Recipe

La Bistecca Di Dianne Recipe

	Vino4dino / All my dishes 6 months, 1 week ago Eye fillet of beef sautéed with garlic and Worcestershire sauce and finished with brandy. Prep:60m Cook:60m Servings:4	Vino4dino
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Ingredients

4 (about 280gm each) pieces of beef fillet, trimmed

2 tbsp olive oil

4 cloves of garlic, finely chopped

125 ml (½ cup) brandy

125 ml (½ cup) Worcestershire sauce

120 gm butter, coarsely chopped

125 ml (½ cup) pouring cream

¼ cup finely chopped parsley, to serve

150 gm green beans, trimmed

100 gm baby carrots, peeled

20 gm butter

Creamed potatoes

4 (600gm) desiree potatoes, washed

40 gm butter

60 ml (¼ cup) pouring cream

Directions

1 For creamed potatoes, place potatoes in a saucepan, cover with water, bring to the boil and cook for 15 minutes or until very tender. Drain and peel, then return to pan and mash with a potato masher or pass through a potato ricer. Add butter and cream, stir to combine and season to taste with sea salt and freshly ground black pepper.

2 Working with one steak at a time, place between two sheets of plastic wrap and, using the flat side of a meat mallet, gently pound until ½cm thick. Heat half the oil in a large heavy-based frying pan over medium heat. Cook 2 steaks at a time for 2 minutes or until browned, then turn, add half the garlic and cook for 1 minute or until garlic is softened. Add half the brandy (be careful as it may flame) and cook for 2 minutes or until reduced by half. Add half the Worcestershire sauce, half the butter and half the cream, then stir through half the chopped parsley. Repeat with remaining ingredient halves.

3 Meanwhile, place beans and carrots in a steamer or boil in salted water for 5 minutes until tender. Drain, toss with butter and season to taste.

4 Serve steak on top of creamed potatoes, scattered with chopped parsley, and with steamed vegetables passed separately.

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