Steak Diane - The Tableside Classic | Let's Celebrate TV

A classic example of Continental Cuisine, Steak Diane rose to popularity across the country beginning in the 1940's. Usually prepared tableside, and often flambéed, the diners were treated to a dramatic preparation and a delicious, complex dish that is actually very easy to make. It is often made with beef tenderloin, but can be made with any cut of steak you desire.

=== 🍽🍸🥩 RECIPE ===
2 - 10 oz boneless rib eye steaks
1/2 cup finely minced shallots
1 clove garlic finely minced
1/4 pound mushrooms slice thin
4 scallions (green and white) sliced, greens reserved
1/4 cup cognac or brandy
3 teaspoons Worcestershire sauce
3/4 cup beef stock
4 teaspoons Dijon mustard
1/3 cup heavy cream (or half & half)
2 tablespoons butter

Pat steaks dry and season with salt and pepper.

In a large skillet over medium-high heat, melt the butter and sear the steaks 3-4 minutes on each side, depending on how thick the steaks are. (You may have to do the steaks in batches.) Place on a plate, clover loosely with foil and set aside.

In the same skillet, add the shallots, white part of the scallions, garlic and the mushrooms. Season with a little more salt and pepper, and sauté for 3-4 minutes over medium high heat until the mushrooms begin to give off some of their liquid.

Turn off the heat, and add the brandy. Using a long match or lighter, light the brandy and flambé. After the flames die down, add the stock, mustard, Worcestershire, and cream. Cook over medium heat for 3-5 minutes or until the sauce begins to thicken. Add the green part of the scallions at the very end.

To serve, simply spoon the sauce over the steaks.

Note: Can be made with chicken. Change the beef stock for chicken stock, and add at the end, a splash of lemon juice.

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[LetsCelebrateTV]

Have you ever had Steak Diane or watched it made tableside? What kind of steak would you use?

[devonrailon]

I am older than probably most of the people viewing this episode, but I do remember Steak Diane table side and also Caesar Salad made table side. Waiters become mini-chefs.

[creatorice]

Thanks for sharing this brought back memories🤗

[MrKraeg]

I made probably hundreds of tableside steak dianes in my serving career. Saying it is paritally cooked before it came out is false. We cooked the entire dish right there for the guests (it was an upscale restaraunt and we were allowed only 3 tables at a time). We also did Ceasar salad from scratch and sliced chateau briande tableside.

[amarie]

Looks delish! (And I don't even like mushrooms) 😆