Steak Diane

Budget.Gourmet's picture

Nov. 20, 2011


Rib eye steaks
Butter 4 Tablespoon
Chives 4 Tablespoon , snipped
Parsley 4 Tablespoon , snipped
Dijon mustard 1 Teaspoon
Worcestershire sauce 1 Teaspoon
Salt 1/4 Teaspoon
Pepper 1/4 Teaspoon
Dry vermouth 1/2 Cup (8 tbs)
Brandy 1/4 Cup (4 tbs)



1. In a large chafing dish or electric frying pan, melt 2 tablespoons of the butter and brown steaks quickly, turning once and remove to platter.

2. Bring to a light boil adding remaining butter, chives, parsley, mustard, Worcestershire sauce, salt and pepper.

3. Add vermouth and simmer, stirring occasionally for 2 to 3 minutes.

4. In a small saucepan heat brandy without letting it boil and return steaks to skillet.

5. Pour heated brandy over steaks and flame.


6. Serve as soon as flame dies, spooning sauce over the steaks.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 681Calories from Fat 320

 % Daily Value*

Total Fat 37 g56.9%

Saturated Fat 16 g80%

Trans Fat 0 g


Sodium 808 mg33.67%

Total Carbohydrates 2 g0.7%

Dietary Fiber %


Protein 67 g134%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet