Steak Diane is a classic steakhouse recipe perfect for a date night at home!
Traditional Steak Diane
In the 1950s and 60s, Steak Diane was the epitome of classy fine dining. To make it, beefy steak is pounded thin and seared on both sides until it’s medium rare. Then it’s topped with a brandy and cream infused mushroom gravy and flambeed table-side for an impressive presentation. Flavorwise it’s very similar to Steak au Poivre, which is a pepper-crusted steak topped with brandy cream sauce.
These days, steak Diane has been popping up on restaurant menus again and is a popular “retro” choice. It’s also a super fun recipe to make for a date night at home! While today’s recipe usually skip the tableside pyrotechnics, modern Steak Diane has all the bold flavor of the classic recipe.
What is Diane sauce? Does it have to be flambeed?
Diane sauce, the flavorful gravy spooned over top of Steak Diane is basically a jazzed up mushroom gravy. Garlic and shallots are cooked in steak drippings, then combined with beef broth, Worcestershire sauce, tomato paste, and heavy cream. This mixture is then reduced into a thick, glossy gravy.
Traditionally, brandy is added at the last minute, then torched to create an impressive show that also burns off the alcohol. In this recipe, you’ll add the brandy early in the cooking process so that the alcohol has time to cook off while the sauce reduces. You’ll get the same flavor, but with less risk.
What to Serve with Steak Diane
Round out your date night dinner with perfectly roasted potatoes and add some color with a simple tossed salad or your favorite green veggie. Perhaps asparagus or Brussels sprouts?
I'm Christine Pittman, a cookbook author and busy mom of two. My recipes are made from scratch, they're quick, and they're fresh. I started this website over 10 years ago and I'm delighted that over a million people now come to visit every month to try my recipes. Thank you for visiting and for joining me on this delicious journey!Find out more about me here.
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