Buffalo Steak Diane Recipe

July 23, 2012 2 Comments

Buffalo Steak Diane Recipe

How to Make a Tasty Sauce Diane For Buffalo Steak

You might be wondering why I choose buffalo meat over beef for this recipe. One, I thought “Buffalo Steak Diane” has a better ring to it than “Beef Steak Diane” and I wanted to let you know buffalo steaks and roasts are readily available now a days.

There are also advantages to eating buffalo meat because it is lower in calories, lower in fat, has a wonderful flavor and is very tender.

If you want to lean more about pepper mills and how to choose a good one for your kitchen, read my article, How to Choose a Good Pepper Mill.

If you want to learn more about Demi Glace and how it is used by professional chefs to prepare classic sauces like this one, see my Demi Glace Recipe.

Buffalo Steak Diane Recipe

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 4

Buffalo Steak Diane Recipe


For the Steaks:

4 buffalo steaks (your choice of sirloin or tenderloin)

Salt and freshly ground pepper

For the sauce:

1 oz. Butter (1/4 stick)

1/4 cup finely chopped shallots

1 1/2 tablespoons Dijon mustard

1 1/2 tablespoons Worcestershire sauce

8 ounces of demi-glace

1/4 cup Madeira

2 teaspoons lemon juice; freshly -squeezed

2 tablespoons finely chopped parsley

Salt & freshly ground pepper, to taste

How To Prepare At Home

Season the steaks with salt and freshly ground pepper. You can either grill them or pan sear them in a skillet on your stove top. Since buffalo is leaner than beef, you don't want to over cook it. Be careful not to cook them much past medium-rare. When done, remove them to a plate tented in foil to keep warm.

Making the sauce - If you cooked the buffalo steaks in a skillet, use the same pan to make the sauce otherwise use a sauce pan. Melt the butter in the pan and sauté the shallots until they are translucent. Stir in the mustard, Worcestershire and demi glace.

Add the Madeira wine, lemon juice and chopped fresh parsley. Reduce until the sauce is thick enough to coat a spoon. Finish by tasting and adjusting seasonings with salt and pepper.





Last modified on Mon 26 December 2016 4:47 pm

Comments (2)

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  1. Gene says:

    Which variety of Madeira wine are you recommending? Malvaisia-Sweet, Bual-Less Sweet, Verdelho-Semi Dry or Sercial-Dry?

    • The Reluctant Gourmet says:

      Hey Gene, great question. If you do a search for dry versus sweet Madeira wine for cooking and making sauces, you are going to find equal arguments for each. I really think it has to do with the recipe and your personal tastes. For the sauce with this Steak Diane recipe, I would tend to go dry but that’s just my personal opinion.

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