Tue, 13 October 2026
Steak Diane
Serves: 4 Preparation time: 5 minutes Cooking time: 15 minutes
Ingredients
· 4 sirloin steaks (150–200g each) or 4 minute/flat steaks
· 200g mushrooms, sliced
· 2 shallots, finely chopped
· 2 garlic cloves, finely chopped
· 25g butter
· 1 tbsp olive oil
· 2 sprigs fresh thyme, leaves picked
· 1 tbsp Worcestershire sauce
· 1 tsp Dijon mustard
· Salt and freshly ground black pepper
· 50ml brandy
· 150ml beef stock
· 100ml cream
· 1 tbsp fresh parsley, chopped
Method
1. Season the steaks generously with salt and freshly ground black pepper.
2. Heat the olive oil in a large frying pan over a high heat. Sear the steaks for 2–3 minutes on each side for medium-rare, depending on thickness. Minute steaks will cook much faster. Add a little butter towards the end and baste the steaks.
3. Remove the steaks from the pan and leave to rest on a warm plate.
4. Add the remaining butter to the same pan, followed by the mushrooms and shallots. Cook for 3–4 minutes until the mushrooms are golden.
5. Add the garlic and thyme and cook for another 30 seconds.
6. Stir in the Dijon mustard and Worcestershire sauce. Remove the pan from the heat before carefully adding the brandy. Return to the heat and allow it to bubble for 30–60 seconds.
7. Pour in the beef stock, scraping up any caramelised bits from the bottom of the pan. Simmer for 2–3 minutes.
8. Stir in the cream and simmer gently until the sauce thickens slightly and becomes glossy.
9. Add any resting juices from the steaks and season the sauce to taste.
10. Stir through the chopped parsley and spoon the creamy mushroom Diane sauce over the steaks. Serve straight away
Chef’s Tip
For the best flavour, brown the mushrooms well before adding the liquids. If using minute steaks, cook them quickly and avoid simmering them in the sauce, as they can become tough.
Safety note: Always add brandy away from an open flame. Flambé only if appropriate fire-safety precautions are in place.
