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Cooking with Beef
How to make a Portabellini Mushroom Steak Diane

How to make a Portabellini Mushroom Steak Diane

Ah yes – we are heading into my favourite season… Autumn! Along with Autumn comes these wonderful earthy flavours. The Portabellini Mushroom Steak Diane comes just in time for those beautiful lazy autumn days. It is a delicious retro recipe which can be whipped up within 30 minutes. Simple doesn’t mean it should be bland and boring. This recipe comes with earthy mushrooms, mustard, “washyoursistersauce” sorry I mean 🤣 Worcestershire sauce, brandy and cream! Absolutely delicious! 🤤🤤

What to Serve with my Portabellini Mushroom Steak Diane

What sides can I serve along with my Portabellini Mushroom Steak Diane? You can serve some delicious crispy roast potatoes. I personally like mine with a creamy cheesy polenta. You can never go wrong with some greens like sauted green beans or steamed broccoli.

I don’t have brandy what other options can I use?

Originally Steak Diane actually calls for cognac but you can use brandy. If you don’t have any brandy you can use a bold red wine, sherry, or marsala. If you don’t want to use alcohol you can just skip this step and add your stock. Just make sure it is a good quality stock to make up for extra flavour.

What steaks can I use for my Portabellini Mushroom Steak Diane?

The meat in this recipe must shine so if you can’t find fillet medallions you can use ribeye steak, sirloin, or New York strip, even Porterhouse can work. Just look for a nice steak that has good marbling, flavor, and is a tender cut of beef.

Important Question! What wine can I use to pair with my Mushroom Steak Diane?

Red wine and beef are normally best friends. You can go with a lovely big and bold Merlot or Cabernet Sauvignon. A Shiraz will also hold very nice. If you looking for something to highlight the mushroom you can’t go wrong with a good Pinot Noir. Obviously a firm South African favourite – Pinotage is another option which will go just perfectly.

There is no harm in bringing out those big boys such a Bordeaux blend (Cabernet Sauvignon, Merlot, Petit Verdot, Malbec and Cabernet Franc Blend) And hey rules are meant to be broken so if you want to open up a white wine, why the heck not. Just as long as it is big and bold and has the same kind of “weight” as a red – so go for it!

Can I prepare the sauce ahead of time?

Yes you can. Obviously the fresher the better, but you can make it ahead of time. Just warm it up.

Did you know…?

Mushrooms are a rich source of B vitamins, selenium, copper and other trace minerals? They also contain antibacterial properties as well as a compound called triterpenoids which seem to fight cancer by inhibiting certain steps in the formation of tumours. Another fantastic reason to add them to your diet.

Portabellini Mushroom Steak Diane

Steak Diane is a classic retro recipe that tops your favorite steak with a sauce made with mushrooms, cream, brandy, mustard, and Worcestershire sauce.
Cuisine: French
Keyword: 30 minute meals, Cooking with Brandy, Mushroom, Mushroom Sauce, Portabellini Mushroom Steak Diane, Steak Diane, Week night meals
Author: SAMFA


  • 2 x 180g fillet steak medallions
  • 2 Tbsp butter
  • 2 large shallots finely diced
  • 2 cloves garlic minced
  • 250 g portabellini mushrooms sliced
  • 60 ml brandy
  • 125 ml beef or mushroom stock
  • 125 ml cream
  • 1 Tbsp Dijon mustard
  • 2 Tbsp Worcestershire sauce
  • Chives to serve
  • Salt and pepper to taste
  • Olive oil for frying


  • Rub the steaks with olive oil and season generously with salt.
  • Heat a large heavy based frying pan over medium-high heat.
  • When the pan is very hot, add the steaks and cook until well caramelised all over.
  • About 3-4 minutes each side for medium rare. 52-54˚C internal temp.
  • Remove from the heat and set aside.
  • Turn the heat down slightly and add the butter and shallots.
  • Cook until tender. Add the mushrooms and garlic and cook until fragrant and the mushrooms soften.
  • Turn up the heat and tilt the pan away from you.
  • Pour in the brandy and then carefully light it with a long match or lighter.
  • Shake the pan gently until the flame dies down. Swirl the juices around the pan.
  • Pour in the beef stock and bring to a simmer. Reduce slightly.
  • Pour in the cream and add the Dijon mustard and Worcestershire sauce.
  • Simmer until thickened.
  • Taste to adjust seasoning.
  • Return the reserved steaks to the pan on a bare simmer until the meat is warmed through.
  • To serve, plate the steaks and spoon over a generous amount of the sauce.
  • Sprinkle with fresh chives.

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