© 2009-2011 Quality Eating and Drinking London Ltd


© 2009-2011 Quality Eating and Drinking London Ltd

Steak diane

Patrick Anthony's steak diane A favourite at any decent Parisian bistro from Patrick Anthony. He prepared it in front of visitors to the June 2009 market at Southbank. The quantities given below are for a single serving, but just double up for two.

1 sirloin or fillet steak, about 200g
salt and pepper
1 Tbs groundnut oil
25ml brandy (40% abv)
25g butter
1 Tbs finely chopped shallot
1 Tbs finely chopped mushroom
150ml dry white wine
Worcestershire sauce
4 Tbs double cream
1 bunch watercress sprigs
1 heaped Tbs finely chopped parsley

Have all your ingredients prepared, ready and waiting, and this dish creates itself with ease.

  • Trim the fat from the steak; beat the steak out between sheets of clingfilm using a rolling pin until you have a nice escalope. Sprinkle a plate with salt and pepper, and lay the steak out on this.
  • Season the upward-facing side of the meat with salt and pepper.
  • Heat the pan and add the oil. When the oil is hot, introduce the steak and when nicely browned (30-40 seconds) turn over. After about 60 seconds, pour the brandy in (flamber if you wish with the aid of a long match or taper, if you have good house insurance), then remove the steak to a clean dinner plate.
  • Immediately add the butter to the pan, followed by the shallots. Allow these to soften over a moderate heat for about 60 seconds.
  • Add the mushroom and tomato, and mix together with the back of your dinner fork (if you treasure your non-stick pan, use a silicon-based equivalent).
  • Increase the heat, add the wine, annd allow it to bubble up until the liquid is reduced by half.
  • Enliven the sauce with one or two dashes of Worcestershire sauce (no more!); mix in the cream and mustard. When the sauce is hot again, return the steak to the pan, spooning over the sauce when the steak is heated through.
  • Serve with watercress as an accompaniment and parsley as a garnish.