Best 4 Gordon Ramsays Steak Diane Recipes

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Indulge in the exquisite flavors of Steak Diane, a classic French dish that tantalizes taste buds with its rich, savory sauce. This recipe collection presents three variations of this culinary masterpiece, each offering a unique twist on the original.

For a classic Steak Diane experience, try the traditional recipe that features tenderloin steaks seared to perfection and bathed in a luxurious sauce made with shallots, mushrooms, brandy, and cream. Elevate your palate with the Steak Diane with Peppercorn Sauce, where a robust peppercorn sauce adds a spicy kick to the tenderloin, creating a symphony of flavors.

If you prefer a more modern interpretation, the Steak Diane with Béarnaise Sauce is sure to impress. This recipe incorporates a velvety béarnaise sauce, known for its delicate balance of butter, egg yolks, tarragon, and white wine vinegar, creating a heavenly accompaniment to the tenderloin.

No matter which variation you choose, Steak Diane is a dish that will leave you craving for more. Its elegant presentation and symphony of flavors make it perfect for special occasions or intimate dinners.

Check out the recipes below so you can choose the best recipe for yourself!

GORDON RAMSAY'S STEAK DIANE RECIPE - (3.9/5)



Gordon Ramsay's Steak Diane Recipe - (3.9/5) image

Provided by ErinLayton

Number Of Ingredients 10

4 (7-ounce) sirloin steaks
3 shallots, peeled
4 ounces crimini mushrooms, cleaned (or button mushrooms)
1 tablespoon salted butter
1 garlic clove, peeled
1 to 2 tablespoons Worcestershire sauce, to taste
1 tablespoon Dijon mustard
1/3 cup brandy or cognac
1 cup heavy cream
small handful of flat-leaf parsley

Steps:

  • Using a rolling pin, roll out the steaks to flatten and cut off any excess fat. Season the steaks on both sides with salt and pepper. Heat a little olive oil in a skillet pan large enough to accommodate the 4 steaks in one layer. Quickly saute the steaks for up to a minute on each side then remove from the pan and set aside. To make the sauce for the steaks, heat some more olive oil in the pan. Slice the shallots and add to the pan; allow to soften briefly before adding sliced mushrooms with a tablespoon of butter. Crush in the garlic using a garlic press. Add the Worcestershire sauce, then the mustard and heat through for a minute. Turn up the heat and tilt the pan away from you. Pour the brandy into the far end and allow it to ignite. Once the alcohol has burnt off, swirl the juices around the pan. Add the cream and allow the sauce to thicken before turning down the heat. Introduce the steaks back into the pan and cook a little further depending on how well done you would like them. Remove steaks and spoon sauce over them. Sprinkle with parsley. Enjoy!

STEAK DIANE



Steak Diane image

✅ How to cook steak? ???? Cook delicious Diane steaks for lovely family dinner. Gordon Ramsay makes delicious beef steak for the main course, which is called Diane steak. Best recipe! Breakfast recipes. Summer recipes. Cook this recipe with a photo! Instant pot recipe. Beef recipes. What to cook for di

Provided by Super User

Time 30m

Number Of Ingredients 13

4 Steaks
Potatoes 500g
Shallots 100g
Mushrooms 250g
Butter
1 clove of garlic
Worcester sauce
1 table spoon of Dijon mustard
Brandy
Cream 200ml
Parsley
Rosemary
Olive oil

Steps:

  • Here you will find out how to cook steak Diane, great weekend recipe. For main course pour some olive oil into a hot pan, remove all fat from the steaks. Slice steaks thin and season them. Fry very quickly on both sides, then, set steaks aside. Into the same pan add some chopped shallots and season.
  • Slice mushrooms, add butter and crushed garlic. Then squirt out a splash of Worcester sauce and add Dijon mustard. Splash a dash of brandy and flambe. Once the alcohol is burnt off, swirl the juices, add cream and stir in some parsley. Return the steaks and cook.
  • For the potatoes, heat olive oil. Cut the potatoes in halves and place cut side down. Season, put crushed garlic and rosemary. Put them on a plate and pour the sauce into the steaks.
  • Steak Diane with potatoes and peas. Amazing beef recipe, done! You can cook it every time of the year: winter, spring, summer, autumn. Best recipe for a big company of friends. Cook this recipe with a photo!

Nutrition Facts : Calories 650

GORDON RAMSAY'S STEAK DIANE



GORDON RAMSAY'S STEAK DIANE image

Yield 4

Number Of Ingredients 21

Steak Diane
•4 x small sirloin steaks, approx 7 ounces each
•3 shallots, peeled
•4 ounces crimini mushrooms, cleaned (if crimini unavailable use button mushrooms instead)
•1 tablespoon salted butter
•1 garlic clove, peeled
•1 -2 tablespoons Worcestershire sauce, to taste
•1 tablespoon Dijon mustard
•1/3 cup brandy or cognac
•1 cup heavy cream
•Small handful of flat-leaf parsley
Sautéed Potatoes
•1 pound small waxy potatoes (like Yukon Gold or any small new potato) cut in half
•3 small sprigs of rosemary
•2 garlic cloves
•1 tablespoon salted butter
Peas
•2 cups peas, defrosted if using frozen
•1/2 tablespoon salted butter
•Salt and freshly ground black pepper
•Olive oil

Steps:

  • Pre-heat oven to low Cook potatoes in a pot of boiling salted water for 10 minutes or until tender. Drain and set aside. Using a rolling pin, roll out the steaks to flatten and cut off any excess fat. Season the steaks on both sides with salt and pepper. Heat a little olive oil in a skillet pan large enough to accommodate the 4 steaks in one layer. Quickly sauté the steaks for up to a minute on each side then remove from the pan and set aside to rest. Drain excess oil from an and re-heat with fresh olive oil. Put the potatoes in cut-side down and season with salt and pepper. Leaving skins on, lightly crush garlic cloves and add with the sprigs of rosemary. Once the potatoes have begun to color toss through butter and cook for a further 1 -2 minutes. (The potatoes can be kept warm in the oven once cooked.) To make sauce for the steaks, heat some olive oil in a separate pan. Slice shallots and add to the pan, allow to soften briefly before slicing and adding the mushrooms with a tablespoon of butter. Crush in the garlic using a garlic press. Add Worcestershire sauce, then the mustard and heat through for a minute. Turn up the heat and tilt the pan away from you. Pour the brandy into the far end and allow it to ignite - be careful that the flame that flares! Once the alcohol has burnt off, swirl the juices around the pan. Add the cream and allow the sauce to thicken before turning down the heat. Introduce steaks back into the pan and cook a little further depending on how well done. Chop the parsley and add half to the pan. Cook the peas in a pot of boiling salted water for a minute until tender. Drain, season to taste with salt and pepper and stir through a little butter. To serve, remove the rosemary and garlic cloves from the potatoes before dividing them between plates with a spoonful of peas. Arrange the steaks alongside, spoon the sauce on top and sprinkle with the remaining parsley.

GORDON RAMSAY'S STEAK DIANE



GORDON RAMSAY'S STEAK DIANE image

Categories     Beef     Sauté     Christmas     New Year's Eve     Dinner     Christmas Eve

Yield 4 people

Number Of Ingredients 10

4 x small sirloin steaks, approx 7 oz.
3 shallots, peeled
4 ounces crimini mushrooms, cleaned (if crimini unavailable use button mushrooms instead)
1 tablespoon salted butter
1 garlic clove, peeled
1 -2 tablespoons Worcestershire sauce, to taste
1 tablespoon Dijon mustard
1/3 cup brandy or cognac
1 cup heavy cream
Small handful of flat-leaf parsley

Steps:

  • Using a rolling pin, roll out the steaks to flatten and cut off any excess fat. Season the steaks on both sides with salt and pepper. Heat a little olive oil in a skillet pan large enough to accommodate the 4 steaks in one layer. Quickly sauté the steaks for up to a minute on each side then remove from the pan and set aside to rest. To make the sauce for the steaks, heat some olive oil in a separate pan. Slice the shallots and add to the pan, allow to soften briefly before slicing and adding the mushrooms with a tablespoon of butter. Crush in the garlic using a garlic press. Add the Worcestershire sauce, then the mustard and heat through for a minute. Turn up the heat and tilt the pan away from you. Pour the brandy into the far end and allow it to ignite - be careful that the flame that flares up doesn't singe your eyebrows! Once the alcohol has burnt off, swirl the juices around the pan. Add the cream and allow the sauce to thicken before turning down the heat. ntroduce the steaks back into the pan and cook a little further depending on how well done you would like them. Chop the parsley and add half to the pan. T o serve, divide some sautéed potatoes between plates with a spoonful of peas. Arrange the steaks alongside, spoon the sauce on top and sprinkle with the remaining parsley.

Tips:

  • Use high-quality ingredients: The better the ingredients, the better the steak Diane will be. Look for well-marbled steak, such as ribeye or New York strip, and use fresh, flavorful mushrooms and shallots.
  • Cook the steak properly: Steak Diane is a quick-cooking dish, so it's important to cook the steak to the desired doneness. For a medium-rare steak, cook for 2-3 minutes per side. For a medium steak, cook for 3-4 minutes per side.
  • Make sure the sauce is flavorful: The sauce is what makes steak Diane so delicious. Be sure to use a good quality beef stock and add plenty of shallots, mushrooms, and brandy. Simmer the sauce until it is slightly thickened and flavorful.
  • Serve the steak Diane immediately: Steak Diane is best served immediately after it is cooked. The steak will continue to cook as it sits, so it's important to serve it while it is still hot and juicy.

Conclusion:

Steak Diane is a classic French dish that is sure to impress your guests. It's a quick and easy dish to make, and it's always a crowd-pleaser. Whether you're making it for a special occasion or just a weeknight dinner, steak Diane is sure to be a hit.

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