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Steak Diane

Introduction & method

This steak - actually the sauce for it - is possibly named after Diane, the Roman goddess of hunting. I can't see the connection myself, but there ya go. There are other theories for where the name comes from, and also competing ideas of the origin of the dish - London, New York, Belgium and Australia can all lay claim to it. Whatever - it's really tasty and stupendously easy to make.

Steak Diane Recipe

Prep the Steak

You should use sirloin or rump steak for this. Trim off any fat, place one piece of steak on a sheet of cling film. Fold the film over and give it a good bashing with a steak tenderizer (AKA mallet) or a heavy rolling pin. You want the steak to end up quite thin, about 5mm (quarter inch) thick.

Prep the Veg

Mushrooms are optional in this dish, but if you are using them, rinse off any growing medium and slice them thinly. Peel and finely dice the shallots, mince/crush the garlic and finely chop the parsley.


Coat both sides of each steak with olive oil. Generously season both sides with salt and pepper. Heat a dry griddle/frying pan until smoking. Cook them for one minute on each side. Remove to a warm plate and tent with foil to keep warm. Turn down the heat, add a sploosh of oil and a knob of butter. Add the shallots and sauté for 3-4 minutes until starting to brown. Add the mushrooms and garlic, cook for a few minutes, then stir in the Worcester sauce and the mustard. Add the brandy and turn up the heat to warm it through. We do this because it's terribly difficult to ignite cold brandy. So, when you can smell fumes coming off it, take a long cook's match or taper and set fire to the brandy. Be careful you don't ignite your hair, eyebrows or moustache. When the flames die down, reduce the heat, add the cream and most of the parsley (save a bit for garnish). Add the steaks back in and cook for a few minutes more. Serve with chips and garden peas, sprinkled with the remaining parsley.

The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Steak Diane on YouTube.


Ingredients & Info

 300 grams sirloin or rump steak in 2 pieces
 ground black pepper to taste
 coarse sea salt to taste
 2 tbsp olive oil
 2-3 shallots
 50 grams button mushrooms
 1 clove garlic
 1-2 tbsp Worcester sauce
 1 tbsp Dijon mustard
 80 ml brandy
 250 ml double (heavy) cream
 small handful fresh flat leave parsley


Butter and oil for sautéeing.

US Customary/Imperial

Serves 2 
Prep time: 10 minutes.
Cooking time: 10 minutes.
Total time: 20 minutes.