Steak Diane. What can I say? This dish was already passé when I first began going to restaurants as a boy in the 1970s; its heyday in America was in the 1950s and 1960s, when French cooking was all the rage. (Thanks, Julia!)
Most people who remember this dish remember it as beef filet mignon with a zippy sauce of mustard, Worcestershire sauce, demi-glace, cream and shallots — all flambéed at the table with cognac.
Ritzy, eh? Well, my version of steak Diane is a little less flamboyant, and it hearkens back to the dish’s roots. Diane, you see, is really Diana, the Roman goddess of the hunt. And Sauce Diane, at least in its proto-form, was first mentioned by Escoffier in his Le Guide Culinaire
back in 1907. And it was a sauce not for beef, but for venison.
It is a classic for a reason. This sauce is so good you must have lots of bread around to sop it up. If you don’t, you will find yourself licking the plate, and that’s not very polite.
I developed this recipe more than a decade ago, and I am more than happy with my version, which is a little stronger flavored than a typical steak Diane; it seems appropriate considering that venison is more strongly flavored than beef.
Over the years it has become one of my most popular recipes. Not a week goes by that I don’t get a note from someone who made this and loved it. I am very happy to have played a small part in reviving this classic.
Serve steak Diane with a big red wine, like a Cabernet Sauvignon, Carignane, Petit Verdot or Graciano.
This is absolutely a date-night dish, but it is also so easy to make you can whip it up on a Wednesday night. So I suppose if you have a Wednesday night date it would be perfect…
Venison Steak Diane
Ingredients
- 1/2 pound piece of venison backstrap or tenderloin
- Salt
- 2 tablespoons unsalted butter
- 1 shallot, minced
- 3 cloves garlic, minced
- 1/4 cup brandy
- 1/2 cup venison stock or beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon mustard (I use Dijon)
- 1 tablespoon tomato paste
- 1/4 cup heavy cream
- Minced herbs for garnish (basil parsley, chives, etc)
Instructions
- Bring the venison loin out of the fridge, salt it well and let it come to room temperature, at least 20 minutes.
- Heat the butter in a large saute pan over medium-high heat for about 90 seconds. Pat the venison dry with a paper towel and cook it on all sides. Turn the heat to medium so the butter doesn't scorch, and take your time. It should take about 8 to 10 minutes or so to get a nice brown crust on the venison without overcooking the center. Remove the venison, tent loosely with foil and set aside.
- Add the shallots to the saute pan and cook for 1 minute, then add the garlic and cook for another 30 seconds or so. Don't let the garlic burn. Deglaze the pan with the brandy, scraping off any stuck-on bits in the pan with a wooden spoon. Let the brandy cook down almost to a glaze, then add the venison stock, tomato paste, mustard and Worcestershire sauce and stir to combine. Let this boil down until a wooden spoon dragged across the pan leaves a trail behind it that does not fill in for a second or two. This should take about 3 minutes on high heat.
- Turn off the heat and let the boiling subside. Stir in cream until the sauce is as light as you like. Don't let the sauce boil again or it could break.
- Slice the venison into thick medallions. If you find you have not cooked it enough, let the meat swim in the sauce for a few moments to heat through. If the venison is to your liking, pour some sauce on a plate and top with the meat. Garnish with some chopped herbs. Chives are traditional, but basil and parsley are also nice.
I’m one of Hank’s biggest fans, and this recipe, much like many others, did not disappoint.
However, Hank goes heavy on the worcestershire sauce, which is why I can only give this recipe for stars. Still pretty awesome for a mother’s day dinner for my significant other, our son, and my mother.
Keep on keepin’ on Hank!
Wowser this is amazing. Had it with potato pancakes to sop up the sauce!
Classic for a reason: This recipe leaves nothing essential out and is as simple as it is elegant. No one will have any idea that you didn’t slave in the kitchen for hours making it. Whether you slaved for hours in the deer woods on the other hand…
This is one of my favorite recipes. I’ll be making it this Valentine’s Day with elk backstrap, served with baked potato, asparagus and a glass of merlot.
All I can say is Thank goodness my husband is a hunter!! Came across this recipe today and it is absolutely fantastic! I made exactly as written. We loved it. Better than going out to a fancy restaurant and paying $$$$. Pandemic, snowy night- who cares! Served with garlic mashed potatoes, sauteed green beans and mushrooms and a glass of cab sav! Thank you Hank!
My son said: “It was really delicious, thank you for sharing the recipe.”
One of the great classics for venison loin. make this for someone special, or for a nice weeknight meal!
This has become my favorite non-grilling method for preparing venison loin.
Current favorite backstrap preparation in our home.
I never review recipes, but I had to with this one. When my boys decided to take up hunting I knew I needed to find ways to prepare what they brought home. I found your book, and have never been disappointed in any of the recipes that I have tried. My husband continues to insist that he doesn’t care for venison. That is until I made this for dinner last night with a smallish blackstrap from a young deer. I cut it into approximately two in thick steaks and wrapped in bacon (may have hinted that they were filet steaks). He polished off two and could not stop raving. Other than that modification, I folllowed your recipe exactly. Lick the plate good for sure! Thank you!
Solid solid recipe.
Stole the perfunctory words right out of my mouth. Perfect use for antelope backstrap.
I love venison in many, many different preperations. This is my favorite, and my family agrees. So delicious.
Love this recipe. It’s my hubby’s favorite venison meal. Mine is stroganoff, but this is kinda similar and way easier/faster! It’s versatile and you can use many different cuts.
Super easy and delicious! Need to make this again soon!
Amazing every time!
Just made this this evening, wife and kids loved it. My son went back for thirds! Was going to use the back strap for chicken fried steak, so glad I did this instead. Thanks!
Amazing recipe and simple to make. I like to wait until spring and use ramps in place of shallots and wilt the greens at the end.
Made this last night with a backstrap from a young doe. Just excellent. Thanks Hank
Hank Shaw simply has the best wild game recipes! Simple & Easy to read. This Diane was Creamy rich & bold!
Super simple and clean. Followed the instructions exactly and got amazing results.
Delicious and simple!