Graham Kerr

Graham Kerr

The Galloping Gourmet brought unbridled energy to the television kitchen. Graham sprinted on to set, vaulted chairs, sipped wine and treated each recipe as a live performance, with plenty of butter and cream. Popular in Britain and huge in North America, he later reinvented himself as a champion of lighter, healthier cooking.

Legacy

Proved that a cooking programme could be pure entertainment; a forerunner of the personality-led food show.

Steak Diane

Thin steaks seared hard and finished with a brandy, mustard and cream sauce in minutes.

Ingredients

4 thin sirloin Steaks (about 150g each)
30g Butter
2 Shallots, finely chopped
1 tbsp Worcestershire sauce
1 tbsp Dijon mustard
50ml Brandy
100ml double Cream
1 tbsp chopped parsley

Method

Season the steaks well. Heat a heavy frying pan until very hot and sear the steaks for about 1 minute each side. Lift out and keep warm.
Lower the heat, add the butter and soften the shallots for 2 minutes.
Stir in the Worcestershire sauce and mustard, then add the brandy and let it bubble for 30 seconds.
Pour in the cream and simmer until the sauce coats the back of a spoon.
Return the steaks and their resting juices to the pan, spoon over the sauce and scatter with parsley.

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