TRADITIONAL FRENCH RECIPE: Steak Diane recipe does not appear in the classics of French cuisine, and was probably invented in mid-20th century in New York as part of the fad for tableside-flambéed dishes, by a french immigrant, yet regarded as Traditional French.
The name Diane, the Roman goddess of the hunt, has been used for various game-related foods, but the 'Venison Steak Diane' attested in 1914, although it is sautéed and flambéed, is sauced and garnished with fruits, unlike later steak Diane recipes, so it is unclear if there is a connection.
By the 1940s, Steak Diane was a common item on the menus of restaurants popular with Café society, including the restaurants at the Drake and Sherry-Netherland hotels and The Colony.
It is often attributed to Chef Beniamino Schiavon, 'Nino of the Drake'.
Steak Diane is similar to Steak Au Poivre. The steak is either cut thinly, or pounded thin so that it will cook rapidly. It is seasoned and quickly sautéed in butter. A sauce is prepared from the pan juices. Ingredients vary; they may include butter, mushrooms, mustard, shallots, cream, truffles, meat stock, A1 Steak Sauce, and Worcestershire sauce. The sauce is flambéed with Brandy or Madeira and the sauce poured over the steak.
Skill Level:  |
Time: 30 Minutes |
Price:  |
Serves: 4 People |
Ingredients:
| Conversions |
Directions:
01 - Using a small pot, cook the Stock for 10 minutes over medium-high heat.
02 - While you are waiting for the Stock to cook, mince Garlic, Shallot, Chives and Parsley.
03 - In the meanwhile, using another large frying pan, combine Butter, Garlic and Shallots, and cook for about 2 minutes, or until soft.
04 - Then, add the Mushrooms ad cook for another 2 mintues, or until they turn brown.
05 - Pour in the Brandy, and light with live fire to flambée until the flame dies down. Set aside.
06 - Heat the Oil in a large skillet over medium-high heat.
07 - Season the Steaks with Salt and Black Pepper and add to skillet. Cook for about 5 minutes, or until browned on both sides.
08 - Turn the heat off and set aside.
09 - Stir Stock, Cream, Dijon Mustard, Worcestershire Sauce and Tabasco Sauce into the pan and mix until well combined.
10 - Add Steaks, fresh Parsley, Chives, and cook for 5 minutes, or until the Sauce has thickened.
11 - Transfer the Steaks to serving plates and top with Sauce.
12 - Sprinkle some fresh Parsley and Chives. Serve.
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