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Creamy steak Diane
Creamy steak Diane
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Tender steaks smothered in rich and creamy Diane sauce, a guaranteed crowd pleaser.
Ingredients:
  • 40g butter
  • 4 (about 120g each, 2cm thick) beef fillet steaks
  • 4 eschalots (French shallots), thinly sliced
  • 2 garlic cloves, crushed
  • 24.40 gm Worcestershire sauce
  • 30.00 ml brandy
  • 125ml (1/2 cup) thin cream
  • Salt and freshly ground black pepper, to season
  • Mashed potato, to serve
  • Steamed green beans, to serve
Instructions:
  • In a large heavy-based frying pan over medium-high heat, melt half the butter until foamy. Cook steaks for 3 minutes on each side for medium-rare or until desired doneness. Place on a plate, cover loosely with foil, and let rest for 5 minutes before serving.
  • Lower heat to medium and melt the rest of the butter in the pan. Add eschalot and garlic, stir, and cook for 2-3 minutes until eschalot softens slightly.
  • Pour in the Worcestershire sauce and brandy, stirring and scraping the pan with a wooden spoon to release any flavorful bits. Once heated through, pour in the cream and bring to a boil. Stir continuously for 1 minute until the sauce thickens slightly. Season with salt and pepper to taste.
  • Arrange the steaks on serving plates and generously drizzle with sauce before serving alongside creamy mashed potatoes and tender steamed green beans.

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