Mary Berry’s Steak Diane dinner party menu

Tomato Bouillabaisse

“This was a great favourite with everyone on our last family holiday – so easy to make and a meal in itself with crunchy bread,” says Mary. “Choose any fish that you like – it is best to use white fish rather than salmon, herring or mackerel. If you’re this making ahead, cover it and chill for up to 2 days before adding the fish. Then reheat and add fish and prawns.”

Ingredients
(Serves 6)
1 tablespoon oil
3 shallots, finely chopped
2 sticks of celery, finely chopped
3 cloves garlic, crushed
2 x 400g (14oz) cans chopped tomatoes
900ml (1 ½ pints) good fish or vegetable stock
2 tablespoons tomato puree
Dash of sugar
Salt and pepper
650g (1lb 5oz) mixed skinned and boned white fish ie monkfish, haddock, cod, sliced    into 2cm (1”) cubes
100g (4oz) shelled cooked North Atlantic prawns
2 tablespoons fresh parsley, chopped

Method
Heat oil in a large saucepan; add shallots and celery and fry for 2 minutes till softened. 

Add garlic, tomatoes, stock and puree, stir and bring to boil, add sugar and salt and pepper, cover and transfer to the simmering oven for about 15 minutes until shallots are tender.

Remove lid, add fish and prawns, bring back to boil and simmer for about 3 minutes until fish is just cooked.

Sprinkle in parsley and serve hot.

Not suitable for freezing.

Steak Diane

“Memories of the 1960s, when this was all the rage, cooked on a spirit stove in front of you in the restaurants” says Mary. “A special way of serving steak – I do it for a treat supper when we are at home on a Saturday night – four steaks fit just nicely in a large frying pan.” 

Ingredients
(Serves 4)
4 x 150g (5oz) centre cut fillet steaks
Salt and pepper
50g (2oz) butter
1 onion, finely chopped
4 tablespoons brandy
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
150ml (1/4 pint) pouring double cream
Little beef stock or water
2 tablespoons fresh parsley, chopped

Method
Beat out the steaks between two pieces of cling film using a wooden rolling pin or meat mallet to about 1/2cm (1/4”) thick (err on the generous side). Season it well with salt and pepper.

Heat a large non-stick frying pan till hot. Add half the butter, as it sizzles, and lower the steaks into the pan, fry on the boiling plate for 1 minute on each side. Lift out and keep warm.

Add remaining butter to the pan, add onion and cook gently until softened.

Add brandy, mustard, Worcestershire sauce and cream, stir and bring to the boil. Season with salt and pepper. The consistency should be the thickness of pouring cream, if it’s too thick add a little water or beef stock.

Add half the parsley, return steaks to the pan with any juices and boil for a moment, turning once. Sprinkle in remaining parsley and serve.

Conventional oven
Fry over a high heat, and keep the steaks warm while making the sauce.

Prepare ahead
Cool the steaks cover and put in the fridge. Make the sauce, cool, cover and put in the fridge. These can both be done up to 12 hours ahead. To reheat, bring the sauce to the boil in a wide based pan, drop in the steaks and any meat juices. Bring to the boil and serve at once.

Not suitable for freezing.

Hot Plum Torte

“A first rate Sunday lunch pudding when plums are in season – nothing more delicious,” says Mary. “Apricots work well too although the season is shorter.”

Ingredients
(Serves 6-8)
75g (3oz) soft butter
75g (3oz) caster sugar
100g (4oz) self-raising flour
1 teaspoon baking powder
2 large eggs
Zest of 1 orange
900g (2lbs) ripe plums, cut in half, stones removed
About 150g (5oz) Demerara sugar

You will need an 11 ½” (29cm) round ovenproof dish about 1 ½” (4cm) deep.

Method
Measure the first six ingredients into a large bowl and beat until smooth.

Spread the cake mixture evenly over the bottom of the well-buttered dish. Arrange the plums, cut side up on top and sprinkle with Demerara sugar to form a thick crust.

2-Oven Aga
Bake on grid shelf on the floor of the roasting oven for about 30 minutes until the cake springs back and is golden brown. If getting too brown slide the cold sheet on the second set of runners.

4-Oven Aga
Bake on the floor of the baking oven for about 30 minutes until the cake springs back and is golden brown.

Serve warm with cream or ice cream or classic custard.