Steak Diane

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

Questions & Replies

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  1. 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.
  2. In answer to Chef 282488...sometimes it's nice to do a classy dish when you can't afford anything better than round steak... I don't know how effective the marinate would have been on round steak but it was fine with the top sirloin steaks we had. I was quite happy with this...the sauce was very good..if I had cooked the steaks a little longer it would have been perfect. thanks
  3. One of the great things about Recipezaar, is you can take a traditional recipe and change it. We found this to be an excellent recipe. Chef 282488 seemed a little harsh when reviewing this one. We did use a better choice of steak, but the sauce was wonderful. Also added some garlic, matter of choice. Thanks Toby, it's a good recipe.
  4. Number 1) Why would you ever use round steak for a Diane? 2}If you are going to layer all the wet ingredients on the steak, you do it at the end to flame the steak. Also a classic Diane has pepper corns layered on the meat, there is no marianting.


I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree. During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels. My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there. We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack. My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!
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