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Steak Diane with Sauté Potatoes

Tender steaks served with a creamy brandy and tarragon sauce alongside crisp, garlic-infused sautéed potatoes and a fresh salad.

Main CourseGourmetSteakClassic
Estimated Nutrition
Calories
921.2
kcal / serving
1842.4 kcal total
Carbs
42.3g
per serving
84.5 g total
Fat
64.1g
per serving
128.2 g total
Protein
44.3g
per serving
88.6 g total
Cook Time
40
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
1
tsp
Dijon Mustard
1
tsp
Worcestershire Sauce
Dairy
50
g
Butter
For potatoes
25
g
Butter
For steaks
45
ml
Double Cream
Liquids
45
ml
Brandy
200
ml
Beef Stock
Fresh or light
Meat
350
g
Beef Steak
Fillet, sirloin, or rump
NutsSeeds
1
bulb
Garlic
Small bulb, cloves separated and unpeeled
1
tsp
Thyme
Finely chopped fresh leaves
2
tbsp
Black Peppercorn
Whole, coarsely ground
1
tbsp
Tarragon
Finely chopped fresh leaves
1
tsp
Sea Salt
Flaked, for seasoning
1
tsp
Black Pepper
Freshly ground, for seasoning
OilsFats
10
ml
Sunflower Oil
For potatoes
5
ml
Sunflower Oil
For steaks
Vegetables
650
g
Potato
Maris Piper, peeled and cut into 2.5cm chunks
2
piece
Shallot
Finely sliced
1
piece
Mixed Salad
For serving

Method

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