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Steak Diane recipe BARNEY DESMAZERY photograph YUKI SUGIURA SERVES 2 PREP 10 mins COOK 15 mins MORE EFFORT
WHY
Shoot director SARAH SNELLING | Food styling ESTHER CLARK | Styling WEI TANG
The original one-pan wonder, steak diane was invented to wow diners with tableside theatrics. The finer details of its preparation can be a point of contention among chefs who have different interpretations that combine the method with other steak hits from the past, like steak au poivre (pepper-crusted) or steak forestière (with mushrooms). We’ve kept the ingredients traditional, but we’re pan-frying the steak differently to cook it as evenly as possible. This is à la minute cooking – where everything is made ‘to order’. Like the proverbial flash in a pan, this method is ideal for showing off in front of your diners.
CRÈME DE LA CRÈME When it comes to thickening sauces, we always choose crème fraîche over double cream. It’s richer, adds more flavour and as we’re only using a few spoonfuls, the leftovers will keep for a lot longer.
W H AT T O B U Y 2 fillet steaks (about 200g each), cut from the centre of the fillet 25g butter 1 thyme sprig ½ tsp cracked black pepper 1 large or 2 small shallots, peeled and finely chopped 3 tbsp non-alcoholic brandy 2 tsp Dijion mustard 1 tsp Worcestershire sauce 200ml strong beef stock 3 tbsp crème fraîche 1 tbsp chopped tarragon (optional)
62 BBC Good Food Middle East November 2021
PERFECT PEPPER Some versions ask you to press lots of pepper onto the steak to form a crust. In our opinion, that’s an entirely different recipe. Here, the heat of peppercorns comes through in the sauce.
FLAMBÉ WITHOUT A FLAME If you’re cooking over induction but still want the pyrotechnics of a flambé, you can carefully light it with a match, lighter or kitchen blowtorch.
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