Gordon Ramsay Steak Diane Recipe
Enjoy the gordon ramsay steak diane recipe with juicy beef, garlic, mushrooms, cream, and Dijon mustard in a rich, silky pan sauce.
Equipment
- Heavy-based frying pan or cast iron skillet
- Tongs
- Sharp knife
- Cutting board
- Wooden spoon or spatula
- Small bowl for prep ingredients
- Measuring spoons and cups
Ingredients
- 2 beef fillet steaks about 180–200g each
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 small shallot finely chopped
- 2 garlic cloves minced
- 150 g mushrooms sliced
- 1 teaspoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 60 ml brandy optional but recommended
- 120 ml heavy cream
- 1 teaspoon fresh parsley chopped
- Juice of half a lemon
Instructions
Step 1: Prepare the steaks
- Take the steaks out of the fridge about 20 minutes before cooking. Pat them dry with paper towels and season generously with salt and black pepper.
Step 2: Sear the steaks
- Heat olive oil in a hot pan until shimmering. Add the steaks and sear for about 2–3 minutes on each side for medium-rare. Adjust cooking time depending on your preferred doneness. Remove from the pan and let them rest.
Step 3: Build the base flavors
- In the same pan, reduce heat slightly and add butter. Toss in the chopped shallot and cook until soft. Add garlic and cook for another minute until fragrant.
Step 4: Cook the mushrooms
- Add sliced mushrooms and cook until they release their moisture and turn golden brown. This step builds deep flavor for the sauce.
Step 5: Deglaze the pan
- Carefully pour in the brandy and let it simmer for a minute, scraping up all the flavorful bits from the bottom of the pan.
Step 6: Make the sauce
- Stir in Dijon mustard and Worcestershire sauce. Add the cream and let the sauce simmer until it thickens slightly.
Step 7: Finish the dish
- Return the steaks to the pan along with any juices. Spoon the sauce over the steaks and let them warm through for a minute.
Step 8: Final touches
- Add a squeeze of lemon juice and sprinkle with fresh parsley before serving.