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Steak Diane — traditional dish from New York City, United States
Main course Meat

Food Flavour DNA

Nutritional Values

🔥750kcal
💪45gProtein
🌾4gCarbs
🥑60gFat
🌿1gFibre
⚖️300 gServing

* Per serving · 300 g. May vary.

Allergens

🥛 Dairy

Steak Diane

How to order / say it
Say it Steak Diane — [steik dee-yahn]
Order I'd like the steak Diane, please.
Say locally

Pan-fried beefsteak with a flambéed, creamy cognac sauce.

Why try it?

Steak Diane is a nod to the old-school Vegas dining experience that combines flair and theatre with exceptional taste. Its tradition of being cooked tableside evokes the glamorous past of the city's culinary scene.

How it tastes

The steak is deeply savory with rich, meaty flavors enhanced by the creamy cognac sauce, which imparts a slight sweetness and complexity. The flambé technique adds a dramatic, smoky aroma, making the dish a full sensory delight.

Origin & History — first documented: 1950

Originating in the 1950s, Steak Diane was designed for impressive tableside cooking, popular among the elite dining in New York and subsequently in Las Vegas. Its association with showmanship made it a perfect fit for the city's burgeoning high-end restaurant culture.

Recipe

Ingredients

  • 🥩 400 g beef tenderloin
  • 🥛 50 g butter
  • 🍷 30 ml cognac
  • 🥕 100 g mushrooms
  • 🧄 2 cloves garlic
  • 🥛 50 ml heavy cream

Method

  1. 1 Sauté mushrooms and garlic in butter until soft.
  2. 2 Add beef steaks and cook to preferred doneness.
  3. 3 Remove steaks, flambé with cognac and reduce.
  4. 4 Stir in cream and reduce to sauce consistency, serve over steaks.

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All North America recipes — United States — Las Vegas — Steak Diane
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