Treat someone to a classic steak with Diane sauce for supper and impress with your flambé skills. For the ultimate luxury, we’ve gone for fillet steak
Prep:10 mins
Serves 2
2 fillet steaks (about 200g each), cut from the centre of the fillet25g butter1 thyme sprig½ tsp cracked black pepper1 large or 2 small shallots, peeled and finely chopped3 tbsp brandy2 tsp Dijion mustard1 tsp Worcestershire sauce200ml strong beef stock3 tbsp crème fraîche1 tbsp chopped tarragon (optional)
STEP 1Generously season the steaks all over with salt, then press them down slightly with the palm of your hand so they’re roughly the same thickness. Heat the butter in a heavy-based frying pan over a medium-high heat until foaming, then add the thyme so it crackles and sizzles. Add the steaks and use tongs to turn them every 1 min over the course of 6 mins (for very rare), 8 mins (rare) or 10 mins (medium). This helps build an even crust on both sides. Remove the steaks to a warm plate and leave to rest while you make the sauce.STEP 2Scatter the pepper over the butter and thyme already in the pan. Toast for 1 min, then stir in the shallots and cook for another minute until they start to soften. Turn the heat up to high and tilt the pan so the side is against the flame (if using a gas hob). Carefully splash in the brandy. Flambé the shallots until the flames have died down.STEP 3Reduce the heat to medium and stir in the mustard and Worcestershire sauce. Bubble for a minute, then pour in the stock. Bring to the boil and cook for 2 mins until reduced by half. Stir in the crème fraîche and simmer until rich and creamy. Taste and add more salt if needed. Scoop out the thyme sprig, then return the steaks and any juices to the pan, spooning the sauce over the steaks. Sprinkle over the tarragon, if using. Bring the steaks to the table in the pan and serve drizzled with more sauce.
