Steaks are one of those dishes which we believe are highly personal—you simply cannot impose your preference on others. The Steak Diane, however, is a variation which would go down well with the pickiest of steak fans. A sublimely-seared ribeye still retaining its juices covered with an unobtrusive blanket of rich, lacy sauce is a sight to behold; a traditional favourite that never disappoints.
(Adapted from Gordon Ramsay)
- 2 x 250g ribeye steak
- 100 g broccolini
- 10 baby potatoes
- 2 sprigs rosemary
- 2 tbsp butter
- Salt and black pepper, to taste
- Olive oil
- 150 g white button mushrooms, thinly sliced
- 3 shallots, finely chopped
- 1 garlic, finely minced
- 1/3 cup brandy
- 11/2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 cup cream
- 4 sprigs flat-leaf parsley, finely chopped
Adapted from cookism.tumblr.com
1. Season a large pot of boiling water with salt and blanch broccolini for 1 to 2 minutes. Once done, keep the water boiling and transfer broccolini into an ice bath. Soak for a minute and drain. Place broccolini on a serving plate. Drizzle a little olive oil over it and set aside.
2. Add baby potatoes into reserved boiling water and cook for about 10 minutes or until you are able to easily piece a skewer through the potatoes. Drain and let potatoes cool before cutting them into halves. Add 1 tablespoon of olive oil and 1 tablespoon of butter in a heated pan over medium heat. Place potatoes into the pan, cut sides down, followed by rosemary and salt to taste. Fry for a couple of minutes, flipping the potatoes along the way until they are crisp and golden brown.
3. Let steaks come to room temperature before cooking. Season both sides to taste. Heat pan over medium-high heat. When the pan is hot, add in 1 to 2 teaspoons of vegetable oil. At the first sight of smoke, place the steaks in the pan and reduce the heat to medium. Flip the steaks every 1 minute until they are cooked to your preferred doneness. Use the finger test or a thermometer to check. Lightly sear the sides of the steak and leave to rest for 5 to 10 minutes.
4. When the steaks are resting, make the sauce. Heat a little olive oil in the same pan and fry shallots till soft. Next, add in sliced mushrooms, minced garlic, worcestershire sauce, mustard and 1 tablespoon of butter.
5. Stir and cook for a minute or two before flambéing. To do that, remove the pan away from the fire first to prevent any unexpected flame up. Pour in brandy, carefully placing it back on the heat source. Turn up the heat, lean away and tilt the pan away from you to ignite. Alternatively, you can ignite with a long lighter placed at the edge of the pan too. Just be extremely careful not to burn yourself. If you are wearing long sleeves, roll them up and if you have long hair, tie it back. Cook until the flames disappear. Stir in cream and cook till sauce is thickened.
6. Mix in chopped parsley. Spoon the sauce over the steak and garnish with more parsley. Serve alongside broccolini and potatoes.