Steak Diane with Garlicky Potato Mash

and Tarragon Carrots
Steak Diane is an American classic which is traditionally flambeed at the table. Feel free to skip that part!
Cals 1261 · Prot 79 · Carbs 71 · Fat 75
Gourmet
Family-Friendly
Try Hello Chef Now
45 min
photo
Steak Diane is an American classic which is traditionally flambeed at the table. Feel free to skip that part!
Cals 1261 · Prot 79 · Carbs 71 · Fat 75
Gourmet
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Steak and sauce
Fillet steak
500 Grams
Shallots
1 Piece
Garlic cloves
4 Piece
Chestnut mushrooms
250 Grams
Olive oil
2 Tbsp
Salt
0.5 Tsp
Water
100 ML
Chicken stock cube
0.5 Piece
Worcestershire sauce
15 ML
Dijon mustard
6 Grams
Black pepper
1 Tsp
Mash
Potatoes
600 Grams
Salted butter
20 Grams
Cooking cream
200 ML
Salt
1 Tsp
Fresh chives
15 Grams
Carrots
Carrot
3 Piece
Salt
0.5 Tsp
Fresh tarragon
15 Grams

Tips for fussy eaters

Reserve some of the potato mash and leave out the garlic and chives. Serve their carrots fresh, cut into sticks.

Pro tip

Slightly under cook the steaks when you're frying them in step 3. Rest, then cook to perfection in the sauce (step 6).

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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1 Potatoes and carrots

Preheat the oven to 220°C/200°C fan. Peel and chop the potatoes. Add the potatoes to a pot of salted boiling water. Boil for 20 min or until soft. Peel the carrots and chop them into sticks. Add the carrots to a baking tray. Drizzle with oil and salt. Bake for 15 min. Chop the tarragon. Once done, add the tarragon and half the butter to the carrots and toss.
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2 Prep vegetables

Meanwhile, peel and chop the shallots. Peel and mince the garlic (use half for sauce, half for mash). Clean the mushrooms with kitchen paper or a cloth (do not wash) and slice them. 
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3 Fry steaks

Pat the steaks dry with kitchen paper, rub them with oil and season with salt. Heat a large pan over a high heat. Once very hot, add the steaks and fry them for 3 min on each side. Place on a baking tray and finish cooking them in the oven for 8-10 min or until cooked to your liking. Transfer the steaks to a plate and leave them to rest for 10 min. Reserve the pan.
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4 Sauce

Return the pan to a medium-high heat with a drizzle of oil. Once hot, add the mushrooms and fry for 5 min. Add the shallots and garlic and a pinch of salt and fry for 2 min further. Add the measured waterstock cube, Worcestershire sauce, half the cream and mustard. Simmer for 5 min or until thickened.
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5 Finish mash

Drain the potatoes and return them to the pan. Add the remaining creamgarlic and butter. Mash until smooth. Season generously with salt. Chop the chives and add them to the mash. Keep covered.
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6 Serve

Season the steaks with a crack of black pepper. Serve the steaks, sauce and carrots with the mash.

Tips for fussy eaters

Reserve some of the potato mash and leave out the garlic and chives. Serve their carrots fresh, cut into sticks.

Pro tip

Slightly under cook the steaks when you're frying them in step 3. Rest, then cook to perfection in the sauce (step 6).

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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