Steak Diane

Steak Diane

3 Reviews
From: EatingWell Magazine, September/October 2008

A brandied mixed mushroom sauce tops seared strip steak in our healthy version of the classic dish Steak Diane. Serve with garlic mashed potatoes and steamed green beans.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 pound boneless strip steak, such as top loin or New York, ¾ to 1 inch thick, trimmed and cut into 4 portions
  • ¼ teaspoon freshly ground pepper, plus more to taste
  • ⅛ teaspoon salt
  • 1 tablespoon extra-virgin olive oil
  • 3 cups sliced mixed mushrooms, such as shiitake, oyster and cremini
  • ½ cup brandy
  • 1 15-ounce can reduced-sodium beef broth
  • 1 teaspoon butter, softened
  • 1 teaspoon all-purpose flour
  • 2 teaspoons Dijon mustard
  • 1 tablespoon chopped fresh chives


  • Active

  • Ready In

  1. Season steaks on both sides with ¼ teaspoon pepper and salt. Heat oil in a large skillet over medium-high heat. Reduce heat to medium, add the steaks and cook 3 to 5 minutes per side for medium. Transfer to a plate and tent with foil to keep warm.
  2. Add mushrooms to the pan and cook, stirring, until golden brown and beginning to release their juices, about 3 minutes. Add brandy and cook, stirring, until almost evaporated, about 1 minute. Add broth, bring to a boil and cook until reduced by half, 8 to 10 minutes.
  3. Meanwhile, combine butter and flour in a small bowl to form a paste. When the pan sauce is reduced by half, whisk in mustard, then gradually whisk in the butter-flour paste a few bits at a time and cook until the sauce thickens, about 1 minute. Reduce heat to medium-low. Return the steak to the pan along with any accumulated juices. Turn to coat with the sauce and cook until heated through, about 1 minute. Top the steak with the sauce and sprinkle with chives.

Nutrition information

  • Per serving: 288 calories; 10 g fat(3 g sat); 2 g fiber; 8 g carbohydrates; 25 g protein; 29 mcg folate; 66 mg cholesterol; 3 g sugars; 0 g added sugars; 73 IU vitamin A; 1 mg vitamin C; 18 mg calcium; 2 mg iron; 394 mg sodium; 542 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 3 medium fat meat

Reviews 3

October 20, 2013
profile image
By: Jim
Very flavorful Steak Diane This is one of the best steak meals I have ever had. Superb flavor. I too did not have brandy on had. So I used Cognac which I think helped to add flavor to the sauce. I would be careful with reducing the sauce to ensure it does not happen faster than you expect. If so, you can safely add additional beef broth as long as the sauce is not burnt. My wife said the Steak Diane was better than she has had in any restaurant. Pros: Easy to prepare, Flavorful, Equal to if not better than most restaurants
February 02, 2011
profile image
By: brad-j
Fantastic! This is the first time I had made Steak Diane before, and although it did take a little while to do it all, for someone who is quite new to cooking as myself, I found it very easy. My girlfriend and myself absolutely loved it! I think I added a few more mushrooms than the recipe calls for, which personally I liked. I accompanied it with a good serving of steamed vegetables. I too didn't have any brandy on hand, and didn't want to buy a bottle that would only be used for this dish, so instead I bought my favourite bottle of red wine and used it, which I think worked great. I plan on making this again very soon! Pros: Easy, very tasty Cons: Can take a while to make, for a novice such as myself.
September 30, 2009
profile image
By: EatingWell User
I liked this lighter version. It tasted just as good as what I've had at fine restaurants made tableside. It was quick and easy to make. I didn't have any brandy on hand so I substituted red wine and that seemed to work just fine. I would make this again.
More Reviews