DrippyStuff: PK’s Cheaters Diane Sauce

My family sure does like its beef :).

We are very lucky in Australia to have a great beef industry and also the climate to barbecue it year round. That mean lots of opportunity to experiment in the kitchen.

Most days I look up recipes that make use of the plants I have in my kitchen garden and work backwards. So I am pleased to say that if like me you have never made Steak Diane before because it sounded complicated, we couldn’t have been more wrong.

Notes:

  • adapted from http://www.cooks.com/recipe/qr0lk5fe/steak-diane.html
  • no mushrooms in this version but I might try using Enoki next time
  • I use porterhouse steaks a lot because it is very forgiving on the barbecue.

You will be:

  1. Preparing the ingredients.
  2. Serving directly.

You will need:

  • Ingredients:
    •  2 small shallots, thinly sliced
    • 1 tsp chives, finely diced
    • 2 tsp parsley, finely diced
    • 2 Tbsp salted butter
    • 1/8 cup dry sherry
    • 1/4 tsp table salt
    • 1/4 tsp garlic powder
    • 1/2 tsp lemon juice
    • 1/2 tsp Worcestershire sauce
    • ground black peppercorns to taste
  •  Equipment:
    • a long sharp knife
    • a chopping board
    • a whisk
    • a small frypan

Preparing the ingredients

  1. Slice the 2 small shallots.
  2. Finely dice the 2 tsp of parsley and 1 tsp of chives.
  3. Gently melt the 2 Tbsp of butter in the saucepan.
  4. Add the shallots, parsley and chives and gently stir until the shallots soften.
  5. Add and mix the:
    • 1/4 tsp table salt
    • 1/4 tsp garlic powder
    • 1/2 tsp lemon juice
    • 1/2 tsp Worcestershire sauce
    • ground black peppercorns to taste
  6. Stir in the 1/8 cup dry sherry.
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I love bringing all the ingredients together

Serving directly

Cook your steak anyway you like it while you keep the sauce warm (I put some foil on the saucepan after taking it off the heat).

Drizzle, chomp and then sigh :).

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Some leafy greens from the garden and hot english mustard, enough said

Enjoy,

PK

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