Steak Diane

Restaurant classic from the seventies, love it, really tasty when made well.

Steak DianeIngredients

  • 4 tbsp vegetable oil
  • 4 small sirloin steaks, approx 200g (7oz) each
  • 4 shallots, peeled, very finely sliced lengthways
  • 120g chestnut mushrooms, very finely sliced
  • 2 cloves garlic, finely chopped
  • 1 tbsp gluten free Dijon mustard
  • 50mls brandy
  • 200mls single cream
  • 2 tbsp finely chopped parsley
  • salt and pepper


  1. Heat a little olive oil in a pan.
  2. Add the seasoned steaks and cook on both sides for about 1 minute to colour slightly, then remove from the pan.
  3. Add a little more oil to the pan, then add the shallots, garlic and mushrooms and sautŽ for 2-3 minutes.
  4. Next add the mustard and heat through.
  5. Pour in the brandy and allow it to ignite: take care here.
  6. Once the alcohol has burnt off, pour in the cream and bring to the boil.
  7. Place the steaks back in and allow the steaks to heat through for 2-3 minutes, do not overcook.
  8. Finally add the parsley and mix well
  9. Serve with sautŽ potatoes and green beans.



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