Vickys Steak Diane Sauce, Gluten, Dairy, Egg & Soy-Free
Vickys Steak Diane Sauce, Gluten, Dairy, Egg & Soy-Free

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To begin with this particular recipe, we have to first prepare a few components. You can have vickys steak diane sauce, gluten, dairy, egg & soy-free using 11 ingredients and 6 steps. Here is how you can achieve it.

Ingredients needed to cook Vickys Steak Diane Sauce, Gluten, Dairy, Egg & Soy-Free:

  1. 1 tbsp olive oil
  2. 1 knob of sunflower spread
  3. 2 shallots, thinly sliced
  4. 4 chestnut mushrooms, thinly sliced
  5. 1 crushed garlic clove
  6. 2 tbsp worcestershire sauce, gf recipe on my profile
  7. 1 tbsp dijon mustard
  8. 1 salt & pepper
  9. 2 tbsp brandy for flambe (ooooooh!)
  10. 200 ml coconut or cashew cream, recipes on my profile
  11. 2 fillet or sirloin steaks around 170g each, flattened to around 1/4" thickness

Steps to serve Vickys Steak Diane Sauce, Gluten, Dairy, Egg & Soy-Free:

  1. Cook your steaks in a little butter/sunflower spread for a minute on each side then while they're resting, use the same pan to start the sauce. Don't clean it!! Put the butter and oil right in there
  2. Add the shallots, mushrooms and garlic, season with some salt & pepper and fry off over a medium heat until softened
  3. Add the mustard and worcestershire and stir around then get ready for sone scary fun!
  4. Add the brandy and then gently tip the frying pan so the gas flame ignites the alcohol. The flame will burn down in a few seconds but may be quite high so be careful. If you're not cooking with gas use a long match to light the pan
  5. Add the cream and bring to the boil, then reduce to a simmer
  6. You should have a thick and creamy delicious sauce for those steaks!

So that's going to wrap it up for this exceptional food vickys steak diane sauce, gluten, dairy, egg & soy-free recipe. Thanks so much for reading. I'm confident you can make this at home. There's gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!