Steak Diane

Serves 2

Time 15 minutes

Ingredients

2 x 300g NY strip steak

25g butter

1 shallot, finely diced

60ml cream, thin or pouring

1 tbsp brandy

1 tbsp red wine

2 tsp Dijon mustard

1 tbsp Worcestershire sauce

Handful of parsley, finely chopped

Handful of thyme, finely chopped

Handful of chives, finely chopped

Handful of dill, finely chopped

Extra virgin olive oil

Salt and pepper

Method

Season the steak with salt, pepper and a little drizzle of olive oil.

Heat a pan on high heat adding the steak. Turn the steak to cook evenly on both sides. Cook to the cut of meat to your liking and set aside. Allow the steak to rest for half the cooking time so th juices stay in the meat.

In a separate pan, melt the butter on medium heat. Add the chopped shallots into the melted butter. with some thyme and turn the heat down.

In the pan that cooked the steak, use the juices that have come from cooking the steak to deglaze the pan and flavour the sauce. All the steak juices get poured into the butter, shallots and thyme. Stir in the mustard, Worcestershire sauce, brandy, red wine and lastly the cream.

Cook for 30 seconds to 1 minute until the sauce thickens. Remove from heat and stir all the remaining herbs in.

Pour the sauce over the steak and enjoy.