Skinnymixer’s Steak Diane features in the FAST section of the cookbook The Healthy Mix Dinners 3.
The Steak Diane is a cookbook exclusive recipe…
I created this recipe with my brother-in-law Ben in mind. If he isn’t ordering a Chicken Schnitty, it’s always a steak with Diane sauce. It captures the perfect flavours of a good homemade Diane Sauce that cooks the beef at the same time, so you can spoon it over the Silky Cauliflower Puree for the ultimate hearty dinner.
What you will need:
- Beef Stock Concentrate
- brandy or white wine (optional)
- butter or olive oil
- cornflour
- Dijon mustard
- freshly cracked black pepper
- garlic
- good quality beef steak, thinly sliced
- mushrooms (optional, but recommended)
- salt
- shallot or brown onion
- sweet paprika
- thickened cream
- Worcestershire Sauce – I prefer the Lee Perins brand. I don’t recommend the Berenberg one as it is too strong for cooking. You can easily get gluten-free or vegetarian versions from the supermarket or make your own with this Worcestershire Sauce recipe.
Dinners 3 is here to help take a little stress out of the daily ‘What’s for Dinner?’ with 27 NEW Dinner recipes, 7 sides and 4 sweets for after dinner. Whether you are feeding your family on a tight budget, needing to get dinner on the table fast or perhaps trying to be healthier and cutting back on takeaway. Dinners 3 is here to bring some mojo back into your kitchen!
This page exists to help people find what cookbook the Steak Diane is in and also to provide a basic shopping list for when you are out and about and have forgotten your eBook or shopping list. (Handy I know!)
Dietary Variations
For this recipe we have variations for:
✔️ Dairy Free
✔️ Low Carb
✔️ Lower Calorie
✔️ Paleo
✔️ Vegetarian
✔️ Low Fodmap
Cooking Methods
For this recipe we have variations for:
✔️ Slow cooker
Freezer Prep Meal Plan Info – How to Make as a Dump Bag
This recipe features in the Freezer Prep Meal Plan located in the presale bonus located in the ‘Meal Plan Collection’ download and has a matching print-at-home label.
To make as a ‘dump bag’ we follow the Slow Cooker variation for the recipe and do the following.
- Follow the Slow Cooker variation – Use double the amount of chuck beef, cubed large. Do not brown the beef.
- To make the sauce – Cook the recipe and stop after Step 3.
- Chill the sauce – you need to chill the sauce before adding into the dump bag with the raw meat.
- Attach label to a large snaplock bag or desired container. The labels are print-at-home and are 6 labels to an A4 page.
- Combine sauce and raw meat in a large snaplock bag or desired container. Try to remove as much air as possible to avoid freezer burn & Freeze your ‘dump bag’.
- DEFROST TO USE: It is best to defrost the day before in the fridge as you don’t want to add frozen food to the slow cooker.
- “Dump” the contents of the freezer bag into the slow cooker and cook for 6-8 hr on low.
- With 30 min to go, add cornflour mixture and a little cream to stir through.
Please note – this is for use with a slow cooker and not the TM6 slow cooker function. To use the slow cooker function in the Thermomix, you need the recipe to be specifically created with a maximum 800g of meat and a minimum amount of liquid.
We double the recipe for recipes that will potentially dry out in a large slow cooker, if you don’t want to double the recipe and have a smaller slow cooker then you are welcome to use your best judgement and not double.
Budget Tips
If you are wanting to use budget cuts of meat in these fast cook recipes, it is best to slice them across the grain and use the velveting technique.
Want to know more about The Healthy Mix Dinners 3 cookbook?
This is the contents of the cookbook with all the dietary variations included for each. As you can see we have a strong focus on
- Dairy-free
- Gluten-free
- Nut-free
- Egg Free
- Low Carb
- Paleo
- Vegetarian
- Low FODMAP
⭐️⭐️ P.s. these dietary codes apply either directly to the recipes, or signify that we have given instructions on how to meet multiple dietary requirements. ie. For Vegetarian – we have tested vegetarian alternatives. ⭐️
Ingredients
- 700 g good quality beef steak - rump, porterhouse, rib fillet
- Beef Stock Concentrate
- brandy or white wine - optional
- butter or olive oil
- cornflour
- Dijon mustard
- freshly cracked black pepper
- garlic
- mushrooms - optional, but recommended
- salt
- shallot or brown onion
- sweet paprika
- thickened cream
- Worcestershire sauce