Steak Diane: Difference between revisions

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|description=Steak Diane was the height of fashion in grand dining rooms across America
|description=Steak Diane was the height of fashion in grand dining rooms across America
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<!-- /seo -->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.


{{Template:CookTools}}
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!
{{recipesummary
{{recipesummary
|TotalCalories = 3816
|TotalCalories = 3816
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|PrepTime = 15 minutes
|PrepTime = 15 minutes
|CookTime = 30 minutes
|CookTime = 30 minutes
|Image = [[Image:Steak Diane recipe.jpg|alt=Electus]]
|Image = [[Image:Steak Diane recipe.jpg|thumb|middle|none|alt=Electus]]
 
}}
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<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">
 
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<span class="reviewHeader">
<span class="reviewHeader">
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<span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span>
<span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span>
}}
</tr></td>
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.
</table>
 
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'''
{{RecipeIngredients
{{RecipeIngredients
|'''Sauce'''
| 1 large [[onion]], peeled and [[diced]] finely
| 1 large [[onion]], peeled and [[diced]] finely
| 1 large [[carrot]], peeled and [[diced]] finely
| 1 large [[carrot]], peeled and [[diced]] finely
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| &#189; teaspoon [[salt]] (omit if you are being lazy and using [[stock]] from a cube!)
| &#189; teaspoon [[salt]] (omit if you are being lazy and using [[stock]] from a cube!)
| [[Freshly ground black pepper]]
| [[Freshly ground black pepper]]
}}
|'''Steaks'''
'''Steaks'''
{{RecipeIngredientsNB
| 25 g (1 oz) [[butter]]
| 25 g (1 oz) [[butter]]
| 4 fillet steaks
| 4 fillet steaks
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| Chopped [[parsley]] to garnish
| Chopped [[parsley]] to garnish
}}
}}
<gallery widths=300px heights=300px perrow=5>
<gallery widths=250px heights=250px perrow=5>
Image:Flaming Steak Diane.jpg|thumb|300px|right|Flaming Steak Diane
Image:Flaming Steak Diane.jpg|thumb|300px|right|Flaming Steak Diane
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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===Method===
===Method===


'''Sauce'''
{{RecipeMethod
{{RecipeMethod
|'''Sauce'''
| In a saucepan, [[fry]] the [[onion]] and [[carrot]] in [[butter]] until golden
| In a saucepan, [[fry]] the [[onion]] and [[carrot]] in [[butter]] until golden
| Add the [[flour]] and stir to absorb any remaining [[butter]]
| Add the [[flour]] and stir to absorb any remaining [[butter]]
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| Strain the liquid through a colander so you keep some of the ''bits''
| Strain the liquid through a colander so you keep some of the ''bits''
| Cover and set-aside for later
| Cover and set-aside for later
}}
|'''Steaks'''
'''Steaks'''
{{RecipeMethod
| Heat the [[butter]] and [[fry]] the steaks until [[browned]] all over
| 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.
| Pour the [[sherry]] and [[brandy]] over the steaks and light the vapours.  You could do this stage at the table if you wish.
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[[Category:Pan fried]]
[[Category:Pan fried]]


<!-- footer hashtags --><code 'hashtagrev:032020'>#steakdiane #butter #parsley #brandy #worcestershiresauce #boil #fry #stock #onion #diced #carrot </code><!-- /footer_hashtags -->
<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/steakdiane|#steakdiane]] [[Special:Search/butter|#butter]] [[Special:Search/parsley|#parsley]] [[Special:Search/brandy|#brandy]] [[Special:Search/worcestershiresauce|#worcestershiresauce]] [[Special:Search/boil|#boil]] [[Special:Search/fry|#fry]] [[Special:Search/stock|#stock]] [[Special:Search/onion|#onion]] [[Special:Search/diced|#diced]] [[Special:Search/carrot|#carrot]]
</code><!-- /footer hashtags -->

Latest revision as of 16:57, 8 December 2023

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!

Steak Diane
Electus
Servings:Serves 4
Calories per serving:954
Ready in:45 minutes
Prep. time:15 minutes
Cook time:30 minutes
Difficulty:Difficult
Recipe author:Chef
First published:21st January 2013

Best recipe review

Yum!!!

5/5

Bring back the eighties.

The Judge

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

  • Flaming Steak Diane

    Flaming Steak Diane

  • Steak Diane - the ingredients

    Steak Diane - the ingredients

Method

  1. Sauce
  2. In a saucepan, fry the onion and carrot in butter until golden
  3. Add the flour and stir to absorb any remaining butter
  4. Add the remaining sauce ingredients, bring to the boil and then simmer gently for 30 minutes, aiming to reduce by about half
  5. Strain the liquid through a colander so you keep some of the bits
  6. Cover and set-aside for later
  7. Steaks
  8. Heat the butter and fry the steaks until browned all over
  9. Pour the sherry and brandy over the steaks and light the vapours. You could do this stage at the table if you wish.
  10. Cover, turn off the heat and let the steaks rest for 10 minutes
  11. 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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