- Serves: 4
- Cook Time: 30 minutes
- Prep Time: 15 minutes plus resting
- Effort: easy
- 4 x 225 g dry aged rib-eye steaks
- 100 ml olive oil
- 2 cloves garlic, crushed
- 1 tsp chopped fresh thyme
For the sauce
- 2 tbsp olive oil
- 25 g butter
- 1 shallot, finely chopped
- 150 g button mushrooms, trimmed and sliced
- 120 ml brandy
- 150 ml white wine
- 150 ml beef stock
- 1 tbsp Worcestershire sauce
- good pinch sugar
- 150 ml double cream
- 1 tbsp chopped fresh flat-leaf parsley
- squeeze lemon juice
- lightly dressed mixed green salad, to serve
Tips and Suggestions
Neven always brings steaks to room temperature by removing them from the fridge 30 minutes before cooking.
1. Trim the rib-eye steaks of any excess fat and place in a non-metallic dish and add the olive oil, garlic and thyme, tossing to coat. Cover with clingfilm and leave in fridge to marinade overnight.
2. For the sauce: heat a pan and add one of the tablespoons of the oil and the butter, then swirl until the butter has melted and is foaming. Tip in the shallot and mushrooms and sauté for 2-3 minutes until tender. Pour over the brandy, then use a match or tilt up the pan to catch the flame. It will flare up for about 5-10 seconds and then subside when the alcohol flame burns off. Add white wine and simmer until reduced by half.
3. Stir the stock into the pan with the Worcestershire sauce, sugar and cream. Bring to the boil, then reduce the heat and simmer for 20-25 minutes or until thickened and reduced to a sauce consistency which will coat the back of a wooden spoon, stirring occasionally. Stir in the parsley and lemon juice. Season to taste and use immediately or allow to cool down completely and store in a bowl covered with clingfilm in the fridge for up to 2 days.
4. Remove the steaks from the fridge at least half an hour before you wish to cook them, then shake off any excess marinade and season to taste. Grill, barbecue or pan-fry the steaks over a fierce heat for 6-7 minutes for medium rare, or to your liking. Allow to rest for 5 minutes on warm plates. Reheat the sauce Diane gently in a pan when needed.
5. Place the grilled steaks on warmed plates and spoon over the sauce and add some mixed salad to each plate to serve.
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