How To make Hamburgers Diane
2 tb Margarine Or Butter 1 ts Worcestershire Sauce
1/4 ts Lemon Juice 1 ea Clove Garlic; Minced
1 ea Onion; Sliced, Small 1 c Fresh Mushrooms; *
1 lb Lean Ground Chuck 1/2 ts Salt
1/4 ts Pepper
* Mushrooms should be washed, trimmed and sliced. ~------------------------------------------------------------------------- Melt the margarine in a large skillet. Add the Worcestershire sauce, lemon juice, garlic, onion, and mushrooms. Cook and stir over medium heat for 2 minutes. Remove from the heat. Mix the meat, salt and pepper together. Shape the mixture into 4 patties, each about 3/4-inch thick. Push mushroom-onion mixture to the side of the skillet. Cook the patties in the same skillet over medium-high heat, turning once, to the desired doneness, about 10 minutes. Serve with the mushroom-onion mixture spooned over the patties. -----
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STEAK DIANE RECIPE - How to make a steak Diane without Alcohol | Beef Steak| English Cuisine
Written Recipe Below
Steak Diane is mainly cooked at table side and flambeed in restaurants. However, now you can make it at home too. It is made with pan fried beef steak and then cooked with Diane sauce.
Ingredients:
Beef Steaks: 2 tenderloin fat-trimmed
Salt: 1/2 Tsp
Black pepper crushed: 1/2 Tsp
Olive oil: 2 TBSP
Butter: 1/2 TBSP
Butter: 1 TBSP
Worchestershire sauce: 1 TBSP
Hot sauce: 2 TBSP
Mustard Sauce: 1/2 TBSP
Tomato Paste: 1 Tsp
Beef / Chicken stock: 1/4 Cup
Onion: Finely chopped 3 TBSP
Garlic: Finely chopped 1 Tsp
Mushrooms: 1/2 Cup or 4 Oz (thinly sliced)
Vinegar: 1 TBSP
Double Cream: 2/3 Cup
Fresh Parsley: Chopped 2-3 TBSP
Served with Mashed Potatoes, Green Beans, Carrots & Capsicum
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Steak Diane | Gordon Ramsay
Gordon Ramsay's recipe for traditional steak Diane from the Cookalong Live 70s themed menu.
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STEAK DIANE - THE BEST OLD SCHOOL STEAK RECIPE | SAM THE COOKING GUY 4K
This is Steak Diane - the best old school steak recipe - and we make a MASSIVE version!
00:00 Intro
2:22 Starting the sauce
5:06 Slicing mushrooms & shallots
6:13 Addressing the steak
8:43 Trimming steak
12:00 Slicing open up & flattening the steak
15:15 Seasoning
15:34 Cooking the steak
17:15 Resting
17:25 Cooking shallot & mushrooms
19:05 Making the sauce
21:06 Garnishing
21:17 Combining & finishing touches
22:44 First Bite
25:00 Win a date with Chance
25:55 Outro
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???? INGREDIENTS:
➔ Beef Broth
➔ Butter
➔ Tomato Paste
➔ Corn Starch
➔ Mushrooms
➔ Shallots
➔ Beef Tenderloin
➔ Salt
➔ Pepper
➔ Avocado Oil
➔ Brandy
➔ Whipping Cream
➔ Dijon Mustard
➔ Worcestershire Sauce
➔ Parsley
➔ Green Onion
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Steak Diane Recipe - How to Make a Steak Diane
Learn how to make Steak Diane! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Steak Diane recipe!
Steak Diane | GCBC15 Ep63
Join chef Adrian Richardson and Dr Preeya Alexander as they cook up a storm – sometimes healthy, sometimes comforting, always delicious.
Head to for this and many other tasty recipes!
Steak Diane with lemony asparagus
Thanks to Made In for sponsoring! You can get my favorite cookware from Made In today with a 15% off discount using my link:
****RECIPE, SERVES TWO***
2 steaks about 1/2 lb (227g), tenderloin or strip would be good
1/2 lb (227g) mushrooms
1 shallot
3-4 cloves garlic
1 lb (454g) asparagus
1 lemon
fresh parsley for garnish
stock (about a cup)
cognac or other brown liquor (can skip)
cream
tomato paste
mustard
Worcestershire sauce
oil
salt
pepper
Trim the mushrooms, slice them and reserve for later.
Peel and finely chop the shallot and garlic. Trim the woody ends off the asparagus. Put half the shallot and garlic on a sheet pan along with the asparagus and toss to coat everything in oil, salt and pepper. Reserve for later.
Trim anything inedible off of the steaks — they'll be covered in sauce so you won't be able to eat around big chunks of fat or connective tissue. Coat with oil, salt and pepper.
Put the steaks in a very hot pan, along with any large trimmings you might want to use to flavor the sauce. Sear the steaks as well as you can, being careful to keep the heat from getting too hot and burning the brown stuff on the bottom of the pan.
When pink juice starts to push to the surface, that's a good sign the steaks are approaching medium rare — when in doubt, pull the steaks out, because they're going to cook a little more later inside the sauce. Scraps can stay in the pan at this point to help flavor the sauce.
With the steaks out, put in the mushrooms with a little more oil if they need it to brown. As soon as you have some color on the mushrooms, stir in the remaining shallot and garlic along with a squeeze of tomato paste.
When everything in the pan is brown, deglaze with cognac (turn off the flame if using a gas stove so as to not ignite the alcohol). Reduce the cognac until almost dry. Pour in the stock, along with a squeeze of mustard and a splash of Worcestershire sauce. Reduce until almost dry.
This is would be a good time to put the asparagus under a broiler/grill at maximum heat — they'll only take a few minutes to brown and go tender.
Once the sauce has reduced to a sticky glaze, take out any beef scraps you may have left in the pan.
Stir in as much cream as you want to finish the sauce — it'll have to simmer for a few minutes before it fully thickens. Taste for seasoning — it should be a little too salty/strong on its own. Consider adding salt, pepper, Worcestershire or a little lemon juice.
Return the steaks to the pan along with any resting juices, coat them in the sauce and let them reheat for a couple minutes. Stir in fresh parsley at the last second. Serve smothered in sauce alongside the asparagus.