Steak Diane

Gordon Ramsay recipes Steak Diane with sautéed potatoes and peas recipe

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Date Published:
29/01/2010

Gordon swept us back to the seventies serving this steak Diane recipe as the main course in Cookalong USA

Watch the step-by-step videos from Gordon on how to prepare the steak, how to make the sauce for steak Diane and how to make sauteed potatoes

Serves 4

Ingredients

  • 4 x small sirloin steaks, approx 200g each, trimmed of rind and excess fat
  • 3 shallots, peeled
  • 100g chestnut mushrooms, cleaned
  • 15g salted butter
  • 1 garlic clove, peeled
  • 1 -2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 75ml brandy
  • 225ml double cream
  • Small handful of flat-leaf parsley, chopped
  • Olive oil
  • Salt and pepper

For the sautéed potatoes:

  • 450g small Charlotte potatoes, cut in half
  • 2 garlic cloves, peeled
  • 3 sprigs of rosemary
  • 30g salted butter

Method: How to make steak Diane with sautéed potatoes and peas

1. Parboil the potatoes in boiling salted water for 8-10 minutes or until just tender. Drain the potatoes and set aside.

2. Using a rolling pin, roll out the steaks to flatten and cut off the rind of fat. Season the steaks on both sides with salt and pepper (watch the step-by-step video from Gordon on how to prepare the steak).

3. Heat a little olive oil in a heavy based pan large enough to accommodate the 4 steaks in one layer. Quickly sauté the steaks on both sides for approx 1 minute to colour, then remove from the pan and set aside to rest. Drain the excess oil from the pan.

4. For the potatoes, take a clean pan and heat with olive oil. Place the potatoes in cut-side down and season with salt and pepper. Leaving their skins on, lightly crush the garlic cloves and add with the sprigs of rosemary. Once the potatoes have begun to colour toss through the butter and cook for a further 1 -2 minutes.

5. To make the sauce for the steaks, heat some fresh olive oil in the steak pan. Slice the shallots and add to the pan, allow to soften briefly before slicing and adding the mushrooms with a little butter. Crush in the garlic and stir through. Add the Worcestershire sauce, then the mustard and heat through for a minute. Turn up the heat and tilt the pan away from you. Pour the brandy into the far end and allow it to ignite – be careful that the flame that flares up doesn’t singe your eyebrows! Once the alcohol has burnt off, swirl the juices around the pan. Add the cream and allow the sauce to thicken before turning down the heat.

6. Introduce the steaks back into the pan and cook a little further depending on how well done you would like them. Chop the parsley and add half to the pan.

7. Cook the peas in a small pot with the butter for approximately 1 -2 minutes until tender. Season to taste with salt and pepper.

8. To serve, transfer the steaks to serving plates and spoon the sauce on top. Arrange the sautéed potatoes and peas alongside and garnish the steaks with the remaining parsley.

Not quite the steak you were looking for? Try these:

Gordon’s steak and chips with salad
Gordon’s steak sandwich
Rib eye steak with roasted red pepper butter
Steak with Boursin and sweet potato chips
Peppered steak with shallot sauce

Most popular Gordon Ramsay recipes:

Gordon’s lasagne
Gordon's vegetable curry
Chilli con carne
Gordon's macaroni cheese
Gordon's shepherd's pie


Watch all Gordon's Cookalong training videos.

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Comments

  1. Was so inspired after watching the steak diane last night, so went out today & bought the ingredients i needed. I have to say it was gorgeous! really tasty. I had a panic on because i couldn't find the brandy in the cuboard, so I had to do without, but the dish still worked very well. This was the first time I have ever tried a tv recipe and I will definately try another one. So simple and using everyday ingredients which are in most peoples kitchen cupboards. Will done chef ramsey, another brilliant dish!
    Posted by Helen on 06/02/2010 20:14:15
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  2. Great recipe... the only problem I found was that I like my steaks well done, so the sauce finished cooking before my steak did. Topping came out a little on the burnt side but the meal was still delicious.
    Posted by Smapti on 26/12/2009 01:23:58
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  3. Rabii, the flambe process nuteralizes the alcohol so using straight brandy should not be an issue, however a using water, apricot jusice and apple cider (mix to taste) is a good substitute for bandy. see also http://homecooking.about.com/library/archive/blalcohol6.htm
    Posted by Mortifis on 18/12/2009 00:44:02
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  4. First of all, cooking with metric measurements are ALWAYS more accurate. Teaspoons versus grams is not a simple conversion because ingredients vary in density (a tsp of sugar weighs less than a tsp of salt) Secondly, the cooking time will vary depending on the size and type of potatoes used as well as the altitude you are cooking in, if your potatoes are undercooked it is probably because of the size difference. Good cooks make allowances so always remember to make allowances for these factors. Center tenderloin is the best choice because of the tenderness of the meat as well as the lack of elastin (silverskin) New York cut or Sirloin work well too if you consider the elastin and extra fat between muscel groups a little extra tenderizing may be needed. Chef Ramsay is a culinary genius with his quick and easy ways of doing the difficult. For best results, don't make it more difficult than if has to be, prepare your ingredients ahead of time if you are not fast with the knife; timing is everything! Thanks Gordon, you're awesome!
    Posted by Mortifis on 18/12/2009 00:01:07
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  5. Huge favor for us busy people? Would you mind please converting the recipe measurements to 'cups/ounces' vs 'liters', 'tsps vs grams', etc. ? Running quickly thru the market for ingredients after a work day takes twice as long when I have to do the conversion in my head as I'm going thru the isles. Thank you so much!!
    Posted by Melody on 16/12/2009 18:21:19
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  6. I think Stevevegas has a good idea, let people know at end of show the ingredients for next show! Brilliant!
    Posted by californiagirl on 16/12/2009 16:18:23
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  7. I am looking forward to doing the steak diane as I havent had this, my favourite dish, since moving to Canada from England
    Posted by Expat Linda on 16/12/2009 14:33:14
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  8. Love thes show just watched it here in Las Vegas I have just 1 idea At the end of each show. Tell people the ingrediants they will need for the next show. Steve
    Posted by stevevegas on 16/12/2009 06:26:53
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  9. HELLO/BONJOUR i will be purchasing a set of pots and pans, I love cooking and do invent most of my recipes, but I need to know should I buy a full set of pans, should I also buy a set of iron skillet, which I always used for steaks, salmon etc since they do seem to keep the flavor better and sear in the juices better. and what would you recommend brand, name to buy, I do not have a gas stove , sadly where I am moving, but will be purchasing a gas BBQ i used to own the pottery dishes for cooking fish and chicken which I loved, but can I get the same flavors with other pans and I also had the french, I think ceramic inside coating which were very heavy and popular in the 1980's, but like I said they were extremely heavy. So where do I start looking and how do I go about choosing what is best for me, for flavors and most of all durability, easy to clean. Also should I pile them one on top of each other, or is it better to have a hanging rack. Should I always oil them after cleaning? I never can find this information. And when using ustensils for stirring or flipping , etc should I use wood , teflon or what would be the best? As I mentioned I love cooking , from scratch , from bread to anything exotic and recipes from all over the world....it is a passion and release from stress, brings me joy peace and tranquility. Should you have a website for all of the above or can guide me in the right directions , I would greatly accept your guidance Thankyou and I really enjoy all of your shows, so very informative, lively and fun and mouth watering!!!
    Posted by Kathleen MacEachern on 16/12/2009 03:16:06
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  10. I am in America and I look forward to trying to make this dish on the 15th when the cookalong live show airs of fox network. i agree with "Stepneygal" i can never find a good fresh fish or fresh meat that is of good quality i have a small fish market that i haven't been in, i have to check it out some time.
    Posted by nick on 14/12/2009 21:00:47
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  11. Excellent dish! Wife was on stand by with the fire extinguisher but it wasn't needed luckily! Thanks!
    Posted by JAM on 30/11/2009 23:38:50
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  12. Could we please have the recipes in imperial as well as metric as many people like me prefer imperial. I get bored of trying to convert everything. Thanks.
    Posted by Jonathan frater on 17/10/2009 18:30:54
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  13. My son loves all your recipe and he follows your lifestlye his 12th grader in PCS H-scholl his Filipino but his half Chinese. anyway, goodluck and Godbless Jaz
    Posted by jaz on 06/10/2009 02:53:51
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  14. How I love to watch GRrrr but Blighty is MILES ahead of food production standards over the US;here in Florida butchers have gone the way of the Dodo... fishmongers? I can't find one but I hear you say "FL has the Atlantic & Gulf coasts!" - so what? Pretty much all fish is flash frozen in Taiwan (what-where-ever) then sent to the USA - unless you have a boat & can catch fish yourself - & smoked haddock? unheard of!!! Back bacon? Fageddaboudit! Almost all bacon has additives & have a veritable "novel" on the back of each package - even in the "green" supermarkets most of the fish/meat is rubbish. Some "green" farmer's markets have popped up but only between Oct-May - not the kind of markets you get in Blighty = oh dear, I have to wonder if the sunshine is worth the crap food?
    Posted by Stepneygal on 03/09/2009 23:28:52
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  15. hi , As i m a Muslim i cant use Brandy in recipes, what alternative i can use in it.... Thanks in advance , i love your recipes.
    Posted by rabii on 11/08/2009 18:04:58
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  16. 'Made this the other week. Fantasic! Great in impressing guests. They loved it!'
    Posted by Lisa on 13/07/2009 07:41:59
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  17. great recipe
    Posted by deb cunningham on 05/06/2009 23:59:19
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  18. i tried makeing this and it turned out great the husband said it was the best steak he had and the cheese cake turned out great carnt wait to have a go at another of his recipes
    Posted by natalie22 on 23/03/2009 20:46:11
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  19. even i managed this one.it was so tastey! love cookalong live lol
    Posted by claire on 17/02/2009 16:03:38
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  20. I haven't cooked this as of yet but damnnnnn i cannot wait too as anything the hands of gordon ramsay touch is bound to set te taste buds on a one way trip to intergallactic tastiness oh yes sonny boy
    Posted by mikeyet but damnster.leven on 22/12/2008 17:48:52
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  21. its like having my own mitchlin star chef excellent recipe mmmmmmmmmmmmmmm
    Posted by davecr30 on 04/12/2008 14:27:45
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  22. Steak Diane is soemthing I had never attempted or tasted but my family love it. It is was a tasty dinner and the sauteed potatoes are better than chips!
    Posted by Jl1b3n on 29/11/2008 21:31:47
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  23. We think that you need to cook the potatoes for a little bit longer or they are too hard. A little bit more boiling at the beginning, and a bit more sauting at the end. Good luck!
    Posted by The Cookalong 4 on 28/11/2008 20:51:30
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  24. Had a bash at this old favourite, hubby and kids loved it! Tasted great! And dead easy, well worth a go! Definitely gonna be a favourite of ours! Thanks Gordon!
    Posted by Hayley on 23/11/2008 18:41:30
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  25. Will it spoil the dish if I don't use Brandy and burn the alcohol away? I don't drink Brandy and it is too expensive to buy just for the dish.
    Posted by Dave on 23/11/2008 16:36:38
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  26. I am having this tonight whoop whoop
    Posted by gareth on 23/11/2008 15:49:25
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  27. My pan didn't go up in flames when I added the brandy... why??
    Posted by Anja on 22/11/2008 22:19:18
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  28. Just finished our seventies night meal, great fun. Recipe for prawn cocktail - use 50ml less mayo, cheesecake a bit too creamy - less double cream. Other wise great fun. Cheers Paul
    Posted by Paul on 22/11/2008 19:42:01
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  29. Lovely food. I have cooked it today and we really enjoined it Will cook Gordon's food next saturday as well
    Posted by Dan on 22/11/2008 18:30:03
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  30. I think your show is marvelous keep up the good work. We also love your sense of humour bravo Mr le Chef
    Posted by tricia on 22/11/2008 11:32:55
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  31. awesome show really funny love to come and watch it live
    Posted by julian on 22/11/2008 10:49:32
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  32. Well done Gordon keep on the good work
    Posted by jose on 22/11/2008 07:00:39
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  33. Good fun, enjoyed the panic but... Starter was horrible - fair enough for a chef to know exact quantities but a prawn cocktail with too much brandy bites a little. What happened to putting the potatoes on? We missed that & then we were kinda stuffed. Had the cheese cake for main course! Are all the ingredients really on the preparation list? A rather delightful list of condiments seemed to magic themselves into the dish before our eyes. Thank god for our imaginary herb garden. Other than that, may we suggest a rather simpler kebab next friday?
    Posted by Mr. Cleaves on 21/11/2008 22:30:07
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  34. i love this website because im making a cookbook for my nana that used to be a cheif and she is going to get it for christmas! i couldnt of done it without this grwat website, thanks lots xxx
    Posted by leah on 18/11/2008 17:41:13
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  35. This was really nice, the sauce was almost non-existant but what was there tasted great.
    Posted by Donna on 17/11/2008 13:58:33
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