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Steak Diane

Steak Diane

  • Yield: 4 servings
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  • 1 lb Petite tender medallions, cut 3/4 inch thick
  • 2 - 3 tsp Lemon pepper
  • 2 tsp Olive oil
  • Fresh parsley, chopped
  • 1 tbsp Olive oil
  • 8 oz Mushrooms
  • 2 tbsp Shallots, finely chopped
  • 2 tbsp Brandy
  • 1/2 cup Whipping cream
  • 2 tsp Worcestershire sauce


  1. Heat 1 tbsp oil in a nonstick skillet over medium heat. Add mushrooms and shallots and cook for about 3 minutes, until tender. Remove from skillet and set aside.
  2. Rub lemon pepper on all sides of the beef medallions.
  3. Heat 1 tsp oil in a skillet over medium heat. Place 1/2 of the beef in the skillet and cook, flipping occasionally, until desired doneness. About 4 – 6 minutes for medium doneness. Remove cooked beef from pan and keep warm. Repeat with remaining 1 tsp oil and beef.
  4. Add brandy to the skillet and deglaze the pan by scraping the browned bits from the pan into the brandy as it cooks.
  5. Stir in the cream, Worcestershire sauce and mushrooms and continue cooking until sauce is slightly thickened.
  6. Add the beef and stir to coat it with the sauce. Sprinkle with parsley and serve.


Recipe adapted from