Steak Diane
How to cook a steak and make a pan sauce is a skill all cooks should master. This version with sauce Diane is my favourite.
Steak Diane (2 portions)
2 150g Fillet steak
Seasoning
1 Shallot (diced)
1 Garlic (diced)
80g Mushroom (chestnut)
30g Butter
100ml Cognac
200ml Beef sauce
1tsp Worcestershire sauce
1tsp Dijon mustard
100g Crème fraiche
2g Chopped Tarragon
2g Chopped Chives
Start by seasoning your steak on all sides. (make sure it is room temperature) Sear in a hot pan.
Give each side approx. 2 minutes, add the butter and baste for another minute. Leave to rest and make the sauce.
Cook the shallot and garlic first, followed by the mushrooms.
Once the mushrooms are cooked, flambe the Cognac. Add all of the remaining ingredients.
Add the rested steaks back to the pan, baste with the sauce to heat them.
Plate up and serve.
