Steak Diane with Chive Mash

Steak Diane with Chive Mash – The perfect combination of tasty taste along with the creamy mashed potato, this dish is definitely amazing.



  • 700g peeled and chopped potatoes
  • Olive oil spray
  • Beef eye fillet steaks
  • 2 garlic cloves, crushed
  • 1 tablespoon no-added-salt tomato paste
  • 125ml (1/2 cup) beef stock
  • 1 1/2 tablespoons Worcestershire sauce
  • 1 tablespoon Philadelphia Light Cream for Cooking
  • 2 tablespoons chopped fresh continental parsley
  • 80ml (1/3 cup) low-fat milk, warmed
  • 2 tablespoons chopped fresh chives
  • Pinch of white pepper
  • Broccoli, halved crossways, steamed
  • Chopped fresh continental parsley, extra, to serve



Cook the potato in a large saucepan of boiling water for 12-15 minutes or until tender. Drain and return to the pan


Meanwhile, heat a non-stick frying pan over high heat. Spray with oil. Cook steaks for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest

Heat the pan over medium heat. Keep stirring the garlic for at least 30 seconds or until the flavor or aroma comes out. Add the tomato paste and stir for 1 minute. Add the stock and Worcestershire sauce and simmer for 2 minutes or until mixture reduces slightly. Add the cream and simmer for 1-2 minutes or until heated through. Stir in the parsley. Add the milk to the potato and mash until smooth. Stir in the chives. Season with white pepper. Divide the mash, steaks and broccoli among serving plates. Pour over the sauce and top with extra parsley.


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