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Steak diane
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Prep Time:
30 minutes
Cook Time:
Total Time:
30 minutes
Bring back the nostalgia with this timeless classic recipe.
Ingredients:
  • 800g Cream Delight potatoes, cut into 2cm pieces
  • 27.30 gm olive oil
  • 1.20 gm sea salt
  • Large pinch of paprika
  • 20g butter
  • 1 leek, trimmed, thinly sliced
  • 125ml (1/2 cup) chicken style liquid stock
  • 300g (2 cups) frozen peas
  • 385g pkt beef sizzle steaks
  • 1 garlic clove, finely chopped
  • 41.60 gm tomato sauce
  • 36.60 gm Worcestershire sauce
  • 125ml (1/2 cup) thickened cream
  • 62.50 ml chopped fresh curly parsley
Instructions:
  • 1. Preheat the oven to 230C. 2. Put the potato in a microwave-safe bowl, cover, and microwave on high for 5 minutes. 3. Transfer the cooked potato to a lined baking tray. 4. Drizzle with 1 tablespoon of oil and sprinkle with salt. 5. Roast the potatoes for 20 minutes or until golden, shaking the tray occasionally. 6. Transfer the roasted potatoes to a bowl and sprinkle with paprika.
  • In a saucepan over medium-high heat, melt half of the butter. Add the leek and sauté for 2 minutes until softened. Pour in the stock and simmer for 5 minutes. Stir in the peas and heat through. Season to taste and keep warm.
  • As peas simmer, melt the rest of the butter along with oil in a saucepan over high heat. Season the steaks. Sear them in batches for 30 seconds per side or until cooked to your liking. Place the steaks on a plate. Toss in the garlic and cook for 30 seconds until fragrant. Mix in the tomato sauce and Worcestershire sauce. Stir and cook for 30 seconds. Pour in the cream and the juices from the resting steaks. Simmer while stirring for 2 minutes.
  • Mix in half of the parsley into the pan, then plate the potato and steaks. Drizzle with the sauce and garnish with the remaining parsley. Serve alongside the pea mixture.

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