The thread running on favourite condiments with steak prompted me to think of how I really best like steak. For me, very hard to beat a Steak Diane with that rich creamy mushroom sauce. I've had it countless times over the years, but never actually made it myself. A had a piece of striploin in the freezer, left over of a couple that I'd bought to make Cornish Pasties the other week, and there wasn't much else that I needed to buy in to make the sauce.
First off was to assemble the ingredients.
I then prepped everything else, lastly trimming the fat of the steak, rolling it out to make it thinner, and seasoning it.
Lined everything up ready to start.
Into a hot skillet with a drop of olive oil for just about a minute each side.
Then I removed the steak onto a plate to rest, and started to saute a mix of chopped shallots, spring onions. Once they started to cook, added the mushrooms, some English mustard, minced garlic and a dob of butter.
Once this was cooked, added some Worcestershire sauce, and a good slug of brandy. Then had a go at flambeing it, and it worked (another first for me)!
Once the alcohol has burned off, I added the cream and some chopped parsley, and then put the steak back in the skillet, covered it with sauce, and left it on a very low heat while I finished off the potatoes.
The potato I'd cut into chunks and par boiled them. Into another pan with some vegetable oil, and once covered with oil, added some butter, minced garlic, and rosemary. Sauteed for about 15 minutes.
And there you have it, PAG's steak diane with saute potato and peas.
The meat was medium rare, perfect for me, and extremely tender. Really pleased with the end result, as the taste was exactly as I'd remembered it.