STEAK DIANE
When planning the Delmonico reopening, we wanted to bring back the tableside service that was so popular in dining rooms long ago. Steak Diane is one of those dishes we were proud to include in this tableside repertoire. Supposedly named for the Roman goddess of the hunt, Diana (or Diane) style was originally a way of serving venison. Through the years, though, the preparation has come to mean sauteing thinly sliced or pounded filet mignon in butter and then flambeing and basting it in a rich Cognac sauce. Steak Diane takes me back to my Commander's Palace days, when this was a favorite lunch dish of proprietor Dick Brennan. Once we put it on the menu at Delmonico, it quickly became a favorite of a new generation of New Orleanians, including one of our regular diners, Glenn Vesch. These filets are cooked to medium-rare. If you want your meat more done, slightly increase the initial cooking times.
Provided by Food Network
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 28
Steps:
- Season the beef medallions on both sides with the salt and pepper.
- Melt the butter in a large skillet over medium-high heat. Add the meat and cook for 45 seconds on the first side. Turn and cook for 30 seconds on the second side. Add the shallots and garlic to the side of the pan and cook, stirring, for 20 seconds. Add the mushrooms and cook, stirring, until soft, 2 minutes. Place the meat on a plate and cover to keep warm.
- Tilt the pan towards you and add the brandy. Tip the pan away from yourself and ignite the brandy with a match. (Alternatively, remove the pan from the heat to ignite, and then return to the heat.) When the flame has burned out, add the mustard and cream, mix thoroughly and cook, stirring, for 1 minute. Add the veal stock and simmer for 1 minute. Add the Worcestershire and hot sauce and stir to combine. Return the meat and any accumulated juices to the pan and turn the meat to coat with the sauce.
- Remove from the heat and stir in the green onions and parsley. Divide the medallions and sauce between 2 large plates and serve immediately.
- Preheat the oven to 375 degrees F.
- Place the bones in a large roasting pan and toss with the oil. Roast, turning occasionally, until golden brown, about 1 hour.
- Remove from the oven and spread the onions, carrots, celery, and garlic over the bones. Smear the tomato paste over the vegetables and return the pan to the oven. Roast for another 45 minutes. Remove from the oven and pour off the fat from the pan.
- Transfer the bones and vegetables to a large stockpot. Do not discard the juices in the roasting pan. Add the water, bay leaves, thyme, salt, and peppercorns to the stockpot and bring to a boil.
- Meanwhile, place the roasting pan over two burners on medium-high heat. Add the wine and stir with a heavy wooden spoon to deglaze and dislodge any browned bits clinging to the bottom of the pan. Add the contents to the stockpot. When the liquid returns to a boil, reduce the heat to low and simmer, uncovered, for 8 hours, skimming occasionally to remove any foam that rises to the surface.
- Ladle through a fine-mesh strainer into a large clean pot. Bring to a boil, reduce to a gentle boil, and cook, uncovered, until reduced to 6 cups in volume, about 1 hour. Let cool, then cover and refrigerate overnight.
- Remove any congealed fat from the surface of the stock. The stock can be stored, covered, in the refrigerator for up to 3 days, or frozen in airtight containers for up to 2 months.
STEAK DIANE
Steps:
- Pairs well with: cabernet
- Add the beef stock to a saucepan and reduce over medium-high heat to 1/2 cup, about 1 hour.
- Sprinkle the steaks on both sides with the salt and pepper. In a large skillet or cast-iron pan over medium-high heat, heat 2 tablespoons of the butter and the olive oil. When the butter has melted and the oil shimmers, add the steaks. Brown the steaks on both sides, 3 minutes per side. Transfer the steaks to a plate and set aside, lightly covered with foil.
- Add the mushrooms and shallots to the pan and cook for 2 minutes, stirring frequently, adding oil if needed. Add the garlic. When the garlic is lightly colored, add the brandy (be careful, it can ignite). Add the wine, mustard, Worcestershire and the reduced beef stock. Simmer for 2 to 3 minutes more. Return the steaks to the pan and finish cooking them to the desired temperature, 2 to 4 minutes, depending upon the size of the filets and desired temperature/doneness. For medium-rare, cook to 135 degrees F on an instant-read thermometer. Add the remaining 2 tablespoons butter to the sauce to melt.
- To serve, place a steak on each plate and pour the sauce over the steak.
STEAK DIANE FOR TWO
Though you can follow this procedure with almost any tender cut of beef (and with chicken breasts, if that direction appeals to you), it's a perfect treatment for tenderloin medallions (filet mignon).
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 20m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Flatten fillets a bit with the palm of your hand, the back of a skillet or a small mallet; they should be about 1-inch thick. Sprinkle with salt and a lot of pepper. In small skillet, preferably one just large enough to hold fillets, combine oil and tablespoon of butter over medium-high heat. When butter foam melts, sear steaks on both sides, just until browned, no more than 2 minutes a side. Remove to platter.
- Wipe pan clean with towel; add remaining butter over medium heat, with shallot or onion. Cook, stirring occasionally, until tender, about 2 minutes. Stir in mustard, Worcestershire and cream. Add some salt and a fair amount of pepper. Stir once or twice, then taste and adjust seasoning.
- Keeping mixture at a steady simmer, return meat and accumulated juices to pan. Cook, turning two or three times, until meat is done to your liking (125 degrees internal temperature for medium-rare). Remove to a plate, and add lemon juice, if using, salt and pepper to the sauce as needed. Spoon sauce over meat, garnish with chives or parsley, and serve.
Nutrition Facts : @context http, Calories 782, UnsaturatedFat 30 grams, Carbohydrate 4 grams, Fat 70 grams, Fiber 0 grams, Protein 34 grams, SaturatedFat 34 grams, Sodium 609 milligrams, Sugar 2 grams, TransFat 0 grams
STEAK DIANE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Flatten the steaks with a meat mallet so they are about 1 1/2 inches thick. Season the steaks with salt and pepper on both sides.
- Heat the olive oil and butter in a large sauté pan over medium-high heat. When the oil is hot and the butter has melted, add the steaks and sear until well browned, 3 to 4 minutes per side. Set the steaks aside on a plate.
- To the same pan, add the garlic and shallot and cook, scraping the bottom of the pan to loosen any of the flavorsome steak residue into the mixture, for about 1 minute. Remove the pan from the heat and carefully add the brandy. (If the pan ignites, stand back and allow the flame to disappear, which it will in a few seconds.) Return the pan to the heat and bring to a simmer, scraping the bottom of the pan again. Simmer until the brandy is almost totally reduced, about 2 minutes. Add the broth, cream, mustard and Worcestershire sauce and stir to combine, then cook for a minute to thicken.
- Plate up the steak and pour over the sauce. Garnish with the parsley and chives and serve immediately.
STEAK DIANE
Requiring labor-intensive veal stock and a tableside flambé, this restaurant dish is usually impractical for the home cook. But we found a shortcut you'll love.
Provided by Paul Grimes
Categories Blender Bean Beef Vegetable Dinner Meat Steak Legume Gourmet Sugar Conscious
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Heat butter and oil in a 12-inch heavy skillet over medium heat until foam subsides. Meanwhile, pat steaks dry and sprinkle both sides with 3/4 teaspoon salt and 1/2 teaspoon pepper (total). Cook steaks, turning once, until browned and medium-rare, 6 to 8 minutes total.
- While steaks cook, stir soup in can, then transfer 2/3 cup to a blender (reserve remainder for another use) and blend until very smooth, about 2 minutes.
- Transfer steaks to a cutting board and let stand, loosely covered, 10 minutes. Meanwhile, pour off all but 1 tablespoon fat from skillet and cook scallions over medium heat, stirring, until softened. Stir in blended soup along with remaining ingredients and any juices from meat and bring to a boil. Spoon some of sauce over steaks and serve remainder on the side.
CREAMY MUSHROOM STEAK DIANE
Make and share this Creamy Mushroom Steak Diane recipe from Food.com.
Provided by The Flying Chef
Categories Steak
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- For the Steaks.
- Heat a small amount of oil in a pan until the pan is quite hot. Season steaks on both sides with salt and pepper. Place in pan sear 2-3 minutes each side. For medium rare cook for a further 2-3 mins on each side.
- Of course longer cooking times apply for more well done meat and it does depend on how thick the meat is.
- For the Sauce.
- Melt butter in a pan and saute the shallots and garlic until soft add Worcestershire and mushrooms continue to cook over medium heat until mushrooms start to soften.
- Add the mustard, lemon juice, beef stock and brandy, stir to combine, cook for 2-3 minutes add both the creams and thyme. You want to cook until sauce reduces slightly and thickens. if the sauce becomes to thick just add a little more of the half fat cream.
- Finally add chopped parsley and chives.
- Now you can either be cooking the steaks at the same time as making the sauce or it is fine to leave on a low heat while you cook the steaks just stir occasionally.
More about "julia child steak diane food"
STEAK DIANE RECIPE - CUISINE AT HOME
From cuisineathome.com
Servings 4Calories 403 per servingCategory Lunch / Dinner
- Trim steaks of any fat and gristle, then cut each into quarters. Using the flat side of a meat mallet, pound steak pieces to ¼-inch thick. Rub each piece with soy sauce and oil.
- Heat a sauté pan over high; add 2 Tbsp. butter and 2 tsp. oil, swirling to coat. Add four steak pieces and sauté, in two batches, 1 minute; flip and sauté 40–50 seconds more. Transfer steaks to a warm platter. Repeat cooking with remaining four steak pieces.
- Add remaining 2 Tbsp. butter and shallots to pan and cook over high, 30 seconds. Deglaze pan with broth mixture, scraping up any brown bits. Stir in parsley, Worcestershire, and lemon juice; season sauce with salt and pepper. Return steaks to pan just to coat with sauce; serve immediately.
STEAK DIANE RECIPE | SAVEUR
From saveur.com
Servings 4Total Time 35 mins
HAPPY 100TH BIRTHDAY JULIA . . . STEAK DIANE - LA BELLA …
From italianbellavita.com
4.8/5 (4)Estimated Reading Time 5 mins
50 SWINGIN' RECIPES FOR 1960S FOOD | TASTE OF HOME
From tasteofhome.com
STEAK DIANE RECIPE BY EMERIL LAGASSE - FOOD & WINE
From foodandwine.com
JULIA’S STEAK DIANE | THE WATER IS SMILING
From thewaterissmiling.wordpress.com
CLASSIC STEAK DIANE - BEEF - IT'S WHAT'S FOR DINNER
From beefitswhatsfordinner.com
JULIA CHILD'S STEAK DIANE | WHAT'S COOKIN' ITALIAN STYLE …
From whatscookinitalianstylecuisine.com
STEAK DIANE JULIA CHILD : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
FIND JULIA CHILD RECIPES FROM PBS AND OTHERS | JULIA CHILD | PBS FOOD
From pbs.org
JULIA CHILD'S STEAK AU POIVRE – LEITE'S CULINARIA
From leitesculinaria.com
I MADE THIS CLASSIC STEAK AU POIVRE RECIPE BY JULIA CHILD, OLD …
From redmeatlover.com
JULIA CHILD STEAK DIANE RECIPES
From tfrecipes.com
STEAK DIANE - THE BEST OLD SCHOOL STEAK RECIPE - YOUTUBE
From youtube.com
HOME SWEET HOME: DINNER START TO FINISH - FOOD NETWORK
From foodnetwork.com
JULIA AND JACQUES COOKING AT HOME | COOKING SHOWS
From pbs.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love