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Steak Diane from a Treasury of Great Recipes by Vincent Price

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“I have mentioned on this site that my Mother was a French Pastry chef at one of the few 5 star restaurants in the Chicago area in the 70's. I learned a lot from her. Especially my love for wonderful cookbooks, like Vincent and Mary Prices "A Treasury of Great Recipes". If you are a collector of fine cookbooks, this vintage book is a must have for the true connoisseur. This wonderful dish, Steak Diane is from the Famous Whitehall Club in Chicago. This dish is done table-side in the club, but not at my house! I have been making this recipe for years and years. It is always a home run and a sure fire way to impress even the fussiest.”

Ingredients Nutrition


  1. Heat in small sauce pan 2 tablespoons of butter over medium-high heat.
  2. Add 4 tablespoons finely chopped Shallots and cook until lightly browned.
  3. Add 2 tablespoons Worcestershire and heat to bubbling, keeping the sauce hot.
  4. Heat 12 in skillet 6 tablespoons butter, when it begins to brown, add pounded steaks and cook for 3 minutes.
  5. Turn and cook 2 to 3 more minutes longer, or until done to taste.
  6. Transfer to a serving dish and sprinkle with salt and a generous amount of fresh ground pepper.
  7. Spread the shallot sauce over the steaks and sprinkle with fresh chopped parsley.

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