Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, steak diane. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Sprinkle the steaks on both sides with the salt and pepper. When planning the Delmonico reopening, Emeril Lagasse wanted to bring back the tableside service that was so popular in dining rooms long ago. Diane-style has come to mean sautéing thinly sliced or. Sprinkle steaks with salt and pepper.
Steak Diane is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They’re fine and they look fantastic. Steak Diane is something that I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can cook steak diane using 14 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Steak Diane:
- Prepare Sirloin steak or any cut you prefer
- Make ready 3 cloves garlic
- Prepare 2 tbps salted butter
- Get Olive oil
- Prepare Salt
- Take Pepper
- Make ready 1 white onion
- Prepare 1/4 cup button mushrooms
- Prepare 1 tbps mustard
- Make ready 1/4 cup heavy cream
- Make ready 1 shot brandy or cogniac
- Prepare 3-4 tbps of Worcester Sauce
- Get Parsley
- Take 1 handful peas (optional)
Steak Diane was a staple on menus in fine dining establishments back in the day. Prepared tableside where the server ignited the cognac, it was an impressive sight. You don't need to flame the cognac; just keeping it on the heat will eventually evaporate the alcohol. Steak Diane is traditionally made with a thinly pounded steak, and a cognac, butter, and shallot sauce that is flambéed right before serving to great dramatic effect.
Steps to make Steak Diane:
- Hot pan, olive oil. Season and sear the steaks with 2 cloves of garlic (cook to the degree that you prefer). Add the butter to the pan then baste. Once cooked, take it off the heat and rest the meat.
- On the same pan, saute the chopped onion and 1 clove of garlic until soft. Season with salt, pepper, mustard and Worcester sauce then add the mushrooms.
- Pour the brandy on one side of the pan then slightly tilt over the flame to flambe or just let the alcohol cook-out without flaming. (Be careful when flaming. Make sure that you can control the fire on the pan. Always have a wet towel ready or flour to put out the flames if it gets out of control).
- Swirl the remaining juices around, add the cream then reduce. Add chopped parsley.
- You can put the steaks back in the cream to finish cooking or you can just spoon the sauce on top of the steaks during plating.
- You can serve it with baked potato wedges (as seen on my picture) or with mashed potatoes. Bon appetit.
You don't need to flame the cognac; just keeping it on the heat will eventually evaporate the alcohol. Steak Diane is traditionally made with a thinly pounded steak, and a cognac, butter, and shallot sauce that is flambéed right before serving to great dramatic effect. Steak Diane (Also known as Steak Pauline) is a dish of a pan-fried beefsteak with a sauce made from the seasoned pan juices, generally prepared in restaurants tableside, and sometimes flambéed. Sprinkle with salt and a lot of pepper. Steak Diane One of my favorite classic dinner recipes is Steak Diane.
So that’s going to wrap it up for this special food steak diane recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
