STEAK DIANE
As promised I'm giving you my recipe for delicious Steak Diane which was a very popular restaurant dish in the late 60's and 70's. It's such a good dish that it's recently made a come-back. As it's nearly Valentine's Day - why not attempt this very easy dish to impress your loved one!
I am using sirloin steaks for the dish but you could use fillet steak instead if you prefer.

Ingredients - enough for 2-3 people

2 or 3 sirloin steaks
salt and pepper

For sauce -
6 tiny shallots or 3 banana shallots or 1 medium red onion
1 clove garlic
4ozs/100 grams button mushrooms
2 teaspoons Dijon Mustard
1 tablespoon Worcestershire sauce
2 tablespoons brandy
about 125mls double cream
a little water or beef stock
butter and oil to fry
salt and pepper
parsley to garnish

Method

1. Start to prepare the sauce first by chopping the shallots and garlic finely. Fry them in a mixture of butter and oil  (about 1 tablespoonful of each) until they are soft but not brown.

2. Add sliced mushroom - I sometimes mix button mushrooms with chestnut mushrooms for an extra depth of flavour. Fry gently until the mushrooms are soft.                                                                                                  






3. Next you add the three main flavourings - Dijon mustard, Worcestershire sauce and brandy. Above I have stipulated the quantities which I prefer but these can be adapted to your personal taste. In the original recipe the brandy should be flambed. Do this using the same method as I showed you when making Crepe Suzette. If the thought terrifies you, just add the brandy to the sauce but be careful you don't overdo it or you will end up with a strong, raw, alcohol taste. By flaming the alcohol you avoid this.

4. The cream goes in next with seasoning to taste. I like a fair amount of black pepper as I feel it enhances this sauce. Let the sauce bubble for a minute or so but if it becomes too thick add stock or just plain water to obtain the required consistency.

5. Put the sauce to one side whilst you cook your steaks. I prefer mine pan-fried in a mixture of butter and oil. Season the steaks on both sides with salt and pepper.
       



  6. Place steaks into a really hot pan. Leave the steaks until they have browned sufficiently on the first side before flipping over to brown the second side. I prefer my steak cooked medium-rare. When the steaks are browned, turn down the heat and cook until the required cooking stage has been reached.

    7. Wrap the steaks in tinfoil so that they keep warm and the meat relaxes so that the juices are re-absorbed in to the meat so that you'll have some really juicy steaks.

    8. Re-heat the sauce gently adding to it  any tasty juices from frying the steaks. I have served my steaks topped with the sauce, sprinkled with chopped parsley. As the sauce is quite rich I've kept the side dishes   simple -Duchesse Potatoes and peas. I'll give you the recipe for Duchesse Potatoes next time.