Steak Diane with chive mash

Sofia is tiring of salads and lighter summer foods, with her taste buds demanding a return to the more flavoursome comfort foods of cooler climes.

This recipe is an updated ‘retro’ dish accompanied by chive flavoured mash − a perennial favourite with Sofia's family for more decades than she cares to admit! 

'Steak Diane', an American dish of a pan-fried beefsteak with a sauce made from the seasoned pan juices, does not appear in the classics of French cuisine. It was thought to have been created in mid-20th century New York as part of the fad for tableside-flambéed dishes. The name 'Diane', the Roman goddess of the hunt, has been used for various game-related foods, with 'Steak Diane' peaking in popularity in the 1960s and 70s. However it was considered 'passé by 1980 by those professing to be food buffs.

Well, Sofia is making her statement by bringing back this tried and tested recipe in 2014! Enjoy!

Serves 4

Preparation time: 15 minutes | Cooking time: 25 minutes | Difficulty: Easy

Ingredients

  • 700g Desiree potatoes, peeled, chopped (use Red Rascal potatoes if Desiree are unavailable)
  • Olive oil spray
  • 8 beef eye fillet steaks
  • 2 garlic cloves, crushed
  • 1 tbs no-added-salt tomato paste
  • 125ml (1/2 cup) salt-reduced beef stock
  • 1 1/2 tbs Worcestershire sauce
  • 1 tbs Philadelphia Light Cream for Cooking
  • 2 tbs chopped fresh continental parsley
  • 80ml (1/3 cup) low-fat milk, warmed
  • 2 tbs chopped fresh chives
  • Pinch of white pepper
  • Broccolini, halved crossways, steamed
  • Chopped fresh continental parsley, extra, to serve

Method

Step 1

  • Cook the potato in a large saucepan of boiling water for 12-15 minutes or until tender
  • Drain and return to the pan.

Step 2

  • Meanwhile, heat a non-stick frying pan over high heat
  • Spray with oil
  • Cook steaks for 2-3 minutes each side for medium or until cooked to your liking
  • Transfer to a plate and cover with foil
  • Set aside for 5 minutes to rest.

Step 3

  • Heat pan over medium heat
  • Cook garlic, stirring, for 30 seconds or until aromatic
  • Add tomato paste and cook, stirring, for 1 minute
  • Add the stock and Worcestershire sauce, and simmer for 2 minutes or until mixture reduces slightly
  • Add cream
  • Simmer for 1-2 minutes or until heated through. Stir in the parsley.

Step 4

  • Add the milk to the potato and mash until smooth
  • Stir in the chives
  • Season with white pepper
  • Divide the mash, steaks and broccolini among serving plates
  • Pour over the sauce and top with extra parsley.

Recipe and image source

Australian Good Taste − April 2011
Recipe by Chrissy Freer
Photography by Robert Palmer