Easiest Way to Cook Appetizing Rump Steak with Diane Sauce

Rump Steak with Diane Sauce. Rump Steak with Diane Sauce is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It's simple, it's quick, it tastes yummy.

Rump Steak with Diane Sauce This simple pan sauce can be whipped up in no time, comprised of mushrooms, cognac, cream and a host of tasty seasonings. Put the potatoes in a pan and cover with cold water. Bring to the boil, reduce the heat slightly and simmer for five. You can cook Rump Steak with Diane Sauce using 6 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Rump Steak with Diane Sauce

  1. It's of I chopped onion.
  2. Prepare of Spray oil.
  3. You need 2 of rump steaks.
  4. You need of Steak Spice.
  5. It's of Worcestershire Sauce.
  6. Prepare of Olive margarine or butter.

This famous Steak Diane recipe is basically a tasty tender steak served in a brandy cream sauce. It is the type of steak dish you may get in a top restaurant and a delicious way to serve a nice piece of steak. Sprinkle the steaks on both sides with the salt and pepper. In a large skillet or cast-iron pan over.

Rump Steak with Diane Sauce step by step

  1. Fry the onions in a little spray oil..
  2. Cover the chopping board with cling film. Tenderise the steaks. I have a spike tenderiser. Spray each side of the steak with oil..
  3. Have quite a hight heat for the frying pan. Make a space in the pan by moving onions to the edge. Place steaks in pan hopefully it sizzles when you put them in. Sprinkle with steak spice. How you like your steak is personal so turn when ready. Sprinkle with Worcestershire sauce. I use quite a lot. We like cooked through. Add butter and baste steaks. Take out and rest for 5-10mins on warm plates..
  4. We had fryed mushrooms, egg and criss-cross chips..

Season with pepper, but do not salt. Prepare the ingredients for the sauce now, as you. Best cut of beef to use for Steak Diane Casserole: Chuck steak (also called braising steak) - comes from the forequarter - consisting of parts of the neck, shoulder blade, and upper arm. It's a tough but very flavorful cut of meat. It has a lot of connective tissue, which needs long slow cooking to break down and become tender.