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Steak Diane




Another old classic that sounds like it's hard to make, or that people had in restaurants. It is in fact one of the simplest and tastiest to prepare so here goes.

INGREDIENTS

Thin steaks, so thin porterhouse, veal, rump are all great. Often good butchers will have 'minute steak' that they have already put through a mallet and thinned down.
Butter approx 50gm
Salt
Pepper
Worcestershire sauce
Cream - Try the low fat cooking creams available as they are perfect for this
Minced garlic


METHOD

I haven't been precise with measurements with this recipe as so much depends on quantity and also taste. Don't put a lot of garlic on if you don't like it, or don't put salt on if you don't use it.

Using a teaspoon, put 1/2 - 1 tsp depending on taste of minced garlic on a steak and spread with the back of the spoon. Grind pepper and salt to taste over that and press in.

A good heavy based skillet is perfect for this.

Get the butter to a bubbly level. Yes that sounds like a very untechnical way, but you will see butter melt, and then butter bubble and if it goes too long butter go brown.  We want the happy medium here.

Add steak unseasoned side down into the butter.  Allow 3 minutes, then turn to cook the second side.

After 2 minutes, lift steak onto a plate.  Now add Worcestershire sauce to the pan - again a big glug if you love it, a splash if you don't, but don't leave it out or the flavour won't be the same.  This will sizzle and lift the pan juices. Finally add 3 dessertspoonsful of cream and stir til smooth over a low heat.  Return the steaks to the pan for a minute or so and turn to coat them with the sauce.

This can now be served.  Salad, steamed vegetables, whatever takes your fancy, and it will be divine.


Dobru Chut

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