Steak Diane is a classic dish that was on almost every ‘Continental Cuisine’ menu. The after has been replaced now by ‘Fine Dining’. Most of the standard dishes from the 50’s and 60’s no longer show up on today’s menus but Steak Diane is one that has past the test of time. Back then when many dishes were prepared table side like Caesar Salad and Steak Tartare by the server or his Captain.
Steak Diane was one of the showier table side dishes. The filet medallions grilled in the kitchen and brought to the dining room along with the pre-made Diane sauce. Shallots and garlic and then flambeed with Brandy with flames often rising 3-4 feet high. This pyrotechnic version is no longer allowed due to Fire Codes so we prepare it all in the kitchen. Rather than thin medallions which can easily be over cooked, we serve a whole filet. We first sauté a variety of mushrooms along with minced shallots and garlic and then flame it with Brandy then the uniquely flavored sauce is added and warmed briefly. It is then napped over the filet. The beef stock made sauce includes, Dijon mustard, tomato paste, and Worcestershire sauce giving it a bold flavor which I believe is the reason for its continued popularity. It is one of my personal favorite ways of preparing filet mignon, which have little flavor due to the fact that they have very little marbling, which is why most Chefs serve it with a sauce of some kind.
We have served it as a special recently and will be bringing it back in March due by popular demand.
I hope you get chance to enjoy it soon!
Keep on eating!
Valentine’s Day Feast – Let Us Handle the Cooking! 
