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.
Mad Dog TV Dinners 
One for the record by the looks of it ! I wonder where the “Diane” reference comes from ?