Steak Diane Recipe - Allrecipes.com
Steak Diane Recipe
  • READY IN 40 mins

Steak Diane

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

Directions

  1. Pound steaks to be 1/4 inch thick, and sprinkle each side with salt, black pepper, and 1/8 teaspoon mustard; rub into the meat.
  2. Melt margarine in a large skillet over medium-high heat. Fry 2 of the steaks for 2 minutes on each side, and transfer to a hot serving plate. Repeat with remaining 2 steaks.
  3. Add lemon juice, chives, Worcestershire sauce, and remaining mustard to the pan, and bring to a boil. Return the steaks to the pan to heat through, and coat with sauce.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 20 mins
  • READY IN 40 mins
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Reviews More Reviews

Most Helpful Positive Review
Sep 21, 2002

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.

 
Most Helpful Critical Review
Jan 20, 2004

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.....

 
Jan 20, 2004

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.

 
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.

 
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.

 
May 13, 2007

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

 
Dec 23, 2003

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

 
May 01, 2003

Good. I added a little dijon at the end.

 

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Nutrition

  • Calories
  • 543 kcal
  • 27%
  • Carbohydrates
  • 1.6 g
  • < 1%
  • Cholesterol
  • 106 mg
  • 35%
  • Fat
  • 43.6 g
  • 67%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 34.6 g
  • 69%
  • Sodium
  • 230 mg
  • 9%

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

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