Steak Diane With Roast Potatoes Recipes

STEAK DIANE RECIPE

Steps:

• Make sure you have some good tender steaks. We always choose the 30 day aged Black Angus sirloin steaks from Aldi as they are consistent quality and always very tender. Excellent value.
• First cover your steaks with some baking paper and roll them a bit flatter.
• Season both sides of the steak with salt and pepper.
• Heat the oil in a frying pan and add the steaks when the oil is hot enough. Brown the steaks on both sides for about 2,5 minutes per side (to give a medium rare steak). The steak cooking times will be dependent on the size and thickness of the steak so follow any instructions on the steak packaging.
• Then remove the steaks from the pan and place on a plate.
• Using the same pan, add the shallots and the mushrooms and cook in the butter for about 2 minutes. Then add the garlic, the Worcestershire sauce and the mustard to the pan and cook for a further minute.
• Then, being very careful, add the brandy to the pan and allow it to ignite. Do this by holding the pan away from you at an angle over the hob (if you are cooking with gas). When the flame dies out, stir the contents around the pan.
• Then pour the cream into the pan and some parsley, and keeping the pan on the heat, allow the sauce to thicken, stirring constantly.
• Then put the steaks back into the sauce with any juice from the meat, and cook further until they are done as you want them.

STEAK DIANE WITH ROAST POTATOES

Steps:

• Heat the oven to 200°C/180°C fan/gas 6. Toss the potatoes with a drizzle of oil, the garlic, herbs and plenty of salt and pepper in a roasting tray. Roast for 25 minutes, shaking halfway through, until the potatoes are tender and golden.
• After the potatoes have been in the oven for 15 minutes, heat a drizzle of oil in a large, heavy-based frying pan set over a medium-high heat. Season the steaks with salt and most of both peppers, then cook in the pan for 3 minutes on each side for medium-rare (or until done to your liking). Remove and set aside to rest.
• For the sauce, heat a splash of oil in the steak pan over a medium heat, add the shallots and cook, stirring, for 4-5 minutes until golden. Add the brandy and bubble on a high heat until most of it has evaporated. Add the stock and return to the boil, using a wooden spoon to scrape up all the tasty bits from the base of the pan. Turn the heat to low, stir in the crème fraîche and horseradish, then season.
• Slice the steak and return to the pan with the sauce. Serve with the herby roast potatoes, plenty of sauce and watercress on the side.