Easy Steak Diane

  • Prep Time: 15 mins
  • Total Time: 27 mins
  • Servings: 4

    • About This Recipe

    “A favourite”

    Ingredients

  • 4steak fillets
  • 3clovesgarlic, crushed
  • freshly ground black pepper
  • 50gbutter
  • 4spring onions, finely chopped
  • 2teaspoonsDijon mustard
  • 2tablespoonsWorcestershire sauce
  • 1tablespoonbrandy
  • 1/3 cupcream
  • 2tablespoonsfinely chopped fresh parsley

    • Directions

  • Lay each steak between 2 sheets of plastic wrap and flatten with a rolling pin, until about 1 1/2 cm thick.
  • Remove from plastic and spread the garlic over both sides of each steak and grind over the pepper.
  • Heat half the butter in a frying pan, cook the steaks over high heat for 1 minute to seal each side, turning only once.
  • Cook a further 1-4 minuteson each side (depending how you like your steak cooked) Remove from pan; cover and keep warm.
  • Heat remaining butter in the pan; add the onions and cook 1 minute, add mustard, worcestershire sauce and brandy.
  • Stir to dislodge any crusty bits from base of pan.
  • Stir in the cream; simmer for about 3 minutes, or until slightly reduced, stir in parsley.
  • Return steaks to pan until just heated through.
  • Serve immediately with the sauce.

    • Reviews

  • “We had this for the Recipezaar only day. I’m so glad I picked this one. It’s wonderful. Very easy to make. I fixed the steak med. rare ( 2 min. on each side ). I didn’t have brandy so I used sweet sherry, and it was great!!”

  • “this is a good cheap and easy to prepare recipe…thanks Eve”

  • “I had printed this recipe out when it first came up, and only tried it today .. I only wish I had made it sooner!! It was great, and so easy to make!! thank you eve :)”

  • “Absolutely delicious!A wonderful Diane sauce.Thanks!”

  • “Delish!! Made as the main dish with Recipe #388912 as a side.I followed the recipe as directed except I used a nice thick Filet Mignon, did not flatten it, doubled the brandy, and used garlic powder instead of fresh (I was afraid the fresh would turn bitter with the extended time cooking a thicker steak).I also doubled the sauce which turned out to be the perfect amount.”

  • “I only had very thick fillet steak but decided to still go with this recipe.It was wonderful!Very quick having all the ingredients prepared made it so easy with great results.I would recommend this recipe to anyone to try it.”

  • “Delicious!The recipe was easy to prepare and the results were wonderful.I don’t usually like pan fried steak, but this tasted great.I wouldn’t change a thing!Thanks, Evie!”

  • “Yumm! i loved this! thanks evie, definately a keeper!”

  • “This sauce was fantastic. Very easy to make. I left out the spring onions due to personal taste. Added more cream and simmered down to a thick sauce. This one’s a keeper. Thanks Evie!”

  • “Excellent tasty, quick & easy recipe that I’ve used a few times now, always with raves from my family.Nothing needs altering – perfect as it is.Thank you”

  • “Fantastic recipe Evie! I used the same quantities over two steaks and then poured the rest of the sauce over vegetables and it was great. I didn’t have any brandy so used a tablespoon of whiskey mustard instead of the the Dijon and brandy.”

  • “Fabulous meal, thank you Evie*.We did double the sauce and served over huge T-bone steaks.A winner for us.”

  • “Excellent and easy. I agree with Kooka, have everything ready before you start :)”

  • “This was easy to make and SO tasty!This recipe would be a great introduction to reduction sauces for the novice chef, and an easy dinner party meal for two for a beginner.The ‘secret’ to making it easy, of course, is to prepare and measure out all the ingredients in advance BEFORE you start cooking the steaks.Then it’s a breeze.I cooked steak for two, but didn’t halve the sauce as we like LOTS.I cooked it exactly as written, and the only change I might make next time is to add an extra tablespoon of brandy – but that’s just personal taste.Thanks for a great recipe, Evie! “

  • “Thoroughly enjoyed this, I halved the recipe and used a good thick sirloin which I cooked to medium rare then made the sauce, turned out perfect.It is certainly quick and easy to do and very tasty.”

  • “I chose this one because it resembled most what my bf toldme he remembered eating in a Sydney restaurant. I tried the sauce before adding the cream, since that appears to be the US way, but definately prefer this one. I never had it in a restaurant, so I can’t compare, but I liked it very much. My own cookbook recipe (Anne Wilson) that I found contained also tomatoe paste, but this is definately better.”

  • “My favourite restaurant serves a wonderful Steak Diane and I have tried several recipes looking for something that tastes similar.This dish echos that longed-for-taste almost exactly!Thankyou Evie, for a fabulous recipe.”

    •