Steak Diane

2 servings Prep: 5 mins, Cooking: 10 mins
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A succulent meaty steak with a wonderful sauce. Simple and impressive.

By Food24 May 21 2010
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Ingredients (11)

2 x 250 g sirloin steaks
sea salt and freshly ground black pepper
3 shallot — finely diced
2 tsp Dijon mustard
1 Tbs Worcestershire sauce
3 Tbs wine — red
butter
3 Tbs stock — beef
1 Tbs brandy
3 Tbs cream — thick
1 Tbs fresh parsley — chopped
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Method:

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.



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