Classic Steak Diane Recipe (2024)

FAQs

What is 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.

Brandy or Cognac: A key ingredient in Diane sauce is brandy or cognac. If you don't have either on hand, you could substitute dry white wine. If you want to leave the alcohol out altogether, use fruit juice, water, or extra beef broth.

Steak Diane is a dish of pan-fried beefsteak with a sauce made from the seasoned pan juices. It was originally cooked tableside and sometimes flambéed. It was most likely invented in London in the 1930s. From the 1940s through the 1960s it was a standard dish in "Continental cuisine", and is now considered retro.

Gordon Ramsay's Peppercorn Sauce has an inviting rich warmth that pairs excellently with a tender steak. It only takes about 10 minutes to prepare, so you can have it simmer while your steak rests.

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.

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.

Schiavon probably invented the sirloin's flambéed cream sauce in collaboration with chef Luigi Quaglino during the 1930s, when the two worked together in Belgium.

Most times the alcohol is helpful but not critical. If you are skipping the brandy because you don't have any - try a rum or whisky instead. They have a slightly different flavour profile, but not hugely different.

Prepare the sauce about 1 hr ahead, and reheat gently to serve. Remove the steaks from the fridge, pat dry with kitchen paper and leave to come up to room temperature while you make the sauce.

What is the queen of all steaks? ›

What is Picanha? Picanha is a beef cut taken from a cattle rump's top portion. It is an extremely flavorful cut of beef, thanks to the steak's outer fat cap, which keeps the steak nice and juicy too. Picanha steaks are the most popular steak in meat loving Brazil where this cut is called the “Queen of Steaks”.

Carman Ranch Lady Steaks are small steaks cut from the tenderloin. 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.

The Toppings Differentiate Steak Oscar From Steak Diane

If you want to keep the focus on the meat, choose steak Diane for its simple elegance, which lets its beefy flavor take center stage. Steak Oscar's indulgent ingredients, including crab, asparagus, and béarnaise sauce, are practically an entire second course.

Diana Gourmet Original Barbecue Sauce is made only with the finest ingredients and a special blend of herbs and spices. Diana barbecue sauce is slowly simmered one careful batch at a time without any artificial flavours added to ensure that distinctive homemade taste.

Chimichurri sauce hails from Uruguay and Argentina. It's commonly made with olive oil, red wine vinegar, garlic, red pepper flakes, finely chopped parsley, and dried or fresh oregano.