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Active Time
10 min
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Total Time
20 min
Requiring labor-intensive veal stock and a tableside flambé, this tony restaurant dish is usually impractical for the home cook. But we've found a shortcut you'll love: Using just a bit of puréed black-bean soup creates a wonderfully velvety—and completely convincing—sauce.
Ingredients
Makes 4 servings
Step 1
Heat butter and oil in a 12-inch heavy skillet over medium heat until foam subsides. Meanwhile, pat steaks dry and sprinkle both sides with 3/4 teaspoon salt and 1/2 teaspoon pepper (total). Cook steaks, turning once, until browned and medium-rare, 6 to 8 minutes total.
Step 2
While steaks cook, stir soup in can, then transfer 2/3 cup to a blender (reserve remainder for another use) and blend until very smooth, about 2 minutes.
Step 3
Transfer steaks to a cutting board and let stand, loosely covered, 10 minutes. Meanwhile, pour off all but 1 tablespoon fat from skillet and cook scallions over medium heat, stirring, until softened. Stir in blended soup along with remaining ingredients and any juices from meat and bring to a boil. Spoon some of sauce over steaks and serve remainder on the side.
Leave a Review
Reviews (15)
Back to TopI do agree that this should not be called steak "Diane", but steak in "Delicious Brown Sauce" (with the addition of a splash of ) would apply. The black beans add more protein, no fat, and substance to the sauce. Get over yourself and give it a try!
NED
Los Angeles, CA
5/20/2019
Don't critique it if you haven't made it and EATEN it.
Anonymous
Phoenix, AZ
4/16/2019
I want to puke just reading it!
kyshel
5/25/2015
This is unconscionable, how low can Epicurious dumb down food. Whomever is responsible should be gutted and glazed with there own pudding. Refer to Julia Child's classic for this recipe. Epicurious, pull this farce of a recipe.
bluemooncyc1
Chattanooga, Tn
8/23/2013
奇形怪状的! !使用戴安牛排食谱从“朱莉a and Jacques Cooking at Home" It's not hard!
egardenut
Northern VA
12/3/2011
Are you freaking KIDDING? Make the real thing or make something else; calling this amalgam "Steak Diane" is false advertising and insulting. Epicurious, you have fallen to a new low.
auntjennyp
Chicago, IL
11/27/2011
Black bean soup in Steak Diane?! Who in the WORLD thought up this atrocious addition. For shame.
dorrity
Santa Rosa, CA
11/10/2010
I was looking for a variation of the recipe, but this should be called something else. If you liked this recipe, that's great. However, no Steak Diane recipe should have beans of any kind involved in it. It might taste fine but it is not Steak Diane. I would never make this recipe, based on the inclusion of beans. I've been cooking this dish for 40 years and have cooked this dish tableside in the finest of restaurants. Do yourself a favor and look for another Steak Diane recipe.
salli4th
Michigan
12/15/2009
This dish was great. I substituted canned, black bean with liquid and a bit of beef stock for the bean soup. While I understand that some people may not like the texture or starch from the beans, I thought it was nicely smooth. And since black beans are always in my pantry, this ingredient was very convenient. I also substituted for the Madeira (which I only have from time to time) with 1/2 red wine and 1/2 brandy. Also, since I always have cilantro, I substituted cilantro for the Italian parsley. I agree that the mustard and Worcestershire sauce together were a bit bitter, thus I diluted the sauce a bit with the other ingredients to weaken those flavors a tad. However, if you like mustard and vinegar, you may want to keep those proportions as is. After I combined all of ingredients in the pan, I pureed again with my electric hand blender/mixer which further smoothed the sauce. I served this dish with some fresh, assorted mushroom sauteed with butter, shallots and a touch of white wine.
JuanEnsalada
Denver, CO
6/15/2009
You can't be serious. Canned black beans in a Steak Diane recipe? Leave them out and the recipe is excellent. Call it something else if you want to present it. While the ingredients of a classic Steak Diane will always be a subject of discussion, even controversy, no 1950s date-night orderers of this dish EVER encountered puréed beans on their plates!!!
chantboy
New York, NY
1/22/2009
A delicious and easy-week night favorite at our house.
Anonymous
LA, CA
2/25/2008
Easy and delicious. Made this on a thursday to raves from both kids and adults. Note, I followed this recipe exactly, but I'll bet you could substitute for the Maderia without any problem.
Anonymous
Chicago
2/15/2008
It looked good, but wasn't. Save your time and skip this one!!
Anonymous
new york city
2/4/2008
I thought this sounded delicious, but imho the sauce had a bitter unpleasant taste. To me the worcestershire and mustard together may have been too much.
KEM44
1/21/2008
Excellent! It was simple to prepare, required very little prep. I omited the Madeira due to preference.
harlanh001
Charleston, SC
10/3/2007
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