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Steak Diane

Steak Diane
Photography: Dean Wilmot, styling: Jennifer Tolhurst, Vicki Liley.
By 

Ingredients

  • 1 tablespoon olive oil
  • 4 x 150g (41/2-ounce) beef fillet steaks
  • 1/3 cup (80ml) brandy
  • 2 cloves garlic, crushed
  • 1/4 cup (60ml) worcestershire sauce
  • 1 cup (250ml) pouring cream
  • 1 tablespoon finely chopped fresh flat-leaf parsley

Preparation method

1. Heat oil in large frying pan; cook steaks until cooked as desired. Remove from pan; cover to keep warm.

2. Add brandy to pan; bring to the boil. Add garlic, sauce and cream; cook, stirring, 3 minutes or until sauce thickens slightly.

3. Remove pan from heat; stir in parsley, season to taste.

4. Serve steaks with sauce.

Nutritional count per serving: 40.6g total fat (22.3g saturated fat); 2324kJ (556 cal); 5.2g carbohydrate; 33.2g protein; 0.4g fibre.

Serving suggestion: Serve with shoestring chips and a leafy green salad.

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