A delightful twist on the classic Steak Diane, featuring a creamy mustard sauce and tender, flavorful steaks.
Place each steak between two sheets of plastic wrap and gently flatten with a rolling pin until about 1.5 cm thick.
Flattening the steak ensures even cooking and a tender texture.
Season both sides of the steaks with minced garlic and a generous amount of ground black pepper.
Let the steaks rest for a few minutes after seasoning to absorb the flavors.
Heat half the butter in a frying pan over high heat and sear the steaks for 1 minute on each side to seal in the juices.
Avoid overcrowding the pan to ensure a good sear on the steaks.
Cook the steaks for an additional 1-4 minutes per side, depending on your preferred doneness. Remove from the pan and keep warm.
Use a meat thermometer to check the internal temperature for precise doneness.
In the same pan, melt the remaining butter and sauté the spring onions for 1 minute.
Scrape the bottom of the pan to incorporate the flavorful bits into the sauce.
Stir in the Dijon mustard, Worcestershire sauce, and brandy, cooking for 1 minute to blend the flavors.
If using alcohol, let it cook off to reduce the sharpness.
Add the cream and simmer for about 3 minutes until the sauce slightly thickens. Stir in the chopped parsley.
Simmering the cream gently prevents it from curdling.
Return the steaks to the pan and heat through for 1-2 minutes. Serve immediately with the sauce drizzled over.
Garnish with extra parsley for a fresh touch and vibrant presentation.
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