Reviewed: Jan. 2, 2009

I have never had Steak Diane before so I can't compare it to any other, but I thought this recipe was excellent. I followed the directions as written and both my husband and I were very pleased.

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mrsfarmer09

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Reviewed: Feb. 24, 2008

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.

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Jes O.

Cooking Level: Expert

Home Town: Lusby, Maryland, USA

Living In: Cockeysville, Maryland, USA

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Reviewed: May 13, 2007

My family made this for me for Mother's Day dinner - It was Very Good and everyone loved it

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GCPate

Cooking Level: Intermediate

Home Town: Santa Ana, California, USA

Living In: Jacksonville, Florida, USA

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Reviewed: May 29, 2006

not enough sauce, not anything great. I wont make it again.

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Jessica

Cooking Level: Expert

Home Town: Jacksonville, Florida, USA

Living In: Orlando, Florida, USA

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Reviewed: Jan. 12, 2005

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.

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KazMc

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Reviewed: Jan. 21, 2003

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.

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Lois Lane

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Reviewed: Dec. 2, 2002

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.....

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Reviewer:

MAGGIE MCGUIRE

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Reviewed: Jul. 2, 2002

to sour for use, I would have preferred a creamy source, this recipe did not have much of a source

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KAY CHAR;TON

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Reviewed: Jan. 14, 2002

Good. I added a little dijon at the end.

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NAKEDCOOK

Cooking Level: Expert

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Reviewed: Aug. 8, 2001

Too tangy for our taste.

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RNBOW RYDR

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Reviewed: Apr. 11, 2001

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.

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