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Steak diane with roast potatoes

Name: Steak diane with roast potatoes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 2
Ingredients: 300g waxy potatoes (such as charlotte), cut into wedges; Olive oil for drizzlingApple-converted-space; 4 garlic cloves, unpeeled and bashed; 2 fresh rosemary sprigs; 2 fresh thyme sprigs; 2 x 200g British dry-aged sirloin or rump steaks; ¼ tsp black peppercorns, crushed in a pestle and mortar; ½ tsp green peppercorns, crushed in a pestle and mortar; Watercress to serve; For the sauceApple-converted-space; Splash olive oil; 2 shallots, finely sliced; 2 tbsp brandyApple-converted-space; 150ml beef or chicken stock; 3 tbsp crème fraîcheApple-converted-space; 1 tbsp hot horseradish cream (from a jar)

Published: 11 Feb 20
Updated: 18 Mar 24

A Friday night dinner like no other: turn your hand to making this classic steak diane, served with golden roast potatoes, and you’ll have a sophisticated dinner fit for royalty.

Easy
February 2020

Test kitchen approved

Serves 2
Hands-on time 20 min, oven time 25 min, plus resting

A Friday night dinner like no other: turn your hand to making this classic steak diane, served with golden roast potatoes, and you’ll have a sophisticated dinner fit for royalty.

Nutrition: For 2

Calories: 659kcals
Fat: 30.3g (11.8g saturated)
Protein: 53.6g
Carbohydrates: 32.3g (4.5g sugars)
Fibre: 4.6g
Salt: 0.7g

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Ingredients

300g waxy potatoes (such as charlotte), cut into wedges
Olive oil for drizzling
4 garlic cloves, unpeeled and bashed
2 fresh rosemary sprigs
2 fresh thyme sprigs
2 x 200g British dry-aged sirloin or rump steaks
¼ tsp black peppercorns, crushed in a pestle and mortar
½ tsp green peppercorns, crushed in a pestle and mortar
Watercress to serve

For the sauce

Splash olive oil
2 shallots, finely sliced
2 tbsp brandy
150ml beef or chicken stock
3 tbsp crème fraîche
1 tbsp hot horseradish cream (from a jar)

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Method

Heat the oven to 200°C/180°C fan/gas 6. Toss the potatoes with a drizzle of oil, the garlic, herbs and plenty of salt and pepper in a roasting tray. Roast for 25 minutes, shaking halfway through, until the potatoes are tender and golden.
After the potatoes have been in the oven for 15 minutes, heat a drizzle of oil in a large, heavy-based frying pan set over a medium-high heat. Season the steaks with salt and most of both peppers, then
cook in the pan for 3 minutes on each side for medium-rare (or until done to your liking). Remove and set aside to rest.
For the sauce, heat a splash of oil in the steak pan over a medium heat, add the shallots and cook, stirring, for 4-5 minutes until golden. Add the brandy and bubble on a high heat until most of it has evaporated. Add the stock and return to the boil, using a wooden spoon to scrape up all the tasty bits from the base of the pan. Turn the heat to low, stir in the crème fraîche and horseradish, then season.