Recipe: Steak Diane
According to Foodtimeline.org, the history of cooking meat with sauces, and the evolution of Sauce Diane, dates back to ancient times. According to Larousse Gastronomique, Sauce Diane was traditionally made with truffles and served with venison. When making the recipe, pay careful attention to Diana’s needs, who insists, first and foremost, upon organization. You shouldn’t be slicing mushrooms as the steaks grows cold awaiting the sauce. Read the directions to the recipe then spend the few minutes required organizing the ingredients in small ramekins or bowls, known as your mise en place. If you heed these words, you will be rewarded with a decadent dish in no time. No doubt Mom would prefer you spending time with her instead of a saute pan.
Yield: 2-4 serving
Time to let rest with salt: 6-12 hours (optional step)
Time to rest before cooking: 1 hour
- 2 boneless ( 3/4 pound each) rib eye steaks*, 3/4-1-inch thick
- 2/3 cup beef or veal stock
- 2 teaspoons Dijon mustard
- 1 1/2 teaspoons Worcestershire sauce
- 2 tablespoons unsalted butter, divided
- 1 tablespoon extra-virgin olive oil
- 1 shallot, finely chopped (2 tablespoons)
- 1 teaspoon minced garlic
- 4 ounces assorted sliced mushrooms* (approx. 3 cups)
- 1/4 cup brandy or cognac
- 1/4 cup heavy cream
- Fresh snipped chives
*I used boneless ribeye, but tenderloin is often used in Steak Diane. I also purchased baby bella, shiitake and oyster mushroom combination sliced in a pre-pack.
If time allows, season both sides of steak with kosher salt Allow to sit, refrigerated, 6-12 hours. (The salt breaks down the cell structure tenderizing the meat.)
Let the meat come to room temperature then season both sides with freshly ground pepper.
Whisk together beef stock, Dijon and Worcestershire and reserve.
Heat 1 tablespoon butter and oil in a large to medium high heat, or until oil is hot but not smoking. Sear steaks about 3 minutes on each side, or until golden browned on each side.* Remove steaks from heat, place on plate and lightly tent with foil.
Remove pan from heat and add shallots and garlic to pan juices, stirring. Residual heat from pan will be hot enough to cook them. Stir until golden brown and wilted, about 2 minutes.
Return pan to a medium-high heat, and immediately stir in mushrooms and remaining tablespoon butter. Cook 1-2 minutes or until mushrooms are just beginning to become limp.
Raise heat to high and add brandy or cognac. Reduce 20 seconds then whisk in beef stock, Dijon and mustard mustard. Reduce on high heat 3-4 minutes, stirring, or until sauce is velvety smooth and thickened. Stir in cream. (If steaks need additional cooking, they may reheat in sauce at this time.) Serve steaks with sauce, garnished with chives.
If you prefer your steaks medium to well-done; place them in a warm oven (200 degrees) to continue cooking as you make your sauce.
This recipe was written by Peggy Lampman and originally posted on AnnArbor.com on May 5, 2011.