This is a delicious way to serve thinly cut fillet steak. Steak Diane is an easy but elegant steak dish, which is especially good for a small number of guests.
- 400-500 g fillet steak cut 5 mm (1/4 inch) thick
- shallots or 1 medium-sized onion
- 50 g (2 oz) butter
- 2 tbsp Worcestershire sauce
- ¼ cup finely chopped parsely
- 2 tsp brandy
1. Gently bang the thin steaks ever thinner, between two sheets of plastic, using a rolling pin.
2. Chop the shallots or onions very finely.
3. Heat the butter in a frypan and cook the shallots or onion until tender.
4. Push the shallots aside, and raise the heat in the pan, until the butter browns slightly.
5. Add the steaks and brown quickly.
6. Add the sauce to taste and turn the steaks in it.
7. Sprinkle with the finely chopped parsley, add the brandy, turn the steaks again and flame carefully.
8. Serve immediately with the pan juices spooned over the steaks.