Steak Diane
These simple strip steaks are seasoned, seared, and then finished with an easy mushroom and wine sauce. Lots of butter and some lemon pepper add flavor to the steaks.
This classic dish combines pan-seared steaks with a silky, flavorful sauce made right in the skillet. Butter, shallots, Dijon mustard, and Worcestershire sauce create a rich base, while mushrooms add extra depth and texture.
Steak Diane feels elegant but comes together quickly — perfect for date night or a special weeknight meal. It’s cooked entirely on the stovetop and finished with a glossy wine sauce that highlights the natural flavor of the beef.
What You’ll Like About This Dish
Classic flavor. A buttery, wine-infused sauce complements tender seared steaks beautifully.
Quick to make. Ready in about 20 minutes from start to finish.
Restaurant quality at home. Elegant enough for guests but simple enough for weeknights.
Ingredient Notes
- Steaks: Sirloin strip steaks work well here — tender, flavorful, and quick-cooking.
- Butter: Adds richness and forms the base of the sauce.
- Mushrooms: Crimini or button mushrooms add earthy flavor and texture.
- Shallots and garlic: Build depth and savoriness in the pan sauce.
- Dijon mustard: Adds tang and body to the sauce.
- Wine or sherry: Deglazes the pan and enhances flavor — use dry white wine or dry sherry.
- Worcestershire sauce: Brings umami and a hint of sweetness.
- Lemon pepper: Adds brightness and a subtle citrus kick.
Steps to Make Steak Diane
- Season the steaks with salt and pepper.
- Heat olive oil in a heavy skillet and sear the steaks on both sides until browned to your liking. Remove and keep warm.
- In the same pan, melt butter and sauté the mushrooms until tender and browned.
- Add shallots and cook until softened, then stir in garlic.
- Add mustard, lemon pepper, wine, and Worcestershire sauce; simmer briefly to reduce and thicken slightly.
- Return the steaks or pour the sauce over them to serve.
Tips for Success
- Pat steaks dry before searing to help them brown properly.
- Don’t crowd the pan — sear in batches if necessary.
- Use a stainless-steel or cast-iron skillet for the best caramelization.
- Taste the sauce and adjust seasoning with a pinch of salt or extra mustard if needed.
Recipe Variations
- Creamy Diane. Stir in a few tablespoons of heavy cream after deglazing for a richer sauce.
- Peppercorn version. Add crushed black peppercorns for a spicier finish.
- Filet Diane. Use filet mignon or tenderloin medallions for an upscale presentation.
- No-mushroom version. Skip the mushrooms for a more traditional, silky sauce.
Serving Suggestions
- Serve with mashed potatoes, rice, or buttered noodles to soak up the sauce.
- Add steamed vegetables or roasted asparagus for color and balance.
- Pair with a green salad and a glass of dry red or white wine.
- Garnish with parsley or chives for a simple finishing touch.
How to Store Steak Diane
Refrigerate: Store leftover steak and sauce in an airtight container for up to 3 days.
Freeze: Freeze cooled portions for up to 2 months; thaw overnight in the refrigerator.
Reheat: Warm gently in a skillet over low heat, adding a splash of broth or cream to loosen the sauce if needed.
Steak Diane
Ingredients
- 1 pound sirloin steaks, 2 steaks, 6 to 8 ounces each
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 3 tablespoons butter, divided use
- 4 ounces mushrooms, sliced crimini
- 3 tablespoons shallots, finely chopped
- 1 teaspoon garlic, minced
- 1 1/2 teaspoons Dijon mustard
- 1/4 teaspoon lemon pepper
- 3 tablespoons dry white wine, or dry sherry
- 1 teaspoon Worcestershire sauce
Instructions
- Sprinkle the steaks with kosher salt and freshly ground black pepper.
- In a large, heavy skillet over medium heat, heat the olive oil. Sea the steaks on both sides, about 2 to 4 minutes on each side. The length of time depends on the thickness of the steaks and your preference. Remove the steaks to a warm platter and keep warm.
- Heat 2 tablespoons of butter in the same skillet and add the sliced mushrooms. Cook until they’re tender and the liquids have evaporated.
- Add the remaining 1 tablespoon of butter to the skillet along with the the shallots; cook for 2 minutes, until translucent. Add the garlic and cook for 1 minute longer.
- Add the mustard, lemon pepper, wine, and Worcestershire sauce to the pan. Cook for 1 to 2 minutes to reduce slightly.
- Pour the sauce over the steaks.
Notes
- Rare – 120 F to 125 F
- Medium-Rare – 130 F to 135 F
- Medium – 140 F to 145 F
- Medium-Well – 150 F to 155 F
- Well Done – 160 F and above
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
