Celebrating Heritage British Food & Cooking
Fancy a retro-style steak Diane? This recipe will take you straight back to London cuisine of the 1960s.
From what I can find out, steak Diane claims to have been invented in London in the 1930s? It became very popular and spread through the English-speaking world. After World War II and through the late 1940s, countries as far afield as Australia was enjoying this fashionable dish.
Cooked table side and flambeed, it was “very continental”. This meal could be found on most fine dining menus through the 1950s and 1960s.
This is not to be confused with steak au poivre (steak with pepper) a French creation where traditionally a fillet mignon steak is first laid on a bed of cracked black peppercorns before being seared in a hot griddle pan with butter and oil to form a crust.
Who was Diane?
But who is this Diane?
Romano’s maître d’hôtel, Tony Clerici, said he invented it in London at his Mayfair restaurant Tony’s Grill in 1938 and named it in honour of Lady Diana Cooper.
Make it Gordon’s Way
If you want to see one of the world’s top chefs make steak Diane look no further than the master himself, Gordon Ramsey.
There is no point trying to reinvent the wheel with this steak Diane recipe, its a classic, its straightforward and to do it properly you need to be organised with everything to hand.
🔥 Warning! Take care when igniting alcohol in a hot pan, stand well back and light at arms length.
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Here’s the Recipe …
Steak Diane Recipe
Ingredients
- 2 tbsp whole black peppercorns
- Flaked sea salt
- 2 fillet steaks 6oz/175g
- 25 g butter
- 1 tsp vegetable oil
- 2 shallots or 1 long banana shallot, thinly sliced
- 3 tbsp brandy
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 200 ml beef stock
- 3 tbsp double cream
- 1 tbsp finely chopped fresh tarragon leaves optional
Instructions
- Crush the peppercorns in a pestle and mortar, then mix them with half a teaspoon of sea salt. Put the steaks on a board and season them well on both sides with the pepper and salt mixture until they’re lightly but evenly crusted.
- Melt the butter with the oil in a large nonstick frying pan and fry the steaks over a medium-high heat for 2-2½ minutes on each side for rare meat. Cook for 1-2 minutes longer on each side if you prefer your steaks medium rare and up to 3 minutes longer for medium, depending on thickness. Remove the steaks from the pan and set them aside to rest while you make the sauce.
- Add the shallots to the frying pan and cook for 2-3 minutes, stirring, until they’re softened and lightly browned. Pour the brandy into the pan and let it sizzle for a few seconds.
- With great care, light a match and carefully ignite the brandy, standing well back from the flame in the pan. (If you prefer not to do this, let the brandy simmer for 15 seconds more in the pan before adding the other ingredients.) When the flames have disappeared, add the Worcestershire sauce and mustard to the pan, stirring continuously.
- Pour in the stock and bring to the boil, then cook for 1-2 minutes, or until the liquid has reduced by nearly half, stirring regularly.
- Stir in the double cream and bring the sauce back to a simmer, stirring. Add any juices from the resting steaks, then continue to simmer and stir until the sauce is thick enough to lightly coat the back of your spoon. Season to taste and stir in the tarragon, if using. Serve the steaks with the sauce, some sautéed potatoes and a green salad. What could be better?
Nutrition
You may also like one of my other recipes …
Frequently Asked Questions
What is steak Diane sauce?
Why is it called steak Diane?
Romano’s maître d’hôtel, Tony Clerici, said he invented it in London at his Mayfair restaurant Tony’s Grill in 1938 and named it in honour of Lady Diana Cooper.
Is steak Diane the same as steak au poivre?
Steak au poivre is fillet mignon steak with a crust of cracked black peppercorns whereas steak Diane is thin cut steak cooked quickly and served with a butter, onion, garlic, mustard, Worcester sauce, cream and brandy reduction.
Grandads Cookbook may reference or include sections of text and images reproduced courtesy of:
From This Recipe Book
This recipe is taken from the The Hairy Bikers Meat Feasts by Si King & Dave Myers.
