Flambeed Steak Diane

    45 minutes

    You can make this restaurant classic at home with no trouble. Sirloin is fried with a creamy onion, mustard and mushroom sauce.

    76 people made this

    Serves: 2 

    • 2 sirloin steaks
    • 20g butter
    • 120ml brandy
    • 1 onion, minced
    • 1 clove garlic, minced
    • 125ml red wine
    • dash Worcestershire sauce
    • salt and freshly ground black pepper to taste
    • 60g button mushrooms, sliced
    • 8 tablespoons Dijon mustard, divided
    • 250ml double cream

    Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Place the steaks between two sheets of plastic wrap and pound with a meat tenderiser.
    2. Melt the butter in a frying pan over medium high heat and heat until it begins to smoke. Cook the steaks for 1 to 2 minutes on each side until they have browned. Pour brandy over steaks and carefully ignite. Once the flames burn off, remove steaks from the pan and set aside.
    3. Cook the onion and garlic in the same frying pan over medium heat until softened. Stir in the red wine, Worcestershire sauce, salt and pepper; mix well. Mix in the mushrooms, stir and cook for about 5 minutes.
    4. Meanwhile, coat one side of each of the steaks with 2 tablespoons of the Dijon mustard each. Gently lay them on top of the sauce in the frying pan, mustard-side down. Spread 2 tablespoons mustard on top of each of the steaks. Cook 2 to 3 minutes per side. Remove the steaks from the sauce and keep warm.
    5. Stir the cream into the mushroom sauce and bring to a gentle simmer. Reduce heat to medium low, return the steaks to the sauce and simmer for 1 minute more before serving.

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    Reviews in English (71)


     -  20 May 2012


    What else can you use instead of brandy??  -  16 Dec 2014


    I was skeptical about cooking this dish with the recipe calling for so many unmatched ingredients, but I did and presented it to my family as a steak recipe. It is edible and all of us finished but left most of the sauce on our plates. I certainly don't want to dicourage others from using this recipe so I am giving it a three. For those who wish a Steak Diane ( named after the Roman "hunter" goddess), use filet mignon rubbed with garlic and crushed black peppercorns and fried quickly, very quickly, in butter; deglazethe pan juices with more butter, finely chopped shallots, heavy creme, beef stock and if desired, a dash of Worcestershire sauce, and flambeed with brandy. The sauce is then poured over the steak prior to serving. I serve pommes frites and pea pods to accompany. Bon Appetite.  -  06 May 2011  (Review from Allrecipes USA and Canada)