The 1950s New York dining-room classic: beef tenderloin medallions seared and finished in a pan sauce of shallots, mushrooms, cognac, mustard, Worcestershire and cream. Serves 2.
Steak Diane was the star of mid-century New York's fashion for cooking at the table. In 1953 the New York Times named three dining rooms famous for it, the Drake Hotel, the Sherry-Netherland Hotel and The Colony, and it is most often credited to Beniamino Schiavon, the Drake's maitre d', known as Nino of the Drake. Where it really began is still debated.
It is a fast, elegant dinner for two: thin medallions of tenderloin seared in butter, then a pan sauce flamed with cognac and finished with cream.
Ingredients
Steak
4 beef tenderloin medallions, about 4 ounces each, pounded to 1/2 inch thick
Season. Pat the medallions dry and season them with the salt and pepper.
Sear the medallions. Heat the oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Sear the medallions 2 to 3 minutes per side for medium-rare (125°F), then move them to a plate.
Cook the shallots and mushrooms. Add the second tablespoon of butter, the shallots and the mushrooms to the pan and cook, stirring, until the mushrooms are browned, about 4 minutes.
Flame the cognac. Take the pan off the heat, add the cognac, then return it to the heat and carefully light it with a long lighter. Let the flames die down, about 30 seconds.
Finish the sauce. Stir in the broth, Dijon mustard and Worcestershire and simmer 2 minutes. Stir in the cream and simmer until slightly thickened, then return the medallions and any juices to warm through. Sprinkle with chives and serve.
Nutrition per serving (estimated)
840Calories
10 gCarbohydrates
2 gFiber
8 gNet carbs
52 gProtein
59 gFat
Estimated per serving, based on 2 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included. Brands and portion sizes change the numbers.
No one knows for certain. It was famous in New York in the 1940s and 1950s at the Drake and Sherry-Netherland hotels and The Colony, and is most often credited to Beniamino Schiavon, the Drake's maitre d'.
Do you have to flambe Steak Diane?
No. Flaming is traditional and dramatic, but simmering the cognac for a minute gives the sauce the same flavor.
