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Steak Diane with Brandy and Mustard Sauce
Flattened steaks are seared briskly then smothered in a flaming brandy, mustard, and herb sauce.
Quick
Beef
High Protein
Steak
Pan-Fried
Estimated Nutrition
Calories
706.3
kcal / serving
1412.5 kcal total
Carbs
6.4
g
per serving
12.8 g total
Fat
52.1
g
per serving
104.2 g total
Protein
44.2
g
per serving
88.4 g total
Cook Time
5
minutes
Serves
2
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
CondimentsSauces
30
ml
Worcestershire Sauce
10
g
Dijon Mustard
Dairy
5
g
Butter
30
g
Butter
For the sauce
Fruits
5
ml
Lemon Juice
Liquids
30
ml
Brandy
Or Cognac
Meat
400
g
Steak
Sirloin, rump, or rib eye; 2 pieces about 200g each
NutsSeeds
0.5
tsp
Black Pepper
Freshly ground
1
pinch
Sea Salt
to taste
0.5
tsp
Sea Salt
For the sauce
1
pinch
Black Pepper
Freshly ground; for the sauce
1
tbsp
Chives
Snipped
1
tbsp
Parsley
Finely chopped
OilsFats
5
ml
Olive Oil
Method
1
Pound steaks between cling film until 5mm thick and season with pepper.
2
Prepare all sauce ingredients before starting to cook.
3
Fry steaks in oil and butter for 1 minute per side then transfer to warm plates and salt.
4
Add brandy to the hot pan and allow it to flame.
5
Reduce heat and stir in butter, Worcestershire sauce, mustard, and seasonings for 1 minute until thickened.
6
Stir in herbs, lemon juice, and steak resting juices.
7
Pour the sauce over the steaks and serve immediately.