🥘 Steak Diane

Retro classic with flair – rich, buttery, and full of flavour

🥩 Steak Diane – Pan-Seared Butcher’s Steak in a Creamy Mustard, Mushroom & Brandy Sauce

🔥 Why Choose Our Butcher’s Steaks?
Our Scotch sirloin, rump, or fillet steaks are expertly trimmed and aged for maximum tenderness – perfect for dishes like Steak Diane that need top-quality beef.

🥩 Ingredients – Buy Fresh from Our Butcher’s Shop

2 Sirloin or Rump Steaks
1 Shallot, finely chopped
2 Garlic Cloves, minced
100g Chestnut Mushrooms, sliced
1 tbsp Dijon Mustard
1 tbsp Worcestershire Sauce
75ml Brandy or Cognac
100ml Double Cream
Salt & Black Pepper
1 tbsp Butter
1 tbsp Oil
Fresh Parsley, to garnish

🔥 How to Cook Steak Diane
1️⃣ Sear steaks – Season and cook in hot pan with oil. 2–3 mins per side (or to preference). Remove and rest.
2️⃣ Sauté base – In same pan, melt butter. Add shallot, garlic, and mushrooms. Cook until soft.
3️⃣ Flambé – Stir in brandy and ignite (optional) or simmer to reduce.
4️⃣ Finish sauce – Add mustard, Worcestershire and cream. Simmer 2 mins.
5️⃣ Serve – Spoon sauce over steak, garnish with parsley.

💡 Diane Tips:
✔️ Use a meat thermometer for doneness (52°C for medium rare).
✔️ Add a touch of lemon juice for brightness.

🍽️ Serving Suggestions
✔️ Serve with French fries or garlic mash.
✔️ Pair with a glass of Merlot or Pinot Noir.