‘It may be showing my age but I can remember when Beef Diane was a go-to dinner party dish in the 1970s. The name may have changed but there’s no mistaking those classic flavours of top rump steak, cream, brandy, mushrooms and parsley. It makes for an amazing supper, whether it’s a quiet night in or you’re hosting guests. Safe to say the recipe has aged rather better than I have!’ Dale
Beef loves potatoes, so that’s the obvious choice when serving. Try it either with some creamy mash or roast potatoes, and add some greens like buttered peas or steamed kale.
If you’re cooking for a crowd then plain rice is the ideal accompaniment. Then just sprinkle with fresh parsley and add a wedge of lemon on the side. You can defrost the number of portions you need overnight in the fridge and heat them up together in a heavy-bottomed pan. Add a slash of water if it looks like its drying out, and ensure everything piping hot before serving.
Good to know:
We can trace all our beef back to the farm and field. It all comes from cows reared outside on grass at small, family-run farms in either the UK or Ireland. And it’s around this time of year that cows go back outside after the winter. Just watch how happy it makes them!