3 ways with Worcestershire sauce

Clever ideas for making the most of this classic British condiment

- ANNA GLOVER

1Steak diane

This old Glover family recipe adds spiciness, tang and creaminess to your steak night – this sauce has it all. Make ahead and reheat for an easy impressive meal for two. It makes a lot (we can’t get enough) but add leftovers to jacket potatoes or on toast the next day, if you like.

40 MINUTES | SERVES 2 EASY

steaks (rib eye or sirloin) 2 fillets

olive oil 1 tbsp

salted butter 2 tbsp, softened

rosemary 1 sprig

garlic 1 clove, bashed

shallot 1 long, finely chopped

chestnut mushrooms 200g, sliced

vine tomatoes 2, chopped

red wine 125ml

chicken stock 100ml

french or dijon mustard 1 tbsp

double cream 150ml

worcestershire sauce 1-2 tbsp

Tabasco a dash

rocket and potato wedges to serve

1 Leave the steaks at room temperature for 30 minutes before you start to cook. Pat dry with kitchen paper.

2 Heat a heavy-based frying pan or skillet until very hot. Season the steaks well on both sides, then rub in the oil all over. Carefully lower into the pan and sear for 1-2 minutes or until brown. Flip and add 1 tbsp butter, the rosemary and garlic to the pan. Spoon the melted butter over the tops of the steaks, and fry for 3-6 minutes or until cooked to your liking. Remove from the pan onto a plate and leave to rest while you make the sauce.