Steak Diane & Mash
Steak Diane, done properly at home ā seared steak bites folded through a rich, glossy sauce built from garlic, tomato paste, beef gravy and a splash of cream. Itās a classic steakhouse dish stripped back to something you can actually make on a weeknight, served over smooth, buttery mash that soaks up every bit of the sauce.
Restaurant-quality flavour in under 40 minutes flat ā no need to book a table or pay steakhouse prices for it.
This oneās built for meal prep too ā the sauce is dialled in to reheat smoothly rather than splitting or drying out over a few days in the fridge. Full notes on storage, reheating and technique are below in the Chefās Tips.
Steak Diane & Mash
MEAL PREP Ā· DINNER Ā· EASY
The Diane Sauce Does All the Work
Searing the steak first and building the sauce in the same pan means every bit of that browned flavour gets pulled straight into the gravy ā garlic, tomato paste, Worcestershire and cream come together fast, giving you a rich, glossy sauce without hours of reduction.
This is steakhouse-quality flavour on the table in under 40 minutes ā no reservation, no waiting, and a fraction of the price of ordering it out.
The trick is the beef gravy granules ā whisked straight into boiling water, they thicken the sauce properly in minutes rather than needing a long, slow reduction, so you get that rich, glossy finish without babysitting the pan.
Steak Diane Meal Prep
Ingredients
Mash
- 1 kg Potatoes Peeled & Chopped
- 40 g Unsalted Butter
- 100 ml Milk Warmed
- Salt To Taste
Steak
- 900 g Lean Steak Rump, Scotch or Sirloin, Diced
- 2 g Sweet Paprika
- 2 g Onion Powder
- 2 g Garlic Powder
- 15 ml Olive Oil
- Salt & Pepper To Taste
Diane Sauce
- 24 g Unsalted Butter
- 3 Garlic Cloves Minced
- 10 g Tomato Paste
- 30 g Beef Gravy Granules
- 400 ml Boiling Water
- 22.5 ml Worcestershire Sauce
- 100 ml Thickened Cream
- Salt & Pepper To Taste
Garnish
- Fresh Parsley Chopped
- Cracked Black Pepper
Method
- Place the potatoes into a large pot of cold, well-salted water. Bring to a boil and cook for 15 minutes, or until fork-tender. Drain well, then mash with the butter and warmed milk until soft and smooth. Season to taste.
- While the potatoes cook, season the steak with the paprika, onion powder, garlic powder, salt, and black pepper.
- Heat the olive oil in a large frying pan over high heat. Sear the steak in small batches for 1ā2 minutes, turning occasionally, until browned, avoiding overcrowding the pan. Remove each batch and set aside.
- Reduce the heat to medium. Melt the butter in the same pan, then add the garlic and cook for 30 seconds, until fragrant. Stir through the tomato paste and cook for a further minute.
- Whisk in the beef gravy granules, followed by the boiling water, until smooth. Simmer for 2ā3 minutes, until slightly thickened, then stir through the Worcestershire sauce and thickened cream. Season with salt and black pepper to taste.
- Remove the pan from the heat and gently fold the steak back through the sauce until just coated.
- Divide the mashed potato between 5 meal prep containers, top with the steak and Diane sauce, and garnish with chopped parsley and cracked black pepper, if using.
