Gordon Ramsay Steak Diane Recipe

This Gordon Ramsay Steak Diane Recipe is a creamy and rich recipe, which is made with fresh mushrooms and brandy. It’s a restaurant-quality dish, ready in about 25 minutes.

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Gordon Ramsay Steak Diane Recipe Ingredients

• 4 x 200g sirloin steaks, 1cm thick
• 3 shallots, thinly sliced
• 115g crimini mushrooms, sliced
• 1 tbsp salted butter
• 1 garlic clove, minced
• 1–2 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1/3 cup brandy or cognac
• 1 cup heavy cream
• Flat-leaf parsley, chopped
• Olive oil, salt, pepper

How To Make Gordon Ramsay Steak Diane Recipe

1. Prepare the Steaks: Place the steaks between two pieces of plastic wrap and gently pound them to an even thickness of about 1cm. Season both sides generously with salt and pepper.
2. Sear the Steaks: Heat a drizzle of olive oil in a large stainless steel or cast-iron skillet over high heat. Once the pan is very hot, sear the steaks for 1 minute per side until a deep brown crust forms. Remove the steaks from the pan and set them aside on a plate to rest.
3. Sauté the Aromatics: In the same pan, lower the heat slightly and add the butter. Add the sliced shallots and sauté until softened. Add the sliced mushrooms and cook for 3–4 minutes until they have released their liquid and started to brown.
4. Build the Sauce Base: Stir in the minced garlic, Worcestershire sauce, and Dijon mustard. Cook for 30 seconds until fragrant.
5. Flambé with Brandy: Remove the pan from the heat and carefully pour in the brandy. Return the pan to the heat and ignite the brandy with a long match or lighter (or let it bubble vigorously to cook off the alcohol). Allow the flames to burn out completely.
6. Finish the Cream Sauce: Lower the heat and pour in the heavy cream. Let the sauce simmer gently until it has thickened slightly and can coat the back of a spoon.
7. Combine and Serve: Return the rested steaks and any accumulated juices to the pan. Spoon the sauce over the steaks and warm them through for about a minute. Garnish with freshly chopped parsley and serve immediately.

Recipe Tips

• Why is it important to rest the steak? Resting the steak after the initial sear allows it to finish cooking gently off the heat while its juices redistribute. This ensures the steak is tender and moist when you return it to the warm sauce.
• What is the best pan for this recipe? A stainless steel or cast-iron pan is essential. Nonstick pans prevent the steak from forming the browned, caramelized bits on the bottom of the pan (called “fond”), which are crucial for building the flavor of the sauce.
• How do I get the most flavor into the sauce? The flavor is in the “fond.” When you add the brandy, use a wooden spoon to scrape up every single browned bit from the bottom of the pan. This process, called deglazing, is where the deep, savory flavor of the sauce comes from.
• How do I balance the sauce if it’s too rich? After the cream has reduced, give the sauce a taste. If it feels overly rich or heavy, you can brighten it up with a few drops of fresh lemon juice or an extra small dollop of Dijon mustard to cut through the richness.

What To Serve With Steak Diane

This classic, indulgent dish pairs well with simple sides that can soak up the delicious sauce:

• Creamy mashed potatoes
• Steamed asparagus or green beans
• Crusty bread
• Rice pilaf

How To Store Steak Diane

• This dish is best enjoyed immediately. Storing and reheating can overcook the steak and cause the cream sauce to separate. If you do have leftovers, store them in an airtight container in the refrigerator for up to 2 days and reheat very gently in a pan.

Steak Diane Nutrition Facts

• Calories: 328.7kcal
• Carbohydrates: 10g
• Protein: 35g
• Fat: 15g
• Saturated Fat: 8g
• Sodium: 600mg
• Fiber: 1g
• Sugar: 5g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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