A classic dish, Steaks Diane is tender steaks cooked in butter, flambeed with brandy and flavoured with Worcestershire sauce and chives. Serve this delicious dish with baked potatoes and sour cream, and Caesar Salad. A mellow Nuits St.
Georges wine would be a perfect accompaniment. Although we have used fillet steaks here, rump or sirloin steaks would be equally good.
2 fillet steaks, pounded until thin
1 teaspoon salt
1 teaspoon black pepper
2 oz. butter § teaspoon finely grated lemon rind
1 tablespoon Worcestershire sauce
1 tablespoon finely chopped fresh chives
2 tablespoons brandy
2 tablespoons double cream
Rub the steaks on both sides with the salt and pepper and set aside.
In a large frying-pan, melt the butter over moderately high heat. Add the steaks to the pan and cook them for minutes on each side. Stir in the lemon rind, Worcestershire sauce and chives and cook the mixture for a further 1 minute.
Reduce the heat to low and turn the steaks over. Add the brandy, and cook the mixture for 1 minute to warm the brandy through. Ignite it, shaking the pan gently until the flames die away.
Remove the steaks from the pan and stir in the cream. Pour the sauce over the steaks and serve at once.