Steak Diane

Steak Diane was most likely invented in London in the 1930s, a pan-seared beef medallion finished with a flambéed cognac, mushroom, and cream sauce, prepared at the diner's table on a guéridon cart. The dish is named after Diana, the Roman goddess of the hunt, a nod to the venison "Diane" preparations that preceded it. It reached its zenith of glamour in midcentury New York, where it was a signature of the Stork Club, the 21 Club, and Chasen's in Los Angeles, from the 1940s through the 1960s, the height of Mad Men-era tableside theater (Wikipedia; TasteAtlas).

Steak Diane is an event dish by design, prepared with a dramatic flambé in front of the guests, making the cooking itself the entertainment. It is the centerpiece of a special-occasion dinner, as memorable for the performance as for the sauce.

Ingredients (serves 6): - 6 beef tenderloin medallions (about 5 oz each), pounded to ¾-inch thickness - 2 tbsp unsalted butter - 1 tbsp olive oil - 1 shallot, finely minced - ½ lb cremini mushrooms, finely chopped - 2 garlic cloves, minced - ¼ cup Cognac - 2 tbsp Dijon mustard - 1 tbsp Worcestershire sauce - 2 tsp fresh lemon juice - ⅓ cup heavy cream - 2 tbsp chopped fresh parsley, plus more for garnish - Salt and black pepper to taste - Chives, chopped, for garnish

Instructions: Season the medallions with salt and pepper. Heat the butter and olive oil in a large skillet over medium-high heat. Sear the medallions 2 minutes per side for medium-rare; remove to a warm platter. Reduce heat to medium and add the shallot; cook 1 minute. Add the mushrooms and cook until browned and their liquid has evaporated. Add the garlic and cook 30 seconds. Add the Cognac and, away from the flame if using a gas stove, ignite it with a long match to flambé; let the flames subside. Stir in the Dijon, Worcestershire, lemon juice, and cream; simmer 2 minutes until the sauce thickens slightly. Return the medallions to the pan and cook 1 minute to warm through and coat in the sauce. Sprinkle with parsley and chives.

For a Crowd (serves 12): - 12 medallions, double the sauce ingredients; cook in two skillets. - For the flambé, prepare tableside with a portable burner for maximum drama.

Variations: - Steak Diane without Flambé: Omit the ignition and simply cook off the cognac; the flavor is nearly identical, with less drama. - Venison Diane: Use venison medallions, harking back to the dish's namesake, for a more gamey, traditional variation. - Mushroom Diane (Vegetarian): Replace the beef with thick portobello slices for a vegetarian version of the sauce and presentation.

Pairing: Steak Diane pairs with a full-bodied red wine such as a Cabernet Sauvignon or a Bordeaux. The cognac in the sauce also makes a glass of the same spirit a fitting accompaniment. Serve with roasted potatoes and asparagus.

Reference Links: - Steak Diane (tableside, flambé, midcentury NYC): Wikipedia - Steak Diane (New York City): TasteAtlas

Pro Tips: The flambé is dramatic but optional — the flames burn off the alcohol and leave the flavor; if you are nervous, simply let the cognac simmer off. Use beef tenderloin for the classic version; the cut is tender and cooks in minutes. Pound the medallions to an even thickness so they cook uniformly. Do not overcook the beef — medium-rare is ideal, as the meat returns to the pan briefly in the sauce. The sauce should be made in the same pan as the steak to capture the fond (brown bits), which is where the flavor lives.