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Steak Diane 1972-style
theartfulgourmet

Steak Diane 1972-style

Steak cooked Diane-style has come to mean sautéing sirloin or filet mignon in butter and then flambéing and basting it in a luxe cognac sauce. Its history is debated, with possible origins in London, Belgium, and New York City. The "Diane" part refers to Diana, the Greco-Roman goddess of the hunt, and "à la Diane" sauces were typically served with venison and other game meats in London restaurants in the early 1900s. It was probably New York hotels that popularized the flambéed steak version mid-century from 1942-1967.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 people
Course: Main Course
Cuisine: French
Ingredients Method Notes

Ingredients
  

  • 2 beef tenderloins, sliced into 4 medallions
  • Salt and freshly cracked pepper to taste
  • 2 tbsp butter, divided
  • 1/2 tbsp olive oil
  • 1 small shallot very finely minced
  • 1 clove garlic minced
  • 1/2 cup button mushrooms button mushrooms
  • 1/4 cup Brandy or Cognac
  • 2 tsp Dijon mustard
  • 1/4 cup heavy cream
  • 1/4 cup veal or beef stock/demi-glace
  • 2 tsp Worcestershire sauce
  • 2 tbsp Fresh parsley and chives finely chopped

Method
 

Sear the Steaks
  1. Pat dry and season the steaks generously with salt and cracked black pepper.
  2. Heat the olive oil and 1 tbsp butter in a heavy skillet over high heat until almost smoking.
  3. Sear the steaks on one side until browned for 1 minute, then flip and sear for 45 seconds for medium-rare.
  4. Remove steaks from the pan, transfer to a plate and tent loosely with foil.
    (Steak Diane is meant to be tender and pink—do not overcook.)
Sauté the Aromatics
  1. Lower the heat to medium.
  2. Melt the remaining 1 tbsp butter to the skillet, followed by the shallots and garlic.
  3. Sauté for about 1 minute, just until fragrant.
  4. Add the mushrooms, season with salt and pepper and cook 2-3 minutes, until lightly browned and softened.
The Flambé (Optional but Very 1972)
  1. Pour in the brandy or Cognac.
  2. If flambéing:
    Remove pan from the heat and tilt the pan slightly - carefully ignite the vapors with a long match and let the flames die down.
  3. If not flambéing:
    Allow the brandy to simmer for 1 minute to cook off the alcohol.
Finish the Sauce
  1. Stir in the Dijon mustard and heavy cream; simmer gently for 1–2 minutes, until the sauce thickens enough to coat a spoon.
  2. Whisk in the Worcestershire sauce and veal / beef demi-glace; stir together.
  3. Taste and adjust seasoning with salt and pepper.
Return the Steaks
  1. Add cooked steaks and any accumulated juices to saucepan and turn to coat. Simmer until heated through, about 1 minute.
Serve Immediately
  1. Plate the steaks and spoon the mushrooms and sauce generously over the top.
  2. Finish with chopped parsley or chives.
  3. Serve hot, with candles lit and music playing softly.

Notes

🍷 Very 1972 Serving Notes
  • Pair with a red Burgundy, Bordeaux, or Cabernet Sauvignon
  • Serve with:
    • Green Goddess salad
    • Buttered green beans or asparagus
    • A simple baked or mashed potato
  • This dish was often finished tableside for guests—don’t be shy about the drama
✨ Why This Recipe Is So 1972
  • Butter + cream = elegance
  • French-inspired but home-cooked
  • Steak as celebration
  • Flambé as theater
  • Romance without rushing