Steak Diane frites

Thought to date back to Britain in the 1930s, this iconic dish has stood the test of time, a testament to the success of its retro flavour combinations. Fillet steak is seared then topped with a sauce built on butter, brandy, tomato paste, mustard and Worcestershire sauce.

• serves

  2

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

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Ingredients

• 2 thick beef eye fillet steaks, about 200 g each
• salt and black pepper, to season
• 1 tbsp vegetable oil
• 25 g butter
• 1 garlic clove, halved
• 2 sprigs thyme
• 1 French shallot, finely minced
• 185 ml (¾ cup) beef stock
• 60 ml (¼ cup) brandy
• 1 tsp tomato paste
• 1 tsp Dijon mustard
• 1 tsp black peppercorns, roughly crushed in a mortar
• 2 tsp Worcestershire sauce
• 100 ml thickened cream
• 2 tbsp finely chopped chives
• oven fries, cooked in an air-fryer, to serve
• green salad, to serve

Resting time: 5 minutes

Instructions

1. Heat a heavy-based frying pan over medium-high heat. Season the steaks with salt and pepper, then add the vegetable oil to the pan and fry the steaks on each side until nicely browned. Add the butter, garlic and thyme to the pan and baste the steaks until cooked to rare. Transfer to a warm plate.
2. Pour out the contents of the pan but don't wash the pan. Return to medium heat and add the shallot, stock and brandy and simmer for 1 minute, scraping the base of the pan to remove any cooked-on bits. Add the tomato paste, mustard and crushed pepper and bring to a simmer. Add the Worcestershire sauce and cream and simmer until the mixture reduces to a sauce. Add any resting juices from the steak and half the chives, then taste and adjust the seasoning as needed.
3. Divide the steaks between serving plates, then pour over the sauce and scatter with the remaining chives. Serve with oven fries and a simple green salad on the side.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

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Watch The Full Episode Here

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