Hamdi Saidani This Gordon Ramsay Steak Diane is a rich, creamy, and impressively theatrical recipe. This classic dish features thin sirloin steaks, pan-seared to perfection and bathed in a luxurious, creamy mushroom and brandy sauce that’s flambéed right in the pan. It’s a restaurant-quality meal that delivers on indulgent flavor and comes together in under 30 minutes, perfect for a special date night or an elegant dinner.
Gordon Ramsay Steak Diane Ingredients
For the Steaks:
- 4 thin sirloin steaks (about 200 g each, 1 cm thick)
- Kosher salt and freshly cracked black pepper
- 2 Tbsp neutral oil
- 1 Tbsp unsalted butter
For the Sauce:
- 3 shallots, finely sliced
- 115 g (about 1.5 cups) cremini mushrooms, sliced
- 1 garlic clove, minced
- 1 Tbsp tomato paste
- 1 Tbsp Dijon mustard
- 1–2 Tbsp Worcestershire sauce
- 80 ml / ⅓ cup brandy or cognac
- 120 ml / ½ cup heavy cream
- ¼ cup low-salt beef stock (optional)
- Fresh flat-leaf parsley, chopped, for garnish
How To Make Gordon Ramsay Steak Diane
- Prep and Sear the Steaks: Pat the steaks completely dry with paper towels and season them generously on both sides with salt and freshly cracked black pepper. Let them rest at room temperature for 10 minutes. Heat the oil and butter in a large cast-iron or stainless-steel skillet over high heat. When the pan is very hot, sear the steaks for just 1 minute per side until a deep golden-brown crust forms. Immediately remove the steaks to a warm plate and set aside.
- Sauté the Aromatics: Lower the heat to medium. In the same pan with all the steak drippings, add the shallots and cook for 1 minute until they begin to soften. Add the mushrooms and cook for another 3 minutes until they are golden brown. Add the minced garlic and cook for 30 seconds more until fragrant.
- Build the Sauce Base: Stir in the tomato paste, Dijon mustard, and Worcestershire sauce. Cook for 30 seconds, stirring constantly, to cook out the raw flavor of the tomato paste.
- Flambé the Brandy (Be Careful!): Remove the pan from the heat. Pour in the brandy. Return the pan to the heat and carefully tilt it towards the flame of your gas stove to ignite the alcohol (or use a long match). Let the flames burn out, which will take about 1 minute. This cooks off the harsh alcohol.
- Finish the Sauce: Add the optional beef stock and let the sauce reduce. Drop the heat to medium-low and stir in the heavy cream. Let the sauce simmer gently for 2 minutes until it thickens enough to coat the back of a spoon. Season to taste.
- Combine and Serve: Return the seared steaks and any of their accumulated resting juices to the pan with the sauce. Let them warm through for about 1 minute, spooning the sauce over the top. Garnish with fresh parsley and serve immediately.
Recipe Tips
- How to get a perfect sear? The most important secret is a screaming hot pan and a dry steak. Using a cast-iron or stainless-steel pan that holds heat well is essential. Patting your steak dry with a paper towel ensures you get a deep brown crust instead of just steaming the meat.
- How to flambé safely? This is a crucial step for both flavor and safety. Always remove the pan from the heat before you add the alcohol to prevent it from igniting prematurely. Never pour directly from the bottle. If the flames get too large, smother them by covering the pan with a large metal lid.
- Why not clean the pan? Do not clean the pan after you sear the steaks! The browned bits (the “fond”) stuck to the bottom of the skillet are packed with concentrated beefy flavor. Deglazing the pan with the brandy is the key to incorporating all that flavor into your sauce.
- Why rest the steak after searing? Even though the steak is going back into the sauce, giving it a moment to rest on the plate while you start the sauce allows the juices to begin redistributing. Adding those resting juices back into the sauce at the end is a non-negotiable flavor booster.
What To Serve With Steak Diane
This is a classic, rich main course that is traditionally served with sides that can soak up the delicious, creamy sauce. Serve it with:
- Creamy mashed potatoes or a smooth potato purée.
- Crispy, thin French fries (shoestring fries).
- A simple side of steamed asparagus or green beans.
How To Store Steak Diane
- Best Eaten Fresh: This dish is at its absolute best when it is served hot and fresh from the pan. The sauce is most stable, and the steak is perfectly tender.
- Refrigerate: If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
- Reheat: Reheat very gently in a skillet over low heat only until warmed through. Be aware that the cream sauce may have a tendency to separate, and the steak will cook further and become more well-done.
Steak Diane Nutrition Facts
- Serving: 1 steak with sauce
- Calories: 680 kcal
- Carbohydrates: 15g
- Protein: 45g
- Fat: 48g
- Saturated Fat: 25g
- Sodium: 950mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What is Steak Diane?
Steak Diane is a classic pan-fried steak dish with a sauce made from the pan juices, which was very popular in the mid-20th century. It is famous for being prepared tableside in upscale restaurants, including the dramatic flambé step.
Can I make this without the flambé?
Yes. If you are not comfortable with the flame, you can simply let the brandy bubble and reduce vigorously for 1-2 minutes to ensure the alcohol has cooked off before proceeding with the rest of the sauce.
What kind of steak is best?
The recipe calls for thin sirloin steaks, which are perfect for a quick sear. You could also use other tender, quick-cooking cuts like filet mignon medallions or a thin-cut rib-eye.
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Cast Iron Steak Recipe
- Gordon Ramsay Steak Marinade Recipe
- Gordon Ramsay Peppercorn Sauce Recipe
Gordon Ramsay Steak Diane Recipe
Description
A classic and dramatic steakhouse dish, featuring tender, pan-seared sirloin steaks smothered in a rich and creamy mushroom sauce that’s flambéed with brandy right in the pan.
Ingredients
Instructions
- Pat the steaks dry and season them generously. Sear in a screaming hot, oiled skillet for just 1 minute per side until a deep crust forms. Remove the steaks to a warm plate.
- In the same pan, sauté the shallots, then the mushrooms, then the garlic.
- Stir in the tomato paste, mustard, and Worcestershire sauce.
- Carefully remove the pan from the heat, add the brandy, and then return to the heat and flambé. Let the flames die out.
- Reduce the heat to low and stir in the heavy cream. Let the sauce simmer and thicken for 2 minutes.
- Return the steaks and their resting juices to the pan to warm through.
- Garnish with fresh parsley and serve immediately.
Notes
- u003cliu003eu003cstrongu003eUse a Stainless or Cast-Iron Pan:u003c/strongu003e The most important tip for a flavorful sauce is to use a pan that develops a u0022fondu0022 (the browned bits stuck to the bottom). A non-stick pan will not give you the same depth of flavor.u003c/liu003eu003cliu003eu003cstrongu003eBe Safe with the Flambé:u003c/strongu003e Always pour the brandy in u003cemu003eoff the heatu003c/emu003e to prevent it from igniting too early. Have a large metal lid ready to smother the flames if you need to.u003c/liu003eu003cliu003eu003cstrongu003eDon’t Overcook the Steak:u003c/strongu003e Because the steaks are thin, they cook very quickly. The initial 1-minute sear per side is all they need before going back into the sauce to finish.u003c/liu003eu003cliu003eu003cstrongu003eScrape the Pan:u003c/strongu003e Deglazing is key. When you add the brandy, use your spoon to scrape up every single brown bit from the bottom of the pan. That’s where all the flavor is.u003c/liu003e
Gordon Ramsay Steak Diane Recipe
