Venison Steak Diane

Venison steak Diane
Lauri Patterson/Getty Images
Ratings
(4)
  • Total: 25 mins
  • Prep: 10 mins
  • Cook: 15 mins
  • Yield: Serves 4
Nutritional Guidelines (per serving)
560 Calories
24g Fat
71g Carbs
18g Protein
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Nutrition Facts
Servings: Serves 4
Amount per serving
Calories 560
% Daily Value*
Total Fat 24g 31%
Saturated Fat 12g 59%
Cholesterol 49mg 16%
Sodium 836mg 36%
Total Carbohydrate 71g 26%
Dietary Fiber 7g 27%
Protein 18g
Calcium 170mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Steak Diane is believed to have originated in ancient Rome as a venison dish to honor Diana, the goddess of the hunt. It was revived in the 1960s by Craig Claiborne with a boozy cream sauce spooned over pan-fried filet mignon or tenderized steak. The only tricky part to this recipe is ​flambéing the Cognac, but if you tilt the pan away from yourself when igniting it, you'll avoid singed eyebrows.

Ingredients

  • 1 pound venison loin (cut into 4 medallions)
  • 1 tablespoon olive oil
  • 2 tablespoons butter (divided)
  • 2 shallots (very thinly sliced)
  • Salt and black pepper (freshly ground)
  • 4 mushrooms (brown or cremini, thinly sliced)
  • 1 clove garlic (crushed)
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon mustard (Dijon)
  • 3 tablespoons Cognac
  • 1/2 cup heavy cream
  • 2 tablespoons parsley (chopped flat-leaf)

Steps to Make It

  1. Pat the venison dry and season with salt and pepper.

  2. Heat the olive oil with 1 tablespoon butter in a large skillet over medium-high heat. Brown the venison, 3 minutes each side. Transfer to a plate and loosely tent with aluminum foil.​

  3. Melt 1 more tablespoon butter in the hot pan, and add the shallots, followed by the mushrooms. Season lightly with salt and pepper.

  4. Crush the garlic clove over the vegetables, and stir, cooking as the shallots and mushrooms soften and turn golden.​

  5. Stir in the Worcestershire, then add the mustard, cooking 30 seconds.​

  6. To flambé: Remove the pan from the burner, and pour in the Cognac. Tilt the pan away from you and light with a long kitchen match, taking care to stand back as the alcohol ignites. When the blue flames have completely disappeared, pour in the cream, and put the pan back on the burner.​

  7. Bring the mixture to a boil, continually moving everything in the pan. You want the cream to take on the color of milky coffee.

  8. Sprinkle the parsley over the sauce and swirl to combine.​

  9. Return the venison to the pan, pouring in accumulated juices, and use tongs to quickly turn and coat the medallions, about 1 minute for each side. Serve with the sauce spooned over the venison.