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Steak diane


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Place a non-stick frying pan over a high heat. Once smoking, add a splash of oil, add the steaks and sear for around 3–4 minutes on each side (depending on the thickness of the steak) for a medium-rare finish. Remove from the pan, cover with foil and leave to rest in a warm place
In the same pan, sweat the shallots and garlic on a medium heat until starting to soften. Add the mushrooms and a knob of butter
Once the mushrooms are soft, add the cognac and carefully set alight by tilting the pan towards the gas flame, or by using a match. Once the flames have gone out, stir in the Worcestershire sauce and Dijon mustard
Cook for a couple of minutes, then stir in the double cream and reduce until slightly thickened. Stir in the chopped parsley, taste, and season with salt and pepper
Serve the rested steaks with wilted seasonal greens of your choice
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