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Steak Diane

Recipe from: 21 May 2010

Ingredients 11
Servings 2
Time 5 mins


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


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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