Chateaubriand Steak With Diane Sauce

Sat, 30 July 2022

Chef: Dean Diplock

 

INGREDIENTS:
1 Fillet Steak head 400-500g
2 Garlic Cloves
2 sprigs of Fresh Thyme
25g Butter
25ml Oil
200g Steamed Floury Potatoes
Cooking oil for frying
Fish Slice
Diane Sauce (see recipe below)
150g Steamed Tenderstem Broccoli
10g Butter
Salt
Pepper

RECIPE:
1. In a stainless steel bowl, coat the steak with oil & season.
2. Seal the steak in an oven proof frying pan. Add whole garlic cloves, thyme and butter and baste the steak with the butter. Place into a moderate oven at 180 degrees.
3, Continue to baste every 5 minutes until steak is cooked & probed to 60-65°C, medium rare. Remove from the oven and allow to rest for 10 minutes.
4, In a separate pan, make the Diane sauce (see recipe below)
5, While the steak is resting, deep fry the potatoes in the fryer until golden brown. Season.
6, Reheat cooked broccoli with the butter in a microwave using a glass bowl with clingfilm over. It will take about a minute or so. Season.
7, Plate on a large presentation platter, with the Sauce Diane in the middle, broccoli and potatoes to each side and the sliced fillet over the sauce in the middle
8. Serve immediately.

DIANE SAUCE
INGREDIENTS:
1 tbsp. olive oil
2 Shallot finely chopped
1 Garlic clove, chopped
15g Butter
1-2 tbsp. Worcestershire sauce
1 tbsp. Dijon mustard
50ml Brandy
150ml Double Cream
75ml Beef stock, reduced
100g Garryhinch Forest Wild Mushrooms
Salt and pepper

RECIPE:
1. Put olive oil in the frying pan, add the shallots and fry until soft.
2. Add the garlic, mushrooms, butter and stir for 2 minutes.
3, Add the Worcestershire sauce, mustard and beef stock reduction and any juices from the steak and stir for a minute.
4, Pour in the alcohol now and turn up the heat. Flambe.
5. Add the cream, whisk and allow the sauce to thicken by reduction before turning down the heat.
6. Taste and season as required.