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Vickys Steak Diane Sauce, Gluten, Dairy, Egg & Soy-Free
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Chef :
Vicky@Jacks Free-From CookbookVickys Steak Diane Sauce, Gluten, Dairy, Egg & Soy-Free
Flambe = excitement!!
Ingredient
Food ration :
2 servingsCooking time :
5 mins
1 tbsp
olive oil
1 tbsp
dijon mustard
2 tbsp
brandy for flambe (ooooooh!)
Cooking instructions
* Step 1
Cook your steaks in a little butter/sunflower spread for a minute on each side then while they're resting, use the same pan to start the sauce. Don't clean it!! Put the butter and oil right in there
* Step 2
Add the shallots, mushrooms and garlic, season with some salt & pepper and fry off over a medium heat until softened
* Step 3
Add the mustard and worcestershire and stir around then get ready for sone scary fun!
* Step 4
Add the brandy and then gently tip the frying pan so the gas flame ignites the alcohol. The flame will burn down in a few seconds but may be quite high so be careful. If you're not cooking with gas use a long match to light the pan
* Step 5
Add the cream and bring to the boil, then reduce to a simmer
* Step 6
You should have a thick and creamy delicious sauce for those steaks!
Note: if there is a photo you can click to enlarge it
Tag
olive oil
knob of sunflower spread
shallots - thinly sliced
chestnut mushrooms, thinly sliced
Crushed garlic clove
worcestershire sauce, gf recipe on my profile
Dijon mustard
salt & pepper
brandy for flambe (ooooooh!)
coconut or cashew cream, recipes on my profile
fillet or sirloin steaks around 170g each, flattened to around 1/4" thickness
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