Steak Diane, Flambéed at the Table

⏱ 35 min · Serves 2

The great retro showstopper: thin, quick-seared fillet steaks in a glossy brandy, mustard and cream pan sauce that you set alight in front of your guests. Twenty minutes of cooking, one theatrical minute of blue flame, and everyone at the table thinks you trained in Paris.

Per serving: 835 kcal · 45.0g protein · 8.0g carbs · 66.0g fat

Ingredients

• 2 beef fillet steaks (about 180g each), trimmed
• Salt and coarsely cracked black pepper
• 1 tbsp sunflower or vegetable oil
• 30g unsalted butter, diced
• 2 banana shallots, very finely chopped
• 1 garlic clove, finely chopped
• 120g chestnut mushrooms, thinly sliced
• 60ml brandy or Cognac
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• 100ml beef stock
• 120ml double cream
• 1 tsp lemon juice
• 2 tbsp chopped flat-leaf parsley

Method

1. Sit the steaks between two sheets of cling film and flatten gently with a rolling pin or the base of a pan to about 1.5cm thick. Season generously with salt and lots of cracked pepper and leave at room temperature for 20 minutes.
2. Heat the oil in a heavy frying pan (or a table-top pan over a burner) until shimmering. Sear the steaks for 1.5–2 minutes per side for medium-rare. Transfer to a warm plate and rest.
3. Lower the heat, add half the butter and the shallots and garlic; soften for 2 minutes without colouring. Add the mushrooms and cook briskly for 3–4 minutes until golden and any liquid has gone.
4. Stir in the mustard, Worcestershire sauce and stock, scraping up all the browned bits. Simmer 1 minute, then pour in the cream and bubble for 2–3 minutes until it coats a spoon. Whisk in the remaining butter and the lemon juice; taste and season.
5. Bring the pan to the table over a portable burner (or keep it on the hob if you prefer safe over spectacular). Return the steaks and any resting juices to the sauce.
6. Take the pan off the heat, tip in the brandy, then return to the flame and tilt the pan away from you to ignite — or light carefully with a long match. Stand back and let it burn out on its own, about 15–20 seconds, swirling gently.
7. Scatter with parsley and serve immediately, spooning the sauce over the steaks. Skinny fries and a peppery watercress salad are the only companions you need.