Steak Diane was a popular steak dish during the 1940s, popularized by New York City restaurants that would cook the flambé steak and sauce table-side. We're serving it with herb-roasted button mushrooms, Brussels sprouts with a creamy potato gratin, and classic Diane sauce of beef stock, brandy, Worcestershire sauce, and Dijon mustard. Heat it up, take a bite, and imagine you're in one of New York City's famous steak houses.
*Our nutrition data includes all sauces, dressings, condiments, and garnishes included with a dish. If you have specific concerns about sodium, fat, or overall calories, know that we often serve these items on the side so you can add them to taste or leave them out, if you like.