

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
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Remove the steaks from the fridge at least 1 hour before cooking to bring up to room temperature.
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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.
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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.
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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.
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Remove from the heat and add the cream or crème fraîche until the sauce thickens. Garnish with the parsley.
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Serve the sauce with the steaks, chips and a salad garnish.