Steak Diane with Brandy and Mustard Sauce

Flattened steaks are seared briskly then smothered in a flaming brandy, mustard, and herb sauce.

Estimated Nutrition

	Per Serving	Total
Calories	706.3 kcals	1412.5 kcals
Carbohydrates	6.4 grams	12.8 grams
Fat	52.1 grams	104.2 grams
Protein	44.2 grams	88.4 grams

Cook Time

5 mins

Produces

2 people

Allergies

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

Steps

Pound steaks between cling film until 5mm thick and season with pepper.
Prepare all sauce ingredients before starting to cook.
Fry steaks in oil and butter for 1 minute per side then transfer to warm plates and salt.
Add brandy to the hot pan and allow it to flame.
Reduce heat and stir in butter, Worcestershire sauce, mustard, and seasonings for 1 minute until thickened.
Stir in herbs, lemon juice, and steak resting juices.
Pour the sauce over the steaks and serve immediately.