Steak Diane

Like many classic dishes, the official origin of Steak Diane is unknown, though it certainly rose to popularity in upscale New York restaurants in the 1950s and 1960s. A signature dish at Manhattan’s Drake Hotel, it was extravagantly finished tableside with a flambé of Cognac. But not to worry, you don't need to bust out the torch at home to pull off this delicious steak dinner.

The elements of a traditional Steak Diane include tender beef (typically filet mignon or pounded sirloin) in a cream sauce flavored with beef stock, mustard, Cognac, and shallots, chives, or parsley. Over the years, all kinds of delicious versions have been applied—mushrooms! tomato paste!—but this version is pretty close to the original, with a few modern twists to layer in extra flavor.

While it may feel counterintuitive and distinctively 1950s to cover a piece of expensive, seared steak in brown sauce, beef tenderloin is actually the perfect candidate for this savory, saucy treatment. 

Baste away. 

Though typically reserved for thicker, longer-cooking steaks, basting the filets with garlic- and thyme-infused butter adds a subtle layer of flavor crucial to building the tasty sauce.

Soy sauce is the secret.

While certainly nontraditional, adding soy sauce to the mustard and Worcestershire layers a deeper umami flavor. To keep this dish from becoming a salt bomb, be sure to use no-salt-added beef stock and unsalted butter.  

Do I really need to flambé?

Honestly no. Simply deglazing over high heat will evaporate the alcohol and relieve some of the pressure that comes with alcohol and open flame. However, if you’re making this for a dinner party, a fancy date night or you just can’t resist the theatrics, follow these simple steps for flambé fun:

Before adding the shallots to the pan, gently warm the Cognac over low heat in a small saucepan next to the stove. Do not let this simmer; you don’t want it to reduce.

After cooking the shallots and garlic, pull the pan off the heat, then add the Cognac. Return to the heat, and carefully ignite the Cognac with a long match or a grill lighter. Gently swirl the pan until the alcohol evaporates and the flame shrinks completely. Continue with the reduced broth and mustard mix.