9 Reviews

Easy to prepare, very tasty. Made it exactly as written - even the New York strip & A1. I prefer this with the Filet Mignon, butterflyed, and positively do NOT care for the A1. Next time I'll use Worcestershire. Also, I will add sliced mushrooms to the shallot saute. Still excellent, nonetheless.

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Blue Bustard August 22, 2006

MONSTROUSLY good! Wow... I mean, srsly, WOW!! I butterflied 3 filet mignon steaks, pounded them to 1/4", then seasoned with salt and pepper. (Next time I'll omit the salt as there's plenty from the other ingredients.) Because I was using more than the listed amount of meat, it was necessary to increase the sauce ingredients by 50%. I used Worcestershire and substituted chopped scallion greens for chives as it's all I had on hand, and added chopped parsley to the finished steaks. The flavors were wildly apparent - not subtle, but not overwhelming at all. Oh, and the sauce over the mashed potatoes.... HEAVEN! Thank you for posting this recipe, NcMysteryShopper - we loved it and will be making it often!

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Sandi (From CA) January 28, 2009

This is very good. We used Top Sirloin steak, brandy, white wine, and A-1 Steak Sauce. This was quite an adventure to make. My DH and DD both helped. We did do the flambe and that was exciting and scary. I was afraid of the mustard and steak sauce being overwhelming but the flavors all blended together very well. Made for Beverage Tag.

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Lavender Lynn January 01, 2008

I was looking for a nice sauce to go with some grilled chicken breasts and I stumbled on this recipe! I prepared the sauce to pour over the chicken and it was wonderful!!! I used cognac, white wine, worcestershire sauce, chicken broth and fat free half and half. Can't wait to try it over filet mignon!! Next time I will double the amount of sauce too!

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Vino p.o. prn February 12, 2007

Absolutely wonderful! Used Filet Mignon, butterflied. I used to make this a lot when this was not such an expensive cut of meat! :-) I remembered everything exept the wine and the cream. Glad I searched Zaarand found your recipe! Ingrid/Koechin

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Koechin (Chef) January 02, 2007

Absolutely loved it.
If the 21 Club makes it better than I did (which I imagine they do), I have to try theirs.
Used NY Strip and A1, may try worchestershire next time, but I was happy with the results.
Also used brandy and vermouth and found the tastes to be very complimentary to the rest of the dish.
Usually I'm wary of wine overpowering, but the vermouth was a perfect compromise.

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firstnameHayes April 09, 2011

Yummy! Just like I remember --- not that I've ever been to the 21 club! I would use just a teeny bit less salt, as the Worcestershire and the dijon both have some. I used some thin filet mignons that I had from when the whole one was cut by the butcher. Will make again for company next weekend!

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monicawf December 27, 2007

This was just great. I had never tried to make Steak Diane and the directions were so straight forward I didn't have any issues. The flavor was amazing and the strips turned out beautifully. Thank you for such a great recipe.

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AshK September 20, 2007

Talk about meat falling off the bone! I used T-Bone steaks,(seared med/rare) good brandy, heavy cream. This recipe is delicious! I added caramelized mushrooms too, since I had some to use up. Thanks NcMysteryShopper! I will be preparing Steak Diane again!

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Andi of Longmeadow Farm March 12, 2007
Famous 21 Club's Steak Diane