{"id":11265,"date":"2022-03-17T09:32:18","date_gmt":"2022-03-17T07:32:18","guid":{"rendered":"http:\/\/www.food-blog.co.za\/joburg\/?p=11265"},"modified":"2022-03-30T16:14:08","modified_gmt":"2022-03-30T14:14:08","slug":"portabellini-samfa-steak-diane-recipe","status":"publish","type":"post","link":"https:\/\/www.food-blog.co.za\/joburg\/portabellini-samfa-steak-diane-recipe\/","title":{"rendered":"Portabellini Mushroom Steak Diane Recipe"},"content":{"rendered":"

Simply delicious!<\/strong><\/p>\n

Whether you are looking for a meal to impress someone special or just searching for a way to feed the family something new and delicious; steak Diane will fit the bill! A tender, juicy steak is smothered in a creamy mushroom sauce that looks as good as it tastes!<\/p>\n

Portabellini Mushroom Steak Diane <\/strong><\/h3>\n

Serves 2<\/em><\/p>\n

Ingredients:<\/strong><\/p>\n

    \n
  • 2 x 180g fillet steak medallions<\/li>\n
  • 2 Tbsp butter<\/li>\n
  • 2 large shallots, finely diced<\/li>\n
  • 1 clove garlic, minced<\/li>\n
  • 250g portabellini mushrooms, sliced<\/li>\n
  • 60ml \/ 4 Tbsp brandy<\/li>\n
  • 125ml beef or mushroom stock<\/li>\n
  • 125ml cream<\/li>\n
  • 1 Tbsp Dijon mustard<\/li>\n
  • 2 Tbsp Worcestershire sauce<\/li>\n
  • Chives, to serve<\/li>\n
  • Salt and pepper, to taste<\/li>\n
  • Olive oil, for frying<\/li>\n<\/ul>\n

    Method:<\/strong><\/p>\n

      \n
    1. Rub the steaks with olive oil and season generously with salt.<\/li>\n
    2. Heat a large heavy based frying pan over medium-high heat.<\/li>\n
    3. When the pan is very hot, add the steaks and cook until well caramelised all over.<\/li>\n
    4. About 3-4 minutes each side for medium rare. 52-54\u02daC internal temp.<\/li>\n
    5. Remove from the heat and set aside.<\/li>\n
    6. Turn the heat down slightly and add the butter and shallots.<\/li>\n
    7. Cook until tender. Add the mushrooms and garlic and cook until fragrant and the mushrooms soften.<\/li>\n
    8. Turn up the heat and tilt the pan away from you.<\/li>\n
    9. Pour in the brandy and then carefully light it with a long match or lighter.<\/li>\n
    10. Shake the pan gently until the flame dies down. Swirl the juices around the pan.<\/li>\n
    11. Pour in the beef stock and bring to a simmer. Reduce slightly.<\/li>\n
    12. Pour in the cream and add the Dijon mustard and Worcestershire sauce.<\/li>\n
    13. Simmer until thickened.<\/li>\n
    14. Taste to adjust seasoning.<\/li>\n
    15. Return the reserved steaks to the pan on a bare simmer until the meat is warmed through.<\/li>\n
    16. To serve, plate the steaks and spoon over a generous amount of the sauce.<\/li>\n
    17. Sprinkle with fresh chives.<\/li>\n
    18. Serve alongside roast potatoes and a green salad.<\/li>\n<\/ol>\n

      Pairing suggestion:<\/em><\/strong><\/span><\/p>\n

      Pair with Hartenberg Cabernet Sauvignon Shiraz Blend <\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

      Simply delicious! Whether you are looking for a meal to impress someone special or just searching for a way to feed the family something new and delicious; steak Diane will fit the bill! A tender, juicy steak is smothered in a creamy mushroom sauce that looks as good as it tastes! Portabellini Mushroom Steak Diane…<\/p>\n","protected":false},"author":1,"featured_media":11266,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-11265","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"wps_subtitle":"","_links":{"self":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/11265","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/comments?post=11265"}],"version-history":[{"count":3,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/11265\/revisions"}],"predecessor-version":[{"id":11320,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/11265\/revisions\/11320"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/media\/11266"}],"wp:attachment":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/media?parent=11265"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/categories?post=11265"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/tags?post=11265"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}