There are few dishes on any restaurants menu which remain the same however the “if it’s not broke don’t fix it” saying is perfect in this situation.

The Steak Diane has been one of our staple dishes for the past 30 years! The dish itself is not complex and is easily done at home, hence this article.

Before any cooking we must start with the steak, any steak will do however we recommend using sirloin due to its low-fat.

At the Wycliffe we thinly beat our Sirloin so that we can cook quickly tableside keeping service smooth, again this is not necessary but is our preference!

Firstly, we are going to get our pan nice and hot – do not add anything to the pan just yet!

While the pan is warming, we are going to want to spread a little French mustard on one side of the Sirloin while also giving it a good covering of black pepper.

Once the pan is hot place a little butter (or oil if preferred) into the pan then add in some finely chopped onions and mushrooms – cook for 1 – 2 minutes then add the sirloin steak making sure that the onion and mushrooms are pushed to one side.

Give the steak 1 minute and then turn. Now we are going to add a little brandy – here any the Wycliffe we like to flambé our steak but again it isn’t essential.

The idea behind a flambé is that it burns off the alcohol but leaves the flavours of the brandy. If you are going to flambé your steak be sure to be very careful!

Now we can add a little bit of Worcestershire sauce and red wine. Now is a good time to remove the steak, remember its thin and we don’t want to overcook it!

While the steak is resting, we can add in a little fresh cream and start to reduce the sauce. Pour onto of the Sirloin and your good to go!

November has set the scene for The Wycliffe’s most exciting month yet in 2017.

A French themed Gourmet Evening, a Dinner & Dance night and a public area refurbishment saw record numbers coming through our doors.

 In the first place we would like to thank all our customers:

to our return guests, who continue to be the reason why we love our job;

to our new guests, who have trusted in us in making their celebrations a happy memory, we hope you will be choosing us again.

At the beginning of the month, we had the pleasure of cooperating with Bordeaux Wines UK to bring you a French themed evening, which saw 5 dishes being carefully paired with 5 glasses of wine from the renowned oversea region.

Dishes like rabbit terrine, oysters and duck were accompanied by wines, such as the Chateau de Mirambeau Reserve Rose 2016, with its hints of cassis and strawberry, and the Chateau Bonalgue Pomerol 2014, with its silky tannins.

We were most pleased to also introduce our guests to our new wine account manager, Mr Branislav Prievoznik from Tanners Wines, who did an excellent job at hosting the evening. Mr Prievoznik boasts of 12 years’ experience as sommelier and mixologist and he is working closely with our staff to bring you even more exciting events.

Later on in the month, we concentrated on giving The Wycliffe’s public areas a lift, with the arrival of new modern carpets in the restaurant, bar, staircase and hotel corridors; this is to complement the ongoing refurbishment started earlier in the year. As a team, we are always looking for ways to improve your experience.

November ended on a high note with a dinner dance brought to you by Alan Arnison Entertainments: the one and only Matty Roberts was the star of the evening and he did not disappoint the eager dancers.

Future gourmet evenings, dinner dances and more events will be organised next year. Once the dates will be set, you will of course be the first ones to hear about it

Once again, from Mrs & Mrs Tavini and all the staff at The Wycliffe:

THANK YOU!