By Peter G
Prep time 10 mins Cook time 15 mins Total time 25 mins
A timeless steak Diane prepared with NY cut steak, brandy, cream, and Worcestershire sauce — a nostalgic yet mouthwatering journey into classic cooking.
Recipe type: Main Serves: 1
Components
- 1 × 200g NY cut steak
- 25g butter
- 1 eschallot, finely diced
- 60ml pouring cream
- 2 tbsp brandy
- 1 tbsp Worcestershire sauce
- 1 heaped tbsp freshly chopped parsley
- Salt and pepper to season
Method Sear the steak to your preferred doneness and set it aside. Using the same skillet, drop in the butter and let it melt over medium heat. Toss in the diced eschallots and sauté for several minutes until they turn soft and translucent. Pour in the cream, brandy, and Worcestershire sauce, then let the liquid come to a brisk boil. Stir in the chopped parsley along with salt and pepper, then return the steaks to the pan and coat them thoroughly in the sauce. Plate the steaks, spoon over extra sauce, serve with green beans on the side, and enjoy immediately.
Cook's Tip This dish is intended for a single steak. Scale the ingredients up or down depending on how many portions you require.
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