TRADITIONAL FRENCH RECIPE: the first time Venison Steak Diane recipe appeared / was mentioned was under a sauce recipe with this same particular name is 1907, from Escoffier.
This recipe is pretty similar to Steak Diane, without the flambée and other 2 or 3 ingredients. The use of Tomato Sauce is something new for a Steak with so many ingredients, making it quite curry/ish.
Evidence suggests Steak Diane is an American invention ( but the debate over this recipe is still out there for discussion ) of the late 1950s/early1960s, when French cooking was booming in the States.
On the other hand, the traditional french recipe for Venison Steak got a bit forgotten.
Skill Level:  |
Time: 30 Minutes |
Price:  |
Serves: 4 People |
Ingredients:
| Conversions |
Directions:
01 - Sprinkle Salt and Pepper on both sides of the Steaks. Place in a plate and cover with Cling film.
02 - In a small pot, cook the Stock for 5 minutes over medium-high heat.
03 - Add in Worcestershire Sauce, Mustard, Chives, Parsley and Tomato Paste. Stir and cook for other 5 minutes.
04 - In a skillet over medium-high heat, sear the Steaks in Butter. Cook on both sides for 2 minutes, making sure boths sides are done.
05 - Turn heat off, move the Steaks to a clean plate and set aside.
06 - Sauté the Shallots in the large pan for 2 minutes on medium-high heat, stirring once or twice.
07 - Add the Brandy, and cook until the it is almost evaporated.
08 - Add Broth mixture, stir well, bring to a boil.
09 - Pour in the Cream, reduce heat to Medium and cook for about 3 - 5 minutes or until thickened.
10 - You can cook the Steaks in the sauce or pour it on top.
11 - Garnish with extra Chives and Parsley. Serve.
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