Steak Diane Is the Classic Steakhouse Dinner You’ll Fall in Love With
Some say the dish is named after the Roman goddess Diana, the huntress of wild animals, or after a female British aristocrat in the 1930s. Others say it evolved from a venison dish created as far back as 1914. I say, whatever the historical truth is, it’s delicious!
My recipe pays homage to my British roots and how I remember steak Diane when I was growing up. For me, it always included mushrooms. Inspired by Gordon Ramsay, I have swapped out button mushrooms for cremini for an extra umami kick. Plus, I included a little tomato paste to add a slight sweetness and depth. I used beef tenderloin and flattened it with a rolling pin to about one-inch thick for melt-in-the-mouth tenderness and a quick sear. However, if your purse strings can’t stretch to that luxury, a slightly cheaper cut like sirloin or rib-eye also works perfectly well; it will just need a few more minutes in the skillet.