Mark throws it back with a hearty family dish. With deep rich flavours you know and love, it's time to bring back this classic. 






Skill level

Average: 3 (71 votes)


  • 4 small eye fillet steaks, about 200 g each
  • Sea salt and freshly ground black pepper
  • Olive oil, for pan-frying
  • 40 g salted butter
  • 3 golden French shallots, finely chopped
  • 150 g swiss brown mushrooms, thinly sliced 
  • 1 garlic clove, crushed
  • 1-2 tbsp Worcestershire sauce, to taste
  • 1 tbsp Dijon mustard
  • 80 ml (⅓ cup) brandy or cognac
  • 250 ml (1 cup) heavy cream
  • Small handful flat-leaf parsley leaves, chopped

Oven-baked Sebago chips 

  • 4 large Sebago potatoes 
  • 1 tbsp flaked sea salt, plus extra to serve 
  • 100 ml apple cider vinegar
  • Olive oil cooking spray 

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Resting time: 10 min

  1. For the chips, preheat the oven to 180˚C. Wash the potatoes well and peel them. Wash again under running water, cut into thick chips. Place in a large saucepan of cold water and add the salt and vinegar. Bring to a low rolling boil and cook for 5 minutes to bloom the starch. They should be tender but not falling apart. Carefully drain the chips and allow to steam dry for 10 minutes.
  2. Spray a heavy-based roasting pan with olive oil spray (or just drizzle with oil), then place in the oven to preheat. When hot, add the chips in a single layer and spray liberally with oil. Roast for 40-50 minutes or until golden and crisp. Season with extra salt.
  3. When the chips are nearly done, using a rolling pin, roll out the steaks to flatten, then season on both sides with salt and pepper. Heat a little olive oil in a large frying pan over high heat. Cook the steaks for 2 minutes on each side, then remove from the pan and set aside to rest. Reserve the pan.
  4. To make the Diane sauce, return the pan to medium heat. Add the butter and when melted, add the shallots and stir for 1-2 minutes or until just softened. Add the mushrooms and stir to combine well, then add the garlic, Worcestershire sauce and mustard and heat through for 1 minute. 
  5. Turn up the heat and tilt the pan away from you. Pour the brandy into the far end and allow it to ignite. Once the alcohol has burnt off, swirl the juices around the pan. Add the cream and allow the sauce to thicken before turning down the heat.

  6. Return the steaks back to the pan and cook a little further depending on how well done you would like them. Stir in half the parsley and remove from the heat.  Divide the steaks between serving plates, spoon the sauce on top, sprinkle with the remaining parsley and serve with the chips. 


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.