Flaming Steak Diane Recipes
FLAMING STEAK DIANE
A co-worker gave me this recipe years ago when I was looking for a romantic meal that I wanted to prepare. I thought it appropriate for me to post this on Valentine's Day so I am very happy to share it with you. It was such a huge success with my family tonight and I was very proud to serve them something so special! This is a...
Provided by Jeanne Gliddon
Categories Steaks and Chops
Time 45m
Number Of Ingredients 8
Steps:
- 1. Put steak between two pieces of wax paper and pound fillets to a thickness of 1 inch.
- 2. Melt 1 tablespoon butter in a skillet.
- 3. Dredge steaks in flour, salt & pepper mixture.
- 4. Cook steaks in butter on medium high heat for 2 minutes on each side (fast). Remove from skillet and set aside. Cover with foil to keep warm.
- 5. In same skillet melt 2 tablespoons butter and add mushrooms.
- 6. To mushroom and butter mixture add beef broth and cook for 3 to 4 minutes.
- 7. Pour 1/4 cup of Brandy on mushroom mixture and carefully light with a torch like lighter! Cook until flame dies out.
- 8. Return steaks to skillet and cover with sauce and mushrooms. Re-warm prior to serving. Serve with pasta or rice! Suggestion: I would double the sauce when making three or four steaks but I would still use only the 1/4 cup of Brandy.
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
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- In a large skillet, melt the butter in the olive oil. Season the meat with salt and pepper and cook over high heat until lightly browned on the bottom, about 1 minute. Turn the medallions and cook for 45 seconds longer, then transfer to a plate and tent with foil.
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