What Is Steak Diane?
Steak Diane is a popular dish that involves sautéing thinly sliced or pounded filet mignon in butter, flambéing it, and basting it in a Cognac sauce.
It was reintroduced by chef Emeril Lagasse in 1998 at Emeril’s Delmonico in New Orleans.
The dish can be prepared in less than half an hour and is traditionally made with a thinly pounded steak and a cognac, butter, and shallot sauce that is flambéed before serving.
The name “Diane” refers to Diana, the Greco-Roman goddess of the hunt, and the dish was historically served with venison and game meat.
It can be served with various side dishes and the sauce is made with mustard, Worcestershire sauce, and cream.
Quick Tips and Facts:
1. Although Steak Diane is often associated with French cuisine, its origins can actually be traced back to the United States. The dish was popularized in the early 20th century in New York City and named after the Roman goddess of the hunt, Diane.
2. The traditional method of preparing Steak Diane involves cooking a tender cut of beef, such as filet mignon, in a rich sauce made from pan juices, Worcestershire sauce, mustard, shallots, and sometimes brandy or cognac. The steak is usually flambéed to enhance the flavors.
3. Despite its popularity, the exact recipe for Steak Diane can vary greatly. Some variations include the addition of mushrooms or garlic, while others use different cuts of beef like strip loin or ribeye.
4. Steak Diane was a favorite dish of several notable historical figures, including both President John F. Kennedy and his wife Jacqueline Kennedy Onassis. It was frequently served at the White House during their time in office.
5. The name “Diane” in Steak Diane can be attributed to the fact that Diana Barrymore, a well-known American actress in the 1930s and ’40s, was reputedly a fan of the dish. The chef who created it named it after her as a tribute and it quickly gained popularity throughout the city.
History Of Steak Diane
Steak Diane is a classic dish with a rich history in the culinary world. It gained popularity years ago but eventually fell out of favor. However, renowned chef Emeril Lagasse reintroduced it in 1998 at his restaurant, Emeril’s Delmonico in New Orleans.
The origins of Steak Diane can be traced back to a time when it was customary to serve a savory sauce alongside venison and game meats. These sauces, known as “a la Diane” sauces, were made with ingredients like mustard and cream, enhancing the robust flavors of the meats they accompanied. Over time, the dish evolved to include a flambéed version, which became particularly popular in New York hotels.
Ingredients And Preparation Of Steak Diane
One of the defining characteristics of Steak Diane is the use of thinly sliced or pounded filet mignon. This tender cut of beef is sautéed in a generous amount of butter, which adds richness and depth to the dish. Additionally, sliced mushrooms are added to further enhance the flavor profile of the steak.
The preparation of Steak Diane is relatively quick and straightforward. The thinly sliced or pounded filet mignon is pan-fried until it reaches the desired level of doneness. Then, for a dramatic touch, the steak is flambéed with Cognac, creating a mesmerizing flame that imparts a subtle smokiness to the meat. Finally, a luscious sauce made with Cognac, butter, and shallots is basted over the seared steak, adding a luxurious finish.
Variations And Side Dishes For Steak Diane
While Steak Diane is traditionally served with a sauce made from Cognac, butter, and shallots, there are numerous variations and side dishes that can be incorporated to complement this delectable dish.
Alongside the steak, a refreshing salad can add a touch of lightness to the meal. Accompanying vegetables such as:
- Roasted potatoes
- Sautéed spinach
- Grilled asparagus
- Caramelized Brussels sprouts
can provide a balance of flavors and textures. For a heartier option, creamy polenta or a flavorful risotto can be excellent choices to accompany the steak.
The Origins Of The Name “Steak Diane”
The name “Steak Diane” has its roots in ancient mythology. It is derived from Diana, the Greco-Roman goddess of the hunt. Interestingly, the choice of this name for the dish may have been influenced by the historical association of Diana with venison and game meats.
The use of the name “Diane” in culinary terms began with the prevalence of a la Diane sauces served alongside venison and game meats in the past. Over time, as the dish evolved and gained popularity, it became specifically associated with a flambéed steak. This modern iteration carries the name “Steak Diane”, paying homage to the dish’s ties to the world of hunting.
- The name “Steak Diane” is derived from Diana, the Greco-Roman goddess of the hunt.
- Diana’s association with venison and game meats influenced the choice of name for the dish.
- “Diane” refers to the sauces served with venison and game meats.
- Steak Diane is now specifically associated with a flambéed steak.
“The name “Steak Diane” has its roots in ancient mythology. It is derived from Diana, the Greco-Roman goddess of the hunt.”
Popularity Of Flambéed Steak Diane
The flambéed version of Steak Diane gained immense popularity, particularly in New York hotels, during a time when culinary trends were at their peak. This style of preparation involves igniting the Cognac used in the cooking process, creating a striking visual spectacle that adds an extra layer of excitement to the dish.
The flambéed method not only adds a touch of flair to the dining experience but also imparts a unique and delightful flavor to the steak. The brief exposure to flames caramelizes the sugars in the Cognac, creating a captivating smoky essence that enhances the overall taste.
- The flambéed version of Steak Diane gained immense popularity in New York hotels during a time when culinary trends were at their peak.
- The preparation involves igniting the Cognac used in the cooking process, creating a striking visual spectacle.
- The flambéed method adds both flair and a unique flavor to the steak.
- The brief exposure to flames caramelizes the sugars in the Cognac, enhancing the overall taste.
“The flambéed version of Steak Diane gained immense popularity, particularly in New York hotels, during a time when culinary trends were at their peak.”
Versatility Of The Diane Sauce
The sauce used in Steak Diane, commonly referred to as the “Diane sauce,” is not limited to beef alone. Its incredible versatility allows it to adapt and enhance the flavors of other proteins, such as chicken or pork. Additionally, this delectable sauce can be stirred into pasta, elevating a simple dish into a gastronomic delight.
The Diane sauce typically consists of ingredients such as mustard, Worcestershire sauce, and cream. This rich and velvety sauce brings a harmonious combination of tanginess and creaminess, perfectly complementing a variety of ingredients. Its adaptability and ability to enhance flavors have made the Diane sauce a beloved component of many culinary creations.
Frequently Asked Questions
What is a Steak Diane sauce made of?
Steak Diane sauce is a delectable combination of tangy and creamy flavors. This sauce gets its name from the famous “Diane” pan sauce, which is made by blending savory mustard, Worcestershire sauce, rich cream, and a generous splash of cognac. With its quick preparation time of under 30 minutes, Steak Diane sauce is an excellent choice for a romantic evening at home. Created by Elise, the founder and former leader of Simply Recipes, this sauce is a perfect accompaniment to elevate the flavors of your steak to new heights. Whether it’s a special occasion or a delightful surprise, Steak Diane sauce adds a touch of elegance and indulgence to any meal.
Why do they call it Steak Diane?
The origins of the name “Steak Diane” trace back to the creativity of maître d’hôtel Tony Clerici at Tony’s Grill in London. In 1938, Clerici crafted this dish and gave it its unique name to pay tribute to Lady Diana Cooper. Inspired by his association with Lady Diana, the flavors of the dish were carefully curated to represent her elegance and sophistication, making it a fitting dedication. It is possible that Clerici acquired the recipe from Charles Gallo-Selva, a former Quaglino’s chef, who may have shared his expertise during their time in London’s culinary scene.
What is the difference between steak au poivre and Steak Diane?
While both steak au poivre and Steak Diane are delicious meat dishes, they differ in terms of their flavor profiles. Steak au poivre features a classic combination of cracked black peppercorns and pan-seared beef, creating a robust and peppery taste. On the other hand, Steak Diane incorporates the addition of mustard, which adds a tangy and slightly creamy element to the dish.
Originating from France, steak au poivre showcases the simplicity and boldness of French cuisine. The focus is solely on the quality of the meat and the prominent flavors of the cracked pepper used in the dish’s preparation. In contrast, Steak Diane is the American interpretation of the French classic. It embraces the addition of mustard, enhancing the overall taste of the dish and giving it a unique twist. The inclusion of mustard in Steak Diane creates an additional layer of flavor, making it a distinctive choice for those seeking a tangy and creamy accent with their steak.
What is Diane in cooking?
Diane is a mouthwatering culinary creation that takes steak to a whole new level. Bursting with flavor, this delectable dish consists of flattened and seared steak drenched in a creamy sauce made with mustard, Worcestershire sauce, and Cognac. With a quick prep time of only 10 minutes and a cook time of 15 minutes, Diane is a perfect choice for those seeking a delicious and satisfying meal in no time.