Steak Diane
From sitbynellie 14 years ago
- 5 minutes to make
- Serves 4
If I ever win the lottery, I will make this a lot more! (or pay someone to make it for me). An expensive recipe, because of the use of fillet steaks (filet mignon), but not really difficult to do. This is based on a recipe I discovered at a real gem of a website, http://www. Read more retrofoodrecipes.com/ This is a storehouse of recipes which were fashionable in decades gone by but have sadly fallen into relative disuse. In a restaurant the steaks would be cooked and brandy would be flamed at your table, providing a wonderful show! This would certainly impress your guests at a classy dinner party. So, call your friends, put on your bell-bottom pant suit and bouffant your hair! Put an LP on the hifi! Light the lava lamp! See less
Ingredients
- 1 large onion, finely diced, or 1/4 cup shallots, finely diced shopping list
- 1 carrot, finely diced shopping list
- 2 oz. butter shopping list
- 1/2 oz. flour shopping list
- ¾ pint of beef stock shopping list
- 1 bay leaf shopping list
- 3 parsley stalks shopping list
- a pinch of thyme shopping list
- 1 tbsp. tomato purée shopping list
- 2 tsps. Dijon mustard shopping list
- 1 tbsp. worcestershire sauce shopping list
- 1 tsp. salt shopping list
- Some pepper shopping list
- 1/2 cup heavy (double) cream (optional) shopping list
- 1 oz. butter shopping list
- 4 fillet steaks shopping list
- 2 tbsps. brandy or sherry shopping list
- 1 tbsp. chopped parsley leaf shopping list
How to make it
- In a saucepan, fry the onion or shallot and carrot slowly in the butter until dry and slightly shrivelled, but not brown. Stir occasionally.
- Add the flour, and continue cooking until all is a rich brown.
- Add the stock, bay leaf, parsley, thyme, tomato puree, mustard, Worcester sauce, salt and pepper, and simmer for thirty minutes until the liquid is reduced by half.
- Strain but do not sieve.
- Stir in, if liked: 1/2 cup of heavy (double) cream
- Cover the sauce and set aside.
- Just before serving, have all the ingredients ready and the guests assembled.
- Heat the butter in one (or two if necessary) medium frying-pans until very hot.
- Brown the steaks in the butter.
- Pour in the brandy or sherry and cook for two or three minutes, igniting the vapours if liked.
- Put all the steaks in one pan, if two were used.
- Pour the sauce over the steaks.
- Bring to the boil.
- Serve, garnished with the chopped parsley.
The Rating
Reviewed by 8 people-
Yummy
5 forks!!!!!
tucky
in Ottawa loved it
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Yum yum
hungrybear
in Miner loved it
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I need the lotto money for this myself lol! high 5!
cuzpat
in Sikeston loved it
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