Steak–the final frontier.
For me at least.
I usually leave the steak-cooking to the man in the house..mostly ’cause it makes him feel manly.;) So I am a bit out of practice when it comes to grilling or pan-searing a steak.
But, it became my time to cook steak when the Recipes to Rival selection was announced as Steak Diane. The sauce called for some flambe action, which I did, but since I was flying solo in the kitchen I was unable to get a snapshot of the flames.
The recipe was relatively quick and easy and could work as a week night meal. I served my steak with a side of sauteed broccolini. My husband loved the mushrooms and sauce and gave me his permission to make Steak Diane again. ha.
For the sauce
1 tsp Butter, clarified
1 tsp Worcestershire sauce
2 tbsp Shallots, finely chopped
8 oz. button mushrooms, finely sliced
1 tbsp lemon juice
125ml double cream
1 tbsp Chives, snipped
- Rub the medallions of beef with the mustard, season with salt and pepper and set aside.
- Heat a large frying pan over a medium heat and when hot, add the clarified butter and Worcestershire sauce.
- Add the shallots and mushrooms, and push to the centre of the pan. Arrange the meet around the edge of the pan. Cook for 2 minutes, stirring and tossing the mushroom mixture as you go.
- Add the lemon juice and season with salt and pepper.
- Turn the steaks over and pour in the cream and chives. Tilt the pan slightly (away from you) and pour in the brandy at the far end. Now turn up the heat to high so that the brandy ignites. Swirl the sauce around in the pan and turn off the heat.
- Put the medallions on 4 plates, pour over the sauce and serve.