Steak Diane

A classic dish using the best cut of steak. It is suitable for any occasion and is ideal as a dinner party dish dish. S Serves 4.

INGREDIENTS

2 tbsp vegetable oil

4 ( 100g) fillet steaks

Salt and black pepper

300ml beef stock

2 tbsp unsalted butter

2 cloves garlic, crushed

1 shallot, chopped

100g mushrooms

70ml cognac or brandy

70ml double cream

1 tbsp Dijon mustard

1 tbsp Worcestershire sauce

1/ 2tsp hot sauce, such as Tabasco

1 tbsp chopped parsley

1 tbsp chopped chives

METHOD

1) Heat the oil in a frying pan over a medium- high heat.

2) Season steaks with salt and pepper and add to the pan. Cook, turning once, until browned on both sides and cooked to taste, about four or five minutes for medium- rare.

3) Transfer the steaks to a plate, and set aside. 4) Return the pan to high heat and add the stock. Cook until reduced by about a half which should take ten minutes. Pour into a bowl and set aside.

5) Put the pan back on the heat and add the butter, garlic and shallots and cook, stirring, until soft, for about two minutes. Add the mushrooms and cook, stirring, until they begin to brown.

6) Add the cognac and light with a match to flambé, cooking until flame dies down.

7) Stir in the reserved stock, cream, Dijon mustard, Worcestershire and hot sauce and then return the steaks to the pan. Cook until warmed through and the sauce has thickened.

8) Transfer the steaks to serving plates and stir the parsley and chives into sauce. Pour the sauce over the steaks to serve.