Steak Diane
The beef steaks taste just great with the dark steak sauce! And they are bursting with high-quality protein - this is needed as a bodybuilding material and is indispensable for muscle building, for example. Potatoes provide complex carbohydrates that provide long-lasting satiety.
The dark steak sauce can also be prepared in large quantities and frozen in portions. So you can save some time next time!
Ingredients
- For the mashed potatoes
- 750 grams starchy potatoes
- 1 tsp salt
- 250 milliliters milk
- 20 grams butter
- salt
- Nutmeg
- For beefsteak
- 4 Steak (à 200-250 g, from Filet)
- shredded black peppers
- salt
- clarified butter (to saute)
- 3 Tbsps Brandy (flambé)
- For the sauce
- 4 Tbsps sherry
- 1 Tbsp Worcestershire sauce
- 20 grams butter
- ½ shallot
- 1 Tbsp chopped parsley (or chives)
- 2 Tbsps Whipped cream (at needed)
- 3 Tbsps Beef bouillon (at needed)
- Fresh herbs (for garnish)
Preparation steps
For the mashed potatoes: Peel the potatoes, cut into uniform pieces and cook in a pan of boiling salted water until knife-tender, about 15 minutes.
For the sauce: Meanwhile, peel the shallot and finely dice. Heat a little butter in a skillet. Season the steaks with salt and pepper or meat tenderizer and saute the steaks on both sides. Then add the brandy and flambé. Remove the steaks from the pan.
Add sherry, Worcestershire sauce, butter, shallot and parsley to the pan and stir in the cream and bouillon as desired.
Bring the milk to a boil. Press the potatoes through a potato ricer into a bowl and with a hand mixer beat in the milk and butter until smooth and season with salt and nutmeg. Serve the potatoes with the steak, spoon the sauce over and garnish with herbs.