Rating: 3.75 stars
40 Ratings
  • 5 star values: 14
  • 4 star values: 11
  • 3 star values: 9
  • 2 star values: 3
  • 1 star values: 3

This recipe of strip steak pounded thin, seasoned with dry mustard, and pan fried, goes great with cooked mushrooms. Just add them to the pan during the last few minutes of cooking time.

Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pound steaks to be 1/4 inch thick, and sprinkle each side with salt, black pepper, and 1/8 teaspoon mustard; rub into the meat.

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  • Melt margarine in a large skillet over medium-high heat. Fry 2 of the steaks for 2 minutes on each side, and transfer to a hot serving plate. Repeat with remaining 2 steaks.

  • Add lemon juice, chives, Worcestershire sauce, and remaining mustard to the pan, and bring to a boil. Return the steaks to the pan to heat through, and coat with sauce.

Nutrition Facts

543 calories; protein 34.6g; carbohydrates 1.6g; fat 43.6g; cholesterol 106.3mg; sodium 230.3mg. Full Nutrition
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Reviews (29)

Most helpful positive review

Rating: 4 stars
09/21/2002
Very easy to prepare and people liked it a lot. I found that I needed more mustard than what the recipe called for. Also I totally recommend serving with mushrooms. Read More
(17)

Most helpful critical review

Rating: 3 stars
01/20/2004
Tried this recipe because Steak Diane is served at our favorite restaurant. This was very good, but it lacked the more complex flavor of that served in a restaurant.The second time I made it,I pan fried the steaks as recipe calls for, then sauteed onions and mushroom slices in a sauce of 1T Dijon, 1/4 Cup brandy, 1T Worcestershire, 3T beef bouillon granules, lemon juice and the garlic. Left out the dry mustard. Very good..... Read More
(82)
40 Ratings
  • 5 star values: 14
  • 4 star values: 11
  • 3 star values: 9
  • 2 star values: 3
  • 1 star values: 3
Rating: 3 stars
01/20/2004
Tried this recipe because Steak Diane is served at our favorite restaurant. This was very good, but it lacked the more complex flavor of that served in a restaurant.The second time I made it,I pan fried the steaks as recipe calls for, then sauteed onions and mushroom slices in a sauce of 1T Dijon, 1/4 Cup brandy, 1T Worcestershire, 3T beef bouillon granules, lemon juice and the garlic. Left out the dry mustard. Very good..... Read More
(82)
Rating: 1 stars
01/20/2004
I think Steak Diane could be prepared much better than this recipe calls for. First of all frying strip steaks in butter produced a rubbery consistency. I would grill the steaks until desired doneness then make Diane sauce with mushrooms & pour over. And this sauce wasn't any good either. It was sour and not in a good way. I would look elsewhere for a good Diane recipe. Read More
(41)
Rating: 4 stars
09/21/2002
Very easy to prepare and people liked it a lot. I found that I needed more mustard than what the recipe called for. Also I totally recommend serving with mushrooms. Read More
(17)
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Rating: 3 stars
02/24/2008
My ex's mother used to make this same recipe with the addition of red wine in the sauce. It cuts the acidity of the lemon juice and compliments the steak nicely. Read More
(13)
Rating: 4 stars
01/12/2005
I used fillet steak not strips and needed to use a bit more dry mustard to rub on the steak than what was called for in the recipe. Also at the end I added dijon mustard not dry mustard. It didn't make enough sauce though I would add a bit of beef stock next time all in all quite tasty. Read More
(12)
Rating: 2 stars
12/23/2003
to sour for use I would have preferred a creamy source this recipe did not have much of a source Read More
(7)
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Rating: 4 stars
05/13/2007
My family made this for me for Mother's Day dinner - It was Very Good and everyone loved it Read More
(7)
Rating: 4 stars
08/31/2002
The dry mustard gave the steaks a great flavor --my husband & I both loved the taste. Read More
(5)
Rating: 3 stars
09/05/2002
Too tangy for our taste. Read More
(5)