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Steak Diane with oven chips, wild rocket and tomatoes

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
by Nick Nairn

From Ready Steady Cook

Method


  1. Preheat the oven to 200C/400F/Gas 6.

  2. For the steak Diane, heat the oil in a frying pan and fry the shallots and mushrooms over medium heat for 3-4 minutes, or until softened.

  3. Turn up the heat and fry the steak pieces in the pan for 1-2 minutes on each side, stirring the mushrooms and shallots from time to time to prevent them from burning.

  4. Pour in the brandy and cook for 3-4 minutes, or until the liquid has reduced by half. Stir in the cream and peppercorns. Season, to taste, with salt and freshly ground black pepper. Turn down the heat and simmer for 2-3 minutes, or until the sauce has thickened.

  5. For the chips, heat the vegetable oil in an ovenproof frying pan, add the potatoes and curry powder and fry for 2-3 minutes. Season, to taste, with salt and freshly ground black pepper.

  6. Place the pan into the oven for 6-8 minutes, or until the chips are golden-brown and cooked through.

  7. To serve, place the steak on a plate with the chips to one side and the rocket leaves and cherry tomatoes on top. Drizzle over the sauce.

Ingredients

For the steak Diane

  • 2 tbsp olive oil
  • 1 shallot, peeled, finely chopped
  • 4 mushrooms, sliced
  • 100g/3½oz rump steak, cut into chunks
  • 2 tbsp brandy
  • 100ml/3½fl oz double cream
  • 1 tbsp green peppercorns in brine, drained
  • salt and freshly ground black pepper

For the oven chips

  • 3 tbsp vegetable oil
  • ½ baking potato, cut into 6 wedges
  • ½ tsp curry powder
  • salt and freshly ground black pepper

To serve

  • 1 handful rocket leaves
  • 3 cherry tomatoes, halved

Shopping List

Steak Diane with oven chips, wild rocket and tomatoes

Fruit and vegetables

Cooking ingredients

Drinks

Dairy, eggs and chilled

Meat, fish and poultry

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