Steak Diane

Although it may seem to be another French dish, Steak Diane’s origin is actually Australian, first documented there in 1940, though, as is typical in the culinary world, there are a whole host of others who claim to have invented the dish.  Very quickly, however, it spread first to New York, then London, and Belgium, but it has not really caught on in France.  The use of Diane in the title generally evokes an association with the Roman goddess of the hunt, especially since there are a number of Diane titled recipes, but those recipes use game meat and fruit garnishes, so there is no real connection to Steak Diane.

The great allure of this dish occurs during the process of preparation when the flambéing occurs (after all, who doesn’t like an awed audience to ooh as their food is prepared?).   


  1. Butter, either salter or unsalted
  2. Extra-virgin olive oil 
  3. Four 3-ounce beef tenderloin medallions or rib-eye, pounded or sliced 3/4 inch thick 
  4. Button mushrooms, sliced 1/4 inch thick
  5. Minced garlic
  6. Onions: Sweet yellow, Vidalia, Spanish, Shallot, or whatever you like.
  7. 1/4 cup to 1/3 cup of Cognac or other brandy
  8. 1/4 cup heavy cream


  1. Kosher salt and freshly ground pepper
  2. 2 teaspoons Dijon mustard 
  3. 2 teaspoons Worcestershire sauce 
  4. 1 teaspoon finely chopped flat-leaf parsley (Optional)
  5. Hot sauce, such as Tabasco (Optional)


  1. In a large skillet, melt the butter in the olive oil. Season the meat with salt and pepper and cook over high heat until lightly browned on the bottom, about 1 minute. Turn the medallions and cook for 45 seconds longer, then transfer to a plate and tent with foil.
  1. Add one-half of the onions and garlic to the skillet and cook over moderate heat, stirring, until fragrant, about 20 seconds. Add the mushrooms, season with salt and pepper and cook until softened, about 2 minutes. Remove from the heat, add the Cognac and carefully ignite it with a long match. When the flames die down, add the mustard and cream and stir over moderate heat for 1 minute. Whisk in the Worcestershire sauce, the remaining onions, and parsley (Optional), and season with salt, pepper, and hot sauce (Optional).
  1. Add the meat and any accumulated juices to the saucepan and turn to coat. Simmer until heated through, about 1 minute. Transfer the meat to plates, spoon the sauce on top and serve.

Side Dishes: Salad of Choice, Any sort of potato though mashed is traditional, Vegetables of choice