Ingredients (serves 1):
- 1 x ribeye or sirloin steak
- 50g of unsalted butter
- 2 shallots – finely diced
- 2 teaspoons of Dijon mustard
- 1/2 tablespoon of Worcestershire sauce
- 2 tablespoons of red wine
- 1/2 tablespoon of brandy
- 2 tablespoons of double cream
- 1/2 teaspoon of dried parsley
- Salt and freshly ground black pepper
Season the steak with salt and pepper, rub with a little oil and fry in a hot pan with half of the butter for a minute or so on each side then remove from the pan and wrap in tin foil while you make the sauce.
To make the sauce, start by melting the other half of the butter and saute the shallots for five minutes or so on a low heat until they have softened. Add the Dijon mustard and Worcestershire sauce to the shallots and stir in well. Then add the wine and simmer until reduced by half; probably a minute or so. Add the brandy and carefully set alight then simmer until the flames go out, again probably another thirty seconds to a minute or so.
Add the peppercorns, parsley and cream to the sauce and stir in until consistent. Taste and season with any salt if required.
Now return the steaks to the pan with the sauce in and warm through, basting the steak with the sauce.
Serve up the steak along with some fries and vine tomatoes, simply roasted in the oven with a little olive oil and top the steak with the diane sauce. Enjoy with a glass of red! 🙂
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