Steak Diane

From: evewitch

On May 28, 2009

I was looking for a Diane-style sauce for some leftover steak. I cut up my steak (it was a lot) and used this as a base. I pretty much quadrupled the sauce recipe, but only doubled the butter. I added part of the mustard with the second set of ingredients because that is when I decided I wanted more (I used Dijon mustard). I omitted the chives. I served the meat poured over some biscuits. I thought that the dish was too greasy, but since I didn't prepare it as written, I can't speak to the proper preparation.

From: kbcountrymom

On May 24, 2009

This was absolutely delicious and so quick. I had everything on hand except fresh chives so I used dried and it was awesome! Next time Ill try it with the fresh ones.

From: Terri F.

On Feb 24, 2002

This was truly delicious! I used tenderloins for the steak, cut a little thicker, so I browned them first before starting the sauce process. The only thing I would do differently next time is to double the amount of sauce, my husband liked it so much he was dipping his bread in it to get every last drop! :o) Thanks for a great recipe, Inez. This one will get lots of use!

From: Graybert

On Mar 10, 2002

This was really good. I did need to cook my steak more then three minutes - about 6 on each side (I like my steak well done). I also left the drippings from the steak in the frying pan for the sauce and it gave it such a great flavour! The steak was very tender and juicy. Will make this again! (maybe even with chicken)