Steak Diane
Prep time
Cook time
Total time
Serves: 4
  • 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
  • ⅓ 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.
Recipe by Ang Sarap (A Tagalog word for "It's Delicious") at