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La bistecca di Dianne

Eye fillet of beef sautéed with garlic and Worcestershire sauce and finished with brandy.

You'll need

  La bistecca di Dianne 4 (about 280gm each) pieces of beef fillet, trimmed 2 tbsp olive oil 4 cloves of garlic, finely chopped 125 ml (½ cup) brandy 125 ml (½ cup) Worcestershire sauce 120 gm butter, coarsely chopped 125 ml (½ cup) pouring cream ¼ cup finely chopped parsley, to serve 150 gm green beans, trimmed 100 gm baby carrots, peeled 20 gm butter   Creamed potatoes 4 (600gm) desiree potatoes, washed 40 gm butter 60 ml (¼ cup) pouring cream


  • 01
  • For creamed potatoes, place potatoes in a saucepan, cover with water, bring to the boil and cook for 15 minutes or until very tender. Drain and peel, then return to pan and mash with a potato masher or pass through a potato ricer. Add butter and cream, stir to combine and season to taste with sea salt and freshly ground black pepper.
  • 02
  • Working with one steak at a time, place between two sheets of plastic wrap and, using the flat side of a meat mallet, gently pound until ½cm thick. Heat half the oil in a large heavy-based frying pan over medium heat. Cook 2 steaks at a time for 2 minutes or until browned, then turn, add half the garlic and cook for 1 minute or until garlic is softened. Add half the brandy (be careful as it may flame) and cook for 2 minutes or until reduced by half. Add half the Worcestershire sauce, half the butter and half the cream, then stir through half the chopped parsley. Repeat with remaining ingredient halves.
  • 03
  • Meanwhile, place beans and carrots in a steamer or boil in salted water for 5 minutes until tender. Drain, toss with butter and season to taste.
  • 04
  • Serve steak on top of creamed potatoes, scattered with chopped parsley, and with steamed vegetables passed separately.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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