MKR episode 15 recipe: Steak Diane with Roast Zucchini and Colcannon

Prep time: 30 minutes

Cook time: 40 minutes

Serves 4.

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Ingredients

2 large zucchini, halved lengthways

2 tbs olive oil

40g butter

4 beef scotch fillet steaks

Diane sauce

2 tbs olive oil

50g butter

2 eschallots, finely chopped

4 garlic cloves, crushed

2 tsp tomato paste

125ml brandy

375ml beef stock

2 tsp Dijon mustard

2 tsp Worcestershire sauce

200ml thickened cream

Colcannon

200g small kale leaves

1kg potatoes, peeled, chopped

250ml warm milk

125g butter, at room temperature, chopped

1 tbs olive oil

4 green spring onion, finely chopped

2 tsp salt

Method

1. To make colcannon, trim away and discard any stalks off the kale leaves. Coarsely chop the leaves.

2. Place potatoes in a large saucepan of cold salted water. Bring to a boil. Boil until tender. Drain and allow steam to evaporate.

3. Pass potatoes through a ricer or drum sieve into a clean saucepan over low heat. Add milk, butter, oil, onions, salt and kale. Season generously. Mix until well combined, hot and kale is wilted.

4. Preheat oven to 135C.

5. Season the steaks well and place on an oven tray. Cook for about 20 minutes or until internal temperature reads 45-50C.

6. Meanwhile, to make sauce, heat oil in a medium saucepan over medium heat. Add the butter, eschallots and garlic. Cook, stirring, for 5 mins or until eschallot is soft and golden brown. Stir in tomato paste. Add the brandy and simmer, stirring, for 5 minutess or until reduced by half. Stir in stock, mustard, Worcestershire sauce and cream. Simmer until sauce reduces by a third and thickens slightly. Season. Stir in any resting juices from steak.

7. Increase oven to 180C.

8. Score cut side of zucchini in a criss cross pattern. Heat 1 tablespoon of the oil in a large ovenproof frying pan. Add zucchini and cook for about 2 minutes on each side or until golden brown. Add 20g of the butter and allow to melt. Turn zucchini to coat. Season. Transfer to the oven and roast for 10 minutes or until lightly caramelised.

9. Heat half the remaining oil and butter in a medium frying pan over high heat. Cook 2 of the steaks for about 45 seconds on each side or until a dark brown crust has formed. Transfer to a warm plate and loosely cover with foil. Repeat with remaining oil, butter and steaks.

10. Serve steak and colcannon with roasted zucchini and Diane sauce.

Tip

The method of reverse searing works best on thicker cuts of meat and steak, preferably at least 2 ½cm thick. The method above should yield your steak cooked medium-rare.