Steak Diane

One of the classic recipes for beef, steak Diane owes its name to the sauce it is served with, which is a blend of mustard, cream and Worcestershire sauce. The balance needs to be just right.

The best steak to use is probably the one known in Australia as the New York cut, which is also called porterhouse, entrecote and sirloin. The thin line of gristle just under the fat needs to be removed with a sharp knife prior to cooking. You can either do this yourself or have your butcher do it for you.

Let's take a look at the ingredients. To serve four people you need:

Ingredients are shown in metric and US. Use one set.

Method

Despite all the fancy grills now available, I still find one of the best ways to cook steak is in an ordinary skillet. You don't get the fancy lines but you do get an even result and a nice crisp finish. Use the oil to cook the meat but get it to smoke point before adding the steaks. Then turn the heat down after the initial sizzle, giving them two minutes each side. Keep warm.

Keep the pan hot and pour in the brandy, swirling it round and scraping up the sediment with a spatula. This is called deglazing and it does three things: it retains the flavor left behind by the steaks, drives the alcohol out of the brandy and makes the pan easier to clean.

Now add the remaining ingredients and stir while bubbling vigorously. The sauce will thicken in the pan and as soon as it does it's ready. Pour over the steaks and serve immediately.