Steak Diane is named after the Roman goddess of hunting and became popular in Parisian restaurants in the 1950s and 1960s. The creamy mustard and shallot sauce represents classic French brasserie cuisine. It remains a reference dish on the luxury hotel meat menu.
Mediterranean
Steak Diane with mustard sauce
Steak Diane with mustard sauce from France: traditional step-by-step recipe, with chef tips and clear timings.
- France
- MAIN COURSES
- High protein
- medium
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 445 kcal
- Protein 36 g
- Fiber 0.5 g
- Carbohydrates 4 g
- Fat 30 g
- Sodium 580 mg
Story behind the dish
Preparation
Steak Diane with mustard sauce is a preparation from France with medium difficulty. Set aside about 30 minutes in total (15 for mise en place and preparation, 15 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 4 beef steaks of 180 g (loin or sirloin).
- Have ready: 2 finely chopped shallots.
- Have ready: 100 ml of dry white wine.
- Have ready: 150 ml of cooking cream.
- Have ready: 2 tablespoons Dijon mustard.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Slightly flatten the fillets
Slightly flatten the fillets, season with salt and pepper and brown for 2 minutes per side in a frying pan with oil and butter, set aside. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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In the same pan
In the same pan, sauté the shallots for 2 minutes until translucent.
-
Flame with brandy if desired
Flame with brandy if desired, add white wine and reduce by half.
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Add cream
Add cream, mustard, Worcestershire and lemon juice, cook for 3 minutes over low heat.
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Return the fillets to the sauce
Return the fillets to the sauce, heat for 2 minutes without boiling and adjust the salt. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
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Serve immediately with chopped parsley and potato garnish.
Serve immediately with chopped parsley and potato garnish.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version replacing the meat with sautéed mushrooms or cooked legumes.
- Vegan dairy-free version using plant-based cheese or cream alternatives.
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