When I was 14 I decided to pop down to the local bistro and ask for a job. I had to lie about my age and say I was 15, but no one ever checked. It was my first proper weekend job, and I loved it. I learnt so much about food whilst I worked there. I also learned about angry chefs, how to dodge flying plates, how to open wine, how to carry 4 full plates of food up two staircases without looking, but most importantly I learned about what customers liked to order regularly. One of the obvious favourites was Steak Diane; Steak Diane was a bistro staple at the time. The whole thing is a little old fashioned nowadays, but as long as you use a decent cut of red meat it is still heavenly.I make this sauce regularly and it changes a little each time. But this version has to be my best yet. I hope you agree! For a paleo version just swap the fat to an oil and leave out the creme fraiche. It's still proper good that way and it tastes pretty good without Madeira wine but pretty darn ace with it too.
Cooking time: 30 minutes - 1 hour
knob of Butter
1/2 pouch organic beef bone broth
1/2 onion, cut into rings
5 chestnut mushrooms, sliced
handful of Spinach
2 garlic gloves, diced or crushed
1 tsp mustard (I prefer English but any decent dijon or grain will do)
1 tbsp crème fraîche
pinch of good salt (sea or pink)
ground black pepper
*splash Madeira wine
Our beef broth is made using grass-fed organic British beef bones and slow-cooked for 24-hours. Made up of 40% bones, this is a deep and rich broth with an umami hit.View product
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