Steak Diane

Steak Diane

By
From
Great Pub Food
Serves
4
Photographer
Lisa Cohen

Ingredients

Quantity Ingredient
4 x 400g fillet steaks
1 teaspoon olive oil
sea salt and freshly ground black pepper
20g butter
4 french shallots, finely chopped
3 garlic cloves, finely chopped
3 tablespoons dijon mustard
3 teaspoons worcestershire sauce
80ml brandy
250ml pouring cream
1 small handful flat-leaf parsley, finely chopped

Method

  1. Preheat a large frying pan over high heat. Drizzle the steaks with oil and season with salt and pepper. Cook for 4 minutes on each side for medium or until cooked to your liking. Transfer to a plate, cover and set aside to rest while you prepare the sauce.
  2. Reduce the heat to low–medium and melt the butter in the pan. Cook the shallot and garlic until softened. Add the mustard and Worcestershire sauce and stir to combine. Pour in the brandy and slightly tilt the pan to ignite the alcohol. Cook until it burns out. Add the cream and simmer for 1–2 minutes, until reduced slightly to make a sauce. Add the parsley and stir to combine.
  3. Pour the sauce over the steaks to serve.
Tags:
Great
Pub
Food
Rachael
Lane
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