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Steak Diane Meal Prep

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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Calories: 628.4kcal
Servings: 5 People
Metric - Imperial

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 1–2 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 2–3 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.
Chef's Tips
Cook the steak in small batches to build a deep brown crust rather than steaming it — overcrowding drops the pan's temperature and stops proper browning.
Fold the steak through the sauce off the heat, as written — this keeps it tender and stops it from overcooking in the residual heat of the pan.
Warm the milk before mashing, as written — cold milk shocks the potatoes and makes for a stodgier mash, while warm milk keeps everything smooth and glossy.
Storage & Reheating
Refrigerate for up to 4 days, or freeze for up to 3 months, in an airtight container.
To reheat, warm gently in the microwave or a pan with a splash of milk or water, taking care not to overheat, which can toughen the steak and split the sauce. Thaw frozen portions in the fridge overnight before reheating.
Serving 450gCalories 628.4kcalCarbohydrates 43gProtein 50gFat 30.2gCholesterol 124mgSodium 564mgFiber 3.6gSugar 4.6g