Steak Diane Steak with parsnip puree and mushroom, brandy cream sauce

Steak Diane Steak with parsnip puree and mushroom, brandy cream sauce


  • 2 small-medium sized parsnips
  • 3/4 cup Chicken Stock
  • 1/4 cup Tararua cream
  • 1 tbsp Tararua butter
  • 2x 200 gram steaks, sirloin or similar
  • 1 tbsp Tararua butter
  • 1 shallot, finely diced
  • 80 grams Meadow
  • swiss brown mushrooms, sliced
  • 2-3 tbsp cognac or brandy
  • 1-2 tsp Gregg’s crushed garlic
  • 1/2 cup Tararua cream
  • a few drops of Worcestershire sauce
  • 1-2 tsp mustard, optional
  • Seasonal greens
  • Olivani olive oil
  • Gregg’s freshly ground salt
  • Gregg’s ground white pepper

The Social Cooking Way

Peel parsnip and remove woody core. Cut into a small dice. Simmer in the stock and cream with salt and white pepper until completely soft. Strain and reserve the cooking liquid. Blitz the parsnip until smooth adding the reserved liquid to create a smooth puree.

Pat steaks dry and season well with salt.

Sear steaks in a hot pan with olive oil until a nice crust has formed and meat is cooked to your liking. For a 2cm steak approximately 1/2 minutes each side for rare, 2 minutes each side for medium-rare and 2 1/4 minutes each side for medium. In the last minute turn the heat down and add the butter. Remove steak from the pan and rest for 5 minutes. Cook shallots with mushrooms over a medium heat until golden. Add the garlic and cook quickly before removing from the heat and adding the brandy. Return to the heat and flambée. Add cream and cook until thickened.

Prepare seasonal greens. Steak can be placed in sauce to warm up if it has cooled too much. Serve the steak with the parsnip puree, seasonal greens and drizzled with sauce.

Recipe by Caitlin Le Harivel

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