Steak Diane with Oven Chips, Wild Rocket and Tomatoes

Pan-fried rump steak in a creamy brandy and peppercorn sauce served with curry-spiced oven chips and fresh salad.

Dinner Quick Meat Main Course Steak

Estimated Nutrition

Calories

1152.4

kcal / serving

1152.4 kcal total

Carbs

26.5g

per serving

26.5 g total

Fat

102.1g

per serving

102.1 g total

Protein

31.8g

per serving

31.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

100

Double Cream

Liquids

Brandy

Meat

100

Rump Steak

Cut into chunks

NutsSeeds

tbsp

Green Peppercorns

In brine and drained

pinch

Salt

To taste

pinch

Black Pepper

Freshly ground, to taste

0.5

tsp

Curry Powder

OilsFats

Olive Oil

For the steak Diane

Vegetable Oil

For the chips

Vegetables

piece

Shallot

Peeled and finely chopped

piece

Mushroom

Sliced

0.5

piece

Baking Potatoes

Cut into 6 wedges

handful

Rocket Leaves

piece

Cherry Tomato

Halved

Method

Heat oil in a frying pan and fry shallots and mushrooms for 3-4 minutes until softened.

Serve steak and chips topped with rocket leaves and tomatoes drizzle with sauce.

Bake the potatoes in the oven for 6-8 minutes until golden-brown.

Heat vegetable oil in an ovenproof pan, add potatoes and curry powder, and fry for 2-3 minutes.

Preheat the oven to 200°C.

Stir in cream and peppercorns, season, and simmer until the sauce thickens.

Add brandy and cook until the liquid reduces by half.

Increase heat and fry steak chunks for 1-2 minutes per side while stirring vegetables.