Recipe: Jim Taylor's Steak Diane

Renee Casteel Cook

From area restaurants to hotels and even country clubs, many of Central Ohio's best and brightest chefs can thank the strength of Columbus State Community College's Culinary Apprenticeship, one of five majors offered as part of CSCC's Hospitality Management department. For nearly three decades, graduates of the program have trained under Jim Taylor, program chair and the American Culinary Federation's 2016 Hermann G. Rusch Chef's Achievement Award winner.

Taylor's impact continues to grow with two new initiatives in the works. Beginning in fall 2017, CSCC will add a Culinary Arts Certificate Program, followed by the groundbreaking of a new facility—a three-story building that will unite the School of Hospitality Management's classrooms, labs, offices, conference rooms and student-run restaurant. With the goal of opening by fall 2019, the new structure will offer more opportunities for the public to experience the culinary prowess of Taylor, his team and their students.

Here is his recipe for Steak Diane, “a classical dish that is not classically prepared,” Taylor says, “but comes out almost flawless.”

Steak Diane

Serves: 4

Total time: Approximately 30 minutes


  • 2 tablespoons vegetable oil
  • 2 small shallots, finely chopped
  • 2 cloves of garlic, finely chopped
  • 6 ounces fresh mushrooms (any variety), sliced
  • 15 ounces beef broth
  • 1/2 cup dry red wine
  • 1 tablespoon Grey Poupon Dijon mustard
  • 2 tablespoons cornstarch, mixed with enough cold water to make a paste
  • 1 1/2 pounds trimmed beef tenderloin, cut into eight 3-ounce medallions
  • 1/4 teaspoon Gravy Master (can be found at your local grocery store or
  • Salt and pepper to taste


Preheat a large skillet, adding vegetable oil. When oil is hot, add the beef medallions and cook to desired temperature. Remove medallions and keep warm.

In skillet, cook shallots until translucent.

Add mushrooms and simmer. Just before they are done, place garlic in skillet and sauté, taking care not to brown the garlic.

When garlic has been cooked (about a minute), add Grey Poupon and stir vigorously to mix well.

Add red wine to skillet and simmer for a few minutes to cook off the raw alcohol taste.

Add beef broth to mixture and simmer for a couple of minutes, allowing it to reduce a little.

Add cornstarch mixture to thicken sauce.

Return beef medallions to the skillet to warm and mix with the sauce.

If you choose, add a few drops at a time of the Gravy Master to darken the sauce and create a more appetizing appearance.

Remove the medallions from the skillet and plate them, spooning remaining sauce on top equally.