Steak Diane

A classic dish that doesn't take forever to prepare.


  • 4 fillet steaks (approximately 8oz/225g each)
  • 4 shallots (finely diced)
  • 2 garlic cloves (crushed)
  • 4 tblsp brandy
  • 110 ml cream
  • 75 ml beef stock
  • 1 tsp dijon mustard
  • 1 tblsp worcestershire sauce
  • chopped parsley (to garnish)


  1. Heat a pan until smoking hot. Brush with a little oil.
  2. Place the medallions of beef on the pan. Cook for about 2-3 minutes each side-depending on how you like your beef cooked.
  3. Remove the beef from the pan when it is sealed on both sides. Transfer to a warm plate.
  4. Place another little drizzle of oil or butter on the pan and fry off shallots and garlic until almost fully cooked.
  5. Add in the brandy and allow it to ignite.
  6. Carefully whisk in the mustard, stock and cream at this stage and allow the mixture to come to the boil.
  7. Add an additional seasoning and use the Worcestershire sauce at this stage to add an additional kick to the sauce. Mix in the parsley at the final stage.
  8. Transfer the beef to a serving platter and pour the sauce over the top.
  9. Serve with sauté potatoes and crisp green vegetables.


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