Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, steak diane. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Steak Diane is one of the most popular of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Steak Diane is something that I’ve loved my entire life.
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. Steak Diane usually calls for Dijon mustard not stone ground.
To begin with this recipe, we have to first prepare a few ingredients. You can have steak diane using 14 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Steak Diane:
- Make ready Sirloin steak or any cut you prefer
- Get garlic
- Take tbps salted butter
- Take Olive oil
- Get Salt
- Prepare Pepper
- Get white onion
- Prepare button mushrooms
- Prepare tbps mustard
- Make ready heavy cream
- Get brandy or cogniac
- Prepare tbps of Worcester Sauce
- Prepare Parsley
- Make ready 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. Sprinkle with salt and a lot of pepper.
Instructions 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. Sprinkle with salt and a lot of pepper. 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. Season the steaks on both sides with salt and pepper. Quickly sauté the steaks for up to a minute on.
So that’s going to wrap it up for this exceptional food steak diane recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
