"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Beef
Reply
 
Thread Tools Display Modes
 
Old 06-16-2012, 07:06 AM   #1
Executive Chef
 
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
Steak Diane

Buon Giorno, Ladies & Gents,

Steak Diane, is quite an heirloom ... My Swiss French Mom Eva used to prepare this elegant dish many many years ago ... Here is her recipe:

STEAK DIANE FOR TWO ...

2 FILET MIGNON ( 4 OZ. EACH )
1 1/2 OZ. CLARIFIED BUTTER
1 TSP. DIJON MUSTARD
2 MUSHROOMS OF CHOICE SLICED
1 TSP. SHALLOTS MINCED
1/4 TSP. GARLIC MINCED
1/2 OF A LEMON: JUICE
1 TSP. FRESH PARSLEY
1 OZ. BRANDY
3 OZ. BORDELAISE SAUCE
1 OZ. HEAVY CREAM

*** CLARIFIED BUTTER ...

butter that has been melted and chilled ... the solid is then lifted away from the liquid and discarded ... clarification raises the smoke point of butter ... clarified butter will stay fresh in refrigerator longer ...

1. Pound each filet to 1/2 inch thickness
2. heat pan to medium high and add butter
3. season steak with dijon mustard and place in pan
4. add mushrooms, shallots, and garlic to pan keeping separate from steaks
5. after 2 mins, turn steaks over
6. squeeze lemon and add parsley to mushrooms
7. add brandy and flambée
8. add sauce and the cream and let reduce
9. remove the steaks from pan
10. spoon sauce and mushrooms over the steaks

*** Serve with a wonderful Red wine or Cava Rosé and crusty French style Baguette ...

Enjoy,
Margaux Cintrano.

__________________

__________________
Margi Cintrano is offline   Reply With Quote
Old 07-29-2012, 08:30 AM   #2
Executive Chef
 
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
Kylie: Steak Diane Recipe

Kylie,

I was surprised to see your sauce for my Mom´s recipe. Let me know what you think of the recipe ? Do you prepare similiarly ?

Have lovely Sunday.
Margi. Ciao.
__________________

__________________
Margi Cintrano is offline   Reply With Quote
Old 07-29-2012, 07:13 PM   #3
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,277
Strange probably, but my brother and I used to beg my mother to make us Steak Dianne when we were probably 5 and 8 years old. She flamed it for us table side!

I haven't made it in years, so thanks for jogging my memory. I'll have to make it soon.
__________________
Less is not more. More is more and more is fabulous.
jennyema is online now   Reply With Quote
Old 07-29-2012, 09:32 PM   #4
Half Baked
 
4meandthem's Avatar
 
Join Date: Aug 2010
Location: Bay Area California
Posts: 2,018
I have only had this once and it was in a restaurant. Totally delicious!
I would love to try again with a spinach salad with almonds and mandarins from the same time period.
__________________
Just be yourself! Everyone else is taken.

My Flickr stuff!
http://www.flickr.com/photos/e_maxwell_photography/
4meandthem is offline   Reply With Quote
Old 07-30-2012, 12:27 AM   #5
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,064
Quote:
Originally Posted by jennyema View Post
Strange probably, but my brother and I used to beg my mother to make us Steak Dianne when we were probably 5 and 8 years old. She flamed it for us table side!

I haven't made it in years, so thanks for jogging my memory. I'll have to make it soon.
Jenny, did Julia do Steak Diane on the French Chef and have a mishap?
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 07-30-2012, 02:28 AM   #6
Executive Chef
 
Bolas De Fraile's Avatar
 
Join Date: Oct 2010
Posts: 3,193
He may be a repulsive twassock but he can cook.
__________________
I was married by a judge, I should have asked for a jury.
Bolas De Fraile is offline   Reply With Quote
Old 07-30-2012, 03:49 AM   #7
Executive Chef
 
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
Jennyema.

Yes, it is quite an antique, as far as recipes ago. It is quite a lovely dish too ...

Thanks for the feedback,
Have great summer,
Ciao. Margaux.
__________________
Margi Cintrano is offline   Reply With Quote
Old 07-30-2012, 03:50 AM   #8
Executive Chef
 
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
Mean4dthem.

Always a pleasure to have you contribute on my threads, and yes, it is a delicious recipe too ... Spinach salad to accompany, cool ... Shall do ...

Have a wonderful summer.
Ciao, Sempre.
Margaux.
__________________
Margi Cintrano is offline   Reply With Quote
Old 07-30-2012, 03:52 AM   #9
Executive Chef
 
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
Bolas,

Always appreciate your DVDs ... Very helpful.

Have wonderful summer,
and hope that you are feeling much better.
Ciao, Margaux.
__________________
Margi Cintrano is offline   Reply With Quote
Old 07-30-2012, 03:53 AM   #10
Executive Chef
 
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
Addie,

Are you a fan of steak diane ? It is a relic from my Mom´s Collection !

It is delicious too ...

Kindest and have great summer,
Margaux.
__________________

__________________
Margi Cintrano is offline   Reply With Quote
Reply

Tags
ethnic, recipe, steak

Steak Diane :chef: Buon Giorno, Ladies & Gents, Steak Diane, is quite an heirloom ... My Swiss French Mom Eva used to prepare this elegant dish many many years ago ... Here is her recipe: :yum: STEAK DIANE FOR TWO ... 2 FILET MIGNON ( 4 OZ. EACH ) 1 1/2 OZ. CLARIFIED BUTTER 1 TSP. DIJON MUSTARD 2 MUSHROOMS OF CHOICE SLICED 1 TSP. SHALLOTS MINCED 1/4 TSP. GARLIC MINCED 1/2 OF A LEMON: JUICE 1 TSP. FRESH PARSLEY 1 OZ. BRANDY 3 OZ. BORDELAISE SAUCE 1 OZ. HEAVY CREAM *** CLARIFIED BUTTER ... :yum: butter that has been melted and chilled ... the solid is then lifted away from the liquid and discarded ... clarification raises the smoke point of butter ... clarified butter will stay fresh in refrigerator longer ... 1. Pound each filet to 1/2 inch thickness 2. heat pan to medium high and add butter 3. season steak with dijon mustard and place in pan 4. add mushrooms, shallots, and garlic to pan keeping separate from steaks 5. after 2 mins, turn steaks over 6. squeeze lemon and add parsley to mushrooms 7. add brandy and flambée 8. add sauce and the cream and let reduce 9. remove the steaks from pan 10. spoon sauce and mushrooms over the steaks *** Serve with a wonderful Red wine or Cava Rosé and crusty French style Baguette ... Enjoy, Margaux Cintrano. :wink: 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:35 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.