READY IN 45 mins

Sirloin Steak Dianne

Read Reviews (50)

"This sirloin steak is pan-fried with onions, mustard, and a mushroom cream sauce." — Colin Price

Directions

Place the steaks between two sheets of plastic wrap; pound with a kitchen mallet to tenderize.
Melt the butter in a skillet over medium-high heat, and heat until it begins to smoke. Cook the steaks for 1 to 2 minutes on each side until they have browned. Pour brandy over steaks and carefully ignite. Once the flames burn off, remove steaks from the pan and set aside.
Cook the onion and garlic in the same skillet over medium heat until they soften. Stir in the red wine, steak sauce, Worcestershire sauce, salt, and pepper; mix well. Mix in the mushrooms, stir, and cook for about 5 minutes.
Meanwhile, coat one side of each of the steaks with 2 tablespoons of the Dijon mustard. Gently lay them on top of the sauce in the skillet, mustard-side down. Spread 2 tablespoons on top of the steaks. Cook 2 to 3 minutes per side. Remove the steaks from the sauce, and keep warm.
Stir the cream in to the mushroom sauce and bring to a gentle simmer. Reduce heat to medium-low, return the steaks to the sauce, and simmer for 1 minute more before serving.

Kitchen-Friendly View

PREP 20 mins
COOK 25 mins
READY IN 45 mins

Reviews More Reviews

Most Helpful Positive Review

May 06, 2011

After preparing and eating this for the first time, my husband told me this was the best steak he had ever had. Considering that we are competitive cooks and live in a part of the country that is known for its steaks, that is quite a statement. One recommendation: the recipe calls for "steak sauce"....make sure it is one that you really like because the steak sauce provides a lot of flavor to this the cream sauce. I didn't use a steak "sauce" at all....I used my favorite steak marinade: Allegro Original Marinade. Also 1/2 cup of Dijon mustard seems like a lot, so just eyeball it and slather it on to each side of the steak so that it coats each side evenly...like spreading mustard on a sandwich. I probably used between 1/4 to 1/2 to coat all four sides.

—Mary Shawhan

See full review »

Most Helpful Critical Review

May 09, 2011

I was skeptical about cooking this dish with the recipe calling for so many unmatched ingredients, but I did and presented it to my family as a steak recipe. It is edible and all of us finished but left most of the sauce on our plates. I certainly don't want to dicourage others from using this recipe so I am giving it a three. For those who wish a Steak Diane ( named after the Roman "hunter" goddess), use filet mignon rubbed with garlic and crushed black peppercorns and fried quickly, very quickly, in butter; deglazethe pan juices with more butter, finely chopped shallots, heavy creme, beef stock and if desired, a dash of Worcestershire sauce, and flambeed with brandy. The sauce is then poured over the steak prior to serving. I serve pommes frites and pea pods to accompany. Bon Appetite.

—Harriet Green

See full review »

58 Ratings

See other versions of this recipe!

Aug 08, 2007

I made this for my husband and mother-in-law they loved it! I followed the recipe exactly. The only thing I didn't like about it was the meat did start to get tough when you put it back into the pan with the mushrooms and sauce. It really only needs to be in there for about 30 seconds. I also had my butcher tenderize the steaks. There was a lot of the sauce left over next time we will have mash potatoes instead of wild rice. It is a keeper!

—Barbara B

See full review »

Jul 29, 2007

DH is rating this a 5 star recipe. He absolutely loved it. All I kept hearing was mm, mm, mm. I rarely eat beef but I did have a few bites and it was quite delicious. I think I will cut back on the mustard just a bit next time. Otherwise, I made it exactly as stated. Thank you for sharing.

—OODLES_OR

See full review »

Apr 18, 2011

Absolutely delicious and very elegant. Fine dining at home! Next time, I will cook the onions a bit longer -- they were not quite soft enough. Note that I said, 'Next time,' and it will be soon!

—Good EatNZ

See full review »

Mar 01, 2008

I am so impressed with this recipe. Its better than what I've tasted at 5 star restaurants. I didn't use the brandy or ignite the sauce, but I don't think you need to. Excellent!!!!

—Gayle Sieler

See full review »

Dec 30, 2007

Everytime I've made this it's been a hit. There is definately a lot of sauce left over, so I always make mashed potatoes with it and use the sauce as a gravy.

—Autumn

See full review »

Oct 22, 2007

My husband said that this was the best steak he ever ate. Which is exceptional since he is picky about steak!!! The flames were wild (first time doing that) but this was easy and very good!!!

—newhome2005

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Beef Sirloin Steak with Baby Spinach

Cola Marinated Sirloin Steak

Pace(R) Sirloin Steak Ole

Joy's Awesome Pepper Steak

Steak with Marsala Sauce

Sirloin Steak with Garlic Butter

Sirloin, Pepper and Onion Skillet

Chinese Pepper Steak

Grilled Steak with Tzatziki Salad

Grilled Steak and Asian Noodle Salad

Nutrition

Calories
1048 kcal
52%

Carbohydrates
26.3 g
8%

Cholesterol
299 mg
100%

Fat
70.7 g
109%

Fiber
1.5 g
6%

Protein
41.8 g
84%

Sodium
2097 mg
84%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Sirloin Steak Dianne

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories: 1048
Calories from Fat: 637

% Daily Value *
Total Fat 70.7g 109 %
Saturated Fat 39.4g 197 %
Cholesterol 299mg 100 %
Sodium 2097mg 84 %
** Potassium 897mg 25 %
Total Carbohydrates 26.3g 8 %
Dietary Fiber 1.5g 6 %
Protein 41.8g 84 %
** Sugars 3.3g
Vitamin A 41 %
Vitamin C 14 %
Calcium 15 %
Iron 49 %
** Thiamin 23 %
** Niacin 112 %
** Vitamin B6 47 %
** Magnesium 24 %
** Folate 19 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.