Chef's Recipes

Steak Diane

Australian Gourmet Traveller recipe for steak Diane.

  • 20 mins preparation
  • 20 mins cooking plus resting
  • Serves 4
  • Print
Steak Diane
“Rose Diner and Bar’s steak Diane is seriously retro-cool. Please publish the recipe.”
Sarah Clarke, via email
To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.


  • 120 gm butter, coarsely chopped
  • 60 ml (¼ cup) olive oil
  • 4 Scotch fillet steaks (about 350gm each), at room temperature
  • 6 good-quality anchovy fillets
  • 2 golden shallots, finely diced
  • 50 ml brandy
  • 60 ml (¼ cup) chicken stock
  • 2 tbsp Worcestershire sauce
  • 1½ tbsp Dijon mustard
  • 1 tbsp green peppercorns
  • 350 ml thickened cream
  • To serve: watercress sprigs drizzled with extra-virgin olive oil


  • 1
    Preheat oven to 180C. Heat one-third of the butter and half the oil in a large frying pan over medium-high heat until butter foams. Season two steaks to taste and cook, turning once, until browned (1-2 minutes each side). Repeat with remaining oil, half remaining butter and remaining two steaks. Transfer steaks to an oven tray and roast until cooked to your liking (3-4 minutes for medium-rare). Set aside to rest (10 minutes).
  • 2
    Wipe out pan with absorbent paper and return to medium heat. Add anchovies, shallot and remaining butter and stir occasionally until shallot is tender (2-3 minutes). Add brandy, reduce slightly (1 minute), then add stock and reduce slightly (1-2 minutes). Add remaining ingredients, reduce to a sauce consistency (2-3 minutes) and season to taste. Slice steaks, pour sauce over and serve with watercress.


This recipe is from the May 2012 issue of .