Steak Dianne

Steak Diane

This is one of my all time favorite dishes, allthough it may be classed as a little tacky by todays standards but I still find it hard to beat, true steak dianne was allways made in the restaurant by the waiter using fillet steak cut into strips as this was easier to cook but when cooking in the kitchen a nice 8oz sirloin hits the mark.

Ingredients

Butter

Chopped Parsley

Finely Chopped Shallots

Sliced mushrooms

Brandy

Dijon mustard

Worcestershire Sauce

Fresh Cream

Fillet Steak (True)

Or Sirloin Steak

Salt and pepper

Method

1. Heat 25g/1oz of the butter in a large frying pan.
2. Season the steak with salt and freshly ground black pepper, then place into the hot pan to fry for one minute on each side. Remove the steak from the pan and keep warm.
3. Reduce the heat and add the remaining 25g/1oz of butter to the frying pan with the shallots and cook over a gentle heat for eight minutes, until the shallots have softened.
4. Add the Dijon mustard and Worcestershire sauce to the pan and stir well.
5. Add the brandy and carefully set light to it to burn off the alcohol. Allow the flames to subside, then add the cream and boil over a high heat for about three minutes, until the sauce is the thickness of single cream.
6. Fold in the parsley and season, to taste, with salt and freshly ground black pepper.
7. Return the steaks and the juices to the pan and warm through but do not boil.
8. Place the steaks on a warmed plate, top with the sauce and serve with French fries and buttered peas.