Steak Diane

Steak diane

Name: Steak diane
Total time: 40 min
Yield: Serves 2
Ingredients: 2 fillets steaks (rib eye or sirloin); 1 tbsp olive oil; 2 tbsp salted butter softened; 1 sprig rosemary; 1 clove garlic bashed; 1 long shallot finely chopped; 200g chestnut mushrooms sliced; 2 vine tomatoes chopped; 125ml red wine; 100ml chicken stock; 1 tbsp french or dijon mustard; 150ml double cream; 1-2 tbsp Worcestershire sauce; a dash Tabasco; rocket and potato wedges to serve

Anna Glover

Published: February 25, 2022 at 10:11 AM

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Serves 2

Easy

Total time: 40 mins

A star rating of 5 out of 5.14 ratingsRate

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Spoon the creamy sauce over your steak to add spice and tang – it can be made ahead and reheated for an easy but impressive meal for two

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Alternatives

Complete the dish

Try this recipe for steak diane, then check out our perfect steak, Japanese tomahawk steak, rib-eye steak, steak au poivre and more of the best steak recipes.

Need some inspiration for what to serve with your steak? Check out our steak sauce ideas guide for the best pairings and also try the sauce from our creamy beef stroganoff.

Ingredients

Nutrition

2 fillets steaks (rib eye or sirloin)
1 tbsp olive oil
2 tbsp salted butter

softened
1 sprig rosemary
1 clove garlic

bashed
1 long shallot

finely chopped
200g chestnut mushrooms

sliced
2 vine tomatoes

chopped
125ml red wine
100ml chicken stock
1 tbsp french or dijon mustard
150ml double cream
1-2 tbsp Worcestershire sauce
a dash Tabasco
rocket and potato wedges

to serve

Nutrition: per serving

kcal856
fat69.2g
saturates38g
carbs8.4g
sugars7.3g
fibre2.2g
protein37.1g
salt2g

Method

step 1

Leave the steaks at room temperature for 30 minutes before you start to cook. Pat dry with kitchen paper.
step 2

Heat a heavy-based frying pan or skillet until very hot. Season the steaks well on both sides, then rub in the oil all over. Carefully lower into the pan and sear for 1-2 minutes or until brown. Flip and add 1 tbsp butter, the rosemary and garlic to the pan. Spoon the melted butter over the tops of the steaks and fry for 3-6 minutes or until cooked to your liking. Remove from the pan onto a plate and leave to rest while you make the sauce.
step 3

Add the remaining 1 tbsp of butter to the pan, lowering the heat to medium, and fry the shallot for 5 minutes until softened, scraping any bits from the bottom of the pan. Add the mushrooms and cook for 10 minutes until golden and any water has evaporated. Stir in the tomatoes, season lightly, then pour in the wine. Bubble until reduced by half, then add the stock and mustard. Bring to a gentle simmer, and stir in the cream, worcestershire sauce and Tabasco. Taste and add more seasoning, mustard or worcestershire sauce, if you like.
step 4

Pour any resting juices from the steaks into the sauce before carving and serving the sauce over the steaks. Serve with a peppery rocket salad, potato wedges, chips or mash.

Try more of our best steak recipes

coffee-rubbed steak with lemon coriander butter

Authors

Anna Glover profile

Anna GloverSenior food editor

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