Steak Diane

Ingredients

• 2 tbsp (30 ml), dividedbutter
• 1 tbsp (15 ml)olive oil
• 1.5 kg (3⅓ lb)chuck steak, cubed
• ½ tsp (2.5 ml)salt
• ½ tsp (2.5 ml)ground black pepper
• 6shallots, finely diced
• 150 g (2 cups)chestnut mushrooms, sliced
• 2 clovesgarlic, minced
• 2 tbsp (30 ml)brandy or cognac
• 2 tbsp (30 ml)Worcestershire sauce
• 1 tbsp (15 ml)Dijon mustard
• 240 ml (1 cup)low-sodium beef stock
• 1 tbsp (15 ml), mixed with 1 tbsp (15 ml) watercornflour
• 80 ml (⅓ cup)double cream
• 1 tbsp (15 ml)flat-leaf parsley, chopped
• 1 tbsp (15 ml)chives, chopped

Instructions

1. 1

   Heat the pot

   Set the pressure cooker to Sauté on High. Heat the oil with half the butter, and season the beef with salt and pepper.

2. 2

   Brown the beef

   Once the butter has melted and foamed, brown the beef in small batches so the pieces have room to colour rather than stew. If you prefer, brown them in a large frying pan over medium-high heat for a few minutes per batch.

3. 3

   Soften the shallots

   Set the browned beef aside. Pour the brandy into the pot to deglaze it, add the remaining butter, then sauté the shallots for about 5 minutes, until softened.

4. 4

   Cook the mushrooms

   Add the mushrooms, garlic, salt and pepper. Cook for up to 5 minutes, stirring as they soften.

5. 5

   Add the stock

   Stir in the mustard and Worcestershire sauce. Return the beef to the pot and mix in the beef stock.

6. 6

   Pressure-cook the beef

   Close the lid, set the vent to sealing and cook on High Pressure for 45 minutes. Allow a 10-minute natural release, then manually release the remaining steam.

7. 7

   Thicken the sauce

   Select Sauté on High and stir in the cornflour slurry. Cook for about 5 minutes, until the sauce begins to thicken.

8. 8

   Finish with cream

   Lower the Sauté setting to Medium and stir in the cream and half the herbs. Bring the sauce to a simmer, then switch off the cooker. Taste and adjust the seasoning if needed.

9. 9

   Serve the dish

   Serve over mashed potatoes and scatter the remaining herbs on top.

10. 10

    Prepare sirloin steaks

    For the pressure-cooker sirloin option, use four thick-cut sirloin steaks. Sear them in batches on Sauté on High until nicely coloured on both sides.

11. 11

    Cook the sirloin

    Follow the pressure-cooker method above, but cook on High Pressure for 8–10 minutes, depending on the steaks’ thickness, followed by a 5-minute natural release.

12. 12

    Slice and return

    While thickening the sauce, slice the steaks into thin strips. Add them back to the sauce after stirring in the cream, then serve.

13. 13

    Brown for slow cooking

    For the slow-cooker option, heat the oil and butter in a large frying pan, or use the slow cooker’s searing function if available. Brown the beef in batches until coloured, then set it aside. Pour in the brandy and scrape up any browned bits.

14. 14

    Soften the vegetables

    Add a little more oil and sauté the shallots and mushrooms for 5 minutes, or until softened. Add the garlic and cook for 30 seconds, until fragrant.

15. 15

    Slow-cook the beef

    If you used a frying pan, transfer the browned beef and sautéed vegetables to the slow cooker. Stir in the mustard, Worcestershire sauce and stock. Cook for 8 hours on Low or 5–6 hours on High.

16. 16

    Finish the slow-cooker sauce

    Stir in the cornflour slurry and cook uncovered on High for another 20 minutes, or until the sauce thickens as desired. Stir in the cream at the end, just long enough to heat it through, and serve with the herbs.

What is Steak Diane?

Steak Diane is an American restaurant-style dish named for a classic way of serving steak with a rich, savoury pan sauce. Brandy, mushrooms and cream give the sauce its distinctive character.

This version uses cubed chuck steak and a pressure cooker, making a slow-braising cut practical for a weeknight dinner. Shallots, mustard and Worcestershire sauce add depth to the creamy finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 516 calories, 58g protein, 9g carbs, 23g fat.

The beef provides most of the protein, while the stock, shallots and cornflour contribute some carbohydrates. Butter, olive oil and cream supply much of the fat. Serve with a generous portion of vegetables alongside the mashed potatoes to round out the plate.

Choosing the beef

Chuck steak: This cut benefits from a long, moist cook, which is why it suits the 45-minute pressure-cooker method. Keep the cubes similar in size so they cook evenly.

Sirloin: The recipe also gives a quicker pressure-cooker option with four thick-cut steaks. The timing is shorter, so adjust it according to steak thickness and follow the stated natural release.

Getting a good sear

Small batches: Give the beef space in the pot or frying pan. Crowding traps moisture and makes the meat steam instead of browning.

Deglazing: After removing the beef, add the brandy and scrape up the browned bits. These add savoury flavour to the sauce; take care around the hot pot when adding the spirit.

Building the sauce

Vegetables: Let the shallots soften before adding the mushrooms and garlic. Stir the mushrooms as they cook, and give the garlic only the brief cooking time specified in the slow-cooker method so it does not scorch.

Cornflour: Mix it with water before adding it to the hot cooking liquid to make a slurry. Stir thoroughly and allow time for the sauce to thicken before judging its consistency.

Judging the finish

Beef: With chuck, the long pressure cook is intended to make the cubes tender. If they are not tender enough, use your cooker’s instructions for safely bringing it back to pressure and cook a little longer.

Cream: Add the cream after thickening the sauce, then bring it only to a simmer. This warms it through without needing a prolonged boil.

Timing and serving

Pressure-cooker route: The listed cook time is 45 minutes at High Pressure, plus a 10-minute natural release and time for browning and finishing. The sirloin variation instead specifies 8–10 minutes at High Pressure and a 5-minute natural release.

Slow-cooker route: Plan for 8 hours on Low or 5–6 hours on High, then allow up to 20 minutes uncovered on High to thicken the sauce. Serve over mashed potatoes, as suggested, or alongside a green vegetable.

Recipe notes & tips

• Pat the beef dry before browning if it is damp, so it colours more readily.
• Brown the beef in several batches rather than filling the pot all at once.
• Use a wooden spoon to loosen browned bits when deglazing with the brandy.
• Stir the cornflour slurry again just before pouring it into the sauce.
• Add the cream after the sauce has thickened, and avoid boiling it hard.
• Chop the parsley and chives while the beef cooks to make serving quicker.

Variations

• Use sirloin: Sear four thick-cut steaks and follow the shorter pressure-cooking time in the method.
• Choose the slow cooker: Brown the beef and soften the vegetables first, then cook on Low or High as directed.
• Swap the brandy: Use cognac in the same quantity for the suggested alternative.
• Make it herby: Use the parsley and chives as directed, or choose either one if that is what you have.
• Serve with vegetables: Add steamed green beans or another simple vegetable alongside the mashed potatoes.

Common mistakes to avoid

• Crowding the beef: It can stew rather than brown, so sear it in small batches.
• Skipping the deglaze: Scrape the browned bits into the sauce with the brandy.
• Adding dry cornflour: Mix it with water first to avoid lumps in the sauce.
• Boiling the cream hard: Stir it in at the end and bring the sauce only to a simmer.
• Guessing the sirloin timing: Use the stated 8–10 minutes and account for steak thickness.
• Sealing the slow-cooker lid too soon: The final 20-minute thickening stage is uncovered on High.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a saucepan or microwave until piping hot, stirring the sauce; add a splash of stock if it has thickened too much.

Frequently asked questions