Steak Diane Food Wishes Recipes

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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

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



Steak Diane image

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

4 (3-ounce) filet mignon medallions
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
4 teaspoons minced shallots
1 teaspoon minced garlic
1 cup sliced white mushroom caps
1/4 cup Cognac or brandy
2 teaspoons Dijon mustard
1/4 cup heavy cream
1/4 cup reduced veal stock, recipe follows
2 teaspoons Worcestershire sauce
2 drops hot red pepper sauce
1 tablespoon finely chopped green onions
1 teaspoon minced parsley leaves
4 pounds veal bones with some meat attached, sawed into 2-inch pieces (have the butcher do this)
2 tablespoons olive oil
2 cups coarsely chopped yellow onions
1 cup coarsely chopped carrots
1 cup coarsely chopped celery
5 garlic cloves, peeled and smashed
1/4 cup tomato paste
6 quarts water
4 bay leaves
1 teaspoon dried thyme
1 teaspoon whole black peppercorns
1 teaspoon salt
2 cups dry red wine

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



Steak Diane image

Provided by Guy Fieri

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 13

1 quart low-sodium beef stock
Four 6 to 8-ounce filet mignons
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
4 tablespoons butter
2 tablespoons extra-virgin olive oil
3 cups thinly sliced cremini mushrooms
2 shallots, sliced
4 cloves garlic, minced
1/2 cup brandy
1/2 cup dry red wine
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce

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



Steak Diane image

This recipe of strip steak pounded thin, seasoned with dry mustard, and pan fried, goes great with cooked mushrooms. Just add them to the pan during the last few minutes of cooking time.

Provided by Sallie

Categories     Meat and Poultry Recipes     Beef     Steaks     Strip Steak Recipes

Time 40m

Yield 4

Number Of Ingredients 8

4 (1/2 pound) strip steaks, cut 1/2 inch thick
salt to taste
freshly ground black pepper to taste
1 teaspoon dry mustard, divided
¼ cup margarine
3 tablespoons lemon juice
2 teaspoons minced fresh chives
1 teaspoon Worcestershire sauce

Steps:

  • Pound steaks to be 1/4 inch thick, and sprinkle each side with salt, black pepper, and 1/8 teaspoon mustard; rub into the meat.
  • Melt margarine in a large skillet over medium-high heat. Fry 2 of the steaks for 2 minutes on each side, and transfer to a hot serving plate. Repeat with remaining 2 steaks.
  • Add lemon juice, chives, Worcestershire sauce, and remaining mustard to the pan, and bring to a boil. Return the steaks to the pan to heat through, and coat with sauce.

Nutrition Facts : Calories 543.2 calories, Carbohydrate 1.6 g, Cholesterol 106.3 mg, Fat 43.6 g, Fiber 0.1 g, Protein 34.6 g, SaturatedFat 14.9 g, Sodium 230.3 mg, Sugar 0.5 g

STEAK DIANE



Steak Diane image

Make and share this Steak Diane recipe from Food.com.

Provided by weekend cooker

Categories     Very Low Carbs

Time 30m

Yield 4 steaks, 4 serving(s)

Number Of Ingredients 11

4 (8 ounce) rib eye steaks (1/2 inch thick)
1/4 teaspoon pepper
1/8 teaspoon salt
2 tablespoons finely chopped green onions
1/2 teaspoon ground mustard
4 tablespoons butter, divided
1 tablespoon lemon juice
1 1/2 teaspoons Worcestershire sauce
1 tablespoon minced fresh parsley
1 tablespoon minced fresh chives
1 tablespoon soy sauce

Steps:

  • Sprinkle steaks on both sides with pepper, and salt.
  • In a large skillet, cook onion and mustard in 2 tablespoons butter for 1 minute, and add steaks.
  • Cook for 2-4 minutes on each side or until the meat reaches desired doneness (medium rare meat thermometer reading of 145 degrees), (medium 160 degrees), and well done (170 degrees.).
  • Remove steaks to a serving platter and keep warm.
  • In the same skillet, add the lemon juice, worcestershire sauce, soy sauce, and the remaining butter.
  • Cook and stir for 2 minutes or until thickened.
  • Add parsley and chives.
  • Serve with steaks.

Nutrition Facts : Calories 732.7, Fat 61.8, SaturatedFat 27.8, Cholesterol 185, Sodium 574.6, Carbohydrate 1.4, Fiber 0.2, Sugar 0.5, Protein 40.6

STEAK DIANE



Steak Diane image

When I want to provide a memorable dinner but don't want to spend hours in the kitchen, this is the recipe I rely on. I've used it many times on holidays or other occasions for a quick, impressive main dish. We relish the savory steak Diane sauce. -Pheobe Carre, Mullica Hill, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 10

4 beef ribeye steaks (1/2 inch thick and 8 ounces each)
1/4 teaspoon pepper
1/8 teaspoon salt
4 tablespoons butter, divided
1 green onion, finely chopped
1/2 teaspoon ground mustard
1 tablespoon lemon juice
1-1/2 teaspoons Worcestershire sauce
1 tablespoon minced fresh parsley
1 tablespoon minced chives

Steps:

  • Sprinkle steaks with pepper and salt. In a large skillet, heat 2 tablespoons butter over medium heat. Add green onion and mustard; cook 1 minute. Add steaks; cook 2-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium 140°; medium-well, 145°)., Remove steaks to a serving platter and keep warm. In same skillet, add lemon juice, Worcestershire sauce and remaining butter; cook and stir 2 minutes or until thickened. Add parsley and chives. Serve with steaks.

Nutrition Facts : Calories 231 calories, Fat 21g fat (11g saturated fat), Cholesterol 64mg cholesterol, Sodium 237mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 10g protein.

STEAK DIANE



Steak Diane image

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

4 rib eye steaks (1/2 in)
1/4 teaspoon pepper
1/4 teaspoon salt
4 tablespoons butter (divided)
3 teaspoons green onions, chopped
1 teaspoon prepared mustard
1 teaspoon lemon juice
1 1/2 teaspoons Worcestershire sauce
1 teaspoon parsley
1 teaspoon fresh chives, minced

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

STEAK DIANE



Steak Diane image

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

2 tablespoons unsalted butter
1 tablespoon vegetable oil
4 (3/4-inch-thick) flatiron steaks (about 6 oz each)
1 (16- to 19-ounce) can black-bean soup
4 scallions, chopped (1 cup)
1/2 cup water
2 tablespoons Worcestershire sauce
2 tablespoons Madeira
1 tablespoon Dijon mustard
2 tablespoons chopped flat-leaf parsley

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.

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