Olive Magazine
Steak Diane

Steak diane

Published: February 25, 2022 at 10:11 am
loading...
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

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

Nutrition:
NutrientUnit
kcal856
fat69.2g
saturates38g
carbs8.4g
sugars7.3g
fibre2.2g
protein37.1g
salt2g
Advertisement

Try this recipe for steak diane, then check out our perfect steak, Japanese tomahawk steak, rib-eye steak 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

  • 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

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
Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content