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Steak diane

The Australian Women’s Weekly Classics
 
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Photographer: Stuart Scott. Stylist: Kate Brown
Steak diane

Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: Less than 30 minutes
Course: Lunch, Main
Favourite flavours: Beef

Steak diane
INGREDIENTS

1 tablespoon olive oil
4 x 125g beef fillet steaks
⅓ cup (80ml) brandy
2 cloves garlic, crushed
¼ cup (60ml) worcestershire sauce
1 cup (250ml) cream
1 tablespoon finely chopped fresh flat-leaf parsley
METHOD

Heat oil in large frying pan; cook steaks. Remove from pan; cover to keep warm.

Add brandy to pan; bring to the boil. Add garlic, sauce and cream; cook, stirring, about 3 minutes or until sauce thickens slightly.

Remove from heat; stir in parsley. Serve steaks with sauce, and accompany with shoestring chips and a leafy green salad, if you like.


Recipes are from The Australian Women’s Weekly Classics, ACP Books, available from selected newsagents, supermarkets and online from www.acpbooks.com.au


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