Steak Dianne

Ingredients

Rib-eye steak fillets, 2 ½ - 3 inch thick.
2 garlic cloves, very finely sliced.
60ml cognac.
45ml Worcestershire sauce.
30 cream.
60g butter.
1 tsp parsley, finely copped.

Mash.

Method

Start with steaks at room temperature.
Truss steaks, and season well before cooking.
Melt 15g butter in pan on a hot stove.
Place steak in pan. Turn only once.
Cook around 3 min each side for medium-rare, 4 minutes for medium.
(Rare – internal temp 60°C; Medium – internal temp 70°C).
During the last minute of cooking, add garlic.
Remove steaks and rest.
De-glaze pan with cognac, reduce temperature and reduce cognac by ½.
Stir in Worcestershire sauce, remaining butter and reduce.
Stir in cream, season well.
Serve sauce over steaks on warm plates with mash.