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Sirloin Steak Dianne

Sirloin Steak Dianne

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Colin Price

This sirloin steak is pan-fried with onions, mustard, and a mushroom cream sauce.

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Original recipe yields 2 servings

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Nutrition

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  • Calories:
  • 1048 kcal
  • 52%
  • Fat:
  • 70.7 g
  • 109%
  • Carbs:
  • 26.3g
  • 8%
  • Protein:
  • 41.8 g
  • 84%
  • Cholesterol:
  • 299 mg
  • 100%
  • Sodium:
  • 2097 mg
  • 84%

Based on a 2,000 calorie diet

Directions

  1. Place the steaks between two sheets of plastic wrap; pound with a kitchen mallet to tenderize.
  2. Melt the butter in a skillet over medium-high heat, and heat until it begins to smoke. Cook the steaks for 1 to 2 minutes on each side until they have browned. Pour brandy over steaks and carefully ignite. Once the flames burn off, remove steaks from the pan and set aside.
  3. Cook the onion and garlic in the same skillet over medium heat until they soften. Stir in the red wine, steak sauce, Worcestershire sauce, salt, and pepper; mix well. Mix in the mushrooms, stir, and cook for about 5 minutes.
  4. Meanwhile, coat one side of each of the steaks with 2 tablespoons of the Dijon mustard. Gently lay them on top of the sauce in the skillet, mustard-side down. Spread 2 tablespoons on top of the steaks. Cook 2 to 3 minutes per side. Remove the steaks from the sauce, and keep warm.
  5. Stir the cream in to the mushroom sauce and bring to a gentle simmer. Reduce heat to medium-low, return the steaks to the sauce, and simmer for 1 minute more before serving.
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Reviews

Harriet Green
52
5/9/2011

I was skeptical about cooking this dish with the recipe calling for so many unmatched ingredients, but I did and presented it to my family as a steak recipe. It is edible and all of us finished but left most of the sauce on our plates. I certainly don't want to dicourage others from using this recipe so I am giving it a three. For those who wish a Steak Diane ( named after the Roman "hunter" goddess), use filet mignon rubbed with garlic and crushed black peppercorns and fried quickly, very quickly, in butter; deglazethe pan juices with more butter, finely chopped shallots, heavy creme, beef stock and if desired, a dash of Worcestershire sauce, and flambeed with brandy. The sauce is then poured over the steak prior to serving. I serve pommes frites and pea pods to accompany. Bon Appetite.

Mary Shawhan
44
5/6/2011

After preparing and eating this for the first time, my husband told me this was the best steak he had ever had. Considering that we are competitive cooks and live in a part of the country that is known for its steaks, that is quite a statement. One recommendation: the recipe calls for "steak sauce"....make sure it is one that you really like because the steak sauce provides a lot of flavor to this the cream sauce. I didn't use a steak "sauce" at all....I used my favorite steak marinade: Allegro Original Marinade. Also 1/2 cup of Dijon mustard seems like a lot, so just eyeball it and slather it on to each side of the steak so that it coats each side evenly...like spreading mustard on a sandwich. I probably used between 1/4 to 1/2 to coat all four sides.

Barbara B
35
8/8/2007

I made this for my husband and mother-in-law they loved it! I followed the recipe exactly. The only thing I didn't like about it was the meat did start to get tough when you put it back into the pan with the mushrooms and sauce. It really only needs to be in there for about 30 seconds. I also had my butcher tenderize the steaks. There was a lot of the sauce left over next time we will have mash potatoes instead of wild rice. It is a keeper!