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Steak Diane Recipe

Steak Diane Recipe

A lovely retro recipe for you to make this week courtesy of the Hairy Bikers. 


2 Rump Steaks
2 tbsp whole black peppercorns
½ tsp flaked sea salt
25g butter
1 tsp sunflower oil
2 shallots (or 1 long banana shallot), finely sliced
3 tbsp brandy
1 tsp Dijon mustard
1 tsp Worcestershire sauce
200ml beef stock
3 tbsp double cream
1 tbsp finely chopped fresh tarragon leaves (optional)



  1. Put the peppercorns in a pestle and mortar and pound until coarsely ground. Add the sea salt and mix lightly. Put the steaks on a board and season well on both sides with the pepper and salt mixture until lightly, but evenly, crusted.

  2. Melt the butter with the oil in a large non-stick frying pan and fry the steaks over a medium high heat for 2–2½ minutes on each side for rare steak.

  3. Cook for 1–2 minutes longer on each side if prefer your steaks medium-rare and up to three minutes longer for medium, depending on thickness. Remove the steaks from the pan and place on warmed plates to rest while the sauce is prepared.

  4. Add the finely sliced shallot to the frying pan and cook for 2–3 minutes, stirring until softened and lightly browned. Pour the brandy into the pan and sizzle for a few seconds.

  5. With great care, take a lit match and carefully light the brandy (CAUTION: Keep your face and hair away from the flames. Do not leave unattended). If you prefer not to light the flame, simply cook the brandy for about 15 seconds before adding the other ingredients.

  6. When the flames have disappeared, add the mustard and Worcestershire sauce to the pan, stirring constantly. Pour over the stock and bring to the boil. Cook for 1–2 minutes, or until the volume of liquid has reduced by nearly half, stirring regularly.

  7. Stir in the double cream and return the sauce to a simmer, stirring. Continue to simmer and stir until the sauce is thick enough to lightly coat the back of your spoon. Season to taste and stir through the tarragon, if using.

  8. Spoon the sauce over the warm steaks and serve with the sauté potatoes and a crisp mixed salad.


Recipe originally found at:

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