Steak Diane

How to Make Steak Diane

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1. Leave the steaks at room temperature for 20 minutes, pat them dry, and season both sides with the salt and pepper.

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2. Heat the oil in a large, heavy frying pan over high heat until it starts to smoke, add the steaks, and cook for 3 minutes on each side for medium-rare, or until a thermometer reads 52°C / 125°F.

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3. Lift the steaks onto a warm plate, cover loosely with foil, and rest them while you make the sauce.

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4. Melt the butter in the same pan over medium heat, add the shallots and mushrooms, and cook for 4 minutes, until softened and golden. Add the garlic and cook for 30 seconds.

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5. Take the pan off the heat, pour in the brandy, and return it to the heat. Let it bubble for 1 minute, or ignite it with a long match and stand well back until the flames die down.

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6. Add the stock, Worcestershire sauce and mustard and boil for 3 minutes, until reduced by about half.

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7. Stir in the cream and any juices from the resting steaks and simmer for 1 minute, until glossy. Stir in the chives.

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8. Return the steaks to the pan for 30 seconds to warm through, then serve with the sauce spooned over.

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Tips for Making Steak Diane

• Have the pan very hot before the steaks go in. The crust forms in the first minute, and a pan that is only warm steams the meat grey.
• Rest the steaks while you make the sauce. The juices settle back into the meat, and they go into the sauce and not onto the board.
• Take the pan off the heat before adding the brandy. It stops the spirit catching too fast, and it is a good deal safer, particularly if you do flame it.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What to Serve with Steak Diane

• Pommes purée
• Buttered green beans
• Glazed carrots

Storing & Reheating Steak Diane

Best eaten straight away. Leftover steak keeps in the fridge for up to 2 days and is good cold in a sandwich. The sauce can be made up to the cream a day ahead, and finished when the steaks are cooked.

Steak Diane FAQ: Common Questions

Steak Diane Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.