Steak with Classic Diane Sauce
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Steak with Classic Diane Sauce
Recipe By Courtney Roulston
Ingredients
2 x 300g Coles `Graze` Grass Fed Porterhouse Steaks
sea salt to taste
2 tbsp Squeaky Gate extra virgin olive oil
2 baby cos lettuce, leaves washed
1 tbsp fresh tarragon leaves
1 lemon to serve
large Raco frypan
diane steak sauce
25g butter
1 french shallot, finely sliced (about 2 tablespoons)
1/3 cup brandy/ cognac
2/3 cup low salt beef stock
2 tsp dijon mustard
1 heaped tsp tomato paste
1/3 cup Bulla cooking cream
cracked black pepper to taste
1 tbsp chives, finely chopped
Method
Remove the steaks from the fridge 45 minutes prior to cooking and store in a cool area away from direct sunlight.
Heat a large frying pan over a medium/high heat. Season the steaks with sea salt and rub with oil. Cook the steaks for 3 minutes each side, or until the outside has forme a nice caramel coloured crust. Remove the steaks from the pan and rest in a warm area on a tray for 5 minutes.
While the steaks rest, place the same pan back onto the heat along with the butter and shallots. Cook until the shallots have softened then add in the brandy and cook for 2 minutes to cook out the alcohol. Pour in the stock and bring up to a boil then add in the mustard, tomato paste, cream and few grinds of pepper. Simmer for 3 minutes to reduce and thicken.
Place the lettuce leaves into a serving bowl and drizzle with oil, sea salt, lemon juice and tarragon leaves. Slice the steaks and place onto a serving platter. Spoon the Diane sauce over and scatter with chives. Serve warm with the salad.
