Steak Diane

Ingredients

• 2 tbs Canola Oil
• 4 Beef Fillet
• 1 1/2 cup Beef Stock
• 2 tbs Butter
• 2 cloves minced Garlic
• 1 medium finely diced Challots
• 4 oz Mushrooms
• ¼ cup Brandy
• ¼ cup Heavy Cream
• 1 tbs Dijon Mustard
• 1 tbs Worcestershire Sauce
• Dash Tabasco Sauce
• 1 tbs minced Parsley
• 1 tbs minced Chives
• to taste Salt
• to taste Pepper

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Season the fillets with salt and pepper.
2. Heat the oil in a wide, heavy pan over medium-high heat and fry the steaks, turning once, until coloured on both sides and cooked to your liking, about 4 to 5 minutes for medium-rare. Lift onto a plate and set aside.
3. Pour the stock into the same pan over high heat and let it bubble down to about half a cup, roughly 10 minutes. Tip into a bowl and reserve.
4. Melt the butter in the pan, then add the garlic and shallot and cook, stirring, for about 2 minutes until softened.
5. Add the mushrooms and cook, stirring, for about 2 minutes, until any liquid they release has cooked away and they start to catch colour.
6. Pour in the brandy and carefully set it alight with a match; let the flames burn out completely.
7. Stir the reserved stock into the pan with the cream, mustard, Worcestershire sauce and Tabasco.
8. Return the steaks to the pan and turn them in the sauce for about 4 minutes, until heated through and the sauce has thickened.
9. Move the steaks to warmed plates, stir the parsley and chives through the sauce, and spoon it over the top to serve.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.