Steak Diane

Recipe from: 21 May 2010

Ingredients 11
Servings 2
Time 5 mins

Ingredients

  • 2 x 250
    g
    sirloin steaks
  • Sea salt and freshly ground black pepper
  • 3
    shallots, finely diced
  • 2
    tsp
    dijon mustard
  • 1
    Tbs
    worcestershire sauce
  • 3
    Tbs
    red wine
  • Butter
  • 3
    Tbs
    beef stock
  • 1
    Tbs
    brandy
  • 3
    Tbs
    thick cream
  • 1
    Tbs
    chopped fresh parsley
 

Method

10 mins
 
Heat the butter and fry the seasoned steaks until they are a little less cooked than you would like, (because resting , keeping warm and re-heating the steak in the pan will cook it a little more) – set aside and keep warm.
 
Fry the shallots in a little more butter until they have softened, and then add the dijon mustard and worcestershire sauce – stir well.

Add the red wine and the stock and bring to a simmer, cooking until the sauce has reduced by a third.

Add the brandy and set alight to burn the alcohol – as soon as the flames have subsided, add the cream and simmer over high heat until the sauce is as thick as whipping cream – about 3 minutes.

Add the parsley, check and correct the salt and pepper to taste, and add the steaks to the pan to warm them – don’t boil the sauce.

Put the steaks on a pre- warmed plate and pour the sauce over the steaks.

Serve with crispy potatoes.
 

Read more on: beef
 

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