Low Carb Steak Diane


Steak Diane is a relic of American mid-century fine dining; a waiter would cook your thin steak tableside and flambé the sauce with a dramatic splash of brandy. The flambé is optional, but the recipe is a justifiable and naturally low-carb classic. Flat iron steak is the ideal cut, mild and extremely tender, a perfect accompaniment for the dark buttery pan sauce.

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Low Carb Steak Diane


  • 2 flat iron steaks (6oz each)
  • 1 tablespoon butter
  • Sauce
  • 1 small shallot, finely diced
  • 1 clove garlic, pressed or zested into a paste
  • 2 tablespoons brandy, cognac or whisky
  • ¼ cup beef stock (low-sodium or unsalted)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons heavy cream
  • 1 tablespoon butter
  • 1 sprig tarragon, de-stemmed and roughly chopped


  1. Season the steak with salt and black pepper.
  2. Cook the steak in butter over high heat until desired doneness, 3-4 minutes.
  3. Remove the steak to a plate or cutting board. Immediately turn the heat to low and add garlic and shallot to the pan.
  4. Lightly sauté garlic and shallot in the residual butter, about 2 minutes.
  5. Add brandy to the pan. Turn heat up to medium, and stir vigorously, scraping up and beef drippings stuck to the bottom of the pan.
  6. Add beef stock, mustard and Worcestershire sauce. Cook for another minute, until sauce begins to thicken.
  7. Add heavy cream. Cook for another minute, until sauce achieves desired consistency.
  8. Add 1 tablespoon butter and fresh chopped tarragon.
  9. Thinly slice steak, and cover with Diane sauce.

Yield: 2

Food energy: 481 kcal

Total fat: 37g

Carbohydrate: 3.7g

Total dietary fiber: 0.3g

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