Gateau Diane Food
STEAK DIANE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Flatten the steaks with a meat mallet so they are about 1 1/2 inches thick. Season the steaks with salt and pepper on both sides.
- Heat the olive oil and butter in a large sauté pan over medium-high heat. When the oil is hot and the butter has melted, add the steaks and sear until well browned, 3 to 4 minutes per side. Set the steaks aside on a plate.
- To the same pan, add the garlic and shallot and cook, scraping the bottom of the pan to loosen any of the flavorsome steak residue into the mixture, for about 1 minute. Remove the pan from the heat and carefully add the brandy. (If the pan ignites, stand back and allow the flame to disappear, which it will in a few seconds.) Return the pan to the heat and bring to a simmer, scraping the bottom of the pan again. Simmer until the brandy is almost totally reduced, about 2 minutes. Add the broth, cream, mustard and Worcestershire sauce and stir to combine, then cook for a minute to thicken.
- Plate up the steak and pour over the sauce. Garnish with the parsley and chives and serve immediately.
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- 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.
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