Easy Steak Diane

Submitted by ltdsaloon16r

"A favourite"

 

• Ready In: 27mins
• Ingredients: 10
• Serves: 4

ingredients

• 4 steak fillets
• 3 cloves garlic, crushed
• freshly ground black pepper
• 50 g butter
• 4 spring onions, finely chopped
• 2 teaspoons Dijon mustard
• 2 tablespoons Worcestershire sauce
• 1 tablespoon brandy
• 1⁄3 cup cream
• 2 tablespoons finely chopped fresh parsley

directions

1. Lay each steak between 2 sheets of plastic wrap and flatten with a rolling pin, until about 1 1/2 cm thick.
2. Remove from plastic and 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 1 minute to seal each side, turning only once.
4. Cook a further 1-4 minutes on each side (depending how you like your steak cooked) Remove from pan; cover and keep warm.
5. Heat remaining butter in the pan; add the onions and cook 1 minute, add mustard, worcestershire sauce and brandy.
6. Stir to dislodge any crusty bits from base of pan.
7. Stir in the cream; simmer for about 3 minutes, or until slightly reduced, stir in parsley.
8. Return steaks to pan until just heated through.
9. Serve immediately with the sauce.

Reviews

[MizzNezz]

We had this for the Recipezaar only day. I'm so glad I picked this one. It's wonderful. Very easy to make. I fixed the steak med. rare ( 2 min. on each side ). I didn't have brandy so I used sweet sherry, and it was great!!

 

[Anne Walker-Black]

this is a good cheap and easy to prepare recipe...thanks Eve

 

[najwa]

I had printed this recipe out when it first came up, and only tried it today .. I only wish I had made it sooner!! It was great, and so easy to make!! thank you eve :)

 

[Simes]

Absolutely delicious! A wonderful Diane sauce. Thanks!

 

[Love to Eat]

Delish!! Made as the main dish with Recipe #388912 as a side. I followed the recipe as directed except I used a nice thick Filet Mignon, did not flatten it, doubled the brandy, and used garlic powder instead of fresh (I was afraid the fresh would turn bitter with the extended time cooking a thicker steak). I also doubled the sauce which turned out to be the perfect amount.