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Steak Diane

Name: Steak Diane
Prep time: 90 min
Cook time: 25 min
Total time: 115 min
Yield: 2 servings
Ingredients: 2 Sirloin steaks; 2 tbsp Oil; 60 g Butter; 4 Garlic cloves; 2 sprigs Thyme; 2 sprigs Rosemary; Salt; 200 g Chestnut mushrooms; 1 Shallot; 2 Garlic cloves; 80 ml Brandy; 250 ml Beef stock; 180 ml Crème fraîche; 1 1/2 tbsp Dijon mustard; 2 tsp Worcestershire sauce; 1 1/2 tbsp Black peppercorns; 2 tbsp Fresh chives; Fresh chives

A rich, peppery, slightly sharp sauce with depth from brandy and mustard, balanced with the creaminess of crème fraîche. It’s one of my favourite sauces to have with steak – feels like it’s fallen out of fashion a bit, but for me it still absolutely delivers.

Prep

1h 30m

Cook

25m

Total

1h 55m

Ingredients

Method

Turn cooking mode on

Step 1

Season the sirloin steaks generously with salt on all sides, then place them back in the fridge for 1–2 hours. This helps build flavour and improves the crust.

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For

2

M

I

2

Sirloin steaks, 300–350g each, thick cut

2

tbsp

Oil, rapeseed or vegetable

60

g

Butter

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Cook along with all of our recipes

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Notes

Salting ahead in the fridge builds flavour without over-curing the outside | Cook the shallots first for sweetness, then garlic, then mushrooms for best layering of flavour | Whole garlic cloves give a softer, sweeter flavour when basting | Resting is key for rare to medium | Keep the sauce at a gentle simmer once the crème fraîche goes in to avoid splitting

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Steak Diane

A rich, peppery, slightly sharp sauce with depth from brandy and mustard, balanced with the creaminess of crème fraîche. It’s one of my favourite sauces to have with steak – feels like it’s fallen out of fashion a bit, but for me it still absolutely delivers.

Prep

1h 30m

Cook

25m

Total

1h 55m

Ingredients

Method

Turn cooking mode on

Step 1

Season the sirloin steaks generously with salt on all sides, then place them back in the fridge for 1–2 hours. This helps build flavour and improves the crust.

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

2

M

I

2

Sirloin steaks, 300–350g each, thick cut

2

tbsp

Oil, rapeseed or vegetable

60

g

Butter

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.