Sent by :Mr Delicious
How to make Steak and Diane sauce recipe
By : chef ssentongo Geoffrey
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Sure! Here’s a step-by-step recipe for making Steak Diane with a delicious Diane sauce:
Ingredients:
- For the Steak:
- 4 rib-eye steaks (about 200-225g/7-8oz each)
- Olive oil
- Sea salt and freshly ground black pepper
- For the Diane Sauce:
- 2 banana shallots, finely diced
- 180g/6¼oz button mushrooms, sliced
- 2 garlic cloves, grated
- Knob of unsalted butter
- 160ml/5½fl oz good brandy or cognac
- 2 tbsp Worcestershire sauce
- 2 tsp Dijon mustard
- 300ml/½ pint double cream
- 60g/2¼oz fresh flat-leaf parsley, finely chopped
Instructions:
- Prepare the Steaks:
- Allow the steaks to reach room temperature.
- Rub them with a little olive oil and season with sea salt and freshly ground black pepper.
- Heat a non-stick frying pan over high heat until it starts to smoke.
- Add a splash of oil followed by the steaks and sear them for around 3 minutes on each side for a medium-rare finish.
- Remove the steaks from the pan and let them rest on a rack in a warm place.
- Make the Diane Sauce:
- In the same pan, fry the shallots in a little more oil on medium heat until they start to soften.
- Add the mushrooms and cook for 2 minutes before adding the garlic and butter.
- Once the mushrooms are soft and slightly golden, add the brandy or cognac and carefully set it alight by tilting the pan towards the flame on a gas hob (or use a match). Caution: Keep your face and hair away from the flames and do not leave unattended.
- Once the flames have died down, add the Worcestershire sauce followed by the mustard.
- Cook the sauce for 90 seconds and then stir in the double cream.
- Reduce on medium-high heat until slightly thickened, about 2-3 minutes.
- Stir in the parsley, taste the sauce, and season with salt and pepper.
- Serve:
- Serve the sauce over the rested steaks and enjoy!
This classic dish is perfect for a special occasion or a delightful dinner at home.
# Tell me more about the history of Steak Diane.
Steak Diane is a classic dish with an interesting history that dates back to the early 20th century. Here are some key points about its origins and evolution:
Origins:
- Invented in the 1930s: Steak Diane is believed to have been created in London during the 1930s.
- It was a popular dish in upscale restaurants and was often prepared tableside, adding a touch of theatrical flair with its flambé technique.
- Named after Diana: The dish is named after Diana, the Roman goddess of the hunt.
- This connection is likely due to the sauce’s origins, which were initially used for game meats like venison.
Popularity:
- Mid-20th Century Fame: Steak Diane gained significant popularity in the 1940s and 1950s, especially in New York City.
- It became a staple in many high-end restaurants and was a favorite among the elite.
- Tableside Preparation: The dish’s preparation involved flambéing the sauce with brandy or cognac, which was done tableside to impress diners.
- This added to its allure and made it a symbol of fine dining.
Key Figures:
- Beniamino Schiavon: Often credited with popularizing the dish in New York, Schiavon was the maître d’hôtel at the Drake Hotel.
- He is said to have brought the recipe from Europe and adapted it for American tastes.
- Other Influences: The dish also saw contributions from chefs at various prestigious establishments, including the Café de Paris in London and the Copacabana Palace in Rio de Janeiro.
Modern Day:
- Retro Revival: While Steak Diane fell out of favor for a time, it has seen a resurgence in recent years as chefs and home cooks rediscover its rich flavors and dramatic presentation.
Steak Diane remains a beloved dish for its combination of tender beef and a rich, flavorful sauce. Its history reflects a blend of culinary traditions and the glamour of mid-20th-century dining.
Is there anything else you’d like to know about this dish or any other culinary history?
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