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
- 4 desiree potatoes, washed (600gm)
- 40 gm butter
- 60 ml pouring cream (¼ cup)
- 1For 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.
- 2Working 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.
- 3Meanwhile, 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.
- 4Serve steak on top of creamed potatoes, scattered with chopped parsley, and with steamed vegetables passed separately.