This Gordon Ramsay Steak Diane Recipe is a creamy and tender recipe, which calls for brandy and Dijon mustard. It’s a restaurant-quality dish, ready in about 30 minutes.
Jump to RecipeGordon Ramsay Steak Diane Recipe Ingredients
- 170g center-cut beef tenderloin steaks
- Salt, to taste
- 120ml beef broth
- 4 teaspoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- 2 teaspoons tomato paste
- 28g butter
- 75g finely minced shallots
- 60ml cognac or brandy
- 80ml heavy cream
- Freshly ground black pepper, to taste
- 10g chives, finely chopped
How To Make Gordon Ramsay Steak Diane Recipe
- Prep and Salt the Steak: Sprinkle salt generously on both sides of the steaks. Let them sit at room temperature for 15-30 minutes. This helps the steak cook more evenly.
- Prepare the Sauce Base: In a small bowl, whisk together the beef broth, Worcestershire sauce, Dijon mustard, and tomato paste. Set this mixture aside.
- Sear the Steaks: Melt the butter in a large skillet over medium-high heat. Pat the steaks completely dry with a paper towel. Increase the heat to high and carefully place the steaks in the skillet. Sear for 1-4 minutes per side, depending on thickness and desired doneness. Use a meat thermometer for accuracy (125°F for rare, 135°F for medium-rare).
- Rest the Steaks: Once cooked to your liking, remove the steaks from the pan, place them on a plate, and tent loosely with foil to rest.
- Make the Pan Sauce: Reduce the heat to medium. Add the minced shallots to the same skillet and cook for about 1 minute until softened. Carefully pour in the cognac or brandy. Let it bubble for a moment, then add the prepared sauce mixture, scraping up any browned bits from the bottom of the pan. Simmer for 3-5 minutes until the sauce begins to thicken.
- Finish and Serve: Stir in the heavy cream and cook for another 2-3 minutes until the sauce is smooth and velvety. Season with black pepper to taste. Place the rested steaks on serving plates, spoon the luxurious sauce over them, and garnish with freshly chopped chives.
Recipe Tips
- How do you get the best sear on a steak? The secret is a very dry surface and a hot pan. Always pat your steaks completely dry with a paper towel before they hit the skillet. This allows a crust to form instead of the steak just steaming.
- Why is it important to rest the steak? Resting the steak for a few minutes after cooking allows the juices to redistribute throughout the meat. If you slice into it immediately, all the delicious juices will run out onto the plate, leaving you with a drier steak.
- What is the best cut of steak for Steak Diane? Beef tenderloin (or filet mignon) is the classic choice because it’s incredibly tender. However, a well-marbled ribeye or strip steak also works beautifully.
- How do I fix a sauce that’s too thick? If your sauce reduces too much and becomes thicker than you’d like, simply whisk in a splash more beef broth or heavy cream until it reaches your desired consistency.
What To Serve With Steak Diane
This elegant steak dish pairs perfectly with classic sides that can soak up the delicious sauce:
- Creamy mashed potatoes
- Steamed asparagus or green beans
- Sautéed mushrooms
- A simple green salad with a light vinaigrette
How To Store Steak Diane
- Refrigerate: Store leftover steak and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat the sauce gently on the stovetop and warm the steak briefly in the sauce or a separate pan.
Steak Diane Nutrition Facts
- Calories: 626 kcal
- Protein: 40g
- Fat: 45g
- Carbohydrates: 8g
- Sodium: 650mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make Steak Diane without alcohol?
Yes. To make it non-alcoholic, you can substitute the cognac or brandy with an equal amount of extra beef broth, a splash of white grape juice, or apple cider vinegar for a bit of acidity.
Why is it called Steak Diane?
The dish is likely named after Diana, the Roman goddess of the hunt. It became a popular u0022tablesideu0022 dish in upscale restaurants in the mid-20th century, where it was flambéed with flair in front of guests.
How do I prevent the cream from curdling in the sauce?
To prevent curdling, make sure the heat is on medium or medium-low when you add the heavy cream. Boiling the cream rapidly can cause it to separate. Also, using heavy cream, which has a higher fat content, makes it much more stable than milk or half-and-half.
Gordon Ramsay Steak Diane Recipe
Course: DinnerCuisine: BritishDifficulty: Easy2
servings15
minutes15
minutes626
kcalTender, pan-seared beef tenderloin is bathed in a rich, creamy pan sauce made with brandy, mustard, and shallots.
Ingredients
170g center-cut beef tenderloin steaks
Salt and freshly ground black pepper
120ml beef broth
4 tsp Worcestershire sauce
2 tsp Dijon mustard
2 tsp tomato paste
28g butter
75g finely minced shallots
60ml cognac or brandy
80ml heavy cream
10g chives, finely chopped
Directions
- Salt steaks and let them sit at room temperature for 15-30 minutes. Whisk together sauce base ingredients (broth, Worcestershire, mustard, tomato paste).
- Pat steaks dry. Sear in hot butter for 1-4 minutes per side until desired doneness. Remove steaks to rest.
- In the same pan, cook shallots, then deglaze with brandy. Add the sauce base and simmer for 3-5 minutes to thicken.
- Stir in heavy cream and cook for 2-3 minutes until smooth and velvety. Season with pepper.
- Serve the sauce spooned over the rested steaks and garnish with fresh chives.
Notes
- For the best results and a tender bite, use beef tenderloin (filet mignon).
- Always pat the steaks completely dry with a paper towel before searing to ensure a beautiful brown crust.
- Resting the steaks for a few minutes after cooking is essential to keep them juicy and flavorful.
- Use a meat thermometer to cook the steak perfectly to your preferred doneness (e.g., 135°F for medium-rare).
