Steak Diane

SERVINGS: 2  TIME:

INGREDIENTS:

• 2 fillet steaks (about 160-180g each)
• 2 tsp oil
• Salt, pepper, and garlic, to taste
• Garlic
• 2 tbsp brandy
• 1 tbsp butter
• 2 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1 tsp lemon juice
• 3 tbsp cream
• Chopped chives or parsley, to garnish 

DIRECTIONS:

1. Season steaks with salt and pepper. 
2. Rub down with garlic.
3. Place steaks in a large freezer bag and pound to tenderize, until about 3/4cm thick.
4. Heat oil in a non-stick frying pan and cook steaks over medium-high heat until done to your liking.
5. Loosely cover steaks with foil and set aside.
6. Bring pan to medium heat and add brandy, butter, Worcestershire sauce, mustard, lemon juice, and cream. Stir until well combined and then let simmer until the sauce reaches desired consistency, stirring occasionally.
7. Return steaks and any juices to pan. Reheat if necessary, and turn over to coat in sauce.
8. Place on plates, pouring extra sauce atop and garnish with herbs.

NOTES:

• Serve with potato gratin.
• The sauce is strongly flavoured so add extra cream if a milder flavour is desired.

SOURCE: Exclusively Food