Steak Diane (Flambe)

OK. I saw Gordon Ramsay eat a Steak Diane, flambed, on tv last night and, well, it was steak, so I immediately started craving one myself. Never having made Steak Diane in my life, I decided to do some research and experiment.

So, note I have not listed this as a "recipe", cos it isn't. It's an experiment. There's a difference.

Here's what I did after cobbling different recipes together:

1. Saute 3 shallots (chopped), 1 clove of garlic (chopped) in 3 tbsp of butter.
2. Add 1 tsp of Worcester sauce and 1 tbsp of lemon juice and bring to a simmer.
3. Add 1/2 punnet of mushrooms (sliced) and continue saute-ing.
4. Season steak with salt and pepper, then spread dijon mustard on one side. Push above mixture to one side and fry steak on high heat for 1 minute, mustard side down. Spread dijon mustard on top side, turn and fry steak on the other side for 1 minute.
5. Fry both sides of steak on low heat for a further 1 minute on each side (2 minutes if you like your steak well-done).
6. Using a fork, poke holes in the steak and turn over. Add 3 tbsp of brandy (I mistook and thought I had written 1/3 cup - oops!). Cover and simmer for 1 minute.
7. Now, this is the fancy bit you do if you have guests. Light heated brandy and (technically) flambe!
8. Take steak out.
9. Add chopped chives and parsley (optional). I love the way the chive flavours mingled with the brandy actually.
10. Add 1/3 cup heavy cream (I use creme fraiche to feel healthier).


As you can tell from the pictures, my first attempt was not perfect. Too many mushrooms and greens - cos the recipes were for TWO steaks. Duh! Too much brandy too, but oh well, life is full of small challenges. =)

Plus, the steak was way overcooked. For two reasons: (1) I was on the phone again (duh duh!!), (2) At the crucial moment, I started running around the apartment looking for matches, lighter, live wires, whatever!, anything flammable to do a flambe. Nada. So, no flambe. But looking on the bright side, there was brandy!


And it was yummy yummy...