Ingredients
Serves 4
8 x 70g each eye fillet steaks
1 tsp salt flakes
1 tbsp olive oil
30g butter
2 cloves garlic
1/3 cup brandy
2 tbsp Worcestershire sauce
1 cup cream
½ bunch parsley, finely chopped (curly parsley in preference to Continental. Remove sprigs from the stalk, roll into a ball and chop finely.)
Scalloped Potatoes
20g butter
1 onion, halved, thinly sliced
1kg Desiree potatoes
300ml carton pouring cream
½ cup tasty/cheddar cheese, grated
pinch of ground nutmeg
Salt & Pepper to taste
Method
Place each steak between plastic wrap and pound gently with a rolling pin to flatten. Place the garlic and salt onto a wooden board and using a medium sharp knife, chop and press until a paste is formed.
Heat half the olive oil and butter in a large heavy based pan when the butter is foaming add half the steak and cook on each side for 1-2 minutes. Remove add the remaining oil, butter and steak and cook for 1-2 minutes. Remove add the garlic to the pan cook for 1 minute add the brandy and cook for 1-2 minutes (flame at this stage). Add the Worcestershire sauce and stir to combine, add the cream and stir to combine cook on a medium heat for 6-7 minutes, or until thickened slightly.
Add the parsley to the pan stir to combine, return the meat to the pan, turn meat over to coat in sauce cook for 1 minute.
Serve with green salad and Scalloped Potatoes (see below).
Notes:
Steak Dianne is cooked very quickly and just prior to eating. All ingredients should be ready before starting. The French term for this, "Mise en place", means getting ready.
Steak Dianne is a classic 70s dish which became popular at dinner parties following success on restaurant menus where it was traditionally cooked to order at the table. Although considered quite exotic for its time it became a home favourite as the ingredients were easy to get, the preparation very simple and the flavour excellent. It is one recipe that has stood the taste-test of time.
Flaming
Flaming foods with fortified alcohol adds a rich intense flavour without the alcoholic content.
Alcohol suitable for flaming are spirits such rum, brandy vodka or gin and liqueurs such as Cointreau or Curacao.
Safety tips
Never pour liquor from a bottle into a pan that's exposed to an open flame (gas hotplate) the flame can follow the stream of alcohol into the bottle and cause it to explode.
Place the chosen liquor into a small pan or straight into the food that you are cooking. Heat for 1-2 minutes and then ignite with a long match. If igniting a separate pan carefully pour over the food.
Never lean over the dish or pan as you light. Never carry a flaming pan.
Let cook until the flame disappears (at this point the alcohol has burned off) leaving the flavour.
Cook until the flame has disappeared, shaking the pan gently will encourage the flame to burn longer.
Scalloped Potatoes
Preheat oven to 200°C. Lightly grease a 6cm deep, 15cm x 24cm ovenproof dish.
Melt butter in a frying pan over medium heat. Add onion. Cook for 4 minutes or until soft. Remove from heat. Set aside.
Slice potatoes into 5mm-thick rounds. Pour cream into a jug. Add nutmeg, and salt and pepper. Whisk with a fork to combine.
Arrange a layer of potatoes over base of prepared dish. Top with a layer of onion. Drizzle with a little cream mixture. Repeat layers until all ingredients have been used.
Cover dish tightly with foil. Bake for 30 to 40 minutes or until potatoes are just tender. Remove foil. Top with grated cheese and cook for a further 30 minutes or until top is golden.
Notes:
Variation: For a lower-fat version of this dish, you can replace the cream with chicken or vegetable stock.