Sirloin Steak with Sauce Diane
This retro dish is still a favourite today because it is packed with great flavours including mushrooms, brandy, tarragon and cream!
Ingredients
For the steak:
- 2x 150g sirloin steaks
- 25g butter, cubed
- Salt and pepper
For the sauce:
- 1 shallot
- 3 large mushrooms
- 50 ml brandy
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 100ml beef stock
- 50ml double cream
- A few sprigs of tarragon
To serve:
- Chips
- Watercress
Method
Heat a non-stick fry pan to hot then add butter. Season the steaks and when the butter has melted and is foaming place the steaks in the pan and cook for 2 minutes. Flip over and cook for 1 minute more.
Peel and dice the shallot finely and dice the mushrooms.
Remove the steaks from the pan and rest on a warm plate.
Add the shallots to the steak pan and cook for 1 minute, add the mushrooms and cook for a further minute. Add the brandy and then flame with a match. Add the stock, bring to the boil then add mustard, Worcestershire sauce and double cream. Simmer gently and season.
Add the juices from the rested steak to the sauce.
Serve the steaks with watercress on the side, spoon over sauce, and add the chips on the side.
Ingredients
For the steak:
- 2x 150g sirloin steaks
- 25g butter, cubed
- Salt and pepper
For the sauce:
- 1 shallot
- 3 large mushrooms
- 50 ml brandy
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 100ml beef stock
- 50ml double cream
- A few sprigs of tarragon
To serve:
- Chips
- Watercress
Method
Heat a non-stick fry pan to hot then add butter. Season the steaks and when the butter has melted and is foaming place the steaks in the pan and cook for 2 minutes. Flip over and cook for 1 minute more.
Peel and dice the shallot finely and dice the mushrooms.
Remove the steaks from the pan and rest on a warm plate.
Add the shallots to the steak pan and cook for 1 minute, add the mushrooms and cook for a further minute. Add the brandy and then flame with a match. Add the stock, bring to the boil then add mustard, Worcestershire sauce and double cream. Simmer gently and season.
Add the juices from the rested steak to the sauce.
Serve the steaks with watercress on the side, spoon over sauce, and add the chips on the side.
