Steak Diane

By Andy Cooks · 25 min

Ingredients

Instructions

1. Chop the shallots, garlic and parsley.
2. Melt the tallow in a heavy-based frying pan over medium-high heat.
3. Season the steaks with salt and pepper and cook for 3 minutes, turning. Press them down with a weight or small cast iron pan for a better crust, if you like.
4. Add half the butter (10 g) to the pan. Once melted, baste the steaks for 2 minutes, turning, until medium rare and well seared. Set on a wire rack over a tray and pour the juices over them.
5. In a clean pan, melt the other half of the butter, add the shallots and cook for 2 minutes until softened.
6. Stir in the garlic and cook for one more minute.
7. Tilt the pan to the side, add the cognac and set alight to flambé. Be careful, the flame can rise high.
8. When the flames have died down, stir in the Worcestershire sauce, mustard and cream and bring to a simmer. Season with salt and pepper.
9. Return the steaks and their juices to the pan and turn to coat in the sauce.
10. Stir in the chopped parsley, then serve the steaks with the sauce spooned over, alongside mashed potato and green beans.

Summarized from Andy Cooks's video. Watch it for the details.

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