Gordon Ramsay Steak Diane Recipe

This delicious Steak Diane recipe, inspired by Gordon Ramsay, brings a creamy, rich mushroom sauce to sizzling sirloin steaks. Perfect for a quick and easy dinner, this dish is full of flavor with common ingredients like Worcestershire sauce and Dijon mustard. It’s a simple yet indulgent meal, ideal for impressing guests or treating yourself!

Ingredients Needed:

• 4 x 200g sirloin steaks
• 3 shallots, peeled
• 115g crimini mushrooms, cleaned (or use button mushrooms)
• 1 tbsp salted butter
• 1 garlic clove, peeled
• 1–2 tbsp Worcestershire sauce (to taste)
• 1 tbsp Dijon mustard
• 1/3 cup brandy or cognac
• 1 cup heavy cream
• A handful of chopped flat-leaf parsley

How To Make Gordon Ramsay Steak Diane?

1. Prepare the Steaks: Flatten the steaks using a rolling pin, trim any excess fat, and season with salt and pepper. Heat olive oil in a large skillet and quickly sear the steaks for about 1 minute on each side. Remove the steaks and set them aside to rest.
2. Make the Sauce: In the same pan, heat more olive oil. Add the sliced shallots and sauté until softened. Stir in the sliced mushrooms and cook for another 2 minutes. Add the crushed garlic, Worcestershire sauce, and Dijon mustard, cooking for 1 more minute.
3. Flambé the Brandy: Increase the heat and tilt the pan away from you. Pour the brandy into the pan and carefully ignite it (be cautious of the flame). Allow the alcohol to burn off, then swirl the juices around the pan.
4. Finish the Sauce: Add the cream to the pan, stirring to combine. Let the sauce simmer until it thickens, then reduce the heat.
5. Cook the Steaks: Return the steaks to the pan and cook to your desired doneness. Spoon the sauce over the steaks and sprinkle with chopped parsley.

Recipe Tips:

• Don’t Cook the Steaks Too Long: Cook the steaks for just 1 minute on each side over high heat to keep them juicy.
• Be Careful with the Flame: When you add brandy, tilt the pan and light it carefully to burn off the alcohol. This improves the sauce’s flavor.
• Use Fresh Parsley: Adding fresh parsley at the end makes the sauce taste fresher and brighter.
• Turn Down the Heat: After adding cream, lower the heat to keep the sauce smooth and avoid it separating.
• Make the Sauce Your Own: Adjust the Worcestershire sauce and mustard to suit your taste. Add more mustard for a tangy flavor or use less sauce for a milder taste.

How To Store & Reheat Leftovers?

• Refrigerate: Allow the leftover Steak Diane to cool, then store it in an airtight container in the fridge for up to 3 days.
• Freeze: You can freeze this dish, but the cream might change the texture. After cooling, store it in a freezer-safe container for up to 2 months. Thaw in the fridge overnight and reheat gently.
• Reheat: Reheat the steak and sauce in a pan on low heat, stirring occasionally, until hot.

Nutrition Facts:

• Calories: 328.7kcal
• Total Fat: 21.7 g
• Saturated Fat: 8.9 g
• Cholesterol: 78.9 mg
• Sodium: 312.5 mg
• Potassium: 403.9 mg
• Total Carbohydrate: 4.5 g
• Dietary Fiber: 0.1 g
• Sugars: 1.1 g
• Protein: 22.5 g

Gordon Ramsay Steak Diane Recipe

Author: Hamdi Saidani Cooking Method:Sautéing Cuisine:French Courses:Dinner Recipe Keys: S Steak Diane Recipe

Difficulty:BeginnerPrep time: 10 minutesCook time: 15 minutesRest time: 5 minutesTotal time: 30 minutesServings:4 servingsCalories:328.7 kcal Best Season:Suitable throughout the year

Description

This delicious Steak Diane recipe, inspired by Gordon Ramsay, brings a creamy, rich mushroom sauce to sizzling sirloin steaks. Perfect for a quick and easy dinner, this dish is full of flavor with common ingredients like Worcestershire sauce and Dijon mustard. It’s a simple yet indulgent meal, ideal for impressing guests or treating yourself!

Ingredients

• 4 x 200g sirloin steaks
• 3 shallots, peeled
• 115g crimini mushrooms, cleaned (or use button mushrooms)
• 1 tbsp salted butter
• 1 garlic clove, peeled
• 1–2 tbsp Worcestershire sauce (to taste)
• 1 tbsp Dijon mustard
• 1/3 cup brandy or cognac
• 1 cup heavy cream
• A handful of chopped flat-leaf parsley

Instructions

1. Prepare the Steaks: Flatten the steaks using a rolling pin, trim any excess fat, and season with salt and pepper. Heat olive oil in a large skillet and quickly sear the steaks for about 1 minute on each side. Remove the steaks and set them aside to rest.
2. Make the Sauce: In the same pan, heat more olive oil. Add the sliced shallots and sauté until softened. Stir in the sliced mushrooms and cook for another 2 minutes. Add the crushed garlic, Worcestershire sauce, and Dijon mustard, cooking for 1 more minute.
3. Flambé the Brandy: Increase the heat and tilt the pan away from you. Pour the brandy into the pan and carefully ignite it (be cautious of the flame). Allow the alcohol to burn off, then swirl the juices around the pan.
4. Finish the Sauce: Add the cream to the pan, stirring to combine. Let the sauce simmer until it thickens, then reduce the heat.
5. Cook the Steaks: Return the steaks to the pan and cook to your desired doneness. Spoon the sauce over the steaks and sprinkle with chopped parsley.

Notes

• Don’t Cook the Steaks Too Long: Cook the steaks for just 1 minute on each side over high heat to keep them juicy.
• Be Careful with the Flame: When you add brandy, tilt the pan and light it carefully to burn off the alcohol. This improves the sauce’s flavor.
• Use Fresh Parsley: Adding fresh parsley at the end makes the sauce taste fresher and brighter.
• Turn Down the Heat: After adding cream, lower the heat to keep the sauce smooth and avoid it separating.
• Make the Sauce Your Own: Adjust the Worcestershire sauce and mustard to suit your taste. Add more mustard for a tangy flavor or use less sauce for a milder taste.

Keywords:Gordon Ramsay Steak Diane Recipe