Steak Diane

Steak Diane is one of those preparations from a largely bygone restaurant era where waiters used to cook simple dishes by the table, with much stylish flambé work.


  • 1 rump steak, about 250 g/ 8 oz
  • salt and pepper
  • 45 g/ oz butter
  • 2 tbsp brandy
  • 2 tbsp Worcestershire sauce


Take the rump steak and batter it out with a cutlet bat or rolling pin to a uniform thickness of about 5 mm / ¼ inch. Season well.

Heat a heavy frying pan until it is smoking hot. Throw in 30 g/ 1 oz of the butter and swirl it quickly round the pan. Lay the steak in the pan and give it just a minute on one side, then turn and repeat for a minute on the other side. The meat must not be allowed to overcook.

Add the brandy, shake the pan and keep your eyebrows out of the way as it ignites. When the pyrotechnics have died down, transfer the steak to a warmed plate while you finish the sauce.

Add the remaining butter and the Worcestershire sauce to the pan. Bubble the mixture down, stirring vigorously with the back of a spoon until you have a coating consistency – about a minute, no more. Pour over the steak and serve at once.