Want to serve up a world-class dish without breaking the bank? Then this steak Diane recipe is 1,000 percent for you. Normally, steak Diane is made with filet, but I made this recipe with a freakin’ delicious sirloin. It paid off (literally). What was a good Steak Diane recipe is now a GREAT Steak Diane recipe.
I was able to pull off this steak wizardry thanks to the folks at Omaha Steaks. They make the absolute best beef, and their sirloin outperforms filet mignon from the grocery store both in terms of flavor and tenderness. You just can’t beat the quality and overall eating experience of using high-quality ingredients for a special occasion dish (Valentine’s Day, anyone?) like this one.
Post sponsored by Omaha Steaks
Why You’ll Love Steak Diane
Steak Diane is definitely a classic in the red meat canon, so I was stoked to add this dish to my list of steak and fries recipes. Traditionally, steak Diane is defined as a filet mignon with a pan sauce that has shallots, mushrooms, garlic, mustard, cream and Worcestershire sauce. Sometimes you’ll see a flambéed liquor to add some flavor depth to this old-school dish, which creates a flambéed steak version of this recipe and makes it more of a brandy or cognac sauce. I kept the creamy mushroom sauce pretty classic here, so the sirloin is really the big change.
I did this for a couple reasons. First off, I just couldn’t resist that beefy flavor. Filet mignon is super tender, but I think that the mild flavor of tender beef filets can sometimes get lost with a robust sauce like steak Diane. With sirloin, you get an intense beefy flavor and a firmer texture. That texture, plus the fact that sirloin has better marbling, makes it perfect for a grilled version of steak Diane. And I’m glad Omaha Steaks gave me this confidence to riff on a classic! It’s a perfect steak recipe for a fancy date night or dinner party.
Want more steaks? Check out my posts for The Best Grilled Steak Recipes and The Best Steak Pinwheels Recipes.
Steak Diane Ingredients
- Steak: Grab your Omaha Steaks Top Sirloin Filets, plus Spiceology’s Salt Pepper Garlic Seasoning and canola oil as needed.
- Fries: I love serving this sexy steak with a starchy side, and fries are just the best thing here. We’ll make our fries from scratch, using russet potatoes, beef tallow and kosher salt.
- Diane Sauce: We’re not messing with perfection here. Our sauce’s flavor comes from beef stock, heavy cream, mushrooms, unsalted butter, Dijon mustard, finely chopped shallots and chopped chives.
The Diane Namesake
Obvious question here: why is it called steak Diane? Who IS Diane? My history sleuthing tells me it’s likely named after Diana, the Greco-Roman goddess of the hunt, because this type of creamy sauce was often served with game meats (like venison) in the 19th century. By the time the dish became popular in 1930s London and a mainstay of the 1960s in New York City, it had evolved into beef since it was more plentiful. Check out this Food Republic story if you want a deeper dive!
Add flavor to everything you’re cooking
shop over the fire spice lines
How to Make Steak Diane
Start With Fries
To begin our steak Diane recipe, slice your 2-3 russet potatoes into fries and place them in a bowl of ice water. Let them soak until you are ready to start cooking.
Next, heat up a Dutch oven or large skillet with 1 quart of beef tallow until the tallow reaches 350 degrees Fahrenheit. Dry off your fries and add them to the beef tallow.
Cook the fries for the first time for about 3-4 minutes, pulling them out and letting them cool for 2-3 minutes. Make sure to cook the fries in 2-3 batches, so you don’t overcrowd the pan. Then, add the fries back to the pan and fry again until they are golden brown (about 4-5 more minutes). Once the fries are done, place them on a plate with a paper towel to catch the excess oil.
Add the fries to a bowl along with some kosher salt to taste and toss to evenly coat them. Keep warm until ready to serve.
Make Your Diane Sauce
In a skillet over medium heat, add your neutral oil and soften your shallots for 2-3 minutes. Then, add in your favorite mushrooms to cook for 4-5 minutes until golden brown.
Deglaze with a little of your beef stock and scrape the bottom of the skillet. Then, add the rest of the beef stock and bring to a simmer. Let the shallot sauce mixture reduce by half.
Once you’ve reduced the sauce, lower the heat of the skillet and add the rest of the ingredients — heavy cream, unsalted butter, Dijon mustard, finely chopped shallots, and chopped chives — and stir continuously until thickened. Remove from heat and set aside until you’re ready to serve.
Grill Your Steaks
Lay out your 2-3 Omaha Steaks Top Sirloin Filets for steak Diane and season generously with SPG, then set them to the side until ready to cook.
Preheat your grill to medium-high heat (around 375 degrees F) for direct grilling. Next, add the top sirloin filets to the grill and cook until the internal temperature reaches 120 degrees F (about 10-18 minutes). Cook the steaks for about 3-4 minutes per side, flip, and continue cooking to build a nice crust. Keep flipping every 3-4 minutes until your steaks are done. Once they’re finished, let the steaks rest for 10 minutes.
Finally, slice your top sirloin filets, add it with the fries, and top the steak with the sauce. Garnish everything with chives and salt. Serve and enjoy your steak dinner!
What to Serve with Steak Diane
A classic steak and fries dish deserves some classic sides. A grilled Caesar salad, grilled asparagus or zucchini, creamed spinach, green beans, or a simple garden salad would be great side dishes with this steak Diane recipe.
Leftovers and Reheating
If you’ve got leftovers, store everything separately.
- Wrap your steak in aluminum foil inside an airtight container for up to 3 days.
- Store the fries in an airtight container in the fridge for up to 5 days.
- Store the sauce in its own container for up to 5 days.
Once you’re ready to eat again, here’s how you heat up everything for maximum steak Diane deliciousness:
- Keep the steak in the aluminum foil and take it back to your grill. Feel free to add some butter, seasonings, and some beef broth or beer for moisture while it heats up again.
- Heat up the fries in the oven or the air fryer at 350 degrees F for about 10 minutes. That’ll keep them nice and crispy!
- Reheat the Diane sauce on medium-low heat on your grill or stovetop until just warm.
More Steak and Fries
FAQs
For the best fries, you want a potato that’s low in moisture and high in starch. Russets have this perfect combo, so you get a crispy, golden-brown outside and a light, fluffy inside. The potato’s low sugar content also keeps them from burning before they become crispy. Basically an ideal fry potato!
Either a classic white, cremini or baby bella would be best here. You don’t have to go too crazy looking for the perfect mushroom!
If you don’t want to use sirloin for this steak Diane, I’d recommend New York strip steak or flank steak. You can find both on the Omaha Steaks website.
Get The Cookbooks!
Flavor X Fire & FOOD X Fire
All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.
Steak Diane
Ingredients
Steak:
- 4 Omaha Steak Top Sirloin Filets 10oz each, thawed
- 1 tablespoons Kosher salt
- 1/2 tablespoons Black pepper
- 1/2 tablespoons Garlic powder
- Canola Oil as needed
- Parsley for garnish
Fries:
- 3 Russet Potatoes
- 1 quart Beef Tallow
- Kosher Salt as needed
Diane Sauce:
- ¾ cup Beef Stock
- ½ cup Heavy cream
- ½ cup Mushroom of choice
- 2 tablespoons Unsalted butter
- 1 tablespoons Dijon mustard
- 1 tablespoons Shallots finely chopped
- 1 teaspoon Chives chopped
- 1 teaspoon Neutral Oil like canola or avocado
Instructions
Fries:
- Slice potatoes into fry-sized pieces and place them in a bowl of ice water to soak until you are ready to start cooking.
- Add beef tallow to a Dutch oven or skillet and heat until the tallow is 350 degrees Fahrenheit. Remove fries from water, dry, and add them to the beef tallow, cooking in batches to avoid overcrowding.
- Cook batches for about 3-4 minutes, then remove and cool for 2-3 minutes.
- Add the cooled fries back in and fry again for about 4-5 minutes until they are golden brown. Once done, place fries on a paper towel-lined plate to absorb the excess oil.
- Add the fries to a medium-sized bowl, salt them to taste, and toss to evenly coat. Keep warm until ready to serve.
Sauce:
- Add oil to a large skillet over medium heat, then add shallots and allow them to soften for 2-3 minutes.
- Add mushrooms to the skillet and cook for 4-5 minutes until golden brown.
- Deglaze with a splash of beef stock and scrape the bottom of the skillet.
- Add the rest of the beef stock and bring to a simmer, then reduce by half.
- Lower the heat and add the rest of the ingredients, stirring continuously until thickened.
Steak:
- Bring thawed Top Sirloin Filets to room temperature and season generously with salt, pepper, and garlic.
- Preheat your grill to medium-high and add steaks.
- Grill until steaks have reached an internal temperature of 120 degrees Fahrenheit, as per a meat thermometer, cooking for about 3-4 minutes per side, then flipping to build a good crust. Keep flipping every 3-4 minutes until done, then allow them to rest for 10 minutes while juices redistribute.Note: I cooked my steaks in a cast iron skillet so that I could baste them with butter as they cooked.
- Finally, slice your steak, plate it with the fries, top with the sauce, and garnish everything with parsley and salt. Serve and enjoy!
