(Photo by Carlos Sarmiento)
Steak Diane: A Retro Classic with a London Twist
Steak Diane, a dish that exudes elegance and indulgence, has fascinating roots. Though inspired by French cuisine, its origins trace back to London in the 1930s, where tableside flambéing became a hallmark of sophisticated dining.
(AI concept by Carlos’ Food & Wine)
Traditionally prepared with tender cuts of steak, a rich pan sauce of brandy, Dijon mustard, and cream, it’s a culinary nod to old-school glamour.
Once a mainstay of mid-century restaurants, Steak Diane remains a timeless favorite, often found on menus today, bringing retro flair and robust flavor to modern palates.
Let‘s get cooking!
Menu: Steak Diane with roasted asparagus.
Wine pairing: 2021 Montes Limited Edition Cabernet Sauvignon-Carmenere
(Apalta, Marchigüe & Colchagua Valley, Chile)
Serves 2–3
Ingredients
Steak:
3 top sirloin steak medallions , ¾-1 inch thick
½ teaspoon freshly ground black pepper
2 tablespoons unsalted butter
3-4 tablespoons minced shallots
2 garlic cloves, minced
¼ cup aged dark rum or cognac
¼ cup heavy cream
½ tablespoon of Worcestershire sauce
½ teaspoon of Dijon mustard
1 teaspoon of tomato paste
1 tablespoon of fresh parsley (for garnish)
Asparagus:
1 1/2 pounds of fresh asparagus
Pinch of sea salt and fresh cracked pepper
2 tablespoons of extra virgin olive oil
Directions
Steak:
Season the steaks with salt and pepper.
Melt the butter in a large skillet (preferably cast iron) over medium heat.
Add the steaks and sear for 2 minutes or more, depending on the size of the steaks and preferred doneness, then flip and sear for 1-2 minutes more.
Remove the steaks from the skillet and place on a plate.
Add the shallots and garlic to the skillet and saute.
Remove the skillet from the heat and add the rum or cognac.
Saute for 60 seconds until the alcohol burns off.
Mix the heavy cream, Worcestershire sauce, mustard, and tomato paste briefly before adding to the skillet, or add the ingredients to the skillet and stir them.
Stir for a minute so the sauce heats through.
Return the steaks to the skillet and flip them to coat in sauce or spoon it over them.
Asparagus:
Season asparagus with sea salt and crackers pepper. Lightly coat asparagus with extra virgin olive oil.
Place asparagus on a Pyrex or oven proof baking dish and roast inside the oven at 400 degrees F for 10-15 minutes. Remove from oven .
Serve it up!
When plating, place a steak medallions or two on the center of the plate. Spoon a generous amount of Diane sauce on top and around the steak, sprinkling some freshly chopped parsley around the steak.
Place a handful of asparagus on the side of the plate and serve.
Bon appetite! Enjoy!
(Photo by Carlos Sarmiento)
(Photo by Carlos Sarmiento)
(Photo by Carlos Sarmiento)
About the wine…
2021 Montes Limited Edition Cabernet Sauvignon-Carmenere
(Apalta, Marchigüe & Colchagua Valley, Chile)
(Photo by Carlos Sarmiento)
(Photo by Carlos Sarmiento)
Montes Limited Selection Cabernet Sauvignon – Carmenère is sourced from Montes two estate vineyards in Apalta and Marchigüe.
The Finca Apalta Estate vineyard features diverse soils with areas that are influenced by the Tinguiririca River, while other portions are influenced by mudslides and material that has fallen from the mountains above.
The soils tend to be deep on the plain and thinner at the foot of the mountain and higher areas. The Cabernet Sauvignon vineyards are planted at the foot of the mountain on moderate slopes with shallow soils and highly variable textures.
Carmenère vines are best suited to the flatter areas, where the soils are deeper. Marchigüe is flatter with low hills and moderate slopes. The soils are shallow—in some cases no more than 60 cm deep—with moderate clay content and a high capacity for water retention.
The Cabernet Sauvignon and Carmenère vineyards are located in generally flat areas.
Tasting notes:
Very fruity on the nose with notes of ripe cherry, blackberry, black plum and dried fig followed by notes of nutmeg and vanilla
.
Grapes:
70% Cabernet Sauvignon
30% Carmenere
Food pairing:
Pairs well with stir-fried beef, pork chops, spaghetti bolognese, lamp chops, and mushroom risotto.
Thank you to Kobrand Wine & Spirits For providing this unique wine!
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(AI concept by Carlos’ Food & Wine)
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