By Carlos Naranjo
Lesson 10 – Cook a steak + Sauce Diane
Lesson 10 – Cook a steak + Sauce Diane
Steak Diane (2 portions)
2 150g Fillet steak
Seasoning
1 Shallot (diced)
1 Garlic (diced)
80g Mushroom (chestnut)
30g Butter
100ml Cognac
200ml Beef sauce
1tsp Worcestershire sauce
1tsp Dijon mustard
100g Crème fraiche
2g Chopped Tarragon
2g Chopped Chives
- Start by seasoning your steak on all sides. (make sure it is room temperature) Sear in a hot pan.
- Give each side approx. 2 minutes, add the butter and baste for another minute. Leave to rest and make the sauce.
- Cook the shallot and garlic first, followed by the mushrooms.
- Once the mushrooms are cooked, flambe the Cognac. Add all of the remaining ingredients.
- Add the rested steaks back to the pan, baste with the sauce to heat them.
- Plate up and serve.
Updated at: Sat, 20 Jan 2024 13:38:04 GMT
Nutrition balance score
Unbalanced
Glycemic Index
53
Low
Glycemic Load
31
High
Nutrition per serving
Calories1029.2 kcal (51%)
Total Fat58.9 g (84%)
Carbs57.6 g (22%)
Sugars35.9 g (40%)
Protein36 g (72%)
Sodium2332.6 mg (117%)
Fiber1.1 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
- Start by seasoning your steak on all sides. (make sure it is room temperature) Sear in a hot pan.
Step 2
- Give each side approx. 2 minutes, add the butter and baste for another minute. Leave to rest and make the sauce.
Step 3
- Cook the shallot and garlic first, followed by the mushrooms.
Step 4
- Once the mushrooms are cooked, flambe the Cognac. Add all of the remaining .
Step 5
- Add the rested steaks back to the pan, baste with the sauce to heat them.
Step 6
- Plate up and serve.
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