Steak Diane

42 Comments

“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.

 

 

42 thoughts on “Steak Diane

    • 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…

      • 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 :)

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

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

  1. 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!

  2. 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!

    • 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.

    • 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!!!

  3. 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.

  4. 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

    • 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!

  5. 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. :)

    • 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!

  6. 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…

    • 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.

    • 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!

  7. 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!

    • 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!

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