Steak Diane

Steak Diane is an elegant restaurant classic: thin slices of beef fillet in a rich, creamy cognac-and-mushroom sauce, with a spectacular flambé.

1. Cut the beef fillet into thin slices, salt and pepper it.

2. In half of the butter, in a hot pan, quickly brown the meat on both sides, then take it out and keep it warm.

3. In the remaining butter fry the sliced button mushrooms and the crushed garlic, until the mushrooms take on colour.

4. Pour in the cognac, and carefully set it alight – the flame goes out by itself as the alcohol burns off.

5. Add the Dijon mustard, the Worcestershire sauce and the cream, and boil it together into a silky sauce.

6. Put the meat back, and turn it in the sauce, just warming it through.

Tip: Before flambéing, always switch off the extractor fan, and work carefully, stepping back.