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Steak Diane (pronounced 'doi-anne')

 
Type of Dish: Main
Serves:
4
Prep Time:
15 min
Marinating Time:
Cooking Time:
5 min
Primary Ingredient:
Best Suited for: Weeknight dinners

This was about as swisho as things got back in the fifties, cooked at the table by waiters at Sydney and Melbourne's poshest restaurants. You can't make the sauce on a flat or char grill, and there isn't enough of it for the baking tray. Try a frying pan on your wok burner and the steaks on your char grill at the same time and you will knock this classic dish out in five minutes.

Goes Well With

Ingredients

  • 8
    slice(s)
    Beef Fillet
    thin
  • 1
    tbsp
    Olive Oil
  • 2
    tbsp
    Butter
  • 1
    whole
    Brown Onion
    small, peeled and very finely chopped
  • 1
    clove(s)
    Garlic
    crushed or finely chopped
  • 2
    tbsp
    Fresh Parsley
    finely chopped
  • 2
    tbsp
    Worcestershire Sauce
  • 2
    tbsp
    Lemon Juice
  • 2
    tbsp
    Brandy
  • 160
    ml
    Cream

Directions

  • 1 Rub the beef with the olive oil and season well with salt and black pepper.
  • 2 Cook for just a minute each side on a hot char or flat grill. Place in a bowl and loosely cover.
  • 3 Melt the butter in a large frying pan and add the onion and garlic, cooking until soft.
  • 4 Add the parsley, then the Worcestershire, lemon juice, brandy and cream, bringing the sauce to the boil, before reducing the heat and simmering for a couple of minutes.
  • 5 Place the steaks and any juices from the bowl in the sauce and simmer for one minute.
  • 6 Place two pieces of steak on each plate and spoon the sauce over them.
  • 7 Serve with fries or potato gratin.

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