STEAK DIANE

April 19, 2019 / Lyn Jones / 0 Comments

Fillet steak
s&p
butter
parsley & garlic, finely chopped
Worcestershire sauce

Remove all fat from fillet piece (no other cut will do). Cut & hammer into pancake size pieces 6mm (1/4″) thick. Rub lightly with salt an minimum of pepper.

Put at least 60g butter in frypan and be prepared to renew liberally.
When butter is sizzling, drop in first piece of steak, giving it a quick move to prevent sticking.
Cook 40 secs for underdone, 1 minute for medium. Turn steak, sprinkle liberally with p&g.
Turn again, sprinkle again. A moderate dash of W. with the butter reacting with a sizzle.
Quickly move steak, distributing sauce. Serve immediately.

FRENCH SALAD (can serve with Steak Diane)

April 19, 2019 / Lyn Jones / 0 Comments

1 lettuce, crisped
3 parts best olive oil to 1 part vinegar (pref. tarragon flavoured)
1 clove of garlic
s&p
quartered tomatoes (optional)
red or salad onion, thinly sliced (opt.)
mint, finely chopped (opt)

Using a wooden salad bowl, mix oil & vinegar, seasoning and crushed garlic.

Tear crisp lettuce leaves into pieces about 52mm (2″) square. Toss in salad bowl until each piece is coated with dressing. Serve immediately.

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