Classic Steak Diane

Looking for a classic steakhouse dinner? Steak Diane is the answer. Served with a creamy pan sauce made with mushrooms, shallots, Dijon-style mustard, and brandy, this recipe will have you skipping reservations more often.

  • 30
  • 6
  • 330
  • 30 g

Ingredients & Cooking


  • 2 beef Strip Steaks, Boneless, cut 1 inch thick (8 ounces each)
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pound sliced mushrooms
  • 1/4 cup minced shallots
  • 2 tablespoons brandy
  • 1/3 cup whipping cream
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon-style mustard
  • 1 tablespoon Worcestershire sauce


  1. Combine lemon peel, salt and pepper in small bowl; press evenly onto steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 12 to 15 minutes for medium rare (145°F) to medium doneness (160°F), turning occasionally. Remove steaks; keep warm.
  2. Add mushrooms and shallots to same skillet; cook 3 minutes or until tender, stirring occasionally. Add brandy; cook and stir 1 to 2 minutes until browned bits attached to skillet are dissolved. Stir in cream, lemon juice, mustard and Worcestershire sauce; cook 3 to 5 minutes until sauce is heated through and slightly thickened. Spoon sauce over steaks.

Safe Handling Tips

Nutrition Information

Butcher Counter

Strip Steak, Boneless Loin Primal

Tender, lean and perfect for grilling.
Beef Checkoff


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