For this blog to better serve you guys, I usually run a survey through social media posts on what you guys want me to post on this blog. And in our recent survey, the topmost request is—yep—you guessed right…STEAK. Although I already have several steak recipes, I still love discovering new ones for keepers. Today’s Steak Diane perfectly fits the bill! A classic steak dinner in a rich cream sauce with a French flair?!?! Oh, YES, please! The magic is in the sauce. You flambee the sauce (it’s as fun as it is delicious) for additional caramel notes, just like its distant French cousin, Steak au Poivre. However, the latter uses cognac instead of rum and doesn’t have mustard.
Recipe Ingredients
How to Make Steak Diane
Sear Steaks
Prep – Season the steaks with salt and pepper. Steak – Melt the butter in a large skillet (preferably cast iron) over medium or medium-high heat. Sear the beef on one side for 2 minutes or more. Then flip and sauté for another 1 minute or more (cook steak according to desired doneness). Remove the steaks from the skillet and place them on a plate. (Photos 1-2)
Diane Sauce
Aromatics – Sauté the shallots and garlic. (Photos 3-4) Flambee – Remove the skillet from the heat and add the spiced rum. There may be an initial spark, but don’t be alarmed. Sauté for 60 seconds until the alcohol burns away. Sauce – Mix the heavy cream, Worcestershire sauce, Dijon mustard, and tomato paste briefly before adding to the skillet. Or add all the ingredients to the pan. (Photos 5-8) Serve – Stir for about a minute. Return the meat to the skillet, turning the steaks to coat in sauce. Plate the fillets, drizzle more sauce on top, and garnish with fresh parsley.
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
Steak Diane comes together in a flash. However, you can save some time by preparing the ingredients ahead. Clean and cut the shallots and garlic and bring the meat to room temperature. If you opt for mushrooms, you can clean and cut them ahead of time, as well. Double the Diane sauce recipe and freeze half for a quick elegant meal. It will freeze just fine for 2-3 months if you want to make the sauce ahead and sear the steaks fresh.
Serving and Storage Instructions
Treat guests to this elegant dish hot off the stove over creamy mashed potatoes or basmati rice. Leftover steak Diane will stay good in an airtight container in the fridge for up to four days. Reheat in a medium-sized pan on the stovetop over low until heated through. You can also freeze the leftovers tightly sealed for up to two months. Thaw overnight in the fridge before reheating.
What to Serve With Steak Diane
Steak Diane is perfect for special occasions or date nights at home. Garlic mashed potatoes and bacon-wrapped green beans or easy grilled peppers deliver an elegant, intimate dinner. Add a simple wedge salad for bold flavor and crunch. Wine pairing: A robust Cabernet Sauvignon, Merlot, or Malbec pairs well with steak Diane.
More Mouthwatering Steak Recipes to Try
Watch How to Make It
[adthrive-in-post-video-player video-id=”b3Umsgh3″ upload-date=”2020-12-13T23:17:38.000Z” name=”Steak Diane” description=”Steak Diane – classic show-stopper pan-fried beef steak with an irresistible flambéed spiced rum cream sauce. A restaurant-quality steak dish ready in just 15 minutes from start to finish!” player-type=”collapse” override-embed=”false”] This blog post was originally published in October 2019 and has been updated with additional tips, new photos, and a video
