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How To make Excellent Steak Diane
4 Sirloin Steaks (6 oz ea)
2 tb Butter
4 Shallots, finely chopped
2 tb Worcestershire sauce
Salt,pepper Parsley Put 4 sirloin steaks,each about 6 ounces,between pieces of waxed paper and pound to a 1/3" thickness. Heat in small saucepan: 2 tablespoons butter.Add: 4 tablespoons finely chopped shallots and cook until shallots are lightly browned.Add: 2 tablespoons Worcestershire sauce and heat to bubbling.Keep the sauce hot. Heat in 12" skillet or chafing dish: 6 tablespoons butter. When it begins to brown,add steaks and cook for 3 minutes. Turn and cook for 2 to 3 minutes longer or until done to taste. Transfer to a serving dish and sprinkle with salt and a generous amount of freshly ground pepper. Presentation: Spread the shallot sauce over the steaks and sprinkle with chopped parsley.
How To make Excellent Steak Diane's Videos
Steak Diane Recipe with Mushroom Sauce - Gregcipes
Steak Diane is a classic American dish with a cool name and an even cooler style of preparation, traditionally being flambéd, but unfortunately you won't get to see me do that because I don't want to burn my house down. Set on fire or not, this dish is to die for, especially the sauce which can be made on it's own and used for whatever you see fit. I hope you enjoy!
Ingredients:
2 eye of round steaks
1 tablespoon of chives chopped
1/2 shallot finely chopped
1/2 cup of sliced baby Bella mushrooms
1/4 cup of brandy
1/2 cup beef stock
1/4 cup of heavy cream
2 teaspoons of Worcestershire sauce
2 tablespoons of butter
2 teaspoons of Dijon mustard
Salt and pepper
Directions:
Season steaks. Mix together Worcestershire sauce, Dijon mustard, and beef stock. Melt butter in a pan over medium high heat. When foaming subsides and butter is just starting to brown a bit, put in the steaks. Once seated, turn over. If using thin steaks, they may have seized up and become convex, they'll even out but make sure the whole steak is in contact with the pan. Baste it with the butter. Once the steak is cooked, remove it from the pan. Cooke the shallots and the mushrooms in the remaining butter. Once the mushrooms and shallots are cooked, deglaze the pan with the brandy. Once the brandy is almost all evaporated, add the beef stock mixture. Season and let cook for 1-2 minutes then add the heavy cream. Let cook for 1-2 more minutes and then turn down the heat and add the chives. Stir and then pour the sauce over the steaks (or add the steaks back to the pan to cook in the sauce if they can take more cooking). Serve and enjoy!
Music: bensound.com
The Perfect Steak Diane | MasterChef UK
Marcus Wareing demonstrates how to make a steak diane.
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Classic Steak Diane | Chef Jean-Pierre
Hello There Friends, today I'm going to be teaching you about a very classical dish, my Famous Steak Diane. So tender it cuts like a hot knife through butter! And the sauce is to die for! Come check it out and try it for yourself. Let me know what you think in the comments below.
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How to Make Steak Diane and Sautéed Potatoes | Gordon Ramsay
Gordon Ramsay shows Kirstie Allsopp how to prepare steak diane including tips for seasoning and preparing minute steak. Gordon teases Kirstie for being posh.
#GordonRamsay #Cooking
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Take your steak to a whole new level!
Who doesn't love a juicy, slightly charred steak, served up with a mountain of chips (or saute potatoes if you're feeling posh) and some nice green veg!
It's one of my favourite weekend dinners, and it's made even better with the addition of one of these delicious sauces (ok, one is a garlic butter, but that works fab too!).
Most of these sauces can be made while your steak is resting, so your steak will be perfectly rested and ready to serve when that sauce is ready.
Free printable recipes are available on our site:
------Video Contents------
00:00 - Intro
00:30 - Peppercorn Sauce
01:44 - Red Wine Jus
02:56 - Mushroom Sauce
04:06 - Diane Sauce
05:17 - Garlic Butter
06:21 - Blue Cheese Sauce
07:15 - See You Next Time
#CookingShow #Recipe Sauces
Best Steak Diane Recipe
Classic table side dish from 1940- 1970s
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8-12 oz Steak (tenderloin/top sirloin)
1 TBSP Butter
1 Shallot
pinch Salt
pinch Black Pepper
1.5 cups Mushrooms
1 oz Brandy
2 tsp Dijon Mustard
1/4 cup Heavy Cream
1/4 cup Beef or Chicken Stock
2 tsp Worcestershire
1 TBSP Parsley
Put a half cup of stock in a pot and reduce by half
1. trim meat and cut into desired portion
2. Sandwich the state between plastic wrap and pound two 1/8 of an inch thick
3. Salt and pepper the steak
4. Sauté the steak in butter about a minute on each side. Sauté the mushrooms and shallots.
5. Remove the steak from the pan. Add in the brandy and flambé .
6. Deglaze with the stock, then add the cream; Add Worchestershire
7. Reduce the cream to the desired thickness, adding the mustard, and the steak to heat
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