How to Make Steak Diane and Sautéed Potatoes – Gordon Ramsay

How to Make Steak Diane and Sautéed Potatoes - Gordon Ramsay

Gordon Ramsay shows Kirstie Allsopp how to prepare steak diane including tips for seasoning and preparing minute steak. Gordon teases Kirstie for being posh.

20 Comments

  1. 4 x small sirloin steaks, approx 7 oz.
    3 shallots, peeled
    4 ounces crimini mushrooms, cleaned (if crimini unavailable use button mushrooms instead)
    1 tablespoon salted butter
    1 garlic clove, peeled
    1 -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

    Preparation
    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 sauté the steaks for up to a minute on each side then remove from the pan and set aside to rest.
     To make the sauce for the steaks, heat some olive oil in a separate pan. Slice the shallots and add to the pan, allow to soften briefly before slicing and adding the mushrooms with a tablespoon of butter. Crush in the garlic using a garlic press.
    Add the Worcestershire sauce, then the mustard and heat through for a minute. Turn up the heat and tilt the pan away from you. Pour the brandy into the far end and allow it to ignite – be careful that the flame that flares up doesn't singe your eyebrows! Once the alcohol has burnt off, swirl the juices around the pan. Add the cream and allow the sauce to thicken before turning down the heat. ntroduce the steaks back into the pan and cook a little further depending on how well done you would like them. Chop the parsley and add half to the pan.
     T o serve, divide some sautéed potatoes between plates with a spoonful of peas. Arrange the steaks alongside, spoon the sauce on top and sprinkle with the remaining parsley.

  2. also it wud be wayyy too fast for me; his steaks wud be done, and my slow ass wud be rolling them out still

  3. I dont know english quite good to understand everything on first time… What kind of salt did he use to this recepi on begin the the board???

  4. @silvermediastudio ever heard the saying "fat is flavor"? so you can still eat healthily if you cook the steak with the fat on, then remove it once the steak is cook, thats why you will find a steak that is marbled with fat is much juicier and tastier than a steak with less marbling (with some exceptions)

Leave a Reply

Your email address will not be published.


*