Steak Diane Pasta a Remix on a Classic Dish
Love Steak Diane? Try this irresistible Steak Diane Pasta. A rich creamy sauce with seared steak and pasta makes for the ultimate comfort food. Learn how to make it at home.
If you love a good steak drenched in a creamy, flavorful sauce, you are in for a treat. Steak Diane Pasta combines the rich flavors of the classic Steak Diane with perfectly cooked pasta. Think (or thin) tender slices of steak, a luscious rich sauce, and pasta that soaks up all that goodness….. what’s not to love?
In this page, we will break down everything you need to know, from the origins of Diane sauce to how to create the perfect Steak Diane Pasta at home.
What is Diane Sauce?
Diane sauce has unclear origins, but many believe it was named after Diana, the Roman goddess of the hunt. Others think it started in upscale restaurants as a dramatic tableside preparation, often flambeed with brandy. Either way, it became a steakhouse favorite for its rich, creamy, and slightly tangy flavor.
The sauce combines Dijon mustard, Worcestershire sauce, heavy cream, and brandy, often enhanced with shallots, garlic, and fresh herbs. Flambeing burns off the alcohol, leaving a smooth, velvety sauce that clings to seared meat.
Originally paired with thinly sliced steak like filet mignon or sirloin, Diane sauce was a high end classic in mid-1900s fine dining. Though less common today, its bold, creamy taste has inspired modern variations, including pasta dishes that let the sauce shine in new ways.
Steak Diane Recipe Ingredients
Steak Diane Best Cuts of Steak to Use
The right cut of steak makes all the difference in Steak Diane Pasta. Ribeye is rich and marbled, giving the dish a juicy, buttery texture. Sirloin offers a leaner option while still packing great flavor. For a more tender, melt-in-your-mouth experience, filet mignon is the premium choice. Each cut brings a unique texture, so pick one based on your preference for fattiness and tenderness.
- Ribeye – Juicy, well-marbled, rich in flavor
- Sirloin – Leaner but still flavorful and tender
- Filet Mignon – Extremely tender, mild in flavor
You are welcome to cut the steak thick or thin. Its up to you.
Diane Pasta Other Meat Options
If you want to switch things up, there are plenty of other meats that work well with Diane sauce and pasta. Chicken is a great alternative, as it absorbs the rich, creamy sauce beautifully, opt for chicken breast for a leaner dish or thighs for extra juiciness. Pork tenderloin is another excellent choice, offering a mild flavor and tender texture that pairs well with the brandy-infused sauce. If you are a fan of seafood, shrimp can be a surprisingly delicious option, adding a slightly sweet contrast to the creamy, tangy flavors.
- Chicken – Lean and tender, great at absorbing sauce
- Pork tenderloin – Mild flavor, juicy, and tender
- Shrimp – Slightly sweet, works well with the creamy sauce
- Ground beef – Budget-friendly and still delivers bold flavors
- Mushrooms (vegetarian option) – A meaty texture and umami depth
Steak and Diane Sauce Pasta Choices
The best pasta for Steak Diane Pasta should be able to hold the rich, creamy sauce while complementing the tender steak. Tagliatelle is a great option because its wide, ribbon-like shape allows it to soak up every bit of sauce. Fettuccine works similarly, providing a slightly thicker bite. If you prefer shorter pasta, penne or bow-tie is ideal as it catches the sauce in its tubes and is easy to eat with chunks of steak.
- Tagliatelle – Wide, soaks up sauce well
- Fettuccine – Thick and creamy, holds sauce beautifully
- Penne or Bow-Tie – Short, easy to eat, great for trapping sauce
Diane Sauce Ingredients and Substitutes
Diane sauce is all about bold, creamy flavors. Brandy gives it depth, but if you don’t have any, you can substitute whiskey, cognac, white wine, or omit it all together. Dijon mustard adds a tangy kick, though whole-grain mustard works in a pinch. Worcestershire sauce brings umami, but soy sauce can be a backup. Heavy cream is essential for richness, but half-and-half or even coconut cream can be used for a lighter touch. We also recommend sour cream.
- Brandy – Use whiskey, cognac, or white wine as substitutes
- Dijon mustard – Whole-grain mustard or spicy brown mustard work too
- Worcestershire sauce – Soy sauce or a mix of vinegar and anchovy paste
- Heavy cream – Half-and-half, coconut cream for a lighter option, and sour cream
Diane Pasta Add-ins for Extra Flavor
Adding a few extra ingredients can take the flavor up a notch. Mushrooms bring an earthy, umami depth that pairs beautifully with the sauce. Shallots offer a mild sweetness that enhances the steak. Garlic adds a bold, aromatic punch. If you want even more complexity, fresh thyme or parsley can brighten the dish.
- Mushrooms – Earthy, umami boost
- Shallots or Onions – Mild sweetness, enhances overall depth
- Garlic – Strong, aromatic flavor
- Thyme or parsley – Freshness to balance richness
Steak and Diane Sauce Serving Suggestions and Pairings
Best Side Dishes to Serve with Steak Diane Pasta
Since Steak Diane Pasta is rich and creamy, lighter sides help balance the meal. Garlic bread is a classic choice, perfect for soaking up any extra sauce. A simple green salad with a tangy vinaigrette cuts through the richness, adding freshness. For something heartier, roasted asparagus or steamed green beans provide a nice contrast with their slight crunch. If you want extra indulgence, buttery mashed potatoes make a fantastic side that complements the creamy Diane sauce.
Wine and Drink Pairings
A rich dish like Steak Diane Pasta pairs well with bold, full-bodied wines. Cabernet Sauvignon is a top pick, as its dark fruit flavors and firm tannins balance the creamy sauce and steak. Merlot offers a smoother, more velvety option with just enough acidity. If you prefer white wine, Chardonnay (oak-aged) works well with the creaminess of the sauce. For a non-alcoholic option, a sparkling water with lemon or a lightly sweetened iced tea can cleanse the palate between bites.
Steak Diane Recipe Easy
Steak Diane Pasta
Ingredients
- For the Steak & Pasta:
- 12 oz sirloin or ribeye steak 350g thinly or thickly sliced (up to you)
- 12 oz bow-tie pasta 350g
- 1 tbsp olive oil
- 1 tbsp butter
- Salt and pepper to taste
- For the Diane Sauce:
- 1 tbsp butter
- 1 small onion finely chopped
- 8 oz mushrooms 250g sliced
- 2 cloves garlic minced
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- ½ cup beef broth or stock
- ½ cup cream heavy cream, or half-half
- 1 tbsp parsley chopped (for garnish)
Instructions
- **Cook the Pasta**Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water.
- **Sear the Steak**Heat olive oil and butter in a large skillet over medium-high heat. Season the steak slices with salt and pepper, then sear for about 1-2 minutes per side until browned. Remove from the pan and set aside.
- **Cook the Vegetables**In the same pan, melt another tablespoon of butter. Add the onions, garlic and mushrooms, cooking for 5-7 minutes until softened and slightly caramelized.
- **Make the Diane Sauce**Stir in Worcestershire sauce, Dijon mustard, stock or broth. Simmer for 2-3 minutes to let the flavors meld.Pour in the heavy cream, stirring continuously. Let it simmer for another 2 minutes until the sauce thickens slightly.
- **Combine Everything**Return the steak to the pan, mixing it into the sauce. Add the cooked pasta, tossing to coat. If the sauce is too thick, add reserved pasta water, a little at a time, until the desired consistency is reached.
- **Serve & Garnish**Divide the pasta into bowls and sprinkle with fresh parsley. Serve hot and enjoy
Steak Diane Pasta is a restaurant quality dish that you can easily make at home. With a rich, creamy sauce and tender steak, it is the perfect comfort meal. Now that you know how to make it, why not give it a try tonight. Let us know how it turns out.
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