Steak Diane

 Barney Desmazery

A star rating of 4.8 out of 5.7 ratingsRate

3 comments
Get 5 issues for £5 when you subscribe to our magazine
 Preparation and cooking time
o Prep:10 mins
o Cook:15 mins

 More effort

 Serves 2

Treat someone to a classic steak with Diane sauce for supper and impress with your flambé
skills. For the ultimate luxury, we’ve gone for fillet steak
Nutrition: Per serving
Nutrient Unit

kcal 402

fat 26g

saturates 15g

carbs 4g

sugars 3g

fibre 1g

protein 24g

salt 1.2g
Ingredients
 2 fillet steaks (about 200g each), cut from the centre of the fillet
 25g butter
 1 thyme sprig
 ½ tsp cracked black pepper
 1 large or 2 small shallots, peeled and finely chopped
 3 tbsp brandy
 2 tsp Dijion mustard
 1 tsp Worcestershire sauce
 200ml strong beef stock
 3 tbsp crème fraîche
  1 tbsp chopped tarragon (optional)

Method

 STEP 1

Generously season the steaks all over with salt, then press them down slightly with the
palm of your hand so they’re roughly the same thickness. Heat the butter in a heavy-
based frying pan over a medium-high heat until foaming, then add the thyme so it
crackles and sizzles. Add the steaks and use tongs to turn them every 1 min over the
course of 6 mins (for very rare), 8 mins (rare) or 10 mins (medium). This helps build an
even crust on both sides. Remove the steaks to a warm plate and leave to rest while you
make the sauce.

 STEP 2

Scatter the pepper over the butter and thyme already in the pan. Toast for 1 min, then
stir in the shallots and cook for another minute until they start to soften. Turn the heat
up to high and tilt the pan so the side is against the flame (if using a gas hob). Carefully
splash in the brandy. Flambé the shallots until the flames have died down.

 STEP 3

Reduce the heat to medium and stir in the mustard and Worcestershire sauce. Bubble
for a minute, then pour in the stock. Bring to the boil and cook for 2 mins until reduced
by half. Stir in the crème fraîche and simmer until rich and creamy. Taste and add more
salt if needed. Scoop out the thyme sprig, then return the steaks and any juices to the
pan, spooning the sauce over the steaks. Sprinkle over the tarragon, if using. Bring the
steaks to the table in the pan and serve drizzled with more sauce.

Our Most Popular Alternative

Roasted cauliflower steaks
Goes well with

Loaded chips ideas

A star rating of 4.6 out of 5.37 ratings

Next level beef bourguignon

A star rating of 4.8 out of 5.26 ratings

Next level chicken pie

A star rating of 4.5 out of 5.105 ratings

Sponsored content
More from around the web

Promoted stories by
One-pot garlic chickenBBC Good Food
Salmon & broccoli pastaBBC Good Food
 Plastic Surgeon Reveals The 1 Thing Every Woman Should Be Using
Advertisement

Instead Of MoisturiserNew Beauty Discovery

Advertisement Victoria Beckham Has Eaten The Same Meal Everyday For 25
YearsInvesting Magazine
Advertisement This is What Happens When You Bend Your Knees Every
NightPhysical Health Discovery

Advertisement It's No Big Secret Why Vince Vaughn Isn’t Around AnymoreInvesting
Magazine
Comments, questions and tips (3)
 Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55
stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.8 out of 5.7 ratings
brittaportmann24
2 weeks ago
I used half the amount of water to make up the stock and it was too salty . What is meant by
strong beef stock ?

Reply
hillnoelle4slk8yvi
1 year ago
I used grass fed ribeye and added some shiitake mushrooms and used cognac since I didn’t
have sherry. Was an excellent recipe!

Reply
Richard West 1
1 year ago
Good base to tweak to suit your own preference

Reply