There are no Monday blues expected this human rights day. Ease into a relaxed Monday, with a tasty mushroom, steak Diane.
- 2 x 180g fillet steak medallions
- 2 Tbsp butter
- 2 large shallots, finely diced
- 1 clove garlic, minced
- 250g portabellini mushrooms, sliced
- 60ml / 4 Tbsp brandy
- 125ml beef or mushroom stock
- 125ml cream
- 1 Tbsp Dijon mustard
- 2 Tbsp Worcestershire sauce
- Chives, to serve
- Salt and pepper, to taste
- Olive oil, for frying
- Rub the steaks with olive oil and season generously with salt.
- Heat a large heavy-based frying pan over medium-high heat.
- When the pan is very hot, add the steaks and cook until well caramelised all over.
- About 3-4 minutes each side for medium-rare. 52-54˚C internal temp.
- Remove from the heat and set aside.
- Turn the heat down slightly and add the butter and shallots.
- Cook until tender. Add the mushrooms and garlic and cook until fragrant and the mushrooms soften.
- Turn up the heat and tilt the pan away from you.
- Pour in the brandy and then carefully light it with a long match or lighter.
- Shake the pan gently until the flame dies down. Swirl the juices around the pan.
- Pour in the beef stock and bring to a simmer. Reduce slightly.
- Pour in the cream and add the Dijon mustard and Worcestershire sauce.
- Simmer until thickened.
- Taste to adjust seasoning.
- Return the reserved steaks to the pan on a bare simmer until the meat is warmed through.
- To serve, plate the steaks and spoon over a generous amount of the sauce.
- Sprinkle with fresh chives.
- Serve alongside roast potatoes and a green salad.
Pair with Hartenberg Cabernet Sauvignon Shiraz Blend