We’ve recently started watching Masterchef: The Professionals. Mainly because local chef James from The Ginger Pig is a contestant and partly because we’ve rinsed every Gordon Ramsay show available.
One of their challenges was to make a Steak Diane. This dish really reminds me of my parents, as it used to be their favourite date night meal. Josh and I were drooling over the dishes and decided to have Steak Diane for dinner the following week. Here’s our recipe, which doesn’t differ too much from what Chef Marcus Wareing knocked up on the show.
Steak Diane | Serves 2 | Takes 30 minutes
- 2 sirloin steaks (bashed or rolled out thin)
- 2 large potatoes, peeled and chopped small
- 4 shallots, finely sliced
- 2 tsp garlic
- 100g button mushrooms, sliced
- 1 tbsp butter
- 2 tbsp Worcestershire sauce
- 1 beef stock cube
- 1 tsp Dijon mustard
- 100ml single cream
- swig of milk (for mash)
- a swig of port (or brandy)
- fresh parsley, chopped
- salt & pepper
- Boil the kettle. Fill a pan with boiling water and add the potatoes with a pinch of salt. Simmer for 15 mins.
- Fry your steak in the butter, over a medium heat, for 2 minutes on each side. Leave to one side for later.
- In the same pan, fry the shallots until they’ve softened. Then add the garlic and cook for a further 2 minutes.
- Add the mushrooms, adding a little oil at this point to the pan if needed. Fry for a further 5 minutes.
- Crumble in the stock cube and take a ladle of water from your potato pan and add to the frying pan.
- Mix in the dijon mustard, Worcestershire sauce and add a swig of the alcohol.
- Simmer under the liquid has reduced.
- Mix in a handful of chopped parsley and stir through the cream.
- Simmer again for another few minutes, take your potatoes out and mash with milk & butter. Adding salt and pepper.
- Serve with some parsley on top!