Few things feel as unapologetically indulgent as a steak slathered in a rich, boozy sauce, and Tom Sellers’ take on the classic steak frites with sauce Diane delivers just that.
The Restaurant Story chef keeps things refreshingly simple: seared bavette, golden fries and a velvety sauce packed with mushrooms, shallots and a good splash of brandy.
Here, Restaurant Story’s Tom Sellers shares his take on the French bistro classic – crispy fries, rich Diane sauce and bavette cooked just so.
Spoon the shallot and mushroom mixture from the sauce over the steak, then drizzle the remaining sauce around the plate.
Start the fries: If making homemade fries, begin frying them before cooking the steak to ensure they are ready at the same time.
