Steak Diane

Steak Diane

Steak Diane is a beef (or chicken) dish served with a pan sauce. It is not classified as a traditional French cooking technique. Rather, it was most likely invented in London during the mid-1930s as a tableside service with flambé in some high-end restaurants. This dish became famous in North America after the war in the 1950s and 1960s and was classified as “Continental” cuisine. Currently, not too many steakhouses in North America serve Steak Diane, and it is considered a “Retro” dish.

In this recipe, I am using the sous-vide technique to ensure the steak is cooked to medium-rare and then searing it with a cast-iron pan afterward. Alternatively, you can use a simple grilling method by searing the steak on medium-high heat for one minute on each side and finishing it in a 480°F oven (one inch for five minutes) for medium rare.

Ingredients:

Strip loin or Rib eye steak	1 ¼ lb – 1 ½ inch thick

Cremini mushroom	½ cup
Garlic	2 cloves, dice
Shallot	1, dice
Unsalted butter	2 pieces
Dijon mustard	1 tablespoon
Brandy or sherry wine	10 ml
Heavy cream or ½ and ½ cream	½ cup , 120 ml
Chicken stock	½ cup, 120 ml
Worcestershire sauce	1 tablespoon
Tarragon (optional for the sauce)	Small pinch
Oil	20 ml for searing the steak

Method:

Cooking the steak:

Season the steak with just kosher salt and pepper. Place steak in a freezer bag and submerge the bag in hot water in order to seal the bag.

Set Anova sous vide stick @ 124F for 40 minutes for medium rare. After 40 minutes, pat dry the steak with a kitchen paper towel for searing.

Place a cast-iron pan on the stove using high heat. Add 20 ml of oil to the pan. Use tongs to hold the steak fat side down. Let the hot pan brown the fat first and allow the extra fat to come out into the pan. Lay the steak flat on the pan and turn the heat down to medium-high. Move the steak from side to side to allow enough oil to contact the searing side. Sear one side for about one minute or until a brown crust forms on the bottom. Turn the steak over and sear the other side for another minute.

Making the sauce:

After searing, take the steak out and cover it with tin foil to rest. Use the existing oil in the pan to brown the mushrooms for a couple of minutes. Add garlic and shallots to the mushrooms. Take the pan away from the heat (for safety purposes) and add brandy or sherry wine to the pan. Let the alcohol deglaze the pan, then add chicken stock and cream to the pan, along with butter, Dijon mustard, and Worcestershire sauce (add tarragon at the end if desired). Allow the sauce to reduce by half.

Plating:

Remove the tin foil and return any steak drippings to the sauce for extra flavor. Slice the steak and arrange it on a serving plate. Pour the sauce generously over the steak. I usually serve it with pasta like rigatoni or pappardelle to pick up the thick sauce.