The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Classic steak Diane with fluffy mash
A retro favourite, with a modern glow-up. Juicy steaks are smothered in a rich mushroom, shallot and garlic sauce, made creamy with Greek-style yogurt and whipped up in the same pan to catch every last bit of flavour. Served with fluffy mash and sautéed greens, it has all the deliciousness of the classic, just without the flambé theatrics.
SWK: Source of fibre
SWK: High protein
Plants 3
Serving size
Ingredients
- 2 shallot
- 160g green beans
- 400g potatoes
- 120g chestnut mushrooms
- 2 garlic clove
- 1 handful of fresh flat-leaf parsley
- 1 beef stock cube (use half) (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 1 x 15ml Henderson's Relish (Water, Spirit Vinegar, Sugar, Colour – Caramel E150a, Sugar Syrup, Salt, Tamarinds, Acetic Acid, Cayenne Pepper, Cloves, Garlic Oil, Tragacanth Gum E413)
- 1 tbsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 2 bavette steaks
Nutritional Information
Calories: 479
Protein: 43g
Carbs: 54g
Fat: 8.7g
Ingredients
- 800g potatoes
- 4 shallot
- 240g chestnut mushrooms
- 4 garlic clove
- 1 handful of fresh flat-leaf parsley
- 1 beef stock cube (use half) (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 4 bavette steaks
- 240g green beans
- 2 x 15ml Henderson's Relish (Water, Spirit Vinegar, Sugar, Colour – Caramel E150a, Sugar Syrup, Salt, Tamarinds, Acetic Acid, Cayenne Pepper, Cloves, Garlic Oil, Tragacanth Gum E413)
- 1 tbsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 240g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
Nutritional Information
Calories: 465
Protein: 42g
Carbs: 53g
Fat: 8.0g
Classic steak Diane with fluffy mash
A retro favourite, with a modern glow-up. Juicy steaks are smothered in a rich mushroom, shallot and garlic sauce, made creamy with Greek-style yogurt and whipped up in the same pan to catch every last bit of flavour. Served with fluffy mash and sautéed greens, it has all the deliciousness of the classic, just without the flambé theatrics.
Cook time:
40 mins
Cuisine:
British
Food group:
Beef
Allergens: Mustard, Milk
Cooking Instructions
Before you start
- 2 large non stick frying pans
- 1 large saucepan
Make the mash
- Peel the potatoes and cut them into 2cm cubes, then cook in boiling water for 15-18 mins. Drain, return to the pan and mash, then lightly season.
Prep your veg
- Meanwhile, peel and finely dice the shallots, and thinly slice the mushrooms. Peel and crush the garlic, and finely chop the parsley.
- Dissolve the stock in 150ml boiled water.
Fry the steaks
- On a separate board, trim any visible fat from the steaks, then lightly season.
- Spritz a large non-stick frying pan with cooking spray and put it over a high heat. Fry the steaks for 3-4 mins on each side for medium (or 5-6 mins for well done). Leave to rest, then thinly slice against the grain.
Sort the beans
- Cook the green beans in boiling water for 3-4 mins, then drain.
Make the sauce Diane & serve
- At the same time, return the frying pan to the heat, spritz with cooking spray and fry the shallots and mushrooms for 2-3 mins. Add the garlic and cook for 1 min.
- Pour in the stock and Hendersonʼs Relish and simmer until reduced by two-thirds. Remove the pan from the heat and leave to cool a little, then stir in the parsley, mustard and yogurt.
- Serve the steak on the sauce with the mash and green beans.