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Steak Diane

Steak Diane

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
Sallie

Sallie

This recipe of strip steak pounded thin, seasoned with dry mustard, and pan fried, goes great with cooked mushrooms. Just add them to the pan during the last few minutes of cooking time.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 543 kcal
  • 27%
  • Fat:
  • 43.6 g
  • 67%
  • Carbs:
  • 1.6g
  • < 1%
  • Protein:
  • 34.6 g
  • 69%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 230 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Pound steaks to be 1/4 inch thick, and sprinkle each side with salt, black pepper, and 1/8 teaspoon mustard; rub into the meat.
  2. Melt margarine in a large skillet over medium-high heat. Fry 2 of the steaks for 2 minutes on each side, and transfer to a hot serving plate. Repeat with remaining 2 steaks.
  3. Add lemon juice, chives, Worcestershire sauce, and remaining mustard to the pan, and bring to a boil. Return the steaks to the pan to heat through, and coat with sauce.
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Reviews

MAGGIE MCGUIRE
67

MAGGIE MCGUIRE

1/20/2004

Tried this recipe because Steak Diane is served at our favorite restaurant. This was very good, but it lacked the more complex flavor of that served in a restaurant.The second time I made it,I pan fried the steaks as recipe calls for, then sauteed onions and mushroom slices in a sauce of 1T Dijon, 1/4 Cup brandy, 1T Worcestershire, 3T beef bouillon granules, lemon juice and the garlic. Left out the dry mustard. Very good.....

Lois Lane
35

Lois Lane

1/20/2004

I think Steak Diane could be prepared much better than this recipe calls for. First of all, frying strip steaks in butter produced a rubbery consistency. I would grill the steaks until desired doneness, then make Diane sauce with mushrooms & pour over. And this sauce wasn't any good either. It was sour and not in a good way. I would look elsewhere for a good Diane recipe.

MISSLUCIA
14

MISSLUCIA

9/21/2002

Very easy to prepare and people liked it a lot. I found that I needed more mustard than what the recipe called for. Also, I totally recommend serving with mushrooms.

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