Before leaving home, I worked evenings to save to travel overseas, working at The Private Bin in Adelaide. This was the equivalent of going out every night and being paid for it – I had such a fantastic time. I also learned to cook some of the magnificent recipes prepared by the Chef. Steak Diane is my all time favourite and has always been the family recipe for “that special occasion”.
Ingredients (serves 4) 4 Medium sized fillet steaks -flattened out to equal the width of a plate & height of 5-8mm
3 Tbsp Butter
4 Cloves Garlic – crushed
2 Cups finely chopped fresh parsley
2 Cups Prepared Gravy
1 Cup Thick Cream
1 Cup Red Wine
2 Tbsp Brandy
Melt butter in pan. Add garlic and 1 cup parsley. Mix together.
Add Steak. Cook for 1-2 minutes. Turn, cook further 1-2 minutes.
Pour gravy over steak and mix around.
Pour Red Wine over steak and mix.
Add cream and mix quickly.
Heat through and do not allow to boil.
Flame the brandy and pour over the meat.
Serve steak on individual plates, pour remaining sauce over meat and sprinkle with remaining parsley.
Serve with a potato dish of your choice and seasonal green vegetables.