Скачать или смотреть Steak Diane

Steak Diane

Ingredients
15g beef tallow
2 x 200g beef fillets
sea salt and black pepper
20g butter
2 cloves garlic, crushed
2 shallots, finely chopped
2 tsp Dijon mustard
20ml (1 tbsp) Worcestershire sauce
40ml (2 tbsp) Cognac
80ml (⅓ cup) cream
2 tbsp flat leaf parsley, chopped
mashed potato and green beans, to serve

Method
Step 1: Prep and cook the steaks
Get your shallots, garlic and parsley chopped and ready to go.
Melt tallow in a heavy based frying pan over medium high heat.
Season steaks with salt and pepper and cook for 3 minutes, turning. I use a protein press on top of the steak to get a better crust on the steak. If you don’t have a press, you can also use a small cast iron pan.
Add half the butter (10g) to the pan and once melted, begin basting the steak for 2 minutes, turning, until medium rare and well seared. Set aside on a wire rack with a tray underneath and pour the juices over the top.
Step 2: Cook the sauce
In a clean pan, add half the butter and wait for it to melt then add the shallots and cook for 2 minutes until softened.
Stir in garlic and cook for a further minute.
Tilt pan on the side and add cognac and set alight to flambé. Be careful as the flame can go quite high.
When flame has subsided, stir in the Worcestershire, mustard and cream and bring to a simmer. Season with salt and pepper.
Step 3: Finish and serve
Return steaks and juices to the pan and turn to coat in the sauce.
Add chopped parsley to the pan, then serve up your steak on a plate, spooning the sauce over the top. Serve with creamy mashed potato and steamed green beans.