Classic Steak Diane with Brandy Cream Sauce

Name: Classic Steak Diane with Brandy Cream Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 2 Beef fillet steaks; 25 g butter; 1 Thyme sprig; 0.5 tsp Cracked black pepper; 1 large Shallots, finely chopped; 3 tbsp Brandy; 2 tsp Dijon mustard; 1 tsp Worcestershire sauce; 200 ml Strong beef stock; 3 tbsp Crème fraîche; 1 tbsp Fresh tarragon, chopped

A luxurious retro classic featuring tender fillet steaks seared to perfection and smothered in a rich, flambéed brandy and crème fraîche sauce. This elegant dish is surprisingly quick to make, making it perfect for a sophisticated date night or a special dinner party.

Servings2 Portions

Prep Time10 Mins

Cook Time15 Mins

Difficulty

Intermediate

Ingredients

Beef fillet steaks
2
butter
25 g
Thyme sprig
1
Cracked black pepper
0.5 tsp
Shallots, finely chopped
1 large
Brandy
3 tbsp
Dijon mustard
2 tsp
Worcestershire sauce
1 tsp
Strong beef stock
200 ml
Crème fraîche
3 tbsp
Fresh tarragon, chopped
1 tbsp

Step-by-Step Instructions

Season the fillet steaks generously with salt on all sides. Press them down slightly with the palm of your hand to ensure they are of uniform thickness for even cooking.

Heat the butter in a heavy-based frying pan over medium-high heat. Once the butter is foaming, add the thyme sprig and let it sizzle to infuse the fat.

Place the steaks in the pan. Use tongs to turn them every minute for a total of 6 minutes for very rare, 8 minutes for rare, or 10 minutes for medium. This frequent turning helps develop an even, savory crust.

Transfer the steaks to a warm plate and leave them to rest while you prepare the sauce. Keep the pan on the heat.

Scatter the cracked black pepper into the pan with the butter and thyme. Toast for 1 minute, then stir in the finely chopped shallots. Cook for another minute until the shallots begin to soften.