Steak with Shallot Butter Sauce

25 mins
2- 3

"Steak Dianne is an old classic that is ripe to be rediscovered. Pair with French Beans, Roasted Baby Carrots, and Potatoes. A nostalgic, yet delicious step back in time. " - Chef JJ Yulo


Recipe: Chef JJ Yulo

Styling; Chef Him Uy de Baron

Photography By: Kirt Uy de Baron


1 kg slab Kitayama Rib Eye grd. 6
2 .500grms of Unsalted Butter
3 Shallots, finely diced
120ml Cooking Creme 2 tbsp brandy
4 tbs Good Brandy or Cognac
1 tbsp Worcestershire sauce
2 heaping tbs Parsley, chopped
Sea Salt and Cracked Black Pepper


Cook the steak according to your liking and set aside.
In the same pan you cooked the steak, add the butter and allow to melt on medium heat.
Add the diced shallots, and fry for a few mins until translucent.
Add the cooking cream, Brandy and Worcestershire Sauce and allow the mixture to come to a quick boil. Add the parsley, salt and pepper.
Plate the steaks with extra sauce on a plate along with some vegetables like Green Beans, Brussel Sprouts, grilled Carrots.