Classic Steak Diane Recipe (2024)

FAQs

What is a Steak Diane sauce made of? ›

The recipe calls for pan-frying the steak, using the pan juices as a base for the "Diane" sauce—a sauce made with mustard, Worcestershire sauce, and cream—and then serving the steak with the sauce poured over it. No flames are involved.

There is no substitute for cognac other than brandy. You can use wild mushrooms such as maitake, shiitake, or even oyster mushrooms in this recipe if you'd like. It is ok to sub out the beef stock with chicken stock. You may need to sear the beef in batches if your pan is not big enough.

A Sonoma Cabernet Sauvignon, from California, would also pair well. This wine typically has bold, dark fruit flavors, a full body, and firm tannins, which would complement the steak's robustness. The wine's hints of spice and oak could also enhance the sauce's flavors.

While its exact origins remain a topic of debate, it is believed that Steak Diane got its name from the Roman goddess Diana, the huntress. The precise birthplace of Steak Diane is a matter of contention among food historians, but it is often associated with French cuisine.

"Steak Diane" does not appear in the classics of French cuisine; it was most likely invented in London in the 1930s, although one source suggests Ostend in Belgium.

Substitutes for Cognac in Cooking

Brandy would be the top choice if Cognac isn't available for use, but Wilson says that white grape juice has been a solid swap for her recipes. “The grape flavor is reminiscent of the grapes that are the foundation of Cognac,” she says.

Use beef stock if you don't want alcohol in the sauce. If you're making the sauce to serve with chicken, add tarragon to it and replace the beef stock with chicken stock. The ingredients for Diane sauce change slightly if you're making it for a vegetarian dish.

Let's start with the most important part: All Cognac is brandy, but not all brandy is Cognac. Think of brandy as the umbrella category that comprises spirits that have been distilled from fruit — by definition, either grapes or the fermented juice of another fruit.

What's the difference Between Steak Diane and Steak au Poivre? “Au poivre” is French for pepper and indicates a pan sauce for steak that uses shallots, liquor (Cognac or dry sherry), cream, and copious amounts of coarsely cracked pepper in the sauce. Steak Diane often contains mushrooms and lots less pepper.

Chardonnay is the best white wine to pair with steak. Chardonnay is very versatile with a natural acidity that has a similar effect on the fat in steak as the tannins in red wine.

Can you buy steak diane sauce? ›

Diane Steak Sauce (80g) - Order Online - Owton's Butchers.

Steak diane is a beef dish that is served with a mushroom cognac sauce that is typically flambeed. The sauce has heavy cream, mustard, and broth to give it lots of depth of flavor. There are no flames needed to get a great flavor in this sauce!

In the 19th century, sauces made “a la Diane” were dedicated to Diana the Rome goddess and was originally served as an accompaniment to venison. Sauce a la Diane was composed of cream, truffles, and ample amounts of black pepper.

Sainsbury's Diane Sauce, Inspired to Cook 150g (Serves 2) | Sainsbury's.