steak diane




Prep Time


Cook Time

An old favourite but for good reason! So good with Rosemary Straw Potatoes (see recipe page 76).



For the steak diane

  • 4 fillet steaks
  • Salt and ground black pepper, to taste
  • 1 tablespoon olive oil
  • 1 shallot — finely diced
  • 1 clove garlic — crushed
  • 80g button mushrooms — sliced
  • A knob of butter
  • 100ml brandy or cognac
  • 1 teaspoon worcestershire sauce
  • 1 teaspoon dijon mustard
  • 150ml cream
  • 2 tablespoons finely chopped fresh parsley


For the steak diane

  • Season the steaks on both sides with salt and pepper.
  • Place a non-stick pan over a high heat. Once smoking, add the oil and sear the steaks for 3–4 minutes each side (depending on thickness) for a medium-rare finish, or until cooked to your liking.
  • Remove from the pan, cover with foil and leave to rest while you make the sauce.
  • In the same pan, reduce the heat and sweat the shallot and garlic until they start to soften. Add the mushrooms and butter.
  • Once the mushrooms are soft, add the brandy or cognac and carefully set alight by tilting the pan towards a match.
  • Once the flames have gone out, stir in the worcestershire sauce and mustard.
  • Cook for a couple of minutes then stir in the cream and simmer until slightly thickened.
  • Stir in the parsley. Taste and adjust seasonings.
  • Serve the steaks topped with the mushroom sauce.