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Steak Diane

Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Serves

Serves 2

Recommended by

3 people

By Simon Rimmer

From Something for the Weekend

Ingredients

For the vegetables

1 parsnip, peeled, cut into batons
2 carrots, peeled, cut into batons
1 red onion, peeled, cut into wedges
2 beetroots, peeled, cut into wedges
1 garlic clove
2 tbsp vegetable oil

For the steak

2 x 150g/5oz sirloin steaks (preferably aged for 21 days)
2 tbsp vegetable oil
salt and freshly ground black pepper
75ml/2½fl oz Cognac
1 tbsp Dijon mustard
2 tsp Worcestershire sauce
175ml/6fl oz whipping cream
salt and freshly ground black pepper

To serve

6 baby new potatoes, roasted until golden-brown and tender (optional)

Method

Preheat the oven to 200C/400F/Gas 6.
For the vegetables, place all of the vegetables ingredients into a bowl and mix well.
Transfer to a roasting tray, then place into the oven to roast for 20-25 minutes, or until golden-brown all over.
For the steak, rub the steak with the oil and season well with salt and freshly ground black pepper.
Heat a frying pan until very hot. Add the steaks and cook for 1-2 minutes on both sides.
Add the Cognac and cook for one minute. Be careful - the Cognac may flame.
Add the mustard, Worcestershire sauce and cream and cook for 3-4 minutes, or until the steak is cooked to your liking. Season, to taste, with salt and freshly ground black pepper.
To serve, place a spoonful of roasted vegetables onto each plate. Add a steak on top of the vegetables and place some roasted new potatoes alongside, if using. Spoon the sauce all over.