Steak Diane: Difference between revisions
No edit summary |
No edit summary |
||
| Line 11: | Line 11: | ||
{{Template:CookTools}} | {{Template:CookTools}} | ||
<div class="right_imgs" style="float: right; width: 320px;"> | <div class="right_imgs" style="float: right; width: 320px;"> | ||
<span class="review"> | |||
<span class="reviewHeader"> | |||
===Recipe review=== | |||
</span> | |||
'''<span class="reviewTitle">Yum!!!</span>''' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span> <span class="reviewDesc">Bring back the eighties.</span> <span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span> | |||
{{recipesummary | {{recipesummary | ||
|TotalCalories = 3816 | |TotalCalories = 3816 | ||
Revision as of 08:51, 14 November 2020
Recipe review
Yum!!!
5/5 Bring back the eighties. The Judge
| Steak Diane | |
|---|---|
 |
| Servings: | Serves 4 |
| Calories per serving: | 954 |
| Ready in: | 45 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 30 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 21st January 2013 |
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!
Sauce
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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
Steaks
- 25 g (1 oz) butter
- 4 fillet steaks
- 2 tablespoons brandy
- 1 tablespoon dry sherry
- 1 tablespoon Worcestershire sauce
- Chopped parsley to garnish
Method
Sauce
- 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
Steaks
- 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
Discover Cookipedia's Culinary Creations on Pinterest
Explore the vibrant world of Cookipedia through our Pinterest page! We've curated a stunning collection of recipes that highlight the beauty of home-cooked dishes. It's the perfect way to visually navigate our extensive recipe library and get inspired by the flavours we’ve shared over the years. Dive in and discover your next favorite meal—one picture at a time!
#steakdiane #butter #parsley #brandy #worcestershiresauce #boil #fry #stock #onion #diced #carrot