Hello everybody, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, steak diane. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Steak Diane is one of the most favored of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. Steak Diane is something that I have loved my entire life. They’re fine and they look wonderful.
A Freezer Full of Omaha Steaks Means Peace of Mind for Your Family. Sprinkle the steaks on both sides with the salt and pepper. Steak Diane is traditionally made with a thinly pounded steak, and a cognac, butter, and shallot sauce that is flambéed right before serving to great dramatic effect.
To begin with this particular recipe, we have to prepare a few components. You can have steak diane using 11 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Steak Diane:
- Prepare 2 lb Steak
- Make ready 2 tbsp butter
- Get 2 tbsp Olive oil
- Make ready 1/4 cup cognac or Brandy
- Prepare 1/4 cup Shallots (minced)
- Get 1/2 cup freshly chopped parsley
- Make ready 1 cup sliced mushrooms
- Take 1 tbsp Worcestershire sauce
- Prepare 1/2 tsp Dijon mustard
- Make ready 1/4 cup Madeira
- Prepare 1 Salt and pepper to taste (optional)
Steak Diane is a dish of a pan-fried beefsteak with a sauce made from the seasoned pan juices, generally prepared in restaurants tableside, and sometimes flambéed. It was probably invented in London or New York. This steak Diane recipe is a true retro classic, but certainly shouldn't be confined to the annuls of history. This simple pan sauce can be whipped up in no time, comprised of mushrooms, cognac, cream and a host of tasty seasonings.
Steps to make Steak Diane:
- Cut meat into 3/4" thick
- Heat butter and oil in a skillet and Brown meat quickly on both sides
- Smear brandy/cognac over meat and ignite
- Let flames burn out and transfer to a platter
- Pour all but 2 tablespoons of butter and oil
- Lower heat and add shallots, parsley, and mushrooms…sautè till mushrooms are tender
- Add Worcestershire sauce, Dijon mustard and Madeira
- Bring to a boil, place beef slices back in the pan, and simmer for 2-3 minutes to heat through
- Arrange steaks on a platter and spoon sauce over the top
- Season with salt and pepper to taste (optional)
Using a rolling pin, roll out the steaks to flatten and cut off any excess fat. Season the steaks on both sides with salt and pepper. Steak Diane was a staple on menus in fine dining establishments back in the day. Prepared tableside where the server ignited the cognac, it was an impressive sight. You don't need to flame the cognac; just keeping it on the heat will eventually evaporate the alcohol.
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