Difference between revisions of "Steak Diane"
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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 | + | 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. |
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. | ||
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| 50 g (2 oz) [[butter]] | | 50 g (2 oz) [[butter]] | ||
| 15 g (1/2 oz) [[plain flour]] | | 15 g (1/2 oz) [[plain flour]] | ||
| − | | ¾ pint of [[beef]] [[stock]] - (Mine was | + | | ¾ pint of [[beef]] [[stock]] - (Mine was two thirds good beef stock & one third red wine) |
| 1 [[bay leaf]] | | 1 [[bay leaf]] | ||
| Big handful of [[parsley]], stalks 'n all | | Big handful of [[parsley]], stalks 'n all | ||
Revision as of 16:07, 17 August 2014
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.
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!
Ingredients
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 two thirds good beef stock & one third 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