Steak Diane

Ingredients

• 2 Scotch fillet steaks
• 1 200g punnet Swiss brown mushrooms, sliced
• 1 small red onion, finely diced
• 1 tbs Brandy
• 2 tsp Worcestershire sauce
• 2 tbs tomato paste
• 1 tsp Dijon mustard
• 60 ml beef stock
• 1/3 c thickened cream
• 2 tbs butter
• 2 tsp olive oil
• 1 tbs Tallow (see blog how to turn beef fat into tallow) or use avocado oil or ghee
• 2 asparagus bunches
• 2 tsp fresh parsley, chopped for garnish

Directions

1. Let the steaks come to room temperature for 30 minutes. Season generously with salt and pepper.
2. Prepare the sauce ingredients by mixing together Worcestershire sauce, tomato paste, Dijon mustard, and beef stock. Set aside. Slice the mushrooms.
3. Melt the tallow in a hot pan and cook the steaks for 4 minutes per side, or until they reach and internal temperature of 55c for medium rare. Remove from the pan and keep warm.
4. Saute mushrooms and onions in a mixture of butter and olive oil in the same pan until they are browned, about 5 minutes. Add brandy to the mixture and cook for an additional minute.
5. Stir in the sauce, bring to a boil and simmer for about 2 minutes. Reduce the heat to low and stir in the cream. Simmer for an additional minute. Season with salt and pepper.
6. In the meantime, snap the hard stalks of the asparagus and blanch in boiling water for 3 minutes. I find this easiest to do in a frying pan.

Nutrition