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Steak diane and chips
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Timeless and elegant, Steak Diane is a classic dish that has remained popular since the 1960s.
Ingredients:
  • 600g desiree potatoes, washed
  • 4 (150g each) beef rump steaks, trimmed
  • 62.50 ml brandy
  • 48.80 gm worcestershire sauce
  • 23.40 gm dijon mustard
  • 252.50 gm thickened cream
  • Chopped curly parsley leaves, to serve
Instructions:
  • Preheat your oven to 200ºC/180ºC fan-forced. Slice potatoes into 1cm-thick chips, then coat them in a bowl with half of the oil, salt, and pepper. Arrange them on a baking tray lined with paper in a single layer. Bake for 25-30 minutes until crispy and golden.
  • In a large non-stick frying pan, heat the remaining oil over medium-high heat. Cook the steaks for 4 to 5 minutes on each side for a medium or to your desired level of doneness. Transfer the steaks to a plate, cover loosely with foil, and let them rest for 5 minutes before serving.
  • Lower the heat to medium. Pour in brandy and garlic into the pan, allowing it to come to a boil. Stir in Worcestershire sauce, mustard, and cream. Reduce the heat to low. Let the mixture simmer for 3 minutes or until the sauce thickens. Drizzle the sauce over the steaks, sprinkle with parsley, and serve alongside chips and salad leaves.

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