Most people have heard of the classic dish Steak Diane where a steak is pan fried and the pan de-glazed with spirit, in this case Brandy, and finished with cream.
I love it and it brings about fond memories of my first restaurant job which had a classic menu.
We would all scramble for a taste of the sauce before the pan went into the pot wash while avoiding the wrath of the head chef.
You'd be hard pressed to find it on the menu now though as it went out of fashion in the early 80's - guess I'm showing my age!

This Beef Diane is my twist on that same classic Steak Diane dish.

As many of you already know, I like simple yet tasty dishes that don't mean that I spend hours in the kitchen.
Not that i'm lazy, i'll spend ages getting the ingredients just right and adding them when the time is just right to get the best result.
I just happen to think that most dishes should be simple and not so time consuming. 
A dish should be about the best ingredients and a simple, uncomplicated, recipe.

This dish is left to slowly cook in the oven in it's own sauce and finished with Brandy and Creme Fraiche at the end.
It can be cooked ahead, frozen and served whenever you need it and the flavour never dwindles.

It's a simple dish with a flavour punch that makes your palate think it's on holiday.
If on a budget this is for you as the ingredients are pretty simple and should be a staple in most kitchens.
Served with plenty of fresh parsley, a dash of Brandy and a dollop of cream fraiche it's the perfect accompaniment to noodles or (my favourite) crispy roasted potatoes.

If you don't like the taste of brandy you can substitute with dry sherry for a similar flavour or just a dash of red wine - although it wouldn't be Beef Diane if you did.