CHEF JOHN'S STEAK DIANE
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. But be careful--it can still flare up if the heat's high enough when you're reducing the sauce.
Provided by Chef John
Categories World Cuisine Recipes European French
Time 30m
Yield 2
Number Of Ingredients 13
Steps:
- Season steaks generously on both sides with salt. Allow steaks to come to room temperature while you make the sauce.
- Stir together demi-glace (see Cook's Note), mustard, Worcestershire sauce, tomato paste, and cayenne pepper in a bowl.
- Heat oil in a skillet over very high heat, swirling carefully to evenly cover surface. When oil reaches a smoking point, transfer steaks to oil; add a few chunks of butter. Sear meat on high heat until brown on each side, 2 to 3 minutes per side; keep them on the rare side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). Transfer steaks to a warm plate.
- Stir shallots into skillet; cook until softened, 2 to 3 minutes. Remove skillet from heat; pour in Cognac. Carefully ignite with a fireplace lighter. When alcohol burns off and flames go out, return skillet to high heat and bring to a boil; cook, stirring, a few minutes to reduce slightly. Add demi-glace mixture, cream, and any accumulated juices from the steak. Cook on high heat just until sauce starts to thicken, 3 to 5 minutes. Transfer steaks back to pan and reduce heat to low. Gently simmer until meat is heated through and cooked to your desired level of doneness.
- Transfer to hot plates and serve with a generous spoonful or two of sauce. Sprinkle with chives.
Nutrition Facts : Calories 1050 calories, Carbohydrate 43.9 g, Cholesterol 247 mg, Fat 54.8 g, Fiber 2.5 g, Protein 71.4 g, SaturatedFat 23.7 g, Sodium 2593.1 mg, Sugar 4.9 g
SHRIMP DIANE
This is indescribably good.....a great recipe for a special occasion for 2 people. If you plan on making this for more than two people, do it in separate batches. I serve this over rice and also have french bread to mop up the delicious sauce. Recipe is from Chef Paul Prudhomme's Louisiana Kitchen.
Provided by Hey Jude
Categories Lunch/Snacks
Time 42m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- In a large skillet melt 1 stick of the butter over high heat; when almost melted, add the green onions, salt, garlic, the ground peppers, basil, thyme and oregano; stir well.
- Add the shrimp and saute just until they turn pink, about 1 minute, shaking the pan (versus stirring) in a back-and-forth motion.
- Add the mushrooms and 1/4 cup of the stock; then add the remaining 4 tablespoons butter in chunks and continue cooking, continuing to shake the pan.
- Before the butter chunks are completely melted, add the parsley, then the remaining 2 tablespoons stock; continue cooking and shaking the pan until all ingredients are mixed thoroughly and butter sauce is the consistency of cream.
- Serve immediately in a bowl with lots of French bread on the side, or serve over pasta or rice.
Nutrition Facts : Calories 887.1, Fat 73.5, SaturatedFat 44.6, Cholesterol 528.6, Sodium 1229.2, Carbohydrate 8.1, Fiber 2, Sugar 2.3, Protein 51
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.
SHRIMP DIANE
Fresh, wild caught shrimp, cooked in a buttery, well-seasoned sauce with mushrooms and served over pasta.
Provided by Deep South Dish
Categories Lunch, Dinner, Seafood, Shrimp
Time 35m
Number Of Ingredients 16
Steps:
- Melt 2 tablespoons of the butter with the oil in a large skillet over medium high heat.
- Add shrimp, green onions and seasonings; toss constantly just until shrimp turn pink.
- Reduce heat to medium low, add the mushrooms and 1/4 cup of the stock, then add the remaining butter a tablespoon at a time, tossing until butter is fully incorporated.
- Stir in remaining stock and parsley, combine and heat through thoroughly, taste and adjust seasonings as needed.
- Serve over pasta, mashed potatoes or rice, or in a bowl with hot French bread on the side for dipping.
STEAK DIANE
Make and share this Steak Diane recipe from Food.com.
Provided by MizzNezz
Categories Steak
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle steaks with salt and pepper.
- Heat 2 T butter in skillet,stir in onions and mustard.
- Add steaks.
- Cook for 3 minutes on each side.
- Remove to serving platter and keep warm.
- To skillet, add lemon juice, worcestershire sauce, and remaining 2 T butter.
- Cook for 2 minutes.
- Add parsley and chives.
- Pour over steaks.
Nutrition Facts : Calories 105.6, Fat 11.6, SaturatedFat 7.3, Cholesterol 30.5, Sodium 282.2, Carbohydrate 0.8, Fiber 0.1, Sugar 0.3, Protein 0.2
ILA'S SHRIMP DIANE
This is Ila's favorite meal request. She requests this on her birthday, mothers day, really any day she can get it. It's very easy and fast.
Provided by Hill Family
Categories < 30 Mins
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet melt butter, add spices and green onions.
- Add the shrimp and cook one minute then add mushrooms and stock.
- Cook till shrimp are opaque and mushroom are done.
- Serve with French bread and over hot steamed rice- best in a bowl so the juice doesn't run all over.
Nutrition Facts : Calories 361.3, Fat 25.3, SaturatedFat 14.8, Cholesterol 311.1, Sodium 1765.9, Carbohydrate 4.7, Fiber 0.9, Sugar 1.3, Protein 29.2
LISA'S LOW FAT SHRIMP DIANE
I love the classic shrimp diane recipe - except for all of the fat and calories. This recipe doesn't taste exactly like the original, but considering the differences in nutritional value, I'd say it's a pretty darn good substitute! This recipe is also surprisingly quick and easy - preparing the rice is what takes most of the cooking time. I hope you enjoy it as much as I have.
Provided by Lisa in Canada
Categories Brown Rice
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine all spices and set aside Melt reduced calorie margarine in a large saucepan, and add shrimp, mushrooms and spices.
- Saute until shrimp begin to turn pink, and mushrooms are softened.
- (About 5 minutes) Add shrimp stock and green onions and bring to a simmer.
- Cook until shrimp are pink, and mushrooms done.
- (About 5 minutes more) Add shrimp stock to water (so that it equals normal volume used for cooking), and cook rice as usual.
- Divide shrimp mixture into 4 portions, and serve over rice immediately.
Nutrition Facts : Calories 405.7, Fat 4.9, SaturatedFat 1, Cholesterol 220.9, Sodium 881.7, Carbohydrate 58.2, Fiber 3.9, Sugar 2.3, Protein 31.5
More about "shrimp diane food"
SHRIMP DIANNE | LOVEFOODIES
From lovefoodies.com
Cuisine EuropeanTotal Time 20 minsCategory SeafoodCalories 768 per serving
- Cook rice or pasta while this dish is cooking, or pre-cook and set aside as this only takes about 10 minutes to prepare.
- In a large skillet on medium heat, melt 1 stick of the butter. Add the sliced mushrooms, celery salt, 1 tablespoon parsley and a dash of the salt and peppers. Add the scallions/shallots/green onions and the minced garlic. Stirring frequently until lightly browned.
- Add the remainder of the spices and the Lobster Base and the shrimp. Continue to cook over medium heat until shrimp turn pink. Serve over hot rice with lots of French Bread for dipping into this spicy butter. Enjoy.
CREAMY CAJUN SHRIMP DIANE - CAJUN COOKING RECIPES
From cajuncookingrecipes.com
DIANA'S SEAFOOD – TORONTO'S BEST SEAFOOD MARKET
From dianasseafood.com
SHRIMP DIANE RECIPE | CDKITCHEN.COM
From cdkitchen.com
SHRIMP DIANE RECIPE - NDTV FOOD
From food.ndtv.com
Servings 4Total Time 30 minsCategory Quick And Easy
28 BEST SHRIMP RECIPES - FOOD NETWORK
From foodnetwork.com
Author By
SHRIMP DIANE | RECIPE | SHRIMP, HOW TO DRY OREGANO, BUTTER SAUCE
From pinterest.com
STEAK DIANE RECIPE - EMERIL LAGASSE | FOOD & WINE
From foodandwine.com
DELISH DISH: SHRIMP DIANE - BREEZY MAMA
From breezymama.com
SHRIMP DIANE PASTA RECIPE DEMO - HOW TO MAKE A SHRIMP PASTA
From youtube.com
SHRIMP DIANE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ONE-SKILLET MEXICAN SHRIMP DIABLO DINNER - SKINNYTASTE
From skinnytaste.com
SHRIMP DIANE (RECIPE BY PAUL PRUDHOMME) - LIVEJOURNAL
From goonswithspoons.livejournal.com
SHRIMP DIANE BY PAUL PRUDHOMME - CHEF-OF-THE-MONTH.COM
From chef-of-the-month.com
SHRIMP DIANE RECIPE - FOOD.COM | RECIPE | RECIPES, LOUISIANA …
From pinterest.com
STILL MARRIED AFTER ALL THESE YEARS – SHRIMP DIANE
From whygoouttoeat.com
SHRIMP DIANE - RECIPE | COOKS.COM
From cooks.com
PAN-FRIED CATFISH W/SHRIMP DIANE SAUCE - GOURMET DE-CONSTRUCTED
From gourmetdeconstructed.com
SHRIMP – DIANE'S FOOD BLOG
From dianesfoodblog.com
SHRIMP DIANE - YOUTUBE
From youtube.com
RECIPE: SHRIMP DIANE - RECIPELINK.COM
From recipelink.com
7 BEST SHRIMP FOODS TO FEED YOUR FRESHWATER AQUARIUM SHRIMP
From aquariumcoop.com
I AM WOMAN, WATCH ME COOK!: CAJUN SHRIMP DIANE - BLOGGER
From iamwomanwatchmecook.blogspot.com
CALORIES IN MILESTONES CAJUN SHRIMP DIANE AND NUTRITION FACTS
From fatsecret.ca
SHRIMP SCAMPI AND STEAK DIANE NUTRITION FACTS - ALL MENU PRICE
From allmenuprice.com
SHRIMP DIANE RECIPE - FOOD.COM | RECIPE | RECIPES, SEAFOOD …
From pinterest.com
SHRIMP DIANE - FOODS AND DIET
From foodsanddiet.com
CAJUN SHRIMP DIANE @ MILESTONES GRILL & BAR | COOKING RECIPES, …
From pinterest.ca
BEST STEAK DIANE RECIPE - HOW TO MAKE STEAK DIANE - DELISH
From delish.com
SHRIMP DIANE
From pinterest.ca
SHRIMP DIANE RECIPE | RECIPE | RECIPES, SEAFOOD RECIPES ... - PINTEREST
From pinterest.com
SHRIMP DIANE - MEALPLANNERPRO.COM
From mealplannerpro.com
SHRIMP DIANE – THE WEATHERED GREY TABLE
From theweatheredgreytable.com
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