Steak Diane is a proper retro classic that deserves a comeback. A thick sirloin is seared hard in a hot pan, then the same pan is used to make a rich, peppery Diane sauce with shallots, mushrooms, brandy, Dijon mustard, Worcestershire sauce and a splash of cream. It is the kind of dinner you would once have ordered in a smart restaurant, and it takes about 25 minutes at home with one pan and no fancy kit.
What is Diane sauce?
Diane sauce is a creamy pan sauce built on the juices left behind after cooking a steak. The browned bits stuck to the pan give it a deep beefy flavour, the brandy adds warmth, the mustard and Worcestershire sauce bring a savoury kick and the cream pulls it all together. It is a close cousin to a peppercorn sauce, but with mushrooms and a sharper, tangier finish. Because it is made in the steak pan, it is ready in the time the meat takes to rest.
Why we use sirloin for steak Diane
Old-school recipes call for fillet, beaten thin. As butchers, we would always go for sirloin. It has a fuller flavour, a lovely bit of marbling and a strip of fat down one side that renders and bastes the steak as it cooks. Our Sirloin Steak 2x 8oz are a generous size for a special dinner for two, and if you prefer a slightly smaller portion, the Sirloin Steak 2x 6oz work just as well; knock 30 seconds off each side. You will find every size in our Sirloin Steaks collection.
Serves: 2 | Prep: 10 minutes, plus 20 minutes out of the fridge | Cook: 15 minutes
Ingredients
- 2 sirloin steaks, about 8oz (227g) each and 2–2.5cm thick
- 1 tbsp sunflower or rapeseed oil
- 25g unsalted butter
- 1 banana shallot (or 2 small shallots), finely chopped
- 100g chestnut mushrooms, thinly sliced
- 1 garlic clove, crushed
- 2 tbsp brandy or cognac
- 1 heaped tsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 100ml beef stock
- 100ml double cream
- 1 tbsp chopped flat-leaf parsley or chives
- Sea salt and plenty of freshly ground black pepper
Method
- Take the steaks out of the fridge 20–30 minutes before cooking. Pat them dry with kitchen paper and season well with salt and pepper on both sides.
- Heat the oil in a large heavy frying pan over a high heat until just smoking. Hold the steaks fat-side down with tongs for 1–2 minutes to render and colour the fat edge.
- Lay the steaks flat and cook for 2½–3 minutes per side for medium-rare (2 minutes for rare, 4 for medium), adding half the butter for the last minute and spooning it over.
- Lift the steaks onto a warm plate, cover loosely with foil and leave to rest for 5 minutes while you make the sauce.
- Turn the heat down to medium. Add the rest of the butter to the pan, then the shallot. Cook for 2 minutes, stirring and scraping up the browned bits, until soft.
- Add the mushrooms and cook for 3 minutes until golden, then stir in the garlic for 30 seconds.
- Take the pan off the heat, add the brandy, then return it to the heat and either carefully flame it or let it bubble for 30 seconds until the alcohol has cooked off.
- Stir in the mustard, Worcestershire sauce and beef stock. Bubble for 2–3 minutes until reduced by about half.
- Pour in the cream and simmer gently for 1–2 minutes until the sauce coats the back of a spoon. Tip in any resting juices from the steaks, add the parsley and season with salt and lots of black pepper.
- Serve the steaks whole or sliced thickly against the grain, with the Diane sauce spooned over the top.
Butcher's tips for the perfect steak Diane
Get the pan properly hot before the steaks go in, and do not move them about once they are down. That crust is where the flavour comes from, and it also leaves the sticky brown bits that make the sauce. Render the fat edge first by standing the steaks on their side; it gives you crispy fat and enough beef dripping in the pan to start the sauce.
Always rest the steaks. Five minutes on a warm plate lets the juices settle, so they stay in the meat rather than running onto the board, and anything that does collect goes straight into the sauce. Timings depend on thickness, so for a 2.5cm sirloin, use the guide in the method, or see our full guide on how to cook sirloin steak in the pan.
Getting the Diane sauce right
Turn the heat down before the shallots go in, or the butter will burn in the hot steak pan. Chestnut mushrooms have more flavour than button mushrooms and hold their shape better. When you add the cream, keep it at a gentle simmer; it only needs a minute or two to thicken. If it goes too thick, loosen it with a splash of stock. If it is too thin, give it another minute.
Season at the very end. The stock and Worcestershire sauce are both salty, so taste before you add more salt, but be generous with freshly ground black pepper, which is what gives a good Diane sauce its bite.
Easy swaps and variations
No shallots? Use half a small onion, very finely chopped. Swap Dijon for English mustard if you like more heat. For a lighter version, use half-fat crème fraîche instead of double cream and stir it in off the heat. The sauce is also lovely over pan-fried chicken breasts or pork loin steaks. If you prefer a classic peppercorn sauce, try our pub-style peppercorn sauce for steak.
What to serve with steak Diane
Chips are the obvious partner, whether proper chunky chips, skinny fries or oven chips. A crisp green salad with a sharp dressing cuts through the richness, and buttered green beans or tenderstem broccoli add some colour. For a more wintry plate, serve it with creamy mash and roasted mushrooms, with extra sauce on the side.
Food safety
Keep raw steak in the fridge until it is time to bring it up to room temperature, and use a separate board and knife from anything ready to eat. Whole steaks such as sirloin can be served pink in the middle, because any bacteria are on the surface and are killed by searing. Leftover sauce should be cooled quickly, kept in the fridge and eaten within a day.
FAQ
What is Diane sauce made of?
Classic Diane sauce is made in the steak pan with butter, shallot, garlic and mushrooms, flamed or simmered with brandy, then finished with Dijon mustard, Worcestershire sauce, a little beef stock and double cream. It is rich, peppery and savoury rather than sweet.
What is the best steak for steak Diane?
Fillet is the old restaurant choice, but sirloin is our pick for cooking at home. It has more flavour, a fat edge that bastes the meat as it cooks and it costs far less. Rump also works if you like a firmer, beefier steak.
Can I make Diane sauce without brandy?
Yes. Leave it out and add an extra splash of beef stock with a few drops of Worcestershire sauce, or use a tablespoon of dry sherry. You lose a little of the classic warmth, but it is still a cracking sauce.
Is it safe to flambé at home?
Only if you are confident. Take the pan off the heat before adding the brandy, keep your face and sleeves clear, and never pour straight from the bottle. If in doubt, just let the brandy bubble for 30 seconds to cook off the alcohol instead; it tastes almost the same.
What do you serve with steak Diane?
Proper chips or skinny fries are the pub favourite, with a dressed green salad or buttered green beans. Creamy mash or crushed new potatoes are great for soaking up the extra sauce.
