Vegemite is the secret ingredient to this Australian twist on the retro classic – steak Diane.
Ingredients
- 4 x 180g eye fillet steaks, halved horizontally to make 8 thin fillets
- 1 tablespoon olive oil
- 30g unsalted butter
- 3 eschalots, finely chopped
- 2 garlic cloves, finely chopped
- 120g button mushrooms, sliced
- 1/4 cup (60ml) brandy
- 3 teaspoons Vegemite
- 2 teaspoons Dijon mustard
- 1/2 cup (125ml) Massel beef stock
- 1/2 cup (125ml) thickened cream
- Finely chopped flat-leaf parsley, to serve
- Rocket, to serve
Sour cream mash
- 1kg pontiac or desiree potatoes, peeled, chopped
- 200g sour cream
Method
- Step 1For the sour cream mash, place the potatoes in a saucepan of cold salted water, bring to the boil and cook for 10 minutes or until tender. Drain, then mash well. Stir in sour cream, season with sea salt and freshly ground black pepper, then keep warm.
- Step 2Meanwhile, season beef, then, using a meat mallet or rolling pin, flatten out slightly. Heat oil in a large frypan over high heat. In 2 batches, cook the steaks for 2 minutes each side for medium-rare or until cooked to your liking. Remove the steaks from the frypan, loosely cover with foil, then set aside to rest while you make the sauce.
- Step 3Return the frypan to medium heat and add the butter. Once the butter has melted, cook the eschalot, stirring, for 1 minute, then add the garlic and mushroom, and stir to combine. Add brandy and cook for 2-3 minutes until liquid almost evaporates. Add the Vegemite, mustard and stock and cook, stirring, for 2 minutes. Add the cream and cook for a further 2 minutes or until slightly reduced. Season with sea salt and freshly ground black pepper.
- Step 4To serve, divide sour cream mash and steaks among serving plates and drizzle over sauce. Sprinkle with some chopped parsley and serve with rocket.
- Low carb
- Low sugar
- Lower gi
Nutrition
3545 kj
Energy
53g
Fat Total
29g
Saturated Fat
5g
Fibre
50g
Protein
214mg
Cholesterol
431.91mg
Sodium
7g
Carbs (sugar)
31g
Carbs (total)
All nutrition values are per serve
- Author: Valli Little
- Image credit: Mark O'Meara
- Publication: Taste.com.au
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