Old School Steak Diane

Ingredients

2 (about 370 g each) beef Scotch fillet steaks
1 Tbs olive oil
1 shallot, finely chopped
2 garlic cloves, crushed
1 tsp Dijon mustard
1/3 cup (80mL) brandy (optional)
1/2 cup (125mL) salt-reduced beef stock
2 Tbs Worcestershire sauce
1 Tbs tomato paste
1 cup (250mL) pouring (pure) cream
2 Tbs finely chopped flat-leaf parsley
2 Tbs finely chopped chives

Method

Drizzle the steaks with 2 teaspoons oil. Season. Heat a large non-stick frying pan over medium-high heat.

Cook the steaks for 3-4 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate. Loosely cover and set aside for 5 minutes to rest.

Meanwhile, heat the remaining oil in the pan over medium heat. Add the shallot and garlic and cook, stirring, for 2 minutes or until shallot softens. Stir in the mustard. Add the brandy, if using, and bring to the boil over high heat. Cook for 2 minutes or until brandy reduces by half.

Stir in the stock, Worcestershire sauce and tomato paste and bring to the boil. Add the cream and simmer for 2-3 minutes or until sauce thickens slightly. Add the parsley and chives. Season.

Slice the steak and divide among plates. Drizzle with the sauce to serve.

Serve with chopped flat-leaf parsley, chopped chives, French fries and salad leaves.

Credits: Coles

Photo Credits: Coles