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Steak Diane

Ingredients

Serves 2 pax 

2 200 g    Argentine Beef Fillet Steaks (centre cut)

2              Shallots, finely chopped
250 g      Mushrooms, sliced
100 ml    Cognac (or brandy)
250 ml    Beef stock
1 tsp        Worcestershire sauce
1 tsp        Dijon mustard
2 tbsps    Double cream
1 handful Chopped Italian parsley
      Butter
Salt & pepper to taste

Cooking Method

1. Bring steaks to room temp, season with salt & pepper.
2. Sear 2 minutes per side. Set aside.
3. In the same pan, sauté shallots until wilted, then add mushrooms.
4. Add more butter & sauté until caramelized.
5. Deglaze with cognac & flambe (carefully!). Wait for flames to die down. For a non-alcoholic version, simply omit the cognac and skip this step.
6. Add warm beef stock, Worcestershire sauce, Dijon, & cream. Simmer 5 minutes.
7. Top with parsley & return steaks to warm through.
8. Serve whole or sliced, with sauce drizzled all over.

Recipe by Chef Autumn

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