) Going to pin this recipe. Definitely, i will try it at weekend. Keep sharing such a nice content.

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