Steak Diane
There are a number of speculations as to the exact origin of Steak Diane. Some say that it was named after the Roman Goddess of the hunt “Diana” and was invented by Chef Auguste Escoffier in 1909. However, that recipe looks nothing like the recipe I make! Another version is Tony Clerici’s.
In 1938 Clerici invented the recipe when he worked at the Mayfair Hotel in London at a restaurant named Tony’s Grill and then named it after a prominent British Socialite named Lady Diana Cooper. Now, that version looks a lot like the version I make.
Regardless of who first set the pan ablaze, Steak Diane has earned its place as an elegant entrée, made irresistible by the caramelization and drama of the flambé.
Though not a classic French recipe, Steak Diane certainly borrows from the French pantry: tenderloin steak, mushrooms, butter, cream, and a splash of Cognac. Delmonico’s interpretation leans fully into the French style—rich, decadent, and unapologetically creamy. But not everyone wants a cream sauce, and my version is decidedly lighter. You may raise an eyebrow at the use of A‑1 Steak Sauce, but when it melds with the other ingredients, it creates a deep, savory sauce that’s wonderful on the steak and equally delicious cascading over a baked potato.
My guests are always surprised to learn that I used A-1 in the preparation of this steak recipe but I think you will fall in love with this recipe and enjoy it as much as I do.
Steak Diane recipe
Servings
2
servingsPrep time
20
minutesCooking time
10
minutesCalories
720
kcalIngredients
4 tablespoons butter
1/2 pound mushrooms, cleaned, trimmed, and sliced 1/4-inch thick
1 tablespoon avocado oil
4 3-ounce tenderloin steak medallions, 1-inch thick
2 ounces VSOP Cognac
1/4 cup prepared Minor’s Au Jus Prep Beef
1/4 cup A.1. Steak Sauce
3 green onions, chopped
Directions
- Tableside Service:
Place a 12-inch skillet on a rechaud over medium flame heat, add butter to skillet and melt butter. Add mushrooms, cook until softened, about 3 minutes.
- Using a fork, pull mushrooms to the back of the skillet to allow space for the steaks. Pour oil into the front of the skillet and add the steaks, sauté steaks to desired doneness:
- • Rare - cook 3 minutes, turn; cook 1 more minute.
• Medium-rare - cook until blood rises to the top of the steak, turn and cook 1 more minute for medium well.
• Well-done - first in skillet, cook until blood rises to the top of the steaks, turn and cook 2 more minutes.
- As the steaks finish cooking move steak medallions to rest on top of the mushrooms.
- Pull skillet back to heat front, pour Cognac into the front of skillet and heat 1 to 2 seconds, using a long match or wand lighter ignite Cognac, and stir Cognac into the sauce until flames are gone.
- Add beef au jus, A.1. sauce, and green onions to the front of the skillet and reduce sauce 2 to 3 minutes. Stir sauce and mushrooms together while spooning over the steaks.
- Serve 2 medallions on each plate with mushroom sauce and a light garnish of chopped green onions.
