Steak Diane. First post… now in English!

This first post is dedicated to my husband, who motivated me to create a food blog and helped me to get started. The chosen recipe was Steak Diane, since its one of his favorite!!!

I first saw this recipe being prepared by Gordon Ramsay on tv and it seemed very yummy, so I decided to give it a try. The original recipes is here. What makes this dish special is not the steak, but the sauce. I’ve made this recipe for several guests we had over for dinner, and until today nobody complained 🙂

Steak Diane


  • 4 x small sirloin steaks, approx 200g each, trimmed of rind and excess fat
  • 3 shallots, peeled
  • 100g chestnut mushrooms, cleaned
  • 15g salted butter
  • 1 garlic clove, peeled
  • 1 -2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 75ml brandy (optional)
  • 225ml double cream
  • Small handful of flat-leaf parsley, chopped
  • Olive oil
  • Salt and pepper


  1. Season the steaks on both sides with salt and pepper.
  2. Heat a little olive oil in a heavy based pan large enough to accommodate the 4 steaks in one layer. Quickly sauté the steaks on both sides for approx 1 minute to colour, then remove from the pan and set aside to rest. Drain the excess oil from the pan.
  3. To make the sauce for the steaks, heat some olive oil in the same pan used for the steaks. Slice the shallots and add to the pan, allow to soften briefly before slicing and adding the mushrooms with a little butter. Crush in the garlic and stir through. Add the Worcestershire sauce, then the mustard and heat through for a minute. Turn up the heat and tilt the pan away from you. Pour the brandy into the far end and allow it to ignite – be careful that the flame that flares up doesn’t singe your eyebrows! Once the alcohol has burnt off, swirl the juices around the pan. Add the cream and allow the sauce to thicken before turning down the heat.
  4. Put the steaks back into the pan and cook a little further depending on how well done you would like them. Add half the parsley to the pan.
  5. To serve, transfer the steaks to serving plates and spoon the sauce on top. Sprinkle the remaining parsley on the top of the steaks and serve with your favorite side dishes. Potatoes and sauteed vegetables are good options.
Yield: 4 servings

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