Steak Diane

Whoever Diane was, she must have been quite amazing to have a luscious sauce named after her! This recipe is amazing and is quick to make – a real treat for Valentine's! 

Serves 2 | Time Required: 30 Minutes

INGREDIENTS

METHOD

1. Mix the pepper with half a teaspoon of sea salt. Put the steaks on a board and season them well on both sides with the pepper and salt mixture until they’re lightly but evenly crusted.

2. Melt the butter with the oil in a large nonstick frying pan and fry the steaks over a medium-high heat for 2-2½ minutes on each side for rare meat. Cook for 1-2 minutes longer on each side if you prefer your steaks medium rare and up to 3 minutes longer for medium, depending on thickness. Remove the steaks from the pan and set them aside to rest while you make the sauce.

3. Add the shallots to the frying pan and cook for 2-3 minutes, stirring, until they’re softened and lightly browned. Pour the brandy into the pan and let it sizzle for a few seconds.

4. With great care, light a match and carefully ignite the brandy, standing well back from the flame in the pan. (If you prefer not to do this, let the brandy simmer for 15 seconds more in the pan before adding the other ingredients.) When the flames have disappeared, add the Worcestershire sauce and mustard to the pan, stirring continuously.

5. Pour in the broth and bring to the boil, then cook for 1-2 minutes, or until the liquid has reduced by nearly half, stirring regularly.

6. Stir in the double cream and bring the sauce back to a simmer, stirring. Add any juices from the resting steaks, then continue to simmer and stir until the sauce is thick enough to lightly coat the back of your spoon. Season to taste. Serve the steaks with the sauce, some sautéed potatoes and some greens.

Recipe and Image Credit: Hairy Bikers