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Steak Diane

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 1 tablespoon oil
  • 600 grams boneless beef sirloin steak
  • 3 shallots finely chopped
  • 1 tablespoon Flora Buttery
  • 120 grams button mushrooms
  • 1 Knorr Garlic Flavour Pot
  • 2 teaspoon Worcestershire sauce
  • 1 tablespoon Maille Dijon Mustard
  • 2 tablespoons brandy
  • 120 ml water
  • 1 Knorr Beef Stock Pot
  • 200 ml reduced-fat crème fraîche
  • 1 tablespoon chopped parsley

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

492kcal

Energy (kJ)

2054kJ

Protein (g)

35.8g

Carbohydrate incl. fibre (g)

12.9g

Carbohydrate excl. fibre (g)

11.4g

Sugar (g)

4.4g

Fibre (g)

1.5g

Fat (g)

30.5g

Saturated fat (g)

12.2g

Unsaturated fat (g)

15.5g

Monounsaturated fat (g)

9.6g

Polyunsaturated fat (g)

3.1g

Trans fat (g)

0.0g

Cholesterol (mg)

123mg

Sodium (mg)

852mg

Salt (g)

2.13g

Vitamin A (IU)

261IU

Vitamin C (mg)

4.3mg

Calcium (mg)

121mg

Iron (mg)

2.89mg

Potassium (mg)

858mg

Total

1967kcal

8214kJ

143.3g

51.5g

45.5g

17.5g

6.0g

122.1g

48.9g

62.2g

38.6g

12.5g

0.2g

491mg

3407mg

8.51g

1045IU

17.2mg

485mg

11.56mg

3433mg


  • 1 Heat the olive oil in a hot frying pan. Fry steaks for 2 minutes on each side, remove from pan and set aside.
  • 2 In the same pan add the shallots and Flora Buttery and fry for 2 minutes on medium heat. Add mushrooms and Knorr Garlic Flavour Pot. Cook on medium heat for further 2 minutes then add Worcestershire sauce and Maille Dijon Mustard, stir well for 1-2 minutes.
  • 3 Add brandy, flame and once the alcohol has cooked off add the water and Knorr Beef Stock Pot. When the Stock Pot has melted add the crème fraiche and stir gently to reheat. Add parsley and serve the sauce with the steaks.