Grilled Rib-eye steak ‘Diane’

4 8-10 oz Rib-eye steaks
4 OZ PEARL ONIONS
4 OZ SMALL BUTTON MUSHROOMS
1 TABLE SPOON DIJON MUSTARD
2 CUPS HEAVY CREAM
4 GOOD SPLASHES OF WORCESTERSHIRE SAUCE
4 TABLE SPOONS BRANDY
OLIVE OIL
2 OZ BUTTER
SALT AND PEPPER

In a hot large non stick frying pan drizzle a little olive oil. Season and fry the steaks on both sides to your preferred cooking degree. Remove from pan and drizzle a little more olive oil into the pan, add the butter, throw in throw in the onions and mushrooms and caramelize.

Add the mustard and then the brandy, flame for a few moments then add the cream.

Splash in the Worcestershire sauce and simmer for 3-4 minutes to reduce the cream slightly.

Add the remaining parsley. Reheat the steaks in the sauce and serve.

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