Steak Diane

READY IN: 50mins
Recipe by Toby Jermain

This recipe was first served to me by my first wife, Dianna, 37 some-odd years ago, and I have been making it ever since. Prep time does not include marination time.

Top Review by Queen Dragon Mom

Thanks, Toby. This is a great recipe and a middle-of-the-road way to make the dish. It's neither too hard nor simplified so much the character is lost. I have never had Diane with peppercorns in that manner, but will try it. We like this version as it's a good way to use cheaper cuts and have them turn out well.

Ingredients Nutrition


  1. Trim excess fat from meat, and cut into 8 portions.
  2. Pound meat to 1/3" thick.
  3. Combine sherry, broth or water, Worcestershire, chives, and mustard.
  4. Pour over meat in a shallow dish or zip-top bag.
  5. Cover, and marinate in refrigerator for at least 2-4 hours, turning occasionally.
  6. Drain meat, reserving marinade, and pat meat dry.
  7. Sprinkle meat with optional tenderizer per label directions (lightly if using sirloin).
  8. Brown meat in olive oil over high heat, 2-4 pieces at a time.
  9. Remove to serving platter, cover, and keep warm while cooking remaining meat.
  10. Add marinade and mushrooms to skillet, deglaze, and bring to a boil.
  11. Pour over meat.
  12. Warm brandy in a small saucepan, ignite, and pour over meat.
  13. Serve immediately.
  14. Excellent served with a small Caesar salad, garlic bread, and baked potato.

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