Steak Diane

Steak Diane is a dish made from Pan fried beef steaks served with flambéed pan juices.

Steak Diane is a dish made from Pan fried beef steaks served with flambéed pan juices. It is named after the Roman goddess of the hunt “Diana” and has been used for various game-related foods like our dish today. This dish according to experts have been invented roughly around the mid-20th century in New York since tableside flambéed dishes was a fad during those times.

Like Steak au poivre this dish is made with either a thin cut steak or pounded to lessen cooking times. Sauces is then made with pan juices and a variety of ingredients like butter, mushrooms, mustard, shallots, truffles, cream, beef stock, Steak Sauce and/or Worcestershire sauce. It is completed being flambéed with brandy or Madeira.

It is a very simple dish and it’s very easy to prepare, a very nice thing to serve on a busy weekday

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Steak Diane 2

Steak Diane

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 4 1x
  • Category: Main Course
  • Cuisine: American


Steak Diane is a dish made from Pan fried beef steaks served with flambéed pan juices.


  • 4 pcs sirloin or tenderloin steaks
  • 3 pcs shallots, thinly sliced
  • 8 pcs farmers brown mushrooms, sliced
  • 2 cloves garlic, minced
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1/3 cup brandy
  • 1 cup cream
  • chopped parsley, to garnish
  • 2 tbsp butter
  • olive oil
  • freshly ground black pepper
  • salt


  1. Using a meat mallet, flatten steaks to make it thinner. Season it with salt and freshly ground black pepper.
  2. Heat up a large heavy skillet, add olive oil then cook steaks for 2 minutes on each side on high heat. Remove from pan to let it rest.
  3. Using the same skillet add more olive oil, sauté shallots cook for two minutes in medium heat.
  4. Add the mushrooms, butter and garlic. Cook for two minutes.
  5. Bring the heat to high then add the Worcestershire sauce and Dijon mustard then pour the brandy, tilt a bit to ignite but be careful.
  6. Add the cream then any drippings from the steak. Gently cook until sauce thickens using low heat.
  7. Add the steaks back and cook for 2 more minutes.
  8. Place on serving platters, pour sauce on top then garnish with chopped parsley and freshly ground black pepper.


6 Responses

  1. I haven’t had — or made! — this dish in years. We’re talking decades. It’s such a wonderful classic, though — I gotta make this again. Yours looks like perfection. Thanks for the inspiration!

  2. Juliana says:

    I love steak Diane, and I always order it at Cheesecake Factory, but have not made myself…yours look delicious Raymund! Thanks for the recipe and the story behind it.
    I hope you are having a great week 🙂

  3. mjskitchen says:

    It’s been years and years since I made Steak Diane! I love it! Yours looks like a steak diane should look – delicious! Thanks for the reminder that I need to eat this!

  4. suituapui says:

    My girl would love this but perhaps I would have to leave out the Worcestershire sauce – some brands are not gluten-free.

  5. I have never heard of this steak till now. It looks and sounds beyond delish with its creamy sauce. Something to make for my family soon.

  6. Judy says:

    10 am making this tomorrow. 😉

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