Video: How to make steak Diane

Vanessa Gordon shows how to make steak Diane and orange and ricotta cake.

Vanessa Gordon, her husband Jeremy and their young son arrived in Dunedin from Sydney about three years ago in search of a less hectic lifestyle. They were looking for a city with a university and hospital, a good arts culture and friendly community, but didn't find one they liked in Australia. So they came to Dunedin where they are five minutes from town and have found opportunities to be involved in things they would not have had the time for in Sydney - as well as have another baby.

Steak Diane is a 1970s dish Vanessa remembers her mother cooking for special occasions which is quick and easy to do.

Likewise, orange and ricotta cake is quick to make and needs to be made in advance so there is no last-minute preparation.

Both make entertaining easy, she says.

Steak Diane
For four people
4 porterhouse steaks trimmed of gristle and fat
salt and pepper
1 Tbsp butter (or margarine)
4 spring onions, chopped
2 cloves garlic, chopped
1 cup sliced white button mushrooms
¼ cup brandy
1 Tbsp Dijon mustard
¼ cup cream
¼ cup beef stock
1 Tbsp Worcestershire sauce

To garnish: finely chopped parsley or chives.

Season steaks with salt and pepper.

Melt the butter in a pan over medium to high heat. Add the chopped spring onions and garlic and cook briefly. Move them to the edges of the pan and add the steaks. For medium, cook for two minutes on each side.

Add the mushrooms to the side of the pan when you turn the steaks.

Remove the steaks from the pan when cooked to your liking and wrap in tinfoil to rest.

Add brandy to the pan, and either allow to ignite with a gas flame by tipping the pan away from you, or light with a match, or just let the alcohol evaporate without burning it off. When the flame has burnt out, stir in the mustard and cream, then add the stock and Worcestershire sauce. Allow to reduce a little over low heat. Return the steaks and any juice to the pan and turn them to coat with the sauce.

Serve with oven-baked chips and green beans.

Baked orange and ricotta cake
1 sheet frozen, ready-rolled shortcrust pastry
3 eggs
¾ cup caster sugar
750g ricotta cheese
zest of half a medium-sized orange
juice from half the orange
100g white chocolate, chopped
⅔ cup frozen raspberries
¼ cup flaked almonds

Preheat oven to 160degC (fan-forced).

Line the base of a 22cm springform pan with pastry. Cut off the excess and prick all over with a fork. Bake for 15 to 20 minutes.

Reduce oven heat to 150degC.

Beat the eggs, add the sugar, ricotta, orange zest and juice and mix until smooth. Stir in the chocolate and pour mixture over the pastry in the pan.

Top with raspberries and almonds then bake for about 40 minutes or until set.

Cover and refrigerate overnight.

Run a knife round the edge and remove the springform sides of the pan before serving.

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Tips:
• Vanessa uses spring onions from her garden. They are also known as shallots, scallions or green onions.
• She prefers to use butter as the flavour blends well with the cream.
• To test how well a steak is done, gently press the top. The softer and more bouncy it is, the rarer it is, and the firmer the meat is the more well done it is.
• Take care when setting light to the brandy.
• If you want a thicker sauce, mix in cornflour dissolved in a little cold water.
• The orange and ricotta cake is good for a picnic or barbecue as well as for dessert.
• You can add more orange zest if you prefer a stronger orange flavour.

 

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• Thanks to Afife Harris and Taste Nature.