Steak Diane cut is prepared thin and even, purpose-cut for the classic pan-fried steak dish it’s named after — a French bistro favourite built around a rich, peppery sauce finished right in the pan. Cutting it thin means it cooks in minutes, making a genuinely impressive meal achievable on a weeknight.
How to cook it
Because it’s cut thin, this steak wants a hot pan and a short cook — just a minute or two each side is usually enough for a good result, so have your sauce ingredients ready to go before it hits the heat. Once cooked, set the steak aside to rest while you build the classic Diane sauce right in the same pan: a splash of brandy, some Worcestershire sauce, cream and a generous amount of cracked pepper, all deglazed together over the leftover pan juices.
This is a dish built for a bit of theatre — the sauce comes together in minutes and the whole thing looks (and tastes) far more impressive than the effort involved. It’s an excellent choice for a date night in or when you want to serve something a little special without spending hours in the kitchen.
Whether you’re recreating a bistro classic at home or just want a fast, flavour-packed dinner, our steak Diane cut is prepared fresh in-house and ready for the pan.
| Storage Requirement | Keep refrigerated below 5°C. Use within 3 days of purchase or freeze immediately. |
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| 1. Season the steaks and sear in a hot pan with butter for about a minute each side, then remove and set aside. 2. Add a splash of brandy to the pan (off the heat) and let it flame off or simmer briefly. 3. Stir in Worcestershire sauce, Dijon mustard and a generous amount of cracked pepper. 4. Add a splash of cream and simmer until the sauce thickens slightly. 5. Return the steaks to the pan briefly to coat in the sauce, then serve immediately. |
$34.99
