Steak diane with red wine risotto

Main Dish
4 servings
20 min
25 min


Number of serving: 4
Red Wine Risotto

2 tablespoons unsalted butter

2 tablespoons olive oil

2 shallots, finely chopped

2 cups Arborio rice

2 cups merlot or other dry red wine

4 ½ cups chicken stock, heated

½ cup Parmesan cheese

2 tablespoons chopped fresh parley

Steak Diane

1-1/2 lb steak,

½ inch thick,

Salt and Pepper

2 generous tablespoons clarified butter

½ generous teaspoons dry mustard

2 generous tablespoons minced onions or shallots

2 more generous tablespoons butter

1-1/2 teaspoons Worcestershire sauce

1 generous tablespoon fresh lemon juice

1 tablespoon minced fresh parsley

1 tablespoon minced fresh chives


  • Salt and Pepper to tasteIn a heavy 4-quart saucepan, non stick it you've got it, over medium-high heat, heat 1 tablespoon of the butter and the oil.
  • Add the shallots or onions and cook, stirring, for 2 minutes or until they begin to soften.
    Take care not to brown them.
    Stir in the rice and cook for 1 minute to coat the grains with the butter mixture.
  • Add the wine 1/2 cup at a time, stirring well after each addition.
    When all the wine has been added, add the hot broth 1/2 cup at a time.
    Wait until the rice has absorbed each addition before adding more.
    Reserve 1/4 cup of the broth.
  • After about 20 minutes of stirring, when the rice is tender but firm, add the remaining 1/4 cup broth, the remaining 1 tablespoon butter, the cheese, parsley, salt, and pepper.
    Stir well. This made double of what I actually needed.
  • Pound steak to tenderize and flatten slightly.
    Cut into thin strips.
    Sprinkle with salt and pepper, toss to coat evenly.
    In your largest skillet, combine 2 generous tablespoons of clarified butter and the dry mustard. Cook over medium heat until sizzling.
  • Add the onion and sauté for about 2 minutes or until just starting to look translucent.
    Add the steak strips and fry to your desired doneness.
    Quickly add 2 more tablespoons of butter come on people, don't be afraid of butter.
  • It's the fake stuff you should avoid!), Worcestershire sauce, and lemon juice to the pan.
    Stir and cook for about a minute or so.
    Stir in the parsley and chives.
    Serve immediately over the risotto.


Steak Diane with Red Wine Risotto, photo 1
Steak Diane with Red Wine Risotto, photo 2
Steak Diane with Red Wine Risotto, photo 3
Steak Diane with Red Wine Risotto, photo 4
Steak Diane with Red Wine Risotto, photo 5
Steak Diane with Red Wine Risotto, photo 6


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