Steak Diane

Ingredients

• 4 (250-300 g)  filet of beef, medallions
• 50 g butter
• 2 tablespoons Worcestershire sauce
• 1 1/2 tablespoons finely chopped shallots
• 2 garlic cloves, crushed
• 250 g button mushrooms, sliced (throwing in seasonal wild mushrooms along with the button adds more falvour.)
• 3 teaspoons Dijon mustard
• 1 tablespoon lemon juice
• 3/4 teaspoon beef stock granules
• 125 ml double cream
• 25 ml half cream
• 3 tablespoons brandy
• 1 tablespoon fresh thyme leave
• 1 tablespoon of chopped parsley
• 1 tablespoon chives
• pepper (to season)

Directions

1. 1

   For the Steaks.

2. 2

   Heat a small amount of oil in a pan until the pan is quite hot. Season steaks on both sides with salt and pepper. Place in pan sear 2-3 minutes each side. For medium rare cook for a further 2-3 mins on each side.

3. 3

   Of course longer cooking times apply for more well done meat and it does depend on how thick the meat is.

4. 4

   For the Sauce.

5. 5

   Melt butter in a pan and saute the shallots and garlic until soft add Worcestershire and mushrooms continue to cook over medium heat until mushrooms start to soften.

6. 6

   Add the mustard, lemon juice, beef stock and brandy, stir to combine, cook for 2-3 minutes add both the creams and thyme. You want to cook until sauce reduces slightly and thickens. if the sauce becomes to thick just add a little more of the half fat cream.

7. 7

   Finally add chopped parsley and chives.

8. 8

   Now you can either be cooking the steaks at the same time as making the sauce or it is fine to leave on a low heat while you cook the steaks just stir occasionally.