Steak Diane

Ingredients for Steak Diane

Instructions for Steak Diane

To prepare the Steak Diane recipe, please follow these instructions:

Boil the half potatoes in salted water to almost tender. Pour the water from the potatoes and set aside.

Using a rolling roll, roll / beat the steaks slightly flat and cut the edges off. Spice the steaks on both sides with salt and pepper.
Heat a little olive oil in a heavy curved forehead (Støbejernspande).
Saute the steaks on both sides for about 1 minute; Remove them from the forehead and set aside on a hot plate.
Bring the same pan to temperature and heat a little more oil.
Cut the shallots and add to the forehead.
Cut the mushrooms and add to the forehead together with a sticky butter.
Add crushed cloves of garlic and stir.

Add Worcestershire sauce 1-2 tablespoons and 1 tablespoon of Dijon mustard and warm for 1-2 minutes.
Turn up the heat and turn the pan away from you. Pour alcohol to the far end and let it ignite. When the alcohol is burned out, stir and add cream. Let the sauce thicken before turning down the heat. Season with salt and pepper if necessary.
Chop the parsley and stir it in.

Put the steaks back on the forehead and cook for 2-3 minutes (depending on how you like your steak).

Heat a little olive oil in a separate pot, sprinkle the mustots and put the potatoes in, with the flat side down and season with a little salt and pepper. Crush the two cloves of garlic and saute.
Turn the potatoes on the other side, add a spoonful of butter and simmer for another 1-2 minutes.

tips:
Serving: Transfer the steaks to plates pour the sauce over. Arrange sautéed potatoes next to it. Ornaments. With a little rucola salad