Steak Diane

AT A GLANCE

  • Serves 4 people

  • 120 gm butter, coarsely chopped
  • 60 ml (¼ cup) olive oil
  • 4 Scotch fillet steaks (about 350gm each), at room temperature
  • 6 good-quality anchovy fillets
  • 2 golden shallots, finely diced
  • 50 ml brandy
  • 60 ml (¼ cup) chicken stock
  • 2 tbsp Worcestershire sauce
  • 1½ tbsp Dijon mustard
  • 1 tbsp green peppercorns
  • 350 ml thickened cream
  • To serve: watercress sprigs drizzled with extra-virgin olive oil
01   Preheat oven to 180C. Heat one-third of the butter and half the oil in a large frying pan over medium-high heat until butter foams. Season two steaks to taste and cook, turning once, until browned (1-2 minutes each side). Repeat with remaining oil, half remaining butter and remaining two steaks. Transfer steaks to an oven tray and roast until cooked to your liking (3-4 minutes for medium-rare). Set aside to rest (10 minutes).
02   Wipe out pan with absorbent paper and return to medium heat. Add anchovies, shallot and remaining butter and stir occasionally until shallot is tender (2-3 minutes). Add brandy, reduce slightly (1 minute), then add stock and reduce slightly (1-2 minutes). Add remaining ingredients, reduce to a sauce consistency (2-3 minutes) and season to taste. Slice steaks, pour sauce over and serve with watercress.
This recipe is from the May 2012 issue of Australian Gourmet Traveller.
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