Fast Recipes

La bistecca di Dianne

Australian Gourmet Traveller fast recipe for La bistecca di Dianne (Steak Dianne)

By Robert Simeoni
  • Serves 4
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Eye fillet of beef sautéed with garlic and Worcestershire sauce and finished with brandy.


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


  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    Serve steak on top of creamed potatoes, scattered with chopped parsley, and with steamed vegetables passed separately.