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    Home » Recipes » Beef

    Steak Diane

    Published: Apr 16, 2015 · Updated: May 28, 2020 by Peter G · This post may contain affiliate links · 6 Comments

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    If you're after a retro treat - you can't go past a classic dish like Steak Diane. It's versatile enough to be an easy steak dinner or serve it up to impress someone special. The secret? That savoury, yet creamy Diane sauce.

    Diane sauce being ladled over a cooked steak
    CONTENTS
    • 🥩 What is Steak Diane?
    • 🥩 What steak should I use?
    • 🥘 Ingredients
    • 🔪 Instructions
    • 💭 Top tips
    • 🥗 Side dishes
    • 📋 Recipe

    🥩 What is Steak Diane?

    In simple terms, it involves cooking a cut of steak in a delicious sauce that consists of butter and cream. The added flavour comes from using Worcestershire sauce and Cognac to finish it off.

    All the good stuff!

    🥩 What steak should I use?

    Traditionally, the recipe for Steak Diane calls for a cut of steak and pounding it quite thinly. Tenderising the meat makes it quicker to cook.

    I've opted to use a slightly thicker cut - a NY cut steak with an added layer of fat.

    Cooking the meat and rendering that fat gives the dish that "necessary" extra flavour. Mmmmmm!

    Don't forget. Fat is flavour!

    steaks on a chopping board
    Choose your preferred steak

    🥘 Ingredients

    • Steak - For my version of Steak Diane, I've used "NY" strip steak. However, feel free to use a cut of meat you prefer.
    • Butter - Provides the necessary fat.
    • Shallots - In Australia we use confusing terminology when it comes to shallots - referring to them as "spring onions" . The "real" shallots are a smaller, sweeter and have a more subtle onion taste.
    • Cream - use a thin or pouring cream. Don't use any pre-thickened creams with gelatines sold at the supermarket.
    • Brandy - any decent brandy will do. Or if you want to be authentic go for Cognac!
    • Dijon mustard - goes without saying. Adds depth to the Diane sauce.
    • Worcestershire sauce - gives the Diane sauce the necessary "kick". This should be a fridge staple.
    • Parsley - greens are good and they add a nice colour.
    • Salt and black pepper
    steak Diane cooked in a frying pan

    🔪 Instructions

    • Cook the steak according to your liking and set aside.
    • In the same pan, you cooked the steak add the butter and allow to melt on medium heat. Add the diced shallots and fry for a few minutes until translucent.
    • Pour the cream, brandy and Worcestershire sauce and let the mixture come to a quick boil.
    • Add the parsley, salt and pepper, stir and place the steaks in the sauce to coat.
    • Plate the steaks with extra Diane sauce on a plate along with some green beans and serve immediately.
    steak diane recipe

    💭 Top tips

    • Steak substitutions - If you can't find or don't like the cut of meat I'm using here, try eye fillet or rump steak instead.  Or perhaps you can try using veal, pork or chicken. Even though it's called Steak Diane, it's that unctuous sauce that makes this dish sing!
    • Fat - Use a good quality butter. I can't stress that enough! Along with the cream it creates a magical combination in our Diane sauce.
    • Alcohol - I'm not a Cognac drinker. However, I don't mind brandy. It's easier on the wallet, and I can use it in a lot of other recipes.
    two steaks in a frying pan with Diane sauce
    Look at that beautiful sauce in the pan

    🥗 Side dishes

    • Pair Steak Diane with a classic Greek potato dish - "patates sto fourno"
    • Love mash? Then pair it with my carrot and dill mash
    • Love your greens? Try my Rainbow Chard with olive oil and lemon juice

    📋 Recipe

    Steak Diane Recipe

    Author: Peter G
    A classic steak Diane recipe made with NY cut steak, brandy, cream and Worcestershire sauce. A nostalgic, yet delicious step back in time.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Cuisine American
    Servings 1 person

    Ingredients
      

    • 200 g "NY" strip steak
    • 25 g butter
    • 1 shallot, finely diced
    • 60 ml cream, thin or pouring
    • 2 tablespoon brandy
    • 2 teaspoon Dijon mustard
    • 1 tablespoon Worcestershire sauce
    • 1 tablespoon parsley, finely chopped
    • 1 teaspoon salt
    • 1 teaspoon pepper, freshly cracked
    Prevent your screen from going dark

    Instructions
     

    • Cook the steak according to your liking and set aside.
    • In the same pan you cooked the steak add the butter and allow to melt on a medium heat. Add the diced eschallots and fry for a few mins until translucent.
    • Add the cream, brandy, Dijon mustard and Worcestershire sauce and allow the mixture to come to a quick boil.
    • Add the parsley, salt and pepper, stir and place the steaks in the sauce to coat.
    • Plate the steaks with extra sauce on a plate along with some green beans and serve immediately.

    Nutrition

    Serving: 1 serve | Calories: 941 kcal | Carbohydrates: 11 g | Protein: 44 g | Fat: 73 g

    This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

    © Souvlaki For the Soul

    Made this recipe?Let me know how you went and tag @souvlakiman on Instagram!

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    1. Angela Roberts

      April 16, 2015 at 11:57 pm

      I know that boxed wine is not sexy but I understand it's very good, but I can't convince Doug. On other had, your pictures get better and better and I pinned this recipe to make this weekend. Steak Diane is so retro, so classic, so......

      Reply
    2. myfoodbook

      April 17, 2015 at 10:02 am

      Don't think we've ever seen Steak Diane look as sumptuous as this before!

      Reply
    3. Alison Borgas

      April 17, 2015 at 11:07 pm

      It's funny how even food goes in and out of fashion... I'm all for retro recipes... bring it on! 😉

      Reply
    4. Trisha

      July 15, 2015 at 3:22 am

      I just freak out every time I see your photos. Wish I could do photos like these! You should do a book on styling and photos. It would be OFF the chain!

      Reply
    5. christopher

      March 16, 2022 at 12:40 pm

      5 stars
      Good recipe but you say the mustard is a must but then never add it in your directions.

      Reply
      • Peter G

        April 24, 2022 at 11:12 am

        I haven't changed this recipe in years and it has always been in the directions. Thank you

        Reply

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    Peter Georgakopoulos owner of Souvlaki For The Soul

    Yeia sou! I'm Peter! I consider Greek food to be the best food in the world. Let me show you how easy it is to prepare traditional and modern Greek recipes in your kitchen. And bonus points if you like baking too!

    More about me →

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