Steak Dianne (circa 1977)
INGREDIENTS
1 Large Onion, finely diced
1 Carrot, finely diced
2 oz (50g) Butter
1/2 oz (15g) Flour
3/4 pint (450ml) Beef Stock
1 Bay Leaf
3 Parsley Stalks
Pinch Thyme
1 tablespoon Tomato Puree
1 teaspoon Salt
Pepper
1 oz (25g) Butter
4 Fillet Steaks
2 tablespoons Brandy or Sherry
1 tablespoon Worcestershire Sauce
1 tablespoon Chopped Parsley to Garnish
METHOD
Melt the butter in a saucepan and fry the onion and carrot slowly until dry and slightly shrivelled but not brown. Stir with a metal spoon occasionally. Add the flour and continue cooking until the flour and vegetables are a rich brown. Pour on the stock and add all the remaining sauce ingredients. Stir well, and bring to the boil and simmer for 30 minutes until reduced by half. Strain but do not sieve, then cover the sauce and set aside until required.
To complete the dish just before serving, have all the ingredients ready and the guests assembled.
Use one large or two medium frying pans and heat until very hot. Drop in the butter and then the steaks to brown on each side. Pour over the brandy or sherry and cook for 2-3 minutes more; the vapours my be ignited if you wish with a match or gas flame. Put all the steaks in one pan if two were used. Pour over the brown sauce and Worcestershire sauce, bring to the boil, sprinkle with parsley and serve. Serves 4.
To complete the dish just before serving, have all the ingredients ready and the guests assembled.
Use one large or two medium frying pans and heat until very hot. Drop in the butter and then the steaks to brown on each side. Pour over the brandy or sherry and cook for 2-3 minutes more; the vapours my be ignited if you wish with a match or gas flame. Put all the steaks in one pan if two were used. Pour over the brown sauce and Worcestershire sauce, bring to the boil, sprinkle with parsley and serve. Serves 4.
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