FILLET STEAKS WITH FLAMING SAUCE DIANE

This dish has become super-easy to cook at home ever since demi-glace sauces started to be sold in supermarkets. Find them in the chilled or larder section. This recipe uses half a pouch, and as this is something I make often, I freeze the other half for next time, or use it to make a superior gravy. If you can’t get it, simmer and reduce 200ml good beef stock by half. I like to serve this with roasted potato wedges and wilted spinach.

2 FILLET STEAKS (OR RIB-EYE, SIRLOIN OR RUMP)

35G BUTTER, DIVIDED INTO 3 EQUAL-SIZED PORTIONS 1 TBSP OLIVE OIL

1 SMALL SHALLOT, CHOPPED AS FINELY AS POSSIBLE 2 TBSP BRANDY OR COGNAC

100ML PLUS 1 TBSP READY-MADE DEMI-GLACE SAUCE OR REDUCED BEEF STOCK

1 TSP DIJON MUSTARD

½ TSP WORCESTERSHIRE SAUCE

A SPRINKLING OF SNIPPED CHIVES, TO FINISH (OPTIONAL)

1 Season the steaks generously all over. Heat a third of the butter and ½ tbsp oil in a medium frying pan, then put in the steaks and cook for 2-3 minutes per side, to your liking. If you have a digital thermometer, the centre should read about 55°C. Put the steaks on a plate and keep warm in a low oven while you prepare the sauce.

2 Heat another third of the butter and the remaining ½ tbsp oil in the pan and sizzle the shallot for about 1 minute, until fragrant.

3 For this stage, by all means ask your dinner companion to be on fire-watch. Tip half the brandy into the pan, allow to warm, then light carefully with a match or candle-lighter. Wobble the pan to burn up as much fat as possible, then when the flames have died down, repeat with the remaining brandy.

4 Bubble until the liquid has almost evaporated, then stir in the demi-glace and mustard and bubble again for 1 minute till reduced and slightly thickened.

5 Add any juices from the steaks and the Worcestershire sauce and simmer till the sauce is your desired consistency. Take off the heat, stir in the remaining third of butter to add gloss, check the seasoning and pour over the steaks to serve, sprinkling with snipped chives to finish, if you wish.

SAUCE FOR STEAK – RING THE CHANGES

For a mushroom version, before you cook the steaks, cut a Portobello mushroom in chunks and fry in 15g butter and a splash of olive oil for about 5 minutes until golden. Set aside and stir in at step 4. For steak au poivre, roughly crush 1 tbsp (or more if you love pepper) black peppercorns in a pestle and mortar or by putting in a small bag and bashing with a rolling pin. Press all over the steaks before frying. Some of the pepper will fall off while frying, so simply incorporate it into the sauce.