Steak Diane is a dish made from Pan fried beef steaks served with flambéed pan juices. It is named after the Roman goddess of the hunt “Diana” and has been used for various game-related foods like our dish today. This dish according to experts have been invented roughly around the mid-20th century in New York since tableside flambéed dishes was a fad during those times.
Like Steak au poivre this dish is made with either a thin cut steak or pounded to lessen cooking times. Sauces is then made with pan juices and a variety of ingredients like butter, mushrooms, mustard, shallots, truffles, cream, beef stock, Steak Sauce and/or Worcestershire sauce. It is completed being flambéed with brandy or Madeira.
It is a very simple dish and it’s very easy to prepare, a very nice thing to serve on a busy weekday
- Using a meat mallet, flatten steaks to make it thinner. Season it with salt and freshly ground black pepper.
- Heat up a large heavy skillet, add olive oil then cook steaks for 2 minutes on each side on high heat. Remove from pan to let it rest.
- Using the same skillet add more olive oil, sauté shallots cook for two minutes in medium heat.
- Add the mushrooms, butter and garlic. Cook for two minutes.
- Bring the heat to high then add the Worcestershire sauce and Dijon mustard then pour the brandy, tilt a bit to ignite but be careful.
- Add the cream then any drippings from the steak. Gently cook until sauce thickens using low heat.
- Add the steaks back and cook for 2 more minutes.
- Place on serving platters, pour sauce on top then garnish with chopped parsley and freshly ground black pepper.