One of my favorite classic dinner recipes is Steak Diane. This restaurant-style dish is easy to make and would make a delicious dish for your next date night.
How to make Steak Diane an American Classic-
After World War II the nation began going out to dinner more regularly, and although chefs of that day may have lacked the television style cooking techniques we see in restaurants around the world, they had an elegant flair which made a dish like Steak Diane a true American Classic.
For me, the late sixties and seventies were my years of culinary exploration as they were for many of my generation. Dining out became the norm instead of the once a year birthday celebration.
Many of the classic dishes I grew up with and learned to cook when I first began my Culinary Journey have vanished from the menus we now find at our favorite restaurants, and that’s really sad. Dishes that were true classics and amazingly delicious just aren’t en vogue. When was the last time you saw Crab Imperial, Chicken Cordon Bleu, Clams Casino or Steak Diane on a menu? They were delicious they were popular but they became outdated as more products became readily available for chefs to work with and those chefs created new dishes to tempt us with. The best way to deal with it is to remember that
Those dishes were popular for a reason, they were delicious. But as advancements in the culinary industry and new trends hit the scene they became forgotten and cast aside. As more products became readily available for chefs to work with, those chefs have created new dishes to tempt us with. Some have become modern classics but all too often those also cast aside for new creations.
That keeps the culinary scene fresh and new but I would love to see chefs feature classic dishes and make old new again.
If Filet Mignon is too pricey for a weeknight dinner, try this recipe with flank steak or flat iron steak. You can even try substituting pork or chicken, although I will admit that this sauce really lends itself to Beef.
I like to set up my ingredients before I get started cooking. It makes the process easier and faster.
If you’ve tried my Steak Diane recipe or any other recipe on askchefdennis.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram @chefdenniseats and @chefdennistravels, Twitter and Facebook
One of my favorite classic dinner recipes is Steak Diane. This restaurant-style dish is easy to make and would make a delicious dish for your next date night.
- 12 ounce filet mignon cut in medallions Flat Iron or Flank Steak can be substituted as well as pork or chicken
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 tablespoon butter unsalted
- 1 tablespoon shallots minced
- 1/2 teaspoon garlic minced
- 1 cup mushrooms sliced
- 1/4 cup Jack Daniels or your favorite bourbon
- 2 teaspoons Dijon mustard
- 1/4 cup heavy cream
- 1/4 cup beef stock
- 2 teaspoons Worcestershire sauce
- 1 tablespoon scallions sliced
- 1 teaspoon Italian parsley finely chopped
- Season the medallions with sea salt and black pepper
- Melt the butter in a large saute pan over medium-high heat.
- Dredge the filet in flour
- Add the beef and saute for about one minute on the first side, then turn over the beef and saute on the other side for about one minute.
- Add the shallots and garlic to the side of the pan and saute briefly.
- Add the mushrooms and continue to suate, stirring, until soft (about 2 minutes)
- Remove the beef from the pan and place on a plate and cover to keep warm.
- Remove the pan from the heat and add the Jack Daniels.
- Light the alcohol with a grill lighter or simply saute for a minute to allow the alcohol to burn off.
- Add the mustard and cream, mix thoroughly and cook, stirring, for 1 minute.
- Add the beef stock and simmer for 1 minute.
- Add the Worcestershire and stir to combine.
- Thicken the sauce with a beurre manie (butter and flour)
- Return the meat and any accumulated juices to the pan and turn the meat to coat with the sauce.
- Divide meat between two plates, top with scallions and parsley and serve with your favorite side
Jodee Weiland says
This looks absolutely delicious! What a great recipe to serve to family and friends… thanks for sharing!
Chef Dennis Littley says
Thank you Jodee, I only tasted the sauce but it was amazing, and my wife finished every last bite!
Susan says
Chef
Thank you for the instant trip down memory lane, dinner out at a ‘good’ restuarant with my parents, sitting patiently with a starched napkin across my skirt while waiting to see what an entree named after my best friend would taste like. I was 6 at the time and I truly believe it is one of the reasons I chose a career in in food service as well.
Excellent recipe sir, thank you for all you have done.
Chef Dennis Littley says
Thank you Susan! I think music and food can instantly transport us to happy memories, I’m glad this dish did that for you.
cheers!
Larry says
Looks delicious Dennis. We made it in June using rib eyes and a similar recipe to yours and we are ready for it again. We have a couple of strip steaks in the fridge and think we’ll make it using your recipe this time.
Chef Dennis Littley says
Rib eyes sound like a good idea Larry, the sauce is the real star of the show and would go great with just about any cut of beef you enjoy!
Sylvia Tabor says
One of my fave dishes. Thank you for sharing your recipe which sounds simply delicious. I do miss the entrée s you mention, they are the ones I really looked forward to enjoying when sharing that special night out.
Chef Dennis Littley says
You’re very welcome Sylvia, I think I’ll start doing more of the old classics, a lot of them were just too good to forget!
Donna S says
I bet this would be great with venison…. I’ll let you know
Chef Dennis Littley says
it was originally made with Venison Donna, and named after Dianna the Huntress a Roman Goddess. I look forward to hearing how it turned out!
Linda says
My kind of dish. My husband loves this!
Chef Dennis Littley says
Thank you Linda!
Monet says
It has been TOO long Dennis! This steak looks heavenly. I’m so glad to be back in your creative kitchen 🙂
Chef Dennis Littley says
Wow what a nice surprise Monet!! It has been way too long!! Hope all is well in your world my friend.
Kelly Green says
This looks delicious, Dennis. I have a lot of “meat and potatoes” men in my life, so this will make a great way to mix things up.
Chef Dennis Littley says
This will definitley make them happy Kelly! We need to get together for coffee soon and chat!
Chef and Steward says
Dennis this looks absolutely scrumptious. Not a fan of fillet either but you have managed to make me look beyond that fact. Loving the great changes you have made to your website as well. The images are great!
Chef Dennis Littley says
Thank you! Feel free to use another cut of beef, the sauce is really what makes the dish!
Chef and Steward says
For sure!
Melanie says
Thanks so much for posting this recipe and the lovely pictures–I just made it for Valentine’s Day and it was marvelous!
Chef Dennis Littley says
Thank you for letting me know you enjoyed my Steak Diane Melanie, I hope it made your Valentines Day even more special!
jason says
Hi, like the show. You should do more on the classics. I’m 36, so I was a kid and missed all of these. They happen to work great for the home chef. Not too fancy but big payoff.
Question: If I do this with a boneless pork chop or pork medallion, I’m sure I can do the same but would you reccomend any modifications? Pork is so much cheaper than beef now, and the sauce is really the star. Thanks!!
Chef Dennis Littley says
hi Jason
Happy to hear you enjoyed the show.
Pork would work well with the recipe or even chicken, For pork you can stay with the beef stock or use chicken and with chicken stay with chicken stock
Dennis
Candace @ Cabot says
You can never go wrong with a classic dish like this one. I’ll try your preparation this weekend!