Sirloin Steak with Brandy Cream Sauce

This is my take on an old favourite known as “Steak Diane”.

When I was young and innocent – food wise – this is the main course I’d always look for on the menu when going out to eat at a ‘Posh Restaurant...

It holds some sweet memories...

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Ingredients:

50g unsalted butter

2 x 175g sirloin steaks

Salt and freshly ground black pepper to season

3 shallots, finely diced

10ml Dijon mustard

15ml Worcestershire sauce

50ml red wine

50ml beef stock

15ml brandy

50ml double cream

15ml chopped fresh parsley

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Method:

Heat half of the butter in a large frying pan.

Season the steaks with salt and freshly ground black pepper, then place into the got pan to fry for one minute on each side. Remove the steaks from the pan and keep warm.

Reduce the heat and add the remaining butter to the pan with the shallots. Cook over a gentle heat for 8 minutes to soften the shallots.

Add the Dijon mustard and Worcestershire sauce and stir well.

Add the red wine and stock and bring to the boil. Boil until the sauce has reduced by a third.

Add the brandy and carefully set it alight to burn off the alcohol.

Allow the flames to subside, then add the cream and boil over a high heat for about 3 minutes until the sauce is the thickness of single cream.

Fold in the parsley and season to taste with salt and freshly ground black pepper.

Return the steaks to the pan and warm through but do not boil.

T o serve, place each steak on a warmed plate, top with the sauce.

Serve with chips or potato salad.

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