Homemade Butter Steak Diane
|Fillet steak||12 Ounce, pounded thin and cut into 2 pieces (350 gram)|
|Fillet steak||12 Ounce, pounded thin and cut into two pieces (350 Gram)|
|Garlic||1 Clove (5 gm), crushed|
|Butter||1 Ounce (25 Gram)|
|Worcestershire sauce||15 Milliliter (1 Tablespoon)|
|Chopped fresh parsley||15 Milliliter (1 Tablespoon)|
|Double cream||30 Milliliter (2 Tablespoon)|
|Chopped parsley||15 Milliliter (1 tablespoon, fresh)|
Rub the steaks with the garlic and season with salt and pepper to taste.
Melt the butter in a frying-pan.
Add the steaks and fry for 2 minutes on each side.
Add the Worcestershire sauce, reduce the heat to low and fry for a further 2 minutes.
This will produce rare steaks double the time for well-done.
Transfer the steaks to a heated serving plate and sprinkle over the chopped parsley.
Stir the cream into the pan juices, heat gently and pour over the steaks.