Steak Diane

Often found on the menus of the finest restaurants, this is an elegant and classically prepared steak entrée covered in a wonderful sauce flavored with butter, vermouth, garlic, black pepper, mustard, lemon, and Worcestershire sauce. It's a breeze to make yet suitable for special occasions.




4 to 6




  • 4-6 (6-ounce) beef tenderloin or top loin steaks
  • ¼ cup (½ stick) Challenge European Style Unsalted Butter
  • 6 Tablespoons shallots, finely chopped
  • 1 teaspoon garlic, minced
  • 2 teaspoons corn starch
  • ½ teaspoon salt
  • ½ teaspoon dry mustard powder
  • ¼ teaspoon black pepper
  • 3 Tablespoons Worcestershire sauce
  • 1 Tablespoon lemon juice
  • ¼ cup dry vermouth
  • 2 Tablespoons fresh chives, chopped


  • 1

    Grill, broil or pan fry steaks to desired doneness; transfer to a platter and keep warm.

  • 2

    In a large skillet, melt butter over medium heat and sauté shallots and garlic. Add cornstarch, salt, mustard, and black pepper; combine thoroughly. Stir in Worcestershire sauce, lemon juice and vermouth.

  • 3

    Allow sauce to come to a simmer and thicken; place steaks back in skillet turning to coat both sides with sauce. Bring the sauce back to a simmer: cook for two minutes. Remove from heat and place steaks on a platter. Pour sauce over steaks. Garnish with chives.

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