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Steak Diane


Serves: 4
timePrep time: 15 mins
timeTotal time:
Steak Diane
Recipe photograph by Maja Smend
This recipe comes from our creative food editor Anna's Mum. Anna says: ‘My mum used to make this for special occasions, like Christmas Eve or birthdays, and we would all go crazy for it. The sauce is great for dunking your chips into, and is everything you want it to be – sweet, salty, spicy, tangy and creamy all at the same time. This is her “secret recipe”, which unusually includes wine and tomatoes, but she kindly agreed to share it with you... thanks Mum!’

Serves: 4
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
595Kcal
Fat
42gr
Saturates
21gr
Carbs
5gr
Sugars
5gr
Fibre
1gr
Protein
37gr
Salt
0.7gr

Anna Glover

Anna Glover

Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world 
See more of Anna Glover’s recipes
Anna Glover

Anna Glover

Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world 
See more of Anna Glover’s recipes

Ingredients

  • 4 rump or sirloin steaks
For the Diane sauce
  • 3 tbsp olive oil
  • 2 large shallots, finely sliced
  • 250g button, chestnut or white mushrooms, sliced
  • 2 garlic cloves, crushed
  • 1 sprig of rosemary
  • 3 medium vine tomatoes, finely chopped
  • 250ml red wine
  • 200ml double cream
  • 100ml chicken stock (use GF stock if required)
  • 1 tbsp Dijon mustard, or to taste
  • 1 tbsp Worcestershire sauce, or to taste
  • ½-1 tsp Tabasco sauce, or to taste

Step by step

Get ahead
Prepare the sauce about 1 hr ahead, and reheat gently to serve.
  1. Remove the steaks from the fridge, pat dry with kitchen paper and leave to come up to room temperature while you make the sauce.
  2. Heat 1 tablespoon of olive oil in a frying pan on a low heat and fry the shallots for 5 minutes until soft but not golden. Add another tablespoon of oil, then add the mushrooms. Fry for 10 minutes more until they have lost all their moisture and turned golden. Add the garlic and rosemary, stir, and cook for 1 minute until fragrant.
  3. Add the tomatoes and cook until they are starting to break down (about 5 minutes), then add the wine and simmer until it evaporates by half, about 10 minutes. Add the cream, stock, mustard, and the Worcestershire and Tabasco sauces, plus some seasoning. Simmer for 15-20 minutes until thickened slightly.
  4. Meanwhile, heat a griddle pan, or another frying pan, until very hot. Brush the remaining oil over the steaks, season well, and sear for 2-4 minutes on each side, depending on the thickness. Remove to a plate, cover with foil, and rest for 10 minutes before pouring any resting juices into the Diane sauce. Taste, and add more mustard, Worcestershire or Tabasco sauce, if you like. Discard the rosemary stalk and pour the sauce into a warmed jug. Serve with the steak and chips, or roasties, and salad or greens.
    Tip
    Add extra flavour to oven-baked French fries by cooking them with a few whole garlic cloves and small rosemary sprigs.

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