Watch the Sip and Feast Podcast: www.youtube.com/@sipandfeastpodcast. Feel free to use a different cut of beef if you like. Ribeye, skirt, and NY strip all work great, just cook to your preferred internal temp. The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week.

@KyleDYanak

3 ай бұрын

Question- I checked your amazon store but did not see it. What is the gas burner you're using there? I have moved back to electric after having gas for many years and I cannot describe the level of hatred I now have for the electric coils. I need to fix this.

@gracelandone

3 ай бұрын

You guys are the bomb.

@graffic13

3 ай бұрын

So this is stroganoff 😂😂😂

@hollyzausmer8014

2 ай бұрын

@@graffic13 Stroganoff is pretty different lol

@DaTooch_e

2 ай бұрын

Can I substitute the shallot with an onion?

“A little ditty… about steak diaaaane” pops into my head every time I see the name of this dish.

@FreedomRock44

3 ай бұрын

Two Meatty Steakssssss........Up In the fryinnnnnnn Pannnnnnnnnn!!!!!!!!!!!

@FreedomRock44

3 ай бұрын

Mushroom Sauccccceeeeeee......... not from a canned Jarrrrrrrrrrrrrr!!!!!!!!!!

@FreedomRock44

3 ай бұрын

Steak Diane being cookedddddd........on top of Jim's Kitchen Island barrrrrrrrrrrr!!!!!!!

@pandoraeeris7860

3 ай бұрын

I keep hearing "dirty Diannaaaaa!".

@angelicavasquez3870

3 ай бұрын

@@FreedomRock44oh yea, life goes onnn, long after the thrill, of eating is gonnneee.

It was late for me to eat (7:45) and I was planning on peanut butter toast and baked beans when I came across your video. I had a small steak in the frig and decided to just whip it up as Steak Diane. I had sherry and butter (no cream or cognac) and it was delicious. I’m old (76) so I used to have this in restaurants. So glad I saw your video before I ate! Thanks for this fast, easy and delicious meal!

@user-calm_salty

2 ай бұрын

Thanks @BEVERLY.... this was very helpful, I'm going to use a little milk and butter and wine.

@PiggyFuktoy

Ай бұрын

Sounds a bit like my mother 's straps of beef casserole sans biscuits

love how Tara tells Jim "It's too awesome just like you" ❤

@SLICK-GLN

3 ай бұрын

koot

@tolgabarlak6654

2 ай бұрын

couple goals :)

@VonHanzee

2 ай бұрын

cringe

@user-calm_salty

2 ай бұрын

Why cringe? Do you not believe that they are sincere, or that people actually feel that way about their spouse? My husband of 19 yrs is awesome too. - just curious-@@VonHanzee

"It's too awesome, just like you" Line of the day.

@Nay-yr5wj

3 ай бұрын

Haha yeah!! I was listening to it while at work. Made me turn my head right away haha. That was so wholesome!

I greatly appreciate your clear, quick, concise presentation. So many cooking shows are ego trips with too much personality. Sometimes it simply takes too long to find out what the recipe is all about. Personality comes through clearly anyway. Thank you and best

My wife and I go to an old classic steakhouse and she always gets the Steak Diane. She appreciates the flaming of the cognac.

@bobj2447

3 ай бұрын

Reminds me if my childhood, only someone's birthday.

Back in my younger days I did service in a fine dining place in New Orleans. Did Steak Diane table side with the flambé. Such a great dish! THE WORLD NEEDS MORE STEAK DIANE!

@flagal519

2 ай бұрын

In the 1960's, my family owned a fancy restaurant and we used to do the Steak Diane flambe at the table....delish ! We need to see more of this at the current-day good restaurants....Remember Dover Sol Almandine, flambe at the table? That was another good one, that I loved, as a kid.

@richardfallon5507

Ай бұрын

@@flagal519 same here, brings back memories, (Dublin , Ireland ).

@arribaficationwineho32

Ай бұрын

I know you didn’t use tomato paste. That is new to me

My father worked in a high-end Chicago restaurant while he was in college during the mid-60s and this dish was often prepared tableside. My mother said when they were dating this was one of the few dishes that he would make and he made it a couple of times a month while we were growing up. Never went out of style at our house!

You guys are awesome, some broccolini for a side would be my choice.

@Hoaxer51

3 ай бұрын

Roasted asparagus for me and my wife!

@JerryB507

3 ай бұрын

Fresh and not overcooked green beans for me.

This popped up on my Google feed this morning. Made it this evening. My wife took her first bite and said, “that’s special.” Easy, quick, and absolutely delicious.

As a child in the 1950's i had gone to Club Diane. I was extremely well behaved but snitched Steak Diane from my parents plates. Soooo great. Yours is gorgeous. I'll be trying it soonest!

My family in Indonesia used to make steaks very similar to this. I never knew this style was called Steak Diane... I always just thought of it as Grandma's steak. Thanks for making this!

Came for the flannel. Stayed for the meal. Great video!

@SLICK-GLN

3 ай бұрын

Usually i make the remarks about the flannel.

@ChickieQueen626

3 ай бұрын

I'm just waiting for him to match the chair one day

@SLICK-GLN

3 ай бұрын

😂@@ChickieQueen626 I have been waiting too

I should not have watched this. Just got done having dinner and now I'm hungry all over again. Salute!

Agreed, the correct doneness of a steak is the way YOU like it. Personally, I prefer half way between medium-rare and medium, which I think deserves its own designation.

@oldsoul3576

Ай бұрын

.....agreed, but i would add/argue its also influence is the cut of meat, all cuts are not treated equal, neither are prep btwn grilled, broiled or pan fried..........even with the same cut. everything should stand on their own merit.......... then its mise en place(sp?, nod to Chef, Dinner Rush, & Ratitoue (sp?) which i put on when i spend the day cooking, no other way to cook successfully, especially with quick, damn near instantly ready dishes..........

Love, Love, Love, this recipe! Clear, simple, executable instructions, Amazing flavour... Thank you!

Used to make this table side in college 40 years ago. Nice work! We used a red wine instead of brandy! It’s good with duck fat roasted potatoes and asparagus!

"Stickage." Love it, Jim.

Great video as always. Using a small silicone spatula helps get all the "wet" ingredients out of the prep bowls so none of the mustard or tomato paste gets left behind...

Oh, my. My favorite table side served meal from the old days, from a more elegant time. This easy version seems like a plan. Thank you.

I made this, doubled, for my family. It was so delicious! I got the steaks from Costco, and used Brandy. Everyone from the kids to adults loved it! And the 5 yr old is picky, so when she gobbled it up I knew it was a winner! Thanks for another yummy rotation for my family feasts!!

Mise en place! AGAIN, I love it that you say "Cook it to the way you like to eat it. Thank you. God Bless, stay safe and warm.

You're right about how quick this comes together - the classic presentation is to cook it tableside in old time classic restaurants. It is an experience not to be missed, although I don't know that many places do it anymore.

My first time watching. This is a great video on so many levels. Your production quality is on the money. Lighting, ambiance, perfection. You're a natural in front of a camera, confident and clear in your instructions. I sub'd. Its no wonder that you have close to a million subs. Steak Diane is one of my favorites. As a waiter at a prestigious Country Club in my late teens, I made this dish table-side for many people. I was the only one the chef trusted with this task. When I returned the cart to the kitchen after cooking I'd be greeted with 3-4 waiters, with spoons in hand, ready to scrape the pan clean.

I didn't think I'd *EVER* seen a Perfect Medium Rare. Like PERFECTO PATRONUM Mother-EFFER! Woah that was a joy to watch! Well done, Chef!

Made this for dinner today and it was fantastic! Thank you for this classic - was so easy to make following your steps and prep guidance.

As you mention, this dish comes together very quickly, hence it was often created and prepared table side in a supper club, that way the guest can participate and request the doneness of their steak. We love that you are including Tara more and more into your videos. Its a family thing. Thanks. Skillet

A classic for old school eateries.. Dish is prepared tableside and is amazing...

Completely agree with Tara, the beef bourngioun recipe is your gold standard.

I’ve been looking for this recipe for years and years. Thank you for making this. I’m excited to follow your recipe and eat through memories.

I think the flaming is just restaurant showmanship used to justify outrageous prices. Great video, as always. You never disappoint.

@JerryB507

3 ай бұрын

Sizzle Sauce isn't just for fajita platters, it flames up nicely on the grill.

@clairettew6302

2 ай бұрын

Well, flaming alcohol wasn't invented for restaurant showmanship, it has its use. It helps getting rid of the alcohol

@ronalddevine9587

2 ай бұрын

@@clairettew6302 cooking without flaming does the same thing. It's just high priced snob appeal.

@Greblav

2 ай бұрын

It proves to the customer that real alcohol is used.

Love the banter back and forth to perfect it! You guys are awesome

This is a great dish with either Venison or Elk as well! Thanks!

@shannonnewman9202

3 ай бұрын

I’ve never had it that way unfortunately, but those make more sense since (as I understand it) it is named after Diana goddess of the hunt!

The music you play throughout a lot of your videos, I heard it on an elevator once and it made me hungry. Pavlovian response indeed!

Ah, one of my old favourites! Used to be done tableside. Sooooo good!

Splendid! This was my favorite dish when I was in jr. high. My dad made it a lot: for guests and special occasions. Full of wonderful memories for me. He made it in a chafing dish at the table and always flamed it for the drama and sumptuousness.🎉 Thank you.

I cannot tell how much I love your recipes. Can’t wait to try this one.

The family enjoyed this one. Thank you!

Now that looks so good!

I remember making, way, way back from 70's onwards...absolutely delic and so easy :-)

One of my favorite dish! Quick, easy and very delicious ❤

I haven't seen anyone make that in over 40 years.

Scrumptious! 💙💙💙

That looks like heaven!!

I totally forgot about this recipe! I had it years ago and absolutely loved it. Thanks for the reminder.

Looks easy to make and have great results, awesome!

Excellent video! Thank you Sir.

Great meal. Everyone😁 enjoyed it. Thanks

Fantastic dish!

Love this.

Cheers guys love your work & efforts

Love Steak Diane! It's unfortunate that so many grocery stores sell filets with the chain still attached. They used to trim off the chain but it's now considered "normal" and allows retailers to charge premium prices for parts that don't warrant it. I'm lucky in that I've found a local butcher and his prices are only about 5% more but well worth it for the professionally trimmed cuts. I would never buy meat from Whole Foods.

I had Steak Diane for the first time at a steak house in Long Beach, CA many years ago and I fell in love with this dish! It is a classic; your version looks absolutely outstanding! I'm so glad you made it! I've told many people about it through the years and most don't even know what it is. Steak, any way, is how much I love steak! I have several friends who are steak and burger lovers and we bond over eating them! Thanks, Jim.

I LOVE Steak Au Poivre so def making this for my family. LOVE your videos. Thank you.

What a great recipe! We made this tonight to celebrate Valentine's Day early, since tomorrow is also Ash Wednesday. This is a winner all the way around...tender steak, incredibly delicious sauce with mushrooms. the Dijon really pops! this really shouldn't be retro. Thank you for this video; it made our Valentine's Day!

Thank you, I made this tonight and it is delicious

Love this channel. Amazing recipes and easy, straight to the point instructions. I give it a 10 out of 10!

These two are great together

Marvelous!!!!

Looks delicious!

It looks perfect to me! Cognac, Dijon mustard, tomato paste and cream to die for. Great job again.

First time I had steak Diane was 1985 in Missoula, it was prepared at my table exactly as you did and it was marvelous!

Another awesome recipe.

Looks really delicious, I have to try that! Thanks again, you guys cook simple and delicious food! And thats how it is: simple is usually tastiest.

Looks amazing.

Serve with buttered noodles or with nice fluffy rice.

This dish is one of the first things I learned to cook MANY years ago! ❤️😀🐈‍⬛

Too cute is more like it! Thank you for another spectacular recipe video!❤

I made this for diner and chef’s kiss! It was like eating in a fine dining restaurant. Absolutely loved it and it goes in the make again catalog

Gonna have to remind myself to try making this some day. Love your videos and hope you have a wonderful day!

GLORIOUS!!! I usually make Steak au Poivre, but this looks even better, if possible!!! Great talk-through the entire prep and cook!!!

Great job !!

Looks delicious 😋

im gonna to try to make this. thanks

Made this for dinner this evening. My change to this recipe was to use pork tenderloin as opposed to beef. No reason other than I had the pork tenderloins. The sauce (and the entire dish) came out great. It’s definitely staying in my cooking repertoire. Thank you.

Very nicely done: concise, no filler, no ego, just walking us through the steps and giving useful tidbits and alterations.

My parents used to go to a local restaurant that would make this tableside, that's how quick it is! Thanks for the nostalgia, I think I will make this for dinner for their upcoming (60th!) anniversary.

Easy peasy! Gonna try this one!

I have heard of this but had no idea. It seems very do-able, I can't wait to try this!!!

MASH AND GREEN BEANS! Yum!❤

@PSYCHIC_PSYCHO

Ай бұрын

Mash and Green Beans have virtually no flavour, therefore they are far from delicious.

This looks great

Incredible! Made it tonight. Just subbed apple juice for cognac as we don’t do alcohol. Thank you for a great dinner 😊

@tommoncrieff1154

3 ай бұрын

The alcohol burns off in all cooking when you let wine, brandy, vermouth etc. bubble for a minute. There is no alcohol in all the classic European dishes made with brandy etc. when served, it always cooks out, you are left with just the taste.

Love your cooking videos!

Nicely done.

I have really been enjoying your videos lately! Thanks, you've given me some great new recipes to try out!

@Susan-cooks

3 ай бұрын

I agree! I signed up for email alerts from their website, too. I've made several of their recipes and haven't been disappointed at all.

My dad made chicken Diane back in the day, you are right, it's a classic dish.

I'm convinced the flaming is just for the theatrics, lol. I'm super excited to try this! I bought filets at Costco for the Beef Marsala (which was a huge hit) so I've already got what I need to make this, conveniently. Thanks for another great recipe!

Outstanding, it's Sunday Dinner today!

Thank you!👏🙏🇸🇪👍

This recipe was incredibly popular when I was young, now you barely see it in restaurant menus. Thanks for the recipe Jim, will definitely try it, maybe for Valentine's day 😁

I have neuropathy in my feet from chemo, and quick recipes like this are great for me-saved for future use!

Looks delicious. I will have to make some.

Wow! Great recipe, thanks! We had it tonight. I was out of dijon, so I used yellow mustard and added some prepared horseradish. I served it over white rice with butter and chives, sided with roasted brussel sprouts. Thanks again!

Rare=Whole Steak...No mandilions! Yummo!!

Love your recipes! I made your Sunday sauce a few weeks ago. Family went nuts! ❤

Ordered this one time years ago and have not had it since. Will try your decide. Thanks.

Love the videos Wonderful family 🇺🇸 Will definitely be making this delicious recipe Saturday night Following this channel from Australia 🇦🇺

Enjoyed the more in-depth commentary at the end of this video

I love simple recipes like this - a few simple ingredients and yet it can be tweaked just as you like it. Personally I would sear the mushrooms a bit more and add more mustard to the sauce. Thanks for the upload!