Gordon Ramsay’s Steak Diane is made with sirloin steaks, shallots, mushrooms, butter, garlic, Worcestershire sauce, Dijon mustard, brandy or cognac, heavy cream, and parsley. The recipe serves 4 people and takes a few minutes to cook the steaks and make the sauce.

💗 Why You’ll Love This Steak Diane Recipe:

• Bursting with Flavor: Gordon Ramsay’s Steak Diane is packed with rich and savory flavors that will tantalize your taste buds.
• Easy Preparation: This recipe is straightforward to follow, making it accessible for both novice and experienced cooks.
• Impressive Presentation: The final dish is visually stunning, making it perfect for special occasions or when you want to impress guests.
• Quick Cooking Time: Steak Diane is a relatively quick dish to prepare, making it a great option for a delicious weeknight dinner.

❓ What Is Gordon Ramsay Steak Diane Recipe?

Gordon Ramsay Steak Diane is a classic and flavorful dish made with beef tenderloin medallions that are seared to perfection and served with a rich and creamy mushroom and Cognac sauce. It’s a popular steak dish known for its delicious taste and elegant presentation.

🥩 Gordon Ramsay Steak Diane Ingredients

• 1 tablespoon unsalted butter
• 1/2 tablespoon extra-virgin olive oil
• 4 (3-ounce) beef tenderloin medallions, pounded 3/4-inch thick
• Kosher salt
• Freshly ground black pepper
• 1 small shallot, minced
• 1 garlic clove, minced
• 1/4 pound button mushrooms, sliced 1/4-inch thick
• 1/4 cup Cognac or other brandy
• 2 teaspoons Dijon mustard
• 1/4 cup heavy cream
• 1/4 cup veal demiglace (see Note)
• 2 teaspoons Worcestershire sauce
• 1 tablespoon finely chopped scallions
• 1 teaspoon finely chopped fresh flat-leaf parsley
• Hot sauce, such as Tabasco

👩‍🍳 How To Make Gordon Ramsay Steak Diane

1. Gather the ingredients.
2. In a large skillet, melt butter with olive oil.
3. Season the meat with salt and pepper to taste, and cook over high heat until it’s lightly browned on the bottom (about 1 minute).
4. Turn the medallions and cook for 45 seconds longer, then transfer them to a plate and tent with foil.
5. Add shallots and garlic to the skillet and cook over moderate heat, stirring until fragrant (about 20 seconds).
6. Add mushrooms, season with salt and pepper to taste, and cook until softened (about 2 minutes).
7. Remove the pan from heat, add Cognac, and carefully ignite it with a long match.
8. When the flames die down, add mustard and cream and stir over moderate heat for 1 minute.
9. Whisk in the veal demiglace, Worcestershire sauce, scallions, and parsley; season with salt, pepper, and hot sauce to taste.
10. Add the meat and any accumulated juices to the saucepan and turn to coat.
11. Simmer until heated through (about 1 minute).
12. Transfer the meat to plates, spoon the sauce on top, and serve.

💭 Recipe Tips 

• Use high-quality beef tenderloin medallions for the best results.
• Make sure to pound the medallions to a uniform thickness of 3/4 inch.
• Season the meat generously with kosher salt and freshly ground black pepper.
• When cooking the medallions, ensure the skillet is hot, and brown them for about 1 minute on each side for a nice sear.

🥗 What To Serve With Steak Diane?

You can serve steak diane with creamy mashed potatoes that soak up the flavors, creating a comforting and harmonious combination. Complement it with sautéed vegetables, such as asparagus or green beans, for a refreshing contrast to the savory steak. 

🎚 How To Store Steak Diane?

• Refrigerate: Cool the steak and sauce quickly, put them in an airtight container, and store in the fridge it will be good for 3-4 days.
• Freeze: Place the cooled steak and sauce in a freezer-safe container or wrap it tightly in foil and freeze. It’s best used within 3 months for quality. Always thaw in the fridge overnight before reheating.

🥵 How To Reheat Steak Diane?

• In the oven: Place the steak on an oven-safe dish, cover it with foil, and heat for about 10-15 minutes at 250°F.
• In the microwave: Cover the Steak Diane with a microwave-safe lid or microwave-safe paper towel and heat in short 30-second bursts, checking until it’s hot, usually 1-2 minutes.

FAQ’S

More gordon ramsay:

• Gordon Ramsay Butter Chicken
• Gordon Ramsay Steak Pie
• Gordon Ramsay Chicken Fricassee

Gordon Ramsay Steak Diane Nutrition Fact

• Calories: 415
• Total Fat: 65g
• Saturated Fat: 27g
• Trans Fat: 2g
• Cholesterol: 260mg
• Sodium: 2750mg
• Total Carbohydrates: 67g
• Dietary Fiber: 6g
• Sugars: 14g
• Protein: 76g

Gordon Ramsay Steak Diane

Author: Erin Table for Seven Cooking Method:Searing Cuisine:British Courses:Dinner, Main, Lunch Recipe Keys: S Steak Diane

Difficulty:BeginnerPrep time: 15 minutesCook time: 7 minutesRest time: minutesTotal time: 22 minutesServings:4 servingsCalories:415 kcal Best Season:Available

Description

Gordon Ramsay’s Steak Diane is made with sirloin steaks, shallots, mushrooms, butter, garlic, Worcestershire sauce, Dijon mustard, brandy or cognac, heavy cream, and parsley. The recipe serves 4 people and takes a few minutes to cook the steaks and make the sauce.

Ingredients

• 1 tablespoon unsalted butter
• 1/2 tablespoon extra-virgin olive oil
• 4 (3-ounce) beef tenderloin medallions, pounded 3/4-inch thick
• Kosher salt
• Freshly ground black pepper
• 1 small shallot, minced
• 1 garlic clove, minced
• 1/4 pound button mushrooms, sliced 1/4-inch thick
• 1/4 cup Cognac or other brandy
• 2 teaspoons Dijon mustard
• 1/4 cup heavy cream
• 1/4 cup veal demiglace (see Note)
• 2 teaspoons Worcestershire sauce
• 1 tablespoon finely chopped scallions
• 1 teaspoon finely chopped fresh flat-leaf parsley
• Hot sauce, such as Tabasco

Instructions

1. Gather the ingredients.
2. In a large skillet, melt butter with olive oil.
3. Season the meat with salt and pepper to taste, and cook over high heat until it’s lightly browned on the bottom (about 1 minute).
4. Turn the medallions and cook for 45 seconds longer, then transfer them to a plate and tent with foil.
5. Add shallots and garlic to the skillet and cook over moderate heat, stirring until fragrant (about 20 seconds).
6. Add mushrooms, season with salt and pepper to taste, and cook until softened (about 2 minutes).
7. Add mushrooms, season with salt and pepper to taste, and cook until softened (about 2 minutes).
8. Remove the pan from heat, add Cognac, and carefully ignite it with a long match.
9. When the flames die down, add mustard and cream and stir over moderate heat for 1 minute.
10. Whisk in the veal demiglace, Worcestershire sauce, scallions, and parsley; season with salt, pepper, and hot sauce to taste.
11. Add the meat and any accumulated juices to the saucepan and turn to coat.
12. Simmer until heated through (about 1 minute).
    
13. Transfer the meat to plates, spoon the sauce on top, and serve.

Notes

• Use high-quality beef tenderloin medallions for the best results.
• Make sure to pound the medallions to a uniform thickness of 3/4 inch.
• Season the meat generously with kosher salt and freshly ground black pepper.
• When cooking the medallions, ensure the skillet is hot, and brown them for about 1 minute on each side for a nice sear.

Keywords:Gordon Ramsay Steak Diane