Steak Diane: The Classic Aussie Pub Sauce
Introduction
Steak Diane is a quickly seared steak served under a creamy pan sauce of garlic, mushrooms, Worcestershire, Dijon mustard and cream, built in the same pan so it soaks up every bit of flavour from the sear.
It has been a fixture on Australian pub and bistro menus for generations, and it comes together at home in about 35 minutes. Medallions cut from a grass-fed eye fillet stay tender and cook in minutes, while the sauce brings savoury depth and a gentle mustard bite.
This recipe shows you how to cut and flatten the steaks, cook them to a probe temperature and finish the sauce with or without the brandy flame.
Ingredients
For 4 servings
- 4 x 150ggrass-fed eye fillet steakscut from the centre of a whole fillet
- 1 tbspolive oil
- 40gbutterdivided
- sea salt and freshly ground black pepperto season
- 2French shallotsfinely chopped
- 3garlic clovescrushed
- 200gbutton or Swiss brown mushroomsthinly sliced
- 60mlbrandyoptional
- 250mlbeef stock
- 1 tbspWorcestershire sauce
- 2 tspDijon mustard
- 150mlthickened cream
- 2 tbspflat-leaf parsleyfinely chopped
Utensils
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- Large heavy-based frying pan
- Baking paper
- Meat mallet or rolling pin
- Digital probe thermometer
- Tongs
- Long-reach lighter, if flaming
- Wooden spoon
- Chopping board and sharp knife
- Warm plate and aluminium foil
Cooking Steps
Cut and flatten the steaks
Cut four 150g steaks, about 3cm thick, from the centre of the eye fillet and take them out of the fridge while you prepare the sauce ingredients. Place each steak between two sheets of baking paper and press or tap gently with a meat mallet until about 2cm thick. Pat dry and season well with salt and pepper.
Sear the steaks
Heat the oil and 10g of the butter in a large heavy-based frying pan over high heat until foaming. Cook the steaks for 2 to 3 minutes on each side, until well browned and a probe in the centre reads 52 to 55C for medium rare. Move them to a warm plate, cover loosely with foil and rest while you make the sauce.
Cook the mushrooms
Reduce the heat to medium and add the remaining butter, the shallots and garlic. Cook for 1 to 2 minutes until soft, then add the mushrooms and cook for 4 to 5 minutes, stirring, until golden and their liquid has evaporated.
Flame or deglaze
Take the pan off the heat, add the brandy, then return it to the heat. To flame it, stand back and light the edge of the pan with a long lighter, letting the flames die down on their own, about 30 seconds. To skip the flame, simmer the brandy for 1 minute, or use a splash of the stock instead. Scrape up the browned bits from the base of the pan.
Build the sauce
Stir in the stock, Worcestershire sauce and mustard and simmer for 4 to 5 minutes, until reduced by about half. Pour in the cream and simmer for 2 to 3 minutes more, until the sauce coats the back of a spoon. Taste and season.
Finish and serve
Return the steaks and any resting juices to the pan and turn them in the sauce for 30 seconds to warm through without letting it boil. Scatter with parsley and serve straight away, with plenty of sauce spooned over.
Nutrition
Per Serving
Recipe serves 4Nutritional values are estimates only and may vary based on specific ingredients, brands, cuts, cooking method, and portion sizes. For medical or dietary purposes, please consult a qualified nutritionist.
Tips and Pairing
People Also Ask
What is steak Diane sauce made of? +
Steak Diane sauce is made from butter, shallots, garlic, mushrooms, Worcestershire sauce, Dijon mustard, beef stock and cream, often with a splash of brandy. It is built in the pan the steak was cooked in, so the browned bits from the sear give it depth, and it is finished with chopped parsley just before serving.
How do you make Australian Diane sauce? +
Sear and rest the steak, then soften shallots, garlic and sliced mushrooms in butter in the same pan. Deglaze with brandy or stock, add Worcestershire sauce, Dijon mustard and beef stock, and reduce by half. Stir in cream, simmer until it coats a spoon, then return the steak and its juices and finish with parsley.
What is a Diane style steak? +
A Diane style steak is a thin or flattened steak seared quickly in a hot pan and served under Diane sauce, a creamy mix of mushrooms, garlic, Worcestershire, mustard and cream. Rump, scotch fillet and porterhouse all work, while eye fillet medallions give the most tender result. Flattening the steak helps it cook fast and evenly.
Is steak Diane outdated? +
Steak Diane is a retro classic rather than an outdated one. It peaked as a flamed tableside dish in restaurants in the mid twentieth century, and the creamy mushroom sauce remains a familiar order on Australian pub menus. Made at home with a quality eye fillet and a properly reduced sauce, it is a quick, impressive dinner.
What cut of beef is best for steak Diane? +
Eye fillet is the best cut for steak Diane because it is the most tender and cuts into neat medallions that cook in a few minutes. Use the centre of a whole fillet for even steaks. For a lower-cost version, 2cm scotch fillet or porterhouse steaks work well; give them an extra 30 to 60 seconds each side.
