Friday, December 28, 2007

Steak Dianne

This is one recipe where you just can't go wrong. I mean, this is steak we're talking about. The accompanying photo is not the best, but that's only because I used a cameraphone.


  • 4 fillet steaks, about 150g each
  • 2 cloves garlic, crushed and chopped
  • freshly ground black pepper
  • 50g butter
  • 4 spring onions, finely chopped
  • 2 teaspoons Dijon mustard
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon brandy (Chinese cooking wine, if you're Chinese)
  • 1/3 cup cream
  • 2 tablespoons finely-chopped fresh parsley
Cooking Procedures:
  1. Flatten and tenderize the steak pieces.
  2. Spread the garlic over both sides of each steak and grind over the pepper.
  3. Heat half the butter in a frying pan. Cook the steaks over high heat for 2 to 3 minutes to seal each side, turning only once. Remove the meat from the pan; cover and keep warm.
  4. Heat the remaining butter in the pan; add the spring onion and cook for 1 minute. Add the mustard, Worcestershire sauce and brandy. Stir to dislodge any crusty bits from the base of the pan.
  5. Stir in the cream; simmer for about 3-4 minutes, or until reduced slightly. Stir in the parsley. Return the steaks to the pan unitl just heated. Serve immediately with the sauce.

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