 Steak Diane
Serves: 2 | Prep Time: 10 mins | Total Time: 40 mins Creamy, tangy, and rich, this Steak Diane is perfect for a date night in. The luxurious mushroom sauce can be made ahead, making this feel indulgent but effortless. Ingredients 2 fillet steaks (ribeye or sirloin) 1 tbsp. olive oil 2 tbsp. salted butter, softened 1 sprig rosemary 1 garlic clove, bashed 1 long shallot, finely chopped 200g chestnut mushrooms, sliced 2 vine tomatoes, chopped 125ml red wine 100ml chicken stock 1 tbsp. Dijon or French mustard 150ml double cream 1–2 tbsp. Worcestershire sauce A dash of Tabasco Rocket and potato wedges, to serve Method 1. Bring steaks to room temperature for 30 minutes, and then pat dry. 2. Heat a heavy pan over high heat. Season steaks, rub with oil, and sear for 1–2 minutes per side. Add 1 tbsp. butter, rosemary, and garlic. Baste steaks with butter and cook 3–6 minutes until desired doneness. Rest on a plate. 3. Lower heat to medium, add remaining butter and shallots. Cook 5 mins, then add mushrooms and cook 10 mins until browned. Stir in tomatoes, season, then pour in wine and reduce by half. Add stock, mustard, cream, Worcestershire sauce, and Tabasco. Adjust seasoning to taste. 4. Stir in steak resting juices, then spoon sauce over carved steaks. Serve with rocket and crispy wedges.
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