Steak Diane

Steak Diane is a restaurant classic from the past but it is also one of those dishes that will never really go out of fashion.

I used rib-eye steak, because I think it has the most flavour, but you can also use sirloin or rump.

First, you have to make the sauce.


4 or 5 chopped white mushrooms
A finely diced shallot
A crushed clove of garlic
2 tablespoons of Cognac or other brandy
A nice big knob of butter
A big splash of Worcestershire sauce
1 teaspoon of Dijon mustard
Salt and pepper
Chopped parsley
1 glass of white wine

Sauté the shallots, garlic and mushrooms in the melted butter until softened and them add the Cognac and flame. Then add the white wine and reduce a bit. Add the Worcestershire sauce and cream and continue cooking. Season with the salt and pepper and stir in the mustard and chopped parsley.

Keep the sauce warm while you cook the steaks as you like them. Myself, I prefer them rare to medium.

Serve with some nice chunky chips and a green salad or some green beans.

To drink, it has to be a decent red wine, maybe a Bordeaux, something from the Rhône or a good Burgundy from one of the more full-bodied appellations.

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