Steak diane

PT40M

Share recipe
1
Place a non-stick frying pan over a high heat. Once smoking, add a splash of oil, add the steaks and sear for around 3–4 minutes on each side (depending on the thickness of the steak) for a medium-rare finish. Remove from the pan, cover with foil and leave to rest in a warm place
2
In the same pan, sweat the shallots and garlic on a medium heat until starting to soften. Add the mushrooms and a knob of butter
3
Once the mushrooms are soft, add the cognac and carefully set alight by tilting the pan towards the gas flame, or by using a match. Once the flames have gone out, stir in the Worcestershire sauce and Dijon mustard
4
Cook for a couple of minutes, then stir in the double cream and reduce until slightly thickened. Stir in the chopped parsley, taste, and season with salt and pepper
5
Serve the rested steaks with wilted seasonal greens of your choice
Share recipe