Recipe by Sallie
"This recipe of strip steak pounded thin, seasoned with dry mustard, and pan fried, goes great with cooked mushrooms. Just add them to the pan during the last few minutes of cooking time."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
4 (1/2 pound)
strip steaks, cut 1/2 inch thick
salt to taste
freshly ground black pepper to taste
dry mustard, divided
minced fresh chives
Very easy to prepare and people liked it a lot. I found that I needed more mustard than what the recipe called for. Also, I totally recommend serving with mushrooms.
Tried this recipe because Steak Diane is served at our favorite restaurant. This was very good, but it lacked the more complex flavor of that served in a restaurant.The second time I made it,I pan fried the steaks as recipe calls for, then sauteed onions and mushroom slices in a sauce of 1T Dijon, 1/4 Cup brandy, 1T Worcestershire, 3T beef bouillon granules, lemon juice and the garlic. Left out the dry mustard. Very good.....
I think Steak Diane could be prepared much better than this recipe calls for. First of all, frying strip steaks in butter produced a rubbery consistency. I would grill the steaks until desired doneness, then make Diane sauce with mushrooms & pour over. And this sauce wasn't any good either. It was sour and not in a good way. I would look elsewhere for a good Diane recipe.
My ex's mother used to make this same recipe with the addition of red wine in the sauce. It cuts the acidity of the lemon juice and compliments the steak nicely.
I used fillet steak, not strips, and needed to use a bit more dry mustard to rub on the steak than what was called for in the recipe. Also at the end I added dijon mustard not dry mustard. It didn't make enough sauce though I would add a bit of beef stock next time, all in all quite tasty.
My family made this for me for Mother's Day dinner - It was Very Good and everyone loved it
to sour for use, I would have preferred a creamy source, this recipe did not have much of a source
Good. I added a little dijon at the end.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 392
Big, bold food is always the best play. Get the top recipes now.
How much jalapeno and bacon will it take to fuel YOUR fans?
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a tasty Southern staple: chicken-fried steak and creamy gravy.
Watch Chef John butterfly, stuff, roll, and braise delicious flank steak.
See how to make super-simple, totally tender cube steaks.