Steak Diane was the height of fashion in grand dining rooms across America. The highpoint of the meal came when a waiter in jacket and bow-tie flamed a diner's sirloin table-side before his very eyes! There are a number of variations on Steak Diane, but most call for butter, shallots, mustard, cream, Worcestershire sauce, brandy, and a match.
The dish is said to be named for Diane, the Roman Goddess of hunting; many game dishes also use her name.
This classic 70's dinner party dish is definitely still worth making because it has the very best ingredients. Probably needs a bottle of Blue Nun and a prawn cocktail too!
- 1 large onion, peeled and diced finely
- 1 large carrot, peeled and diced finely
- 50 g (2 oz) butter
- 15 g (1/2 oz) plain flour
- ¾ pint of beef stock - (Mine was 2/3rds good beef stock & 1/3 red wine)
- 1 bay leaf
- Big handful of parsley, stalks 'n all
- Sprig of thyme
- 1 tablespoon tomato puree
- ½ teaspoon mustard powder
- ½ teaspoon salt (omit if you are being lazy and using stock from a cube!)
- Freshly ground black pepper
- 25 g (1 oz) butter
- 4 fillet steaks
- 2 tablespoons brandy
- 1 tablespoon dry sherry
- 1 tablespoon Worcestershire sauce
- Chopped parsley to garnish
- In a saucepan, fry the onion and carrot in butter until golden
- Add the flour and stir to absorb any remaining butter
- Add the remaining sauce ingredients, bring to the boil and then simmer gently for 30 minutes, aiming to reduce by about half
- Strain the liquid through a colander so you keep some of the bits
- Cover and set-aside for later
- Heat the butter and fry the steaks until browned all over
- Pour the sherry and brandy over the steaks and light the vapours. You could do this stage at the table if you wish.
- Cover, turn off the heat and let the steaks rest for 10 minutes
- Add the reserved sauce and Worcestershire sauce to the frying pan, bring to the boil, sprinkle with chopped parsley and serve
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