Steak Diane

  • Ingredients

    Ingredients for 2 people:

    2 fillet steaks, approx. 250 to 300 g

    50 g butter

    salt, pepper

    1 clove of garlic, chopped

    2 shallots, chopped

    1 tbsp tomato purée

    60 ml cognac or brandy

    120 ml beef stock

    1 tbsp Dijon mustard

    1 tbsp Worcestershire sauce

    60ml cream

    Chives or parsley, chopped

    Ingredients for broccoli and cauliflower:

    1 wooden plank, soaked

    Mini cauliflower or broccoli

    salt, pepper, chili flakes

    1 clove of garlic, chopped

    60 ml olive oil

    60 g Parmesan cheese, grated or sliced

  • Preparation

    The weather is starting to play along and an end to the current situation is in sight - time to try something new on the mono again!

    The grill master Marco Greulich thought the same thing and provided us with the recipe for the steakhouse classic par excellence: Steak Diane. Back in the 1930s, Steak Diane was a very popular dish in New York City's fine steak restaurants. The tender fillet and the rich sauce with cream and brandy create an unforgettable taste experience. And this is how it's made:

    To start, lightly plate the fillet steaks as desired and season with salt and pepper. At the same time, heat the butter over a medium, direct heat in a heavy pan and sear the steaks in the melted butter on both sides.

    Then put the steaks to one side to sauté the shallots and garlic in the frying pan. After about 2 minutes, add the tomato purée, fry lightly and carefully flambé with the brandy. Add the beef stock and bring to the boil briefly. Stir the mustard, Worcestershire sauce and cream into the pan to thicken the sauce and add a little extra zing. Reduce the sauce over a medium heat, stirring until it reaches the desired consistency and season to taste.

    Finally, add the steaks and cook to the desired degree of doneness. A core temperature of 53-55°C is ideal for medium doneness.

    Garnish with some chives or parsley before serving.
    For mushroom lovers: Mushrooms round off the taste of Steak Diane very well. Simply fry some sliced mushrooms just before flambéing and serve as desired. Here we have fried them separately as a side dish. Rosemary potatoes, roasted mini broccoli or cauliflower also go well as a side dish.

    Side dish tip: Roasted mini broccoli and cauliflower
    Roasting in the grill on the wooden plank creates delicious roasted aromas and a light smoky note. The plank not only adds flavor, but also makes it easier to handle the otherwise very fragile vegetables.

    The first step is to shorten the stalk if necessary. Then blanch the vegetables in boiling salted water for 4-5 minutes, cool in ice water and dry carefully.

    Then mix the salt, pepper, garlic, chili flakes and olive oil and spread on the vegetables. Grill them on the wooden plank over an indirect heat at approx. 180°C for approx. 20 to 30 minutes and sprinkle with Parmesan at the end of the cooking time.

    Enjoy your meal!

A recipe from: Marco Greulich


Marco Greulich ist ein Meister der Grillkunst. Als Grillweltmeister und dreifacher deutscher Meister beweist er seine Expertise rund um Kamados, Grillen und Rezepte auf seinem Instagram-Kanal „@barbecueflavors“ und seiner Website Mit seiner großen Leidenschaft für Keramikgrills erstellt er ständig neue Rezepte für uns, die wir liebend gerne mit unserer Community teilen.