Minute Steak Diane

Minute Steak with Diane sauce

4 people 

The perfect paring of spicy Diane sauce with minute steaks is a match made in heaven, and easy to prepare. This is Andrew Stevenson's recipe he once cooked with a mate for a restaurant of 50 strangers when the chef walked out in the middle of service...true story

Prep time – 5 mins
Cooking time - 10 mins

Needs
Beef steaks (Fillet or scotch fillet ideally) bashed out thin, 8 x 100 g
Butter
4 cloves garlic
60ml Cognac (optional*)
¼ Bunch curly chives or parsley, chopped
150ml Worcestershire sauce
200ml thickened cream
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Method
Heat a heavy-based frying pan to high heat with enough area to cook 2 thin steaks at a time

Minute Steaks
Salt and pepper steaks heavily

Crush 1 clove of garlic per 4 pieces and smear over meat with a knife straight from the crusher on both sides.

Pan-fry steaks in a big knob of butter in two batches so pan does not cool and you get a good seal. 30 sec per side for each steak.

Put steaks aside once part-cooked onto a tray

*Optional step but well worth it
Add Cognac to hot pan and scrape the pan to loosen and crunchy goodness. Tilt the pan and bring a lit match or lighter to the hot cognac to flame the alcohol (watch your eye brows!)

Add Worcestershire sauce and cook the whole liquid in pan until it is a down to a bubble reduction, almost like toffee with only just enough liquid to move in the pan

Add cream to hot pan and incorporate the sticky sauce into the cream

Add steaks back to the pan and submerse in the creamy sauce, keep cooking on medium for another 2 mins. Sprinkle with parsley and transfer 2 steaks per person to a plate

Serve with mashed or boiled potatoes and green beans (fries are also great with this)