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Steak Diane Recipe

By

HT MC 15Mins

 

This is a classic quick to prepare recipe which is named after Diana, the Roman goddess of the hunt. Although the ingredients may seem expensive, less steak is required due to the richness of the dish.

Yield:

Serves 4

Prep & Cook Time:

15 mins

Recipe Tags: Hot Beef Meat Alcohol Herbs Vegetables  Main Course flambé  Gluten Wheat Free  Eggless
 

Steak Diane

Ingredients

4 x 175g/6oz Lean Sirloin Steaks
1 tbsp Olive Oil
25g/1oz Butter
4 Shallots, finely chopped
50g/2oz Mushrooms,  thinly sliced
1 Garlic Clove, crushed
2 tbsp Worcestershire Sauce (Check ingredients)
1 tbsp Lemon Juice
1 tbsp Dijon Mustard
4 tbsp Cognac (Brandy)
180ml/6 fl.oz./¾ Cup Double Cream
2 tbsp freshly chopped Parsley
Salt and pepper

Photo © Monkey Business - Fotolia.com

Instructions

 

1. Remove any fat or rind from the steaks then beat them with a steak mallet or rolling pin to flatten to no thicker than 1cm/½-inch . Season with salt and black pepper on both sides.

2. Using a frying pan which is large enough to take all the steaks in one layer, heat the olive oil until very hot then add the steaks and sauté for 1 minute only on both sides to brown. Remove from the pan, cover loosely with foil and set aside.

 

3. Add the butter to any remaining oil in the frying pan, heat over a medium heat until hot then add the shallots and sauté for 1-2 minutes.

 

4. Add the mushrooms and garlic, stir briefly then add the Worcestershire sauce, lemon juice and mustard and cook for 1 minute.

 

5. Increase the heat, continue to cook for about 30 seconds, add the brandy and when hot, very carefully set light to it. Once the flames die down, stir well then stir in the cream and cook over a high heat  until the sauce slightly thickens.

6. Stir in the parsley then return the steaks with any juices to the pan, reduce the heat and cook for a further 2-5 minutes, depending on how well done you like your meat. Serve immediately.

 

Serving Suggestions

Serve with a green vegetable

e.g.

Tenderstem broccoli or

fine green beans

and sautéed or creamed potatoes.

 

Make Ahead

Not suitable

 

Freezing

Not Suitable

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Tips, Options and Substitutions

 

You can use other types of steak such as fillet or rump however they much be beaten or cut to no more than 1cm/½--inch thickness to ensure quick cooking

Substitute the shallots with very finely chopped onions

Substitute the parsley with chives

 

Key techniques used in this recipe

 

Sauté - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. Small items are cooked uncovered, but larger pieces may need covering after the initial browning to complete the cooking.

 

Slice -to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

 

Chop -to – To cut into pieces of approximately the same size.
 

Main equipment required to make this recipe

 

Meat Mallet or Rolling pin

Large frying Pan

Aluminium Foil

Chopping knife

Wooden or plastic spoon

Long taper or matches

 

Related Recipes and Information

More Beef/Veal Recipes 

General Beef Prep & Cooking Times

Beef Cuts 

 

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