Steak Diane

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare 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.

Steak Diane is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Steak Diane is something which I have 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. Sprinkle steaks with salt and pepper.

To get started with this recipe, we have to first prepare a few components. You can cook steak diane using 14 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Steak Diane:
  1. Take Sirloin steak or any cut you prefer
  2. Prepare 3 cloves garlic
  3. Take 2 tbps salted butter
  4. Take Olive oil
  5. Get Salt
  6. Prepare Pepper
  7. Make ready 1 white onion
  8. Take 1⁄4 cup button mushrooms
  9. Get 1 tbps mustard
  10. Get 1⁄4 cup heavy cream
  11. Prepare 1 shot brandy or cogniac
  12. Prepare 3-4 tbps of Worcester Sauce
  13. Make ready Parsley
  14. Get 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.

Instructions to make Steak Diane:
  1. 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.
  2. 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.
  3. 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).
  4. Swirl the remaining juices around, add the cream then reduce. Add chopped parsley.
  5. 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.
  6. 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.

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