Easy Steak Diane Recipe
steak au poivre beef is a heavy meat, so it needs a heaviersauce. the combination of cream and worcestershire sauce in this recipe complements the meatbeautifully, and the peppercorns add an exciting hint of spice. 'to cook your steaks:1. heat a large, thick-bottomed frying pan on the stove. it must be very hot, so the surface of the meat caramelises.2. crush the knorr beef stock cube, mixing it into a paste with the olive oil. seasonthe steaks with the paste, spreading it evenly over both sides of the meat.3. put the steaks into the pan and fry for
about two minutes on each side, until theyare sealedand medium-rare. take the steaks out of the pan and put them on a plate.4. top tip: for medium-rare, watch the surface of the steak after turning. when the bloodbreaks the surface of the steak, it is cooked. to make the sauce:1. pour the worcestershire sauce into the hot pan and boil over a high heat until itreduces down by about half. 2. add the double cream and bring back tothe boil. you can tell the perfect amount of cream by the colour – it should be aboutthe shade of a caf㩠latte. season the sauce with half a knorr chicken stock cube, letting it dissolve into the mixture.3. let the sauce bubble and thicken a little,
then add the peppercorns to taste. the moreyou add, the spicier it will be.4. put the steaks back into the pan, letting them heat in the boilingsauce for a few seconds, then remove from the heat and serve."
