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Fillet Steak Diane Recipe with Peas and Sautéed Potatoes | Gordon Ramsay

Cook like a MasterChef with this Steak Diane recipe with peas and sauteed potatoes recipe by Gordon Ramsay.

Steak Diane is traditionally served using a fillet steak but you can use whichever cut suits you. You can also use whichever mustards you have available, I normally avoid Hot English though. If you don’t have shallots, use an onion.

Steak Diane takes it name from Diana, the Roman Goddess of the Hunt, the Moon and Birthing.

Even in those days the Gods were understaffed and had multiple responsibilities. She had the power to talk to and control the animals and is associated with the Greek Goddess Artemis. She was also known as the virgin goddess and looked after virgins & women.

Diana was the twin sister of Apollo, God of music, poetry, plague, oracles, sun, medicine, light and knowledge. They were the children of Jupiter
and Latona.

So, now that you are armed with a little dinner conversation, get to work on this Gordon Ramsay Fillet Steak Diane Recipe

Serves: 4   Preparation: 10-15 min    Cooking: 25 min


Steaks 4
Frozen Peas 300 g
Olive Oil
Shallots 3
Mushrooms 100 g
Garlic Cloves 2
Unsalted Butter couple knob(s)
Worcestershire Sauce dash(es)
Dijon Mustard 1 tablespoon(s)
Brandy 75 ml
Cream 225 ml
Fresh Parsley 1 small bunch(s)
Baby Potatoes 450 g
Rosemary 3 sprig(s)


For the meat

  1. Trim the fat from the steaks
  2. Flatten a little
  3. Season with salt & pepper
  4. For the Sauce
  5. Chop the shallots (or onion)
  6. Slice the mushrooms
  7. Crush the garlic

For the potatoes

  1. Par Boil for 10 minutes, whole with the skin on
  2. Remove the rosemary leaves from the stalks


  1. Heat some oil in a pan
  2. When hot sear the steaks on both sides
  3. Remove and set aside
  4. Add the chopped shallots (or onions) to the pan
  5. Season with salt and sweat for a couple of minutes
  6. Add the sliced mushrooms
  7. Add a knob of butter
  8. Add 1 clove of crushed garlic
  9. Saute for a couple of minutes
  10. Add a splash of Worcestershire sauce
  11. Add the Dijon mustard (you can also use wholegrain)
  12. Stir in
  13. Pour in a dash of brandy
  14. Light it up and flambe
  15. When the flame has died down stir it up
  16. Pour in the cream
  17. Stir in the chopped parsley
  18. Return the steaks and cook until done

For the Potatoes

  1. Heat some oil in a pan
  2. Slice the potatoes in half
  3. Place in the hot oil, cut side down
  4. Season with salt & pepper
  5. Add another clove of crushed garlic
  6. Add some rosemary
  7. When golden brown & crispy… ready
  8. Serve with peas (follow the packet instructions) and spoon the sauce over the steaks.



Tips for cooking fillet steak:

  1. Bring your steaks to room temperature before cooking for the best results
  2. Pat the steaks dry with a paper towel to remove any excess moisture
  3. Gently thump the steaks with your fist to tenderise and if you have thick steaks to flatten them out a bit, especially if they are of uneven thickness.
  4. Brush your fillet steaks with a little oil before cooking
  5. Some people say never season meat with salt before cooking, as salt draws out the juices you’re trying to keep in and season before serving only. Salt also brings moisture to the surface of the steak and the water sits on their as you cook the steak creating a steaming effect.
  6. An option for salting your meat is to brine the steaks in salted water for 30-60 minutes before cooking. Remember to pat them dry though before you drop them into the pan.
  7. Get your pan as hot as possible before you drop the meat in
  8. Buy the best grade of meat you can afford
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Dexter (Staff) (have 279 posts in total)
Some say he holds the world record for potatoes peeled in a minute. It is believed he set this record as a 6 year old while living at the ANC camp in Tanzania during the 1970's