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 They were delicious they were popular but they became outdated as more products became readily available for chefs to work with and those chefs created new dishes to tempt us with.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 liked this dish you may also like these restaurant-style recipes:
- How to Grill a Steak House Style Steak
- Pan Seared Duck Breast
- Stuffed Rack of Lamb
- Oven Roasted Rack of Pork
- Asian Style Black Peppercorn Beef and Broccoli
- 12 ounce filet mignon cut into 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 filet 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