steak diane
October 30th, 2010
I stayed with some friends at the weekend, who have a beautiful house overlooking Brownsea Island, Dorset.
mushroom, sun dried tomato and cheese
On Saturday, Pat made an exquisite supper. The first course was a large Portobello mushroom, baked in the oven with sun dried tomatoes and cheese.
The main course was classic Steak Diane, made with the best, free range, fillet steak I have ever tasted. The sauce would traditionally be made with; shallots, garlic, mushrooms, butter, Worcestershire sauce, Dijon mustard, brandy, double cream, parsley, salt and pepper. The brandy is flamed during the process. The steak Diane was served with a mixture of roasted vegetables.
strawberries and cream
The desert consisted of little pie cases filled with fresh strawberries and cream, dusted with icing sugar, alongside a little blob of set Crème Anglais.
Addendum: For anyone wondering, you can find the origins of the Steak Diane and Diane the Huntress here and here.
One for the record by the looks of it ! I wonder where the “Diane” reference comes from ?