Steak Diane: Difference between revisions
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|title=Steak Diane a beef recipe | |||
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|keywords=#steakdiane #butter #parsley #brandy #worcestershiresauce #boil #fry #stock #onion #diced #carrot | |||
|hashtagrev=032020 | |||
|description=Steak Diane was the height of fashion in grand dining rooms across America | |||
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|TotalCalories = 3816 | |||
|PortionCalories = 954 | |||
|DatePublished=21st January 2013 | |||
|Author=Chef | |||
|Servings = Serves 4 | |Servings = Serves 4 | ||
|Difficulty = 3 | |Difficulty = 3 | ||
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[[Image:Steak Diane ingredients.jpg|thumb|300px|right|Steak Diane - the ingredients]] | [[Image:Steak Diane ingredients.jpg|thumb|300px|right|Steak Diane - the ingredients]] | ||
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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]], [[brandy]], and a match. | 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. | 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! | 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''' | '''Sauce''' | ||
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| 1 tablespoon [[Worcestershire sauce]] | | 1 tablespoon [[Worcestershire sauce]] | ||
| Chopped [[parsley]] to garnish | | Chopped [[parsley]] to garnish | ||
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===Method=== | ===Method=== | ||
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[[parsley]] and serve | [[parsley]] and serve | ||
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[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Beef recipes]] | [[Category:Beef recipes]] | ||
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[[Category:Boiled or simmered]] | [[Category:Boiled or simmered]] | ||
[[Category:Pan fried]] | [[Category:Pan fried]] | ||
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Revision as of 16:23, 17 August 2014
| 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
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#steakdiane #butter #parsley #brandy #worcestershiresauce #boil #fry #stock #onion #diced #carrot