The kitchen crew from The Norfolk House & Hotel have dropped the recipe to the perfect steak & Diane sauce.
I don’t know about you but the only thing I’m dreaming about right now is heading to my local pub for a frothy, chowing down on a perfectly cooked steak and hanging out with my mates. Although three out of three of those things can’t happen right now, The Norfolk House & Hotel are giving you every opportunity to at least get a perfectly cooked steak at home. Yes, the pubs do in fact do it better but these are COVID times and we must learn and innovate. At the very least, you’ll get yourself a perfectly cooked steak and save yourself $30 bucks to spend on beers when pubs reopen.
If you haven’t heard the news, The Norfolk House & Hotel has undergone the transformation of the century (or at least lockdown). The renowned pub has been reimaged with a brand new drinking and dining and space for locals to hang. The pub doors are set to reopen as soon as Gladys says the word go, but until then, here’s their secret to their perfect steak and Diane sauce.
How to BBQ 101:
- Make sure your BBQ is hot af and has reached its maximum temperature.
- Season the meat at the halfway mark so you get a beautiful even crust with a nice salty edge.
- First, seal the meat on the grill at high heat until there is a good colour on both sides. Take it off the grill and drizzle a generous amount of olive oil on the meat and then rub in a good pinch of salt.
- Allow the meat to rest for 10 minutes and then put back on the grill to warm through for a few minutes.
- Produce is key. If you are looking for restaurant quality steak delivered to your door, check out Mr Wagyu Beef and Havericks meats.
Diane sauce better than your mums:
Don’t even try to tell us there’s a better match for your steak than Diane…
Ingredients
3 shallots, peeled
2 large field mushrooms
1 tablespoon salted butter
1 garlic clove, peeled
1 -2 tablespoons Worcestershire sauce, to taste
1 tablespoon Dijon mustard
1/3 cup brandy or cognac
1 cup heavy cream
Small handful of flat-leaf parsley
Method
- Slice shallots and add to the pan allowing them to soften before slicing. Add the mushrooms and a tablespoon of butter.
- Crush in the garlic, add the Worcestershire sauce, then the mustard and heat through for a minute. Turn up the heat and tilt the pan away from you before pouring the brandy into the far end and allowing it to ignite (watch your eyebrows don’t singe). Once the alcohol has burnt off, swirl the juices around the pan. Add the cream and allow the sauce to thicken before turning down the heat.
- Add chopped parsley at the end and serve separately to your steaks.
Get cooking kids and make sure to tag #thenorfolkhouseandhotel so they can see your creations!
Find out more about the Norfolk House & Hotel renovations.