An old favourite but for good reason! So good with Rosemary Straw Potatoes (see recipe page 76).
Ingredients
For the steak diane
- 4 fillet steaks
- Salt and ground black pepper, to taste
- 1 tablespoon olive oil
- 1 shallot — finely diced
- 1 clove garlic — crushed
- 80g button mushrooms — sliced
- A knob of butter
- 100ml brandy or cognac
- 1 teaspoon worcestershire sauce
- 1 teaspoon dijon mustard
- 150ml cream
- 2 tablespoons finely chopped fresh parsley
Method
For the steak diane
- Season the steaks on both sides with salt and pepper.
- Place a non-stick pan over a high heat. Once smoking, add the oil and sear the steaks for 3–4 minutes each side (depending on thickness) for a medium-rare finish, or until cooked to your liking.
- Remove from the pan, cover with foil and leave to rest while you make the sauce.
- In the same pan, reduce the heat and sweat the shallot and garlic until they start to soften. Add the mushrooms and butter.
- Once the mushrooms are soft, add the brandy or cognac and carefully set alight by tilting the pan towards a match.
- Once the flames have gone out, stir in the worcestershire sauce and mustard.
- Cook for a couple of minutes then stir in the cream and simmer until slightly thickened.
- Stir in the parsley. Taste and adjust seasonings.
- Serve the steaks topped with the mushroom sauce.