Steak Diane Sauce was popular in American restaurants in the 1940’s. It’s a gravy-like sauce which is served on your steak, which is flambéed for dramatic effect.
Steak Diane Sauce was popular to have this done tableside in the restaurant. This ensures the alcohol from the brandy is burned off, leaving the classic Diane Sauce flavour. Now I probably use too much mushrooms, as I love mushrooms, but you could use only one sliced up for flavour, and keep the sauce runnier.
The only caution is when you add the brandy, and tip the pan to the flame to ignite the brandy, be careful not to burn yourself, or the kitchen down. I barbecued my steak, but you can also pan fry the steak, and use the same pan to make the Diane sauce so you get all the pan juices.
I have never heard of Steak Diane sauce before I came to Australia. Most pubs here seems to have it as a staple along side their gravies and sauces, but it’s gone out of fashion to flambée tableside in restaurants.
Modern food has gotten trendier, way too cool for a delicious, buttery, mushroomy, calorie-laden gravy sauce. It may not be considered a fancy dish anymore, but boy, is it delicious. Bon Appetit! Приятного аппетита!
- 1 small onion, sliced
- 4-5 small mushrooms, sliced
- 1 tablespoon butter
- 1 garlic clove, minced
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Dijon mustard
- ⅓ cup brandy
- 1 cup thick whipping cream
- handful of chopped parsley
- Put oil in a frying pan and fry onion until soft.
- Add mushrooms, garlic and butter and cook for about 2 minutes.
- Add Worcestershire Sauce and Dijon mustard and any steak juices to the frying pan and stir together.
- Add the brandy and cook until the alcohol has burned off. You can either ignite the brandy and allow to cook out.
- Add the whipping cream and cook until the sauce thickens slightly. Add parsley and season with salt and pepper, and put steaks back into frying pan to cook with the sauce, or spoon over top the steaks to serve. Tastes amazing with mashed potato or over fries.