Steak Diane

A rich, peppery, slightly sharp sauce with depth from brandy and mustard, balanced with the creaminess of crème fraîche. It’s one of my favourite sauces to have with steak – feels like it’s fallen out of fashion a bit, but for me it still absolutely delivers.

Ingredients

Method

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Step 1

Season the sirloin steaks generously with salt on all sides, then place them back in the fridge for 1–2 hours. This helps build flavour and improves the crust.

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For

2

M

I

2

Sirloin steaks, 300–350g each, thick cut

2

tbsp

Oil, rapeseed or vegetable

60

g

Butter

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Notes

Salting ahead in the fridge builds flavour without over-curing the outside | Cook the shallots first for sweetness, then garlic, then mushrooms for best layering of flavour | Whole garlic cloves give a softer, sweeter flavour when basting | Resting is key for rare to medium | Keep the sauce at a gentle simmer once the crème fraîche goes in to avoid splitting

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