Gordon Ramsay Steak Diane is a theatrical, one-pan masterpiece that brings the flair of 1970s fine dining back into the modern kitchen. Featuring thinly pounded steaks seared quickly and finished in a rich, creamy sauce made with mushrooms, shallots, Worcestershire sauce, and a flambé of brandy, this dish is all about speed and intense flavor. It is an incredibly fast yet sophisticated meal perfect for a romantic dinner or a quick weeknight luxury.
Try More Recipes:
- Gordon Ramsay Red Wine Jus Recipe
- Gordon Ramsay Peppercorn Sauce Recipe
- Gordon Ramsay Lemon Butter Sauce
Why You Will Love Steak Diane Recipe:
- Incredibly Fast: Because the steaks are pounded thin (paillards), they cook in just 1 to 2 minutes, meaning the entire dish comes together in under 15 minutes.
- Rich & Creamy: The sauce is a savory powerhouse, combining the tang of Dijon mustard, the umami of Worcestershire sauce, and the richness of heavy cream.
- Theatrical Cooking: The step of flambéing the brandy adds a “wow” factor if you are cooking for guests, burning off the harsh alcohol while leaving a deep, caramelized warmth.
- Tender Meat: Pounding the meat not only speeds up cooking but also mechanically tenderizes it, making even cheaper cuts melt in the mouth.
- One Pan: Everything happens in a single skillet, preserving all the delicious meat juices (fond) to flavor the sauce.
Gordon Ramsay Steak Diane Ingredients
- 2 sirloin or fillet steaks (approx 200g each), trimmed of fat
- 3 shallots, peeled and finely sliced
- 150g button mushrooms (or chestnut mushrooms), sliced
- 1 clove garlic, crushed
- 1 tbsp salted butter (plus extra for finishing)
- 1 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 3 tbsp Brandy or Cognac
- 100ml double cream (heavy cream)
- Handful of fresh flat-leaf parsley, chopped
- Salt and freshly ground black pepper
How To Make Gordon Ramsay Steak Diane
- Prepare the Steaks: Place the steaks between two sheets of plastic wrap or baking parchment. Using a rolling pin or meat mallet, pound the meat until it is flattened to about 1 cm thick. Season generously with salt and pepper on both sides.
- Sear the Meat: Heat the olive oil and butter in a large skillet over high heat. Once foaming, add the steaks. Sear for just 1 minute on each side. You want them browned but still pink in the middle. Remove the steaks from the pan and set aside on a warm plate to rest.
- Sauté Aromatics: In the same pan (do not clean it), add the sliced shallots and mushrooms. Sauté for 2 to 3 minutes until the mushrooms are golden and the shallots are soft. Add the crushed garlic and cook for another 30 seconds.
- Flambé: Turn off the heat momentarily (for safety). Pour in the 3 tbsp of brandy. Turn the heat back on and carefully tilt the pan to catch the flame (or use a long match) to ignite the alcohol. Let the flames die down naturally.
- Build the Sauce: Stir in the 1 tbsp of Dijon mustard and 1 tbsp of Worcestershire sauce. Pour in the 100ml of double cream.
- Simmer: Bring the sauce to a gentle bubble and cook for 1 to 2 minutes until it thickens slightly and coats the back of a spoon.
- Finish: Return the steaks (and any resting juices) to the pan. Toss them in the sauce for 30 seconds just to warm through. Sprinkle with fresh parsley.
- Serve: Serve immediately straight from the pan.
Recipe Tips
- Mise en Place: This recipe moves extremely fast. Have your shallots chopped, mushrooms sliced, and bottles opened before you put the steak in the pan. You won’t have time to chop while cooking.
- Don’t Overcook: Because the meat is thin, it goes from rare to well-done in seconds. Trust the 1 minute per side rule.
- Safety First: When flambéing, ensure your extraction fan is off (so flames aren’t sucked up) and keep a lid nearby to smother the fire if it gets too high. If you are nervous, just boil the brandy rapidly for 1 minute without igniting it.
- Room Temperature Meat: Even for thin steaks, taking the meat out of the fridge 10 minutes prior helps it sear rather than steam.
What To Serve With Steak Diane?
This Steak Diane is rich and saucy, so it needs simple sides classic French bistro pairings include French Fries (pommes frites) or sautéed New Potatoes to mop up the cream sauce. For vegetables, steamed green beans or wilted spinach provide a fresh, green contrast to the heavy mushroom sauce.
How To Store Leftovers Steak Diane?
- Refrigerate: Store the steaks and sauce together in an airtight container in the fridge for up to 2 days.
- Freeze: It is not recommended to freeze this dish. The dairy-based sauce tends to split when thawed, and the thin steaks will become tough.
How To Reheat Leftovers Steak Diane?
Important Tip: Gentle heat is essential to prevent the cream from curdling and the steak from overcooking.
- Stovetop: Place the steaks and sauce in a skillet over low heat. Add a splash of water or milk if the sauce has thickened too much in the fridge. Simmer gently for 3 to 4 minutes until just warmed through. Do not let it boil vigorously.
FAQs
Yes. You can omit the brandy. The flavor won’t have that classic caramelized depth, but you can add a splash of beef stock or extra Worcestershire sauce to compensate.
Sirloin or rump steak is traditional for Steak Diane because it has great flavor. Since you are pounding it thin, you don’t necessarily need expensive fillet, though fillet works beautifully if you want it extra tender.
This can happen if the heat is too high when you add the cream, or if you reduce it too much. If it splits, stir in a splash of cold cream or water off the heat to bring it back together.
More Recipes:
- Gordon Ramsay Béarnaise Sauce
- Gordon Ramsay Steak Marinade Recipe
- Gordon Ramsay Cast Iron Steak Recipe
Steak Diane Nutrition Facts
Serving Size: 1 steak with sauce (serves 2)
- Calories: 580 kcal
- Total Fat: 42g
- Saturated Fat: 24g
- Cholesterol: 165mg
- Sodium: 650mg
- Total Carbohydrate: 8g
- Dietary Fiber: 1g
- Sugars: 4g
- Protein: 38g
Gordon Ramsay Steak Diane Recipe
Course: Dinners, Lunch, MainCuisine: American, FrenchDifficulty: Easy4
servings10
minutes10
minutes580
kcalGordon Ramsay Steak Diane is a theatrical, one-pan masterpiece that brings the flair of 1970s fine dining back into the modern kitchen. Featuring thinly pounded steaks seared quickly and finished in a rich, creamy sauce made with mushrooms, shallots, Worcestershire sauce, and a flambé of brandy, this dish is all about speed and intense flavor. It is an incredibly fast yet sophisticated meal perfect for a romantic dinner or a quick weeknight luxury.
Ingredients
2 sirloin or fillet steaks (approx 200g each), trimmed of fat
3 shallots, peeled and finely sliced
150g button mushrooms (or chestnut mushrooms), sliced
1 clove garlic, crushed
1 tbsp salted butter (plus extra for finishing)
1 tbsp olive oil
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
3 tbsp Brandy or Cognac
100ml double cream (heavy cream)
Handful of fresh flat-leaf parsley, chopped
Salt and freshly ground black pepper
Directions
- Prepare the Steaks: Place the steaks between two sheets of plastic wrap or baking parchment. Using a rolling pin or meat mallet, pound the meat until it is flattened to about 1 cm thick. Season generously with salt and pepper on both sides.
- Sear the Meat: Heat the olive oil and butter in a large skillet over high heat. Once foaming, add the steaks. Sear for just 1 minute on each side. You want them browned but still pink in the middle. Remove the steaks from the pan and set aside on a warm plate to rest.
- Sauté Aromatics: In the same pan (do not clean it), add the sliced shallots and mushrooms. Sauté for 2 to 3 minutes until the mushrooms are golden and the shallots are soft. Add the crushed garlic and cook for another 30 seconds.
- Flambé: Turn off the heat momentarily (for safety). Pour in the 3 tbsp of brandy. Turn the heat back on and carefully tilt the pan to catch the flame (or use a long match) to ignite the alcohol. Let the flames die down naturally.
- Build the Sauce: Stir in the 1 tbsp of Dijon mustard and 1 tbsp of Worcestershire sauce. Pour in the 100ml of double cream.
- Simmer: Bring the sauce to a gentle bubble and cook for 1 to 2 minutes until it thickens slightly and coats the back of a spoon.
- Finish: Return the steaks (and any resting juices) to the pan. Toss them in the sauce for 30 seconds just to warm through. Sprinkle with fresh parsley.
- Serve: Serve immediately straight from the pan.
Notes
- Mise en Place: This recipe moves extremely fast. Have your shallots chopped, mushrooms sliced, and bottles opened before you put the steak in the pan. You won’t have time to chop while cooking.
Don’t Overcook: Because the meat is thin, it goes from rare to well-done in seconds. Trust the 1 minute per side rule.
Safety First: When flambéing, ensure your extraction fan is off (so flames aren’t sucked up) and keep a lid nearby to smother the fire if it gets too high. If you are nervous, just boil the brandy rapidly for 1 minute without igniting it.
Room Temperature Meat: Even for thin steaks, taking the meat out of the fridge 10 minutes prior helps it sear rather than steam.
