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Peppered steak Diane with saute potatoes


  • Boil the potatoes until almost tender. Then drain well, cut in half and sauté in a layer of hot oil until golden, cut side first. Drain well on kitchen paper towels and sprinkle with salt. 
  • Batten out the steaks a little and generously sprinkle with pepper on both sides.
  • Then heat a little oil in another heavy-bottomed pan until smoking and quickly seal the steaks all over. Remove and season with salt. 
  • Pour off any excess oil from the pan (or add a little fresh oil, if needed) and gently sauté the red onion and garlic until softish, stirring and scraping the bottom of the pan as you do so. 
  • Add the brandy and cook until reduced, being careful as it might flame. 
  • Then add the cream, Worcestershire and mustard with 1 tbsp parsley, seasonings and the stock. Stir and cook down to reach sauce consistency. 
  • Return the steaks to the pan, along with any juices, and briefly cook to warm through. 
  • To serve, place a steak on individual plates, spoon the sauce over, sprinkle with a little parsley and arrange the potatoes on the side.


  • 12-16 chats (baby potatoes), peeled
  • olive oil
  • sea salt
  • 4 x 150 gm fillet steaks, trimmed of all fat & sinew
  • a pepper mix
  • ¼ red onion, finely chopped
  • 2 garlic cloves, crushed
  • a good splash of brandy
  • a generous splash of cream
  • 1 tbsp Worcestershire sauce
  • 1 heaped tspn Dijon mustard
  • 2-3 tbsp chopped fresh parsley
  • ½ cup chicken stock

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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