Steak Diane

Name: Steak Diane
Total time: 25 min
Yield: 4 servings
Cuisine: France
Ingredients: 2 tbsp rapeseed oil; 4 beef fillet steaks; 350ml beef stock; 2 tbsp butter; 2 garlic cloves, minced; 1 shallot, finely diced; 115g chestnut mushrooms, sliced; 60ml brandy or cognac; 60ml double cream; 1 tbsp Dijon mustard; 1 tbsp Worcestershire sauce; Dash of Tabasco sauce; 1 tbsp finely chopped parsley; 1 tbsp snipped fresh chives; Salt to taste; Black pepper to taste

Prime fillet steaks coated in a luscious, flamed brandy sauce with mushrooms and cream.

25 min serves 4 Medium Watch

Ingredients

2 tbsp rapeseed oil500ml

4 beef fillet steaks4 x 150g

350ml beef stock8 cubes

2 tbsp butter250g

2 garlic cloves, minced3 pack

1 shallot, finely diced300g

115g chestnut mushrooms, sliced250g

60ml brandy or cognac200ml

60ml double cream150ml

1 tbsp Dijon mustard200g

1 tbsp Worcestershire sauce150ml

Dash of Tabasco sauce57ml

1 tbsp finely chopped parsley30g

1 tbsp snipped fresh chives20g

Salt to taste750g

Black pepper to taste100g

Method

Heat oil in a 12" skillet over medium-high heat. Season steaks with salt and pepper, and add to skillet; cook, turning once, until browned on both sides and cooked to desired doneness, about 4 to 5 minutes for medium-rare. Transfer steaks to a plate, and set aside.
Return skillet to high heat, and add stock; cook until reduced until to 1⁄2 cup, about 10 minutes. Pour into a bowl, and set aside. Return skillet to heat, and add butter; add garlic and shallots, and cook, stirring, until soft, about 2 minutes. Add mushrooms, and cook, stirring, until they release any liquid and it evaporates and mushrooms begin to brown, about 2 minutes. Add cognac, and light with a match to flambée; cook until flame dies down. Stir in reserved stock, cream, Dijon, Worcestershire, and hot sauce, and then return steaks to skillet; cook, turning in sauce, until warmed through and sauce is thickened, about 4 minutes. Transfer steak to serving plates and stir parsley and chives into sauce; pour sauce over steaks to serve.

Cost to cook

serves 4 · I have the cupboard staples

Mostly estimated prices. Full-pack shop cost · about £22.48 of it is what this recipe actually uses.

Find it in store

Search the ingredients at your stores:

Tesco Asda

£57.61 est. · serves 4

Ingredients

2 tbsp rapeseed oil500ml

4 beef fillet steaks4 x 150g

350ml beef stock8 cubes

2 tbsp butter250g

2 garlic cloves, minced3 pack

1 shallot, finely diced300g

115g chestnut mushrooms, sliced250g

60ml brandy or cognac200ml

60ml double cream150ml

1 tbsp Dijon mustard200g

1 tbsp Worcestershire sauce150ml

Dash of Tabasco sauce57ml

1 tbsp finely chopped parsley30g

1 tbsp snipped fresh chives20g

Salt to taste750g

Black pepper to taste100g

Method

Heat oil in a 12" skillet over medium-high heat. Season steaks with salt and pepper, and add to skillet; cook, turning once, until browned on both sides and cooked to desired doneness, about 4 to 5 minutes for medium-rare. Transfer steaks to a plate, and set aside.

Return skillet to high heat, and add stock; cook until reduced until to 1⁄2 cup, about 10 minutes. Pour into a bowl, and set aside. Return skillet to heat, and add butter; add garlic and shallots, and cook, stirring, until soft, about 2 minutes. Add mushrooms, and cook, stirring, until they release any liquid and it evaporates and mushrooms begin to brown, about 2 minutes. Add cognac, and light with a match to flambée; cook until flame dies down. Stir in reserved stock, cream, Dijon, Worcestershire, and hot sauce, and then return steaks to skillet; cook, turning in sauce, until warmed through and sauce is thickened, about 4 minutes. Transfer steak to serving plates and stir parsley and chives into sauce; pour sauce over steaks to serve.