Steak Diane with chips
This is the one thing my Dad requested for his birthday “I just want a really good steak diane, but not with mash, with crispy chips”. Ok Dad. Done!
I went to Pino’s Meats on President Ave to get the meat as they are a meat specialist and know their stuff. Everything is fresh and they cut to order. I ordered Scotch fillet as it has a good marbling of fat through it and will give this dish a good flavour.
Now, the second part of this dish are good chips. Recently I saw Heston Blumenthal on masterchef and I remember he talked about how to create the best chip. He said you need to boil the chips first and cool them so they are perfectly cooked once you deep fry them and so that you do not need to keep them in the oil a long time and burn them.
The only thing I would suggest doing which I did not is to get the right type of potato that he suggests, which are the charlotte or belle de fontenay varieties. Although my chips were well cooked, they did not stay crispy for long. I think maybe my oil was not hot enough either?
As you can see below, I like my steak quite rare, the opposite of my Dad who likes his well done. So I did it how he liked it, but for me, I thoroughly enjoyed the juices from this beautiful piece of meat (no sauce, my lactose intolerant stomach would have hated me!)
This is the real deal. I must admit it did look good. Dad was very very pleased and enjoyed the meal thoroughly with a bottle of Katnook Estate 2006 Founders Block Shiraz.
4 thick pieces of scotch fillet ~ 250g each
abuot 20 mushrooms
2 tbsp dijon mustard
1 tbsp Worcestershire Sauce
1/2 cup brandy, plus some to deglaze
Cold half cooked potato chips
1.Before you cook the beef I would suggest start to cook the chips in hot oil as they take a while to cook. Drain on paper towel and season.
2. Cook beef to your liking. (If they are thick, brown well and then bake in the oven until cooked enough)
3. Deglaze the pan you cooked the beef in by pouring in a good splash of brandy. Then melt the butter and sautee down the mushrooms.
4. Add the dijon and worcestershire sauce and mix in well. Then add the brandy and cream and 1/2 the chives. Simmer.
5. Once the beef is done, let the steaks sit for a couple of minutes them slice. Arrange on the plate with the pink flesh facing up. Spoon over some sauce, and sprinkle with extra chives then stack some chips on the side.