Gordon Ramsay's Steak Diane

Gordon Ramsay's Steak Diane

4 (7-ounce) sirloin steaks
3 shallots, peeled
4 ounces crimini mushrooms, cleaned (or button mushrooms)
1 tablespoon salted butter
1 garlic clove, peeled
1 to 2 tablespoons Worcestershire sauce, to taste
1 tablespoon Dijon mustard
1/3 cup brandy or cognac
1 cup heavy cream
small handful of flat-leaf parsley

  • Using a rolling pin, roll out the steaks to flatten and cut off any excess fat. Season the steaks on both sides with salt and pepper.
  • Heat a little olive oil in a skillet pan large enough to accommodate the 4 steaks in one layer. Quickly saute the steaks for up to a minute on each side then remove from the pan and set aside.
  • To make the sauce for the steaks, heat some more olive oil in the pan. Slice the shallots and add to the pan; allow to soften briefly before adding sliced mushrooms with a tablespoon of butter. Crush in the garlic using a garlic press.

  • For Full Instruction: keyingredient.com

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