In the melancholy of honouring such a dear, recently departed friend, I didn’t even notice that we’re now past the halfway point of this year’s Oscar Gold celebration, Gold Basketball. While Quentin and Nat were more joyous occasions, seeing Kobe yesterday was so bittersweet, that I needed to see my lovely writing pal, Diana Ossana.

While I didn’t meet Di until filming of Brokeback Mountain – when I was a part of Michelle’s entourage – we became truly close, as she valued my experiences as a gay farmer to shape production.

Thankfully she never found out about the fact I lied about being a gay farmer and we’ve been the best of friends ever since.

Di has been busy writing her latest movie with Larry, so we haven’t been able to catch-up as much as we would like. It was such a joy to finally see her in the flesh again, share a hug and run the screenwriting odds for this year’s Oscars.

Like me, Di doesn’t believe anything will beat Parasite for Best Original Screenplay. Well, unless he wins Best Director, in which case I think Quen will get it for Once Upon a Time in Hollywood. As far as Adapted Screenplay goes, my heart desperately wants to call it for Greta Gerwig for the best adaptation of Little Women of all time (at the risk of sounding like Kanye). However Di’s logic for backing Taika Waititi is solid, given Jojo Rabbit is coming off a killer run in the key precursors.

With that settled, we took a seat together, toasted our ongoing successes and put all our good energy into a Greta win – despite how much I love Taika too – and demolished a big serve of Steak Diana Piessana.

 

 

Like the great Oscar winning meal of Steak Diane Keaton, this baby is so damn comforting. Hearty chunks of beef, the sweet mix of shallots and brandy and a kick of parsley freshness work together to make a beautiful gravy. That is only improved by the inclusion of mash and pastry.

Enjoy!

 

 

Steak Diana Piessana
Serves: 4.

Ingredients
1 tbsp butter
1 tbsp olive oil
500g beef, diced
3 shallots, sliced
3 garlic cloves, minced
¼ cup flour
salt and pepper, to taste
¼ cup brandy
1 cup beef stock
1 tbsp dijon mustard
2 tsp worcestershire sauce
¼ cup cream
¼ cup parsley, roughly chopped
500g potatoes, diced
500g pumpkin, diced
1 sheet puff pastry
1 egg, whisked

Method
Preheat oven to 180°C.

Place a large pot of salted water with potatoes and pumpkin over high heat and bring to the boil, once rolicking, reduce to a low and leave to simmer for 5-10 minutes, or until tender. Mash as you normally would and leave covered while you cook the rest.

Combine the butter and olive oil in a dutch oven and place over medium heat. Add the beef, shallots and garlic, and cook, stirring, for a couple of minutes. Add the flour and a good whack of salt and pepper, and cook for a further couple of minutes.

Reduce heat to low and add the brandy, stirring as you go to avoid large lumps forming. Follow that with the stock, dijon and Worcestershire, and cook, stirring, for a further half an hour, or until the sauce has thickened.

Remove from the heat and stir through the cream and parsley.

Transfer the meat and gravy to a pie dish, top with the mash and top with the pastry. Brush with the whisked egg, cut a slit into the top and transfer to the oven to bake for half an hour, or until golden and crisp.

Leave to rest for five minutes, before devouring. Greedily.

 

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