Thought-about a signature entree at Manhattan’s beloved Drake Resort, Steak Diane is extensively attributed to Beniamino Schiavon, the Drake’s maître d’hôtel from 1942 to 1967. Although many assume the title references the Roman goddess of the hunt, The New York Instances, in its 1968 obituary of Schiavon, described the titular Diane solely as a “great thing about the Nineteen Twenties.” SAVEUR’s tackle the steak upgrades the meat from the Drake’s unique sirloin to tender filet mignon.
Featured in: “The Drama of Dinner: How to Fine-Dine at Home.”
Steak Diane
A lean reduce like filet mignon takes properly to sautéing in just a little fats, as on this basic preparation with a easy pan sauce that’s laced with brandy and set aflame.
Yield: makes 4 Steaks
Time:
35 minutes
Components
- 4 4-oz. filet mignon steaks
- Kosher salt and freshly floor black pepper
- 2 tbsp. canola oil
- 1 1⁄2 cups beef inventory
- 2 tbsp. unsalted butter
- 2 medium garlic cloves, finely chopped (about 2 tsp.)
- 1 medium shallot, finely chopped (about ¼ cup)
- 4 oz. oyster or hen-of-the-woods mushrooms, torn into small items (about 2 cups)
- 1⁄4 cup cognac
- 1⁄4 cup heavy cream
- 1 tbsp. Dijon mustard
- 1 tbsp. Worcestershire sauce
- 1⁄4 tsp. Tabasco sauce
- 1 tbsp. finely chopped chives
- 1 tbsp. finely chopped Italian parsley
Directions
- Season the steaks generously with salt and pepper. In a big skillet over medium-high warmth, warmth the oil till it shimmers, then add the steaks and prepare dinner, turning as soon as, till evenly browned, 4–5 minutes for medium uncommon. Switch to a plate to relaxation.
- In the meantime, return the skillet to medium-high warmth and add the inventory. Prepare dinner, stirring to deglaze, till the liquid is lowered by two-thirds, about 10 minutes. Pour the demi-glace right into a heatproof bowl and put aside.
- Return the skillet to medium-high warmth and add the butter. When the butter is melted and the froth begins to subside, add the garlic and shallot, and prepare dinner, stirring often, till gentle, about 2 minutes. Add the mushrooms and prepare dinner, stirring often, till they soften, launch their liquid, and start to brown, about 2 minutes extra. Add the cognac, then rigorously gentle with an extended match or lighter to flambé, shaking gently till the flame dies down. Stir within the reserved demi-glace together with the cream, Dijon, Worcestershire, and Tabasco.
- Return the reserved steaks to the skillet, decrease the warmth to simmer, and prepare dinner, turning to coat, till the sauce is thickened and the meat is warmed by, about 4 minutes. To serve, switch the steaks to warmed serving plates; stir the chives and parsley into the sauce, and drizzle it over the steaks.
