Steak Diane From A Treasury Of Great Recipes By Vincent Price Food

CHEF JOHN'S STEAK DIANE

Chef John's Steak Diane image

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

Ingredients

½ cup demi-glace
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon tomato paste
1 pinch cayenne pepper
2 teaspoons vegetable oil
2 (8 ounce) beef tenderloin steaks, fully trimmed, pounded to 1/2 inch thick
Kosher salt and freshly ground black pepper, to taste
1 tablespoon unsalted butter, cut into small chunks
3 tablespoons shallot, minced
¼ cup Cognac or brandy
¼ cup heavy cream
2 teaspoons sliced fresh chives

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

STEAK DIANE FROM A TREASURY OF GREAT RECIPES BY VINCENT PRICE

Steak Diane from a Treasury of Great Recipes by Vincent Price image

I have mentioned on this site that my Mother was a French Pastry chef at one of the few 5 star restaurants in the Chicago area in the 70's. I learned a lot from her. Especially my love for wonderful cookbooks, like Vincent and Mary Prices "A Treasury of Great Recipes". If you are a collector of fine cookbooks, this vintage book is a must have for the true connoisseur. This wonderful dish, Steak Diane is from the Famous Whitehall Club in Chicago. This dish is done table-side in the club, but not at my house! I have been making this recipe for years and years. It is always a home run and a sure fire way to impress even the fussiest.

Provided by kiwidutch

Categories Steak

Time 18m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 (6 ounce) sirloin steaks, pounded to about 1/3 inch thickness between wax paper
4 tablespoons fine chopped shallots
2 tablespoons Worcestershire sauce
8 tablespoons unsalted butter (NO margarine)
parsley
salt
fresh ground pepper

Steps:

Heat in small sauce pan 2 tablespoons of butter over medium-high heat.
Add 4 tablespoons finely chopped Shallots and cook until lightly browned.
Add 2 tablespoons Worcestershire and heat to bubbling, keeping the sauce hot.
Heat 12 in skillet 6 tablespoons butter, when it begins to brown, add pounded steaks and cook for 3 minutes.
Turn and cook 2 to 3 more minutes longer, or until done to taste.
Transfer to a serving dish and sprinkle with salt and a generous amount of fresh ground pepper.
Spread the shallot sauce over the steaks and sprinkle with fresh chopped parsley.

Nutrition Facts : Calories 770.7, Fat 61.9, SaturatedFat 29.7, Cholesterol 227.7, Sodium 206.6, Carbohydrate 3.4, Sugar 0.9, Protein 48.3

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