POLOKWANE – There is nothing better than tucking into a delicious, well cooked steak that has been seasoned perfectly and your knife simply glides through it.
What’s for Dinner will provide you with that perfect meal to end off your weekend on the right note.
Steak Diane is an American dish of a pan fried steak with a sauce made from the seasoned pan juices, generally prepared in restaurants tableside.
It was popular in the middle of the 20th century, but was considered dated by 1980.
Ingredients
- 15ml vegetable oil
- 4 x rump or porterhouse steaks (225 g each)
- 2 x small onions, chopped finely
- 15ml stork margarine
- 120g button mushrooms, quartered
- 2 x cloves garlic, crushed
- 10ml worcestershire sauce
- 15ml maille dijon mustard
- 30ml brandy
- 120ml water
- 1 x KNORR Beef Stock Pot
- 250ml cream
- 15ml parsley, chopped
Method
- Remove the fat from the steaks, roll them out to make them a little thinner.
- Heat the oil in a large heavy based frying pan over medium-high heat. Fry steaks for 2 minutes on each side, remove from pan and set aside.
- In the same pan add the onion and Stork Margarine, stirring for 3 minutes over medium heat. Add mushrooms and garlic. Cook on medium heat for further 2 minutes then add Worcestershire sauce and Maille Dijon Mustard, stir well for 1-2 minutes.
- Turn the heat up and pour the brandy into the front edge of the pan. If using a gas stove top let the flame catch the brandy’s vapours and ignite, otherwise ignite a wooden skewer using a lighter and use this to light the brandy vapours – make sure you keep well away from the flame and there are no flammable materials nearby. Swirl slightly, then turn the heat down. Once the flames have subsided, add the water and KNORR Beef Stock Pot. Once the stock pot has melted and the sauce is hot again add the cream, stir in well over medium heat for 2 minutes. Add parsley and serve immediately.
