Steak Diane & roast potatoes

Name: Steak Diane & roast potatoes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: European, British
Ingredients: 300g waxy potatoes cut into wedges; Olive oil for drizzling; 2 fresh thyme sprigs; 4 garlic cloves, unpeeled and bashed; 2 x 200g (preferred sirloin or steak of choice; ¼ tsp black peppercorns, crushed in a pestle and mortar; ½ tsp green peppercorns, crushed in a pestle and mortar; 2 table spoons of butter; 2 fresh rosemary sprigs; Splash olive oil; 2 shallots, finely sliced; 2 tbsp brandy; 150ml beef or chicken stock; 3 tbsp crème fraîche; 1 tbsp hot horseradish cream (optional)

5 steps

Prep:20minCook:30min

Updated at: Wed, 03 Jul 2024 15:52:33 GMT

Nutrition balance score

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Ingredients

2 servings

Instructions

Step 1

Heat the oven to 200°C. Toss the potatoes with a drizzle of oil, garlic, herbs and plenty of salt and pepper in a roasting tray. Roast for 25 minutes

Step 2

After the potatoes have been in the oven for 15 minutes, heat a drizzle of oil in a large, heavy-based frying pan set over a medium-high heat. Season the steaks with salt and most of both peppers,

Step 3

cook in the pan for 3 minutes on each side for medium-rare, Remove and set aside to rest.

Step 4

For the sauce, heat a splash of oil in the steak pan over a medium heat, add the shallots and cook for 5 minutes until golden. Add the brandy and bubble on a high heat until most of it has evaporated. Add the stock and return to the boil, using a wooden spoon to scrape up the pan. Turn the heat to low, stir in the crème fraîche and horseradish, then season.

Step 5

Slice the steak and return to the pan with the sauce.