Steak Diane Recipe

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Difficulty: More effort
Servings: 2

Description:
Indulge in a romantic dinner with this classic Steak Diane. This recipe features tender fillet steaks, flambeed with brandy, and served with a rich and creamy Diane sauce.

Nutritional Information (per serving):

• Calories: 402
• Fat: 26g
• Saturated Fat: 15g
• Carbohydrates: 4g
• Sugars: 3g
• Fiber: 1g
• Protein: 24g
• Salt: 1.2g

Ingredients:

• 2 fillet steaks (about 200g each), center-cut
• 25g butter
• 1 sprig of thyme
• ½ tsp cracked black pepper
• 1 large or 2 small shallots, finely chopped
• 3 tbsp brandy
• 2 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 200ml strong beef stock
• 3 tbsp crème fraîche
• 1 tbsp chopped tarragon (optional)

Instructions:

1. Prepare the Steaks:
   • Season the steaks generously with salt. Press them slightly to ensure even thickness.
   • In a heavy-based frying pan, melt the butter over medium-high heat until foaming. Add the thyme.
   • Place the steaks in the pan and turn them every minute for 6-10 minutes, depending on your desired doneness.
   • Remove the steaks, place them on a warm plate, and let them rest.
2. Prepare the Sauce:
   • In the same pan with the remaining butter and thyme, scatter the cracked black pepper. Toast for 1 minute.
   • Add the shallots and cook until they start to soften, about 1 minute.
   • Increase the heat to high, tilt the pan towards the flame (if using a gas hob), and carefully add the brandy. Flambé the shallots until the flames subside.
3. Finalize the Sauce:
   • Reduce the heat to medium. Stir in the mustard and Worcestershire sauce, and let it bubble for a minute.
   • Pour in the beef stock and bring to a boil. Cook for 2 minutes or until reduced by half.
   • Stir in the crème fraîche and simmer until the sauce becomes rich and creamy. Adjust seasoning as needed.
   • Remove the thyme sprig, return the steaks and any resting juices to the pan, and spoon the sauce over the steaks.
   • Optionally, sprinkle with chopped tarragon.
4. Serve:
   • Present the steaks in the pan at the table and serve them drizzled with the remaining sauce.