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Adam Liaw's steak diane

Adam Liaw
Adam Liaw

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Adam Liaw prefers to serve his steak on top of its sauce.
Adam Liaw prefers to serve his steak on top of its sauce.William Meppem

I prefer to serve a steak on top of the sauce rather than under it. This preserves the crust of a well-cooked steak and allows you to choose how much sauce you want.

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Ingredients

  • 2 thick beef scotch fillet steaks, about 300g each

  • salt and freshly ground black pepper, to season

  • 1 tbsp vegetable oil

  • 25g butter

  • 1 garlic clove, peeled and bruised

  • 2 thyme sprigs

  • 1 eschalot (French shallot), finely minced

  • ¾ cup beef stock

  • ¼ cup brandy

  • 1 tsp tomato paste

  • 1 tsp Dijon mustard

  • 1 tsp worcestershire sauce 

  • 100ml thickened cream

  • 1 tbsp finely chopped chives

  • 1 tbsp finely shredded parsley

Method

  1. 1. Heat a heavy frypan over medium-high heat. Season the steaks with salt and pepper, then add the vegetable oil to the pan and fry the steaks on each side until nicely browned. Add the butter, garlic and thyme to the pan, tilt the pan to collect the melted butter at the bottom while the steaks are at the top and repeatedly spoon the melted butter over the steaks, basting until they are cooked to your liking (see tip). Remove and rest on a warm plate. 

    2. Tip the contents of the pan out but don't wash the pan. Return to medium heat and add the eschalot, stock and brandy and bring to a simmer, scraping up any brown bits from the bottom of the pan. Simmer for a minute or two until the liquid smells savoury rather than alcoholic, then add the tomato paste, mustard, worcestershire sauce, cream and plenty of black pepper and simmer again until the mixture reduces to the consistency of pouring cream. Pour in any resting juices from the steak, then taste and adjust the seasoning as needed. Stir the herbs through the sauce. Transfer the sauce directly onto a warmed serving plate and place the steaks on top, sliced or unsliced as you prefer. 

    Adam's tip The easiest way to cook a steak the way you like it is to press it with your finger and imagine cutting into it with a knife or biting it. If it feels right, it should be right. 

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Adam LiawAdam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.

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Original URL: https://www.smh.com.au/goodfood/recipes/adam-liaws-steak-diane-20220902-h263o8.html