Recipe of the Week: Steak Diane


  • 1 x 200g “NY” cut steak
  • 25g butter
  • 1 eschallot, finely diced
  • 60ml pouring cream
  • 2 tbsp brandy
  • 1 tbsp Worcestershire sauce
  • 1 heaped tbsp freshly chopped parsley
  • salt and pepper to season


  1. Cook the steak according to your liking and set aside.
  2. In the same pan you cooked the steak add the butter and allow to melt on a medium heat. Add the diced eschallots and fry for a few mins until translucent.
  3. Add the cream, brandy and Worcestershire sauce and allow the mixture to come to a quick boil.
  4. Add the parsley, salt and pepper, stir and place the steaks in the sauce to coat.
  5. Plate the steaks with extra sauce on a plate along with some green beans and serve immediately.