Sirloin Steak Dianne

Sirloin Steak Dianne

Colin Price 6

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


45 m servings 1048 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 1048 kcal
  • 52%
  • Fat:
  • 70.7 g
  • 109%
  • Carbs:
  • 26.3g
  • 8%
  • Protein:
  • 41.8 g
  • 84%
  • Cholesterol:
  • 299 mg
  • 100%
  • Sodium:
  • 1903 mg
  • 76%

Based on a 2,000 calorie diet

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  • Prep

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  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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  1. 66 Ratings


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 ...

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 ...

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 t...

DH is rating this a 5 star recipe. He absolutely loved it. All I kept hearing was mm, mm, mm. I rarely eat beef but I did have a few bites and it was quite delicious. I think I will cut back...

Absolutely delicious and very elegant. Fine dining at home! Next time, I will cook the onions a bit longer -- they were not quite soft enough. Note that I said, 'Next time,' and it will be so...

I am so impressed with this recipe. Its better than what I've tasted at 5 star restaurants. I didn't use the brandy or ignite the sauce, but I don't think you need to. Excellent!!!!

Everytime I've made this it's been a hit. There is definately a lot of sauce left over, so I always make mashed potatoes with it and use the sauce as a gravy.

This recipe was ok. Just way way to much mustard for us. I would use less then half of what it calls for.

My husband said that this was the best steak he ever ate. Which is exceptional since he is picky about steak!!! The flames were wild (first time doing that) but this was easy and very good!!!