Julia Child's Steak Diane

Julia Child's recipes never go out of style and this old classic for Steak Diane from the 50s-60s, is one of the easiest French restaurant foods that she made super easy for us homemakers to try in our own kitchens.

The pan-fried ribeye is pounded thin the smothered in rich dijon mustard, shallot, and clarified buttery superb sauce.

Of course, some of the local restaurants add mushrooms and cream but this simple basic recipe from her cookbook is her own version and perfect.

I also like to use a cast-iron skillet that's a bit gridded to have a nice little char on my ribeye.

Back then if money was tight sirloin could be used but the tenderness of a ribeye or filet mignon is a better choice and I would definitely save up for a better cut of meat before making this recipe.

This is a delicious classic not to be missed trying.

If you love steak this will one to keep in your recipe collection and if you're a huge fan of Julia Child you may also like to try her Julia Child’s Beef Bourguignon or her famous 1950s Coquilles Saint Jacques recipe which is another classic favorite.

We also love other stovetop steaks from the 50s mom-made, Italian Sauce Steak, Steak Marsala, and Salisbury Steak all favorites as a kid and now.


Scroll down to my easy instructions for this printable recipe.

Julia's Cookbook

The recipe is from Julia Child and Company and I did add a few extra ingredients to my recipe and adapted it ever so slightly with the addition of minced garlic.

I even will give you a chart to follow to cook the steak from rare to well done below.

Just pick a steak you like and if you haven't invested in a grided grill pan that's cast iron, it's a must-have for this steak.


Serve some warm bread with this meal using some delicious flavored butter do check out the many kinds I make.

Ingredients Need for Steak Diane

• boneless rib-eye steaks, well-trimmed and pounded to 1/4” thickness 
• soy sauce
• lemon juice
• olive oil
• clarified butter
• shallots, finely chopped 
• dijon mustard
• Worcestershire sauce
• beef stock
• fresh parsley, finely chopped

Tips:

• Meat can be marinated the day before with seasoning but add 2 tablespoons of lemon juice to it and store in a plastic locked bag
• Sear each side on high heat first to seal in the juices for at least 5 minutes on each side don not overcook
• Use tongs to flip the meat
• salt and pepper to taste
• Let meat rest 3 minutes before serving

Temperature Chart:

Check out more soup recipes:

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Julia's Adapted Steak Diane

Julia's Adapted Coquilles Saint Jacques

Our Best Soup Roundup

Julia Child's Adapted Ham Steak Madiera

Julia Child's(Adapted Boeuf a la Bourguignonne)

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Gourmet Classic Flavors

This dish is great served with Chantilly Potatoes and Garlic Roasted or Air Fried Asparagus.


Again, adapt the recipe to the current restaurant styles if you wish to make the modern version you will need to add some cream, mushrooms, and some capers, we stick to this old-fashioned delicious version and still it the same way after all these years.

Julia Child's Steak Diane

Yield: 2

Author: Claudia Lamascolo

Two- thinly pounded ribeye steaks in a delicious buttery sauce called Steak Diane. A classic French recipe from Julia Child's cookbook

Ingredients

• 2 boneless rib-eye steaks, well-trimmed and pounded to 1/4” thickness
• 2 teaspoons soy sauce
• 1/2 teaspoon lemon juice
• 2 teaspoons olive oil
• 4 tablespoons clarified butter
• 1-2 tablespoon shallots, finely chopped
• 2 teaspoons minced garlic
• 1 tablespoon dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/4 to 1/3 cup beef stock
• 2 tablespoons fresh parsley, finely chopped
• Garnish:
• a few drops of Port or Madeira at the end
• Optional: 8 ounces of mushrooms sliced added with shallots, 1/2 cup of heavy cream and 1 tablespoon of capers

Instructions

1. Trim steaks of any fat and gristle, then cut each into quarters.
2. Using the flat side of a meat mallet, pound the ribeye to 1/4 inch in thickness
3. Rub each piece with soy sauce and oil.
4. Add the 2 tablespoons of butter and oil to the pan and cook the steak on each side sauteed for around 5 minutes on each side in the last minute add the garlic.
5. Set aside and keep the steaks warm.
6. Add the remaining butter to the pan with shallots cook in the brown bits for around 4 to 5 minutes then add the rest of the ingredients to the pan.
7. Place the steaks in the pan with the sauce.
8. Add a few drops of Port or Madrid if you desire.
9. This dish is great served with Chantilly Potatoes and Roasted Asparagus

Notes

Tips:

• Meat can be marinated the day before with seasoning but add 2 tablespoons of lemon juice to it and store in a plastic locked bag
• Sear each side on high heat first to seal in the juices for at least 5 minutes on each side don not overcook
• Use tongs to flip the meat
• salt and pepper to taste
• Let meat rest 3 minutes before serving

Nutrition Facts

Calories

789.74

Fat (grams)

66.11

Sat. Fat (grams)

33.37

Carbs (grams)

3.28

Fiber (grams)

0.75

Net carbs

2.52

Sugar (grams)

1.31

Protein (grams)

47.42

Sodium (milligrams)

637.41

Cholesterol (grams)

214.66

Similar Recipes

Julia Child's Beef Bourguignon

Stove Top Sirloin Steak Marsala

Italian Fried Steak

Italian Sauce Steak

https://www.whatscookinitalianstylecuisine.com/2010/01/italian-beef-roast-with-burgundy-wine.html

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