Steak Diane with Brandy and Mustard Sauce

Flattened steaks are seared briskly then smothered in a flaming brandy, mustard, and herb sauce.

Quick Beef High Protein Steak Pan-Fried

Estimated Nutrition

Calories

706.3

kcal / serving

1412.5 kcal total

Carbs

6.4g

per serving

12.8 g total

Fat

52.1g

per serving

104.2 g total

Protein

44.2g

per serving

88.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Worcestershire Sauce

Dijon Mustard

Dairy

Butter

For the sauce

Fruits

Lemon Juice

Liquids

Brandy

Or Cognac

Meat

400

Steak

Sirloin, rump, or rib eye; 2 pieces about 200g each

NutsSeeds

0.5

tsp

Black Pepper

Freshly ground

pinch

Sea Salt

to taste

0.5

tsp

Sea Salt

For the sauce

pinch

Black Pepper

Freshly ground; for the sauce

tbsp

Chive

Snipped

tbsp

Parsley

Finely chopped

OilsFats

Olive Oil

Method

Pound steaks between cling film until 5mm thick and season with pepper.

Prepare all sauce ingredients before starting to cook.

Fry steaks in oil and butter for 1 minute per side then transfer to warm plates and salt.

Add brandy to the hot pan and allow it to flame.

Reduce heat and stir in butter, Worcestershire sauce, mustard, and seasonings for 1 minute until thickened.

Stir in herbs, lemon juice, and steak resting juices.

Pour the sauce over the steaks and serve immediately.