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Steak Diane brings back so many good memories. And it’s so easy to prepare. It’s perfect for just two, or if you’re trying to impress someone.
For most of my life I worked in the restaurant industry. In my twenties and early thirties, I worked in fine dining and at one of the most renown resorts in the USA.
Some of my favorite meals included Diane sauce, steak Diane specifically. I distinctly remember, after my shifts at an upscale steak house, I would sit in the bar and order steak Diane. If I wasn’t that hungry, I’d order Diane sauce over wild rice. Looking back, those were some pretty fun days. Very little responsibility, and lots of good friends I worked with.
Back then, the internet wasn’t even a blip, so it was difficult to find recipes for the sauce once I no longer worked at that restaurant. And it’s not easy to pare down a recipe that serves 60 down to two. In came a chef at Pebble Beach. I worked in banquets at the time, so the recipes there would serve upwards of 200 people some nights. But a very nice chef, whose name I can’t remember, generously shared his personal recipe with me.
There are small tweaks from chef to chef, but all the recipes were delicious. The recipe I’m sharing is my variation on the sauce. I’ve left out mushrooms, but you can easily add mushrooms to this sauce, or sauté the mushrooms in s separate skillet and serve over the steak, serving the sauce separately.
I’ve included the link to steak doneness in the recipe, but here is the Certified Angus Beef link.
- 2 200g fillet steaks center cut fillets
- 2 tbsp butter
- 1 thyme sprig
- ½ tsp cracked black pepper
- 1 large shallot peeled and finely chopped
- 3 tbsp brandy
- 2 tsp Dijion mustard
- 1 tsp Worcestershire sauce
- ½ cup beef stock on the strong side
- ⅓ cup heavy cream
- Season the steaks with salt. Heat butter in a skillet over medium-high heat until bubbling, then add thyme to season the butter, and stir with a spatula.Place the steaks in the butter. While cooking, turn every minute or so. I usually use tongs for this, for less splatter.Cook: 6 minutes for very rare, 8 minutes for rare, 10 minutes for medium. If you prefer your fillets well done, butterfly them before adding to the skillet.Use a meat thermometer to check the doneness of the steaks.Remove steaks from skillet and set them on a plate.See this informative article from Certified Angus Beef for temperatures of doneness in steaks.
- Add freshly cracked black pepper over the butter and thyme still in the skillet. Toast for 1 min, then stir in the shallots and cook for another minute until slightly softened soften. Turn the heat up slightly and add the brandy, deglazing by scraping the bottom of the skillet, cooking until the brandy is almost cooked off, and the liquid thickens.
- Reduce the heat to medium and stir in the mustard and Worcestershire sauce. Bubble for a minute, then pour in the stock. Bring to the boil and cook for 2 mins until reduced by half. Stir in the heavy cream and simmer until rich and creamy. Taste and add more salt if needed. Scoop out the thyme sprig.
- Plate the steaks and serve Diane sauce from a sauce boat or over the steaks. Or,as the white tablecloth restaurants do, spoon the sauce on the plate and serve the steak on TOP of the Diane sauce.