Trim the fillet nicely removing the sinew and loose edges. Trim the ends to.
Roll and coat the whole fillet in cracked pepper
Heat a large stainless frypan to medium and add butter
Sear the whole fillet well on all sides including the ends. This will take 4 minutes to do properly
Wrap in clingwrap to straighten and set on the bench to cool

Cut the whole fillet into individual steaks approx 60mm thick
Sear the cut ends to seal and set aside at least 30 minutes

Use a very large frypan or two frypans. Do not overcrowd the pan.
Total cook time for the steaks from here will be 17 minutes in the pan plus resting
Add 25g butter to a very large frypan on medium heat and cook the steaks 1 minute top and 1 minute bottom.
Add more butter and the garlic and then 30 seconds later add the mushroom between the steaks. Mix about between the steaks. Make sure there is enough butter. Cook 4 minutes till mushrooms are softening. Add most of the worcestershire sauce and cream over and around the steaks. Cook for a further 2 minutes and then turn the steaks and cook another 6 minutes. Turn and cook 2 minutes and then turn and cook for the final 2 minutes, spooning over mushrooms. 

Remove the steaks to a rack and let rest while finishing the sauce by simmering for 10 minutes. Crack in some pepper and adjust the worcestershire sauce to cream ratio to taste. I like a strong worcestershire taste.

Split and toast the muffins. To plate set the steak on a muffin half and cover with sauce on the top and down one side only.

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1 kg Whole rib filltet
Cracked peppercorns
50g Salted Butter

50g Salted Butter
6 cloves crushed garlic
200g sliced button mushrooms
120ml Worcestershire sauce to taste
300ml Cream
Cracked pepper

2 white muffins

Service with mashed potatoes, baby peas and burnt carrots.

This is a rare version of Steak Diane, a dish originally designed to be well done. I really like steak diane and have cooked it regularly. Here is my new version bringing it into the 21st century.

The idea is to seal the fillet steaks first and fry partially before braising in the sauce as it is made. Works a treat. Saucey, crusted and perfectly cooked rare beef with so much flavour.

2 or 3 three to a frypan is ideal. If more use two or more pans cooking the steaks, mushrooms and sauce in each pan. Then combine the sauce into one pan and reduce till done.

You will most likely will get 3 good 60mm steaks out of 1 small whole fillet. 60mm at 240g or so each. This is the ideal portion size. If you paid top dollar in a fancy restaurant you won't get better than this.

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