Steak Diane is an evolution of an ancient dish that was “rediscovered” in the late 19th century by European chefs. These dishes were not called Steak Diane. They were known by several names, most famously “Steak au Poivre.” Recipes for sauce poivre (pepper sauce) are found in both American and British cookbooks in the 1880s. The American Wine Cook Book (1941) has a recipe for “Noisette of Beef Rossini,” which would produce something quite similar to Steak Diane. The Waldorf Astoria Cookbook (published in 1981) prints a similar recipe.
According to the food historians, the true history of Steak Diane is a complicated affair. The answer may be one of semantics rather than straight culinary history simply because there are as many names for this dish as there are recipe variations. The history of cooking and serving meat with spiced sauces dates back to ancient times when sauces were employed to tenderize cuts and add flavor. Pepper was highly favored by Ancient Roman and Medieval cooks and figured prominently in many recipes.
According to the Larousse Gastonomique, Sauce Diane (Diana…aka Artemis…a powerful mythological huntress) is traditionally associated with venison. The description “a la Diane” is given to certain game dishes that are dedicated to the goddess Diana (the huntress). Joints of venison a la Diane are sauteed and coated with sauce Diane . . . and are served with chestnut puree and croutons spread with game forcemeat.”
—Larousse Gastronomique, Competely Revised and Updated edition [Clarkson Potter:New York] 2001 (p. 416)
Other evidence suggests Steak Diane is an American invention of the late 1950s/early1960s, when French cooking (think Julia Child & the Kennedy White House menus) was all the rage. Rich wine sauces and flamboyant presentation were the norm for many top restaurants. If Steak Diane is an American recipe, then New York City is the most likely place or origin. Jane Nickerson’s article “Steak Worthy of the Name,” (New York Times, January 25, 1953) offers three likely candidates: “The Drake Hotel, the Sherry-Netherland Hotel and the Colony Restaurant each said, not knowing that any other dining place had done so, that their patrons praised their steak Diane.” The earliest recipes for Steak Diane were printed in Nickerson’s article. Craig Claiborne’s Steak Diane (New York Times Cookbook [1961]) is not served flambe. Julia Child’s The French Chef Cookbook, [1968] contains a recipe for “Steak au Poivre” with optional flambe.
The bottom line is that Steak Diane is a classic filet-mignon entree served in some of the finest restaurants but the dish comes together so quickly that you can easily prepare this steak dish any night of the week and create a memorable meal without spending a lot of time in the kitchen.
Steak Diane
Ingredients:
- 4 (3-ounce) Filet Mignon medallions
- ½ teaspoon Salt
- ¼ teaspoon freshly ground Black pepper
- 1 tablespoon unsalted Butter
- 4 teaspoons minced Shallots
- 1 teaspoon minced Garlic
- ¼ cup Cognac or Brandy
- 2 teaspoons Dijon mustard
- ¼ cup heavy Cream
- ¼ cup Beef stock
- 2 teaspoons Worcestershire sauce
- 2 drops hot Red Pepper sauce
- 1 tablespoon finely chopped Green Onions
- 1 teaspoon minced Parsley leaves
Pat the beef medallions dry with a paper towel and season on both sides with the salt and pepper.
Melt the butter in a large skillet over medium-high heat. Add the meat and cook for 45 seconds on the first side. Turn and cook for 30 seconds on the second side. Add the shallots and garlic to the pan and cook, stirring, for 20 seconds. Place the meat on a serving platter and cover to keep warm.
Tilt the pan towards you and add the cognac or brandy. Tip the pan away from yourself and carefully (!) ignite the alcohol. When the flame has burned out, stir in the mustard and cream and cook, stirring constantly, for 1 minute. Add the beef stock and simmer for 1 minute. Add the Worcestershire and hot sauce and stir to combine. Return the meat and any accumulated juices to the pan and turn the meat to coat with the sauce.
Remove from the heat and stir in the green onions and parsley. Serve immediately.
Savor! West Virginia 