Steak Diane

This classic retro steak dish is quick to prepare and cook. Sirloin, rump or rib-eye steaks pan fried and served with a sauce made with mushrooms, onions, mustard, stock, cream and herbs.

prep time
10 mins

cook time
10 minutes

serves
2 people

Based on a 2cm/¾inch thick steak

To Cook Rare: 2½ minutes on each side

To Cook Medium: 4 minutes on each side

To Cook Well Done: 6 minutes on each side

Ingredients

2 lean sirloin, rump or rib-eye steaks
Large knob butter
10ml/2tsp rapeseed or sunflower oil
Salt and freshly milled black pepper
1 small onion or 2 shallots, peeled and finely chopped
100g/4oz chestnut or button mushrooms, sliced
15-30ml/1-2tbsp Dijon mustard
15-30ml/1-2tbsp Worcestershire sauce
30ml/2tbsp good red wine
45ml/3tbsp good, hot beef stock
75ml/3tbsp double cream or crème fraîche
15ml/1tbsp freshly chopped flat-leaf parsley, to garnish

Method

Remove the steaks from the fridge at least 1 hour before cooking to bring up to room temperature.
Heat half the butter in a non-stick pan. Oil and season the steaks on both sides and cook the steaks according to your preference. Transfer to a warm plate and cover with foil.
Reduce the heat in the pan, add the remaining butter and oil. Cook the shallots and mushrooms for 5-8 minutes, or until soft, but not coloured.
Add the mustard and Worcestershire sauce and stir well. Add the red wine and stock. Increase the heat and cook for 2-3 minutes. Add any meat juices from the steak plate.
Remove from the heat and add the cream or crème fraîche until the sauce thickens. Garnish with the parsley.
Serve the sauce with the steaks, chips and a salad garnish.