Chef's Special: Steak Diane Recipe to Warm Up Your Winter

With the chill of winter truly upon us, I thought I'd share a culinary adventure from my kitchen to yours.

Last week, I felt a nostalgic tug for some classic 1970s cuisine and decided to whip up Steak Diane, flambéed of course! Having never cooked it before (I've only ever savoured it once at a Hobart restaurant – I bet you can guess which one), I found it surprisingly straightforward.

Now, the sauce – that’s where the magic happens. It’s got a few ingredients and steps, but trust me, if I can master it, anyone above the age of 12 can too. As for the steak, I decided to break away from my usual BBQ method. Normally, I’d swear by the “turn once” rule, but this time, I went rogue. I grabbed a very hot cast iron pan, plenty of oil, and turned the steaks every 45 seconds. With a trusty meat thermometer, I pulled it off the heat at rare.

After a brief rest, it went back in the pan with the sauce, emerging perfectly medium rare. The frequent turning in a sizzling hot pan created a mouth-watering caramelised crust.

We paired it with a bottle of Pirramimma McLaren Vale Shiraz from 2021 – an absolute winner. Find it here

Here’s the recipe I followed:

Ingredients:

• 2 tablespoons unsalted butter
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• 1 cup beef broth
• 1/2 cup heavy cream
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 2 tablespoons brandy or cognac
• 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh tarragon, chopped
• 1 teaspoon fresh parsley, chopped
• Salt and black pepper to taste

Instructions:

1. Preparation: Gather all the ingredients and prepare them as listed. Finely chop the shallot and garlic, and have the herbs ready.
2. Sauté Aromatics: Melt the butter in a medium saucepan over medium heat. Add the chopped shallot and sauté until it becomes translucent, about 2-3 minutes. Add the minced garlic and continue to sauté for another minute, ensuring it doesn’t burn.
3. Deglaze and Flambé: Pour in the brandy or cognac and carefully ignite with a long match or lighter to flambé. This will burn off the alcohol and concentrate the flavours. Allow the flames to subside naturally.
4. Build the Sauce: Add the Dijon mustard and Worcestershire sauce, stirring well to combine with the aromatics and deglazed brandy. Pour in the beef broth and bring the mixture to a gentle simmer. Let it reduce by half, which should take about 5-7 minutes.
5. Creamy Perfection: Reduce the heat to low and stir in the heavy cream. Allow the sauce to simmer gently until it thickens to your desired consistency, about 5 minutes.
6. Season and Finish: Add the fresh thyme, tarragon, and parsley to the sauce. Season with salt and freshly ground black pepper to taste. Let the sauce simmer for another 1-2 minutes, allowing the flavours to meld together.
7. Serve: Pour the Diane sauce over your favourite steak, such as a perfectly cooked filet mignon or ribeye. It also pairs wonderfully with chicken or pork chops.

So, there you have it! A little culinary journey to keep you warm this winter.

 Bon appétit!