Steak Diane

Steak Diane

By
From
Encyclopedia of Food and Cookery
Serves
2

A superb dish of tender fillet steak, flamed in brandy and sherry, the delicious pan juices forming the sauce. Steak Diane is a popular restaurant dish, well worth trying at home when you are dining à deux. Have all the ingredients ready before you begin cooking as this will take only 1–2 minutes. Make the dish for two people only as no more than two steaks can be successfully sautéed at the one time in the average sauté or frying pan.

Ingredients

Quantity Ingredient
2 thick fillet steaks
freshly ground black pepper
60g butter
1 garlic clove, crushed
1 tablespoon worcestershire sauce
1 tablespoon brandy
2 tablespoons dry sherry
1 tablespoon parsley, finely chopped
salt

Method

  1. Trim all fat from steaks and beat to flatten until 5 mm thick. Season with salt and pepper.
  2. Heat butter in a large frying pan and when it is foaming add steaks. Sauté for about 40 seconds (rare) or for about 1 minute (medium) on each side. Add garlic and allow it to cook for 30 seconds. Stir in the Worcestershire sauce.
  3. Heat brandy and sherry until warm, set alight and pour over steaks. Shake pan until flames die down. Remove steaks to a heated serving dish and sprinkle with parsley. Give sauce a good stir and pour it sizzling hot over steaks. Serve immediately.
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