Got an ingredient and don't know what to do? Let's see if we can help.
Once popular in the 70’s Steak Diane is making a bit of a comeback and has appeared on some of the top restaurants menus recently.
Diane Sauce is simple to make and can be made whilst you steak is resting after cooking.
2 8oz steaks (approx 225g each)
2 tablespoons of rapeseed oil
2 x 25g knobs of butter (approx)
6-8 chestnut mushrooms
1 clove crushed garlic
1 tablespoon Worchester Sauce
1 tablespoon Dijon Mustard
100ml single cream or 2 large tablespoons of crème fraice
Salt and Pepper
- The secret to a good steak is a hot pan with smoking oil and your steaks at room temperature.
- So heat 1 tablespoon of rapeseed oil in a frying pan. Season your steaks on both sides with salt and pepper. Sirloin steaks are most commonly used with Steak Diane but you could use Rump or Rib eye.
- Place the steaks in the pan and cook to your liking. Depending on the thickness of the steaks a general rule is 2 minutes each side for rare, 3 minutes for medium rare and 4 minutes for medium anything after that is well done. Once you turn the steak over add a knob of butter to the pan and gently baste the steak.
- Once cooked transfer to a warm plate and cover with foil to rest. This is the most important thing as you need the juices and the meat to relax so that the meat isn’t tender and it stays lovely and juicy.
- In the same pan that you have cooked you meat add 1 shallot that has been finely chopped and cook for 30 seconds. Next add the chestnut mushrooms that have been sliced and 1 clove of crushed garlic. Cook for a further 30 seconds.
- Add 1 knob of butter and 1 tablespoon of Worchester sauce and 1 table spoon of dijon mustard and cook for 30 secods giving the ingredients a good mix with a wooden spoon.
- Once the butter has melted, take the pan off the heat and add 25ml of brandy/Cognac and tip the pan away from you into the flame. This should ignite the Brandy, so be sure as to stand back and ensure there is nothing hanging over the cooker. Place the pan back on the heat.
- Once the flame has gone out give the pan a quick shake and add 100ml of single cream or 2 large tablespoons of crème fraice. Give it all a good stir. Season with salt and pepper
- Cook for a further 30 seconds and we are done. Return the steaks to the pan for 20 seconds along with any juices from the meat and turn the steak in the sauce.
- Serve straight away with your chosen accompaniments, but I think you can’t beat chips or chunky potato wedges.