Maude Brennan's Steak Diane

READY IN: 40mins
Recipe by Teresa Johnson

A delicious recipe by Maude Brennan of Brennan's Restaurant in New Orleans.

Top Review by petlover

I have been to Brennan's ( to die for!!) I made this recipe without the added salt since there is salt in the butter and it was suggested by another reviewer. This came out wonderful. I used regular filet's ( no bacon wrapped) since this is what I had. I also flambe'd with a bit of brandy at the end...just for show Wonderful recipe

Ingredients Nutrition


  1. Melt the butter in a large skillet over low heat.
  2. When the butter is melted, place the slices of meat in the skillet and simmer until medium done.
  3. Turn the slices over and cook on the other side.
  4. When the meat is cooked, remove it to a large serving platter and set aside.
  5. Add the chopped vegetables, salt and pepper to the melted butter remaining in the pan.
  6. Simmer for a few minutes, then add the Worcestershire, lemon juice and Tabasco.
  7. Cook a few minutes longer, just until the sauce is slightly thickened.
  8. Put the slices of meat back in the skillet and cook about 30 seconds on each side.
  9. Place the slices on the serving platter again, then pour the sauce from the pan evenly over them.
  10. Serve from the platter with sauce spooned over each portion and provide bread to soak up the gravy.

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