Justine Schofield's steak Diane pie recipe

Published on 26 July 2016

dinner is served! mASTER JUSTINE'S STEAK DIANE PIE RECIPE FOR A GUARANTEED CROWD PLEASER.

It’s hard not to be a fan of Justine Schofield’s cooking style. The former MasterChef contestant, who has her own cooking show Everyday Gourmet with Justine Schofield and has just launched her very first cookbook, loves cooking gourmande foods but has a knack for making recipes that ayou can make at home if you venture out of your comfort zone just a little.

In her new cookbook, Dinner with Justine, you’ll find seven sections, like seafood, chocolate and fruit which are jam packed with recipes that will inspire you to overhaul your dinner menu, like Justine’s Steak Diane Pie recipe. “For a bit of nostalgia, I revisit the retro Steak Diane. I find the foundations of this extremely flavoursome sauce – worcestershire sauce, cognac and mustard – perfect to include in the hearty pies.”

justine schofield's steak Diane pies

INGREDIENTS

  • 1 kg chuck steak, cut into 3cm pieces
  • Salt flakes and freshly ground black pepper
  • 2 tablespoons plain flour
  • 2 tablespoons olive oil
  • 25g butter
  • 2 onions, finely diced
  • 4 garlic cloves, finely chopped
  • 250g portobello mushrooms (or any mushroom of your choice) chopped
  • 1 bay leaf
  • 3 thyme sprigs
  • 80ml brandy
  • 80ml worcestershire sauce
  • 1 litre beef stock
  • 3 tablespoons dijon mustard
  • 60ml cream
  • 1 small handful of flat-leaf parsley springs, finely chopped
  • 375g frozen butter puff pastry, thawed
  • 1 egg, whisked with 1 tablespoon milk or cream

METHOD

  1. Preheat the oven to 160°C.
  2. Season the beef with salt and pepper and dust with the flour.
  3. Heat the oil in a deep ovenproof sautè pan over high heat and sear the beef in batches, for 5-6 minutes until browned all over. Remove from the pan, and reserve on a plate. Add the butter, onion, garlic, mushrooms, bay leaf, thyme and a good pinch of salt to the pan and cook, stirring frequently, over medium heat for 10-15 minutes until the onion is soft and starting to caramelise. Return the meat and its juices to the pan, add the brandy and flambè. (To do this, wave a a lit match over the pan to ignite the alcohol). Allow the flames to subside, then add the worcestershire sauce and stock. Place a cartouche (a piece of baking paper cut to the size of the pan) on top, then cover with a tight-fitting lid. Cook in the oven for 1½ -2 hours until the beef is tender. Remove the beef with a slotted spoon and break up a little with two forks. Discard the bay leaf and thyme sprigs.
  4. Bring the liquid in the pan to the boil on the stovetop, turn the heat down to low and gently simmer for about 15 minutes or until the sauce is reduced by half. Combine the mustard and cream, pour into the pan and mix well. Try not to boil the sauce at this stage as it may split. Return the beef to the pan and sprinkle over the parsley. Correct the seasoning, if necessary. Keep warm.
  5. Increase the oven temperature to 190°C. Line a baking tray with baking paper.
  6. On a lightly floured work surface, roll out the pastry to 3mm thick. Using the rim of a 300ml ramekin as a guide, cut out four pastry lids with a sharp knife, leaving an extra 1cm border. Brush each lid with the egg wash and place on the prepared tray. Transfer to the freezer for 10 minutes, then bake in the oven for 20-25 minutes until puffed and golden brown.
  7. Gently reheat the Steak Diane stew, then spoon into four 300ml ramekins, filling all the way to the top. Cover each ramekin with a pastry lid and serve.

 

dinner with justine

This is an edited extract from Dinner with Justine, available from QBD The Bookshop.