Steak Diane. Tried this recipe because Steak Diane is served at our favorite restaurant. This was very good, but it lacked the more complex flavor of that served in a restaurant. Add the mushrooms, onions, garlic, lemon juice, Worcestershire sauce, and salt, and cook, stirring, until the mushrooms are.
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. 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. You can have Steak Diane using 14 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Steak Diane
- Prepare of Sirloin steak or any cut you prefer.
- Prepare 3 cloves of garlic.
- It's 2 of tbps salted butter.
- You need of Olive oil.
- Prepare of Salt.
- You need of Pepper.
- It's 1 of white onion.
- Prepare 1/4 cup of button mushrooms.
- It's 1 of tbps mustard.
- You need 1/4 cup of heavy cream.
- It's 1 shot of brandy or cogniac.
- You need 3-4 of tbps of Worcester Sauce.
- It's of Parsley.
- Prepare 1 handful of peas (optional).
It was probably invented in London or New York. Sprinkle steaks with pepper and salt. How to make Steak Diane an American Classic-After World War II the nation began going out to dinner more regularly, and although chefs of that day may have lacked the television style cooking techniques we see in restaurants around the world, they had an elegant flair which made a dish like Steak Diane a true American Classic. Steak Diane A lean cut like filet mignon takes well to sautéeing in a little fat, as in this classic preparation with a simple pan sauce that's laced with brandy and set aflame—a spectacular.
Steak Diane step by step
- Hot pan, olive oil. Season and sear the steaks with 2 cloves of garlic (cook to the degree that you prefer). Add the butter to the pan then baste. Once cooked, take it off the heat and rest the meat..
- On the same pan, saute the chopped onion and 1 clove of garlic until soft. Season with salt, pepper, mustard and Worcester sauce then add the mushrooms..
- Pour the brandy on one side of the pan then slightly tilt over the flame to flambe or just let the alcohol cook-out without flaming. (Be careful when flaming. Make sure that you can control the fire on the pan. Always have a wet towel ready or flour to put out the flames if it gets out of control)..
- Swirl the remaining juices around, add the cream then reduce. Add chopped parsley..
- You can put the steaks back in the cream to finish cooking or you can just spoon the sauce on top of the steaks during plating..
- You can serve it with baked potato wedges (as seen on my picture) or with mashed potatoes. Bon appetit..
Season the steaks with salt and freshly ground black pepper, then place into the hot pan to fry for one minute on each side. Steak Diane is beef steak (usually tenderloin) cooked in butter and served with a delicious sauce made from the pan juices, brandy, beef broth, cream, and a touch of mustard and Worcestershire sauce usually accompanied by skillet browned mushrooms, shallots and garlic. 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. Meanwhile, combine butter and flour in a small bowl to form a paste.