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Old 07-31-2012, 02:16 AM   #11
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Quote:
Originally Posted by Margi Cintrano View Post
Thanks for posting your sauce for Steak Diane in Beef Section. Over Easter or back in March, I had posted STEAK DIANE RECIPE, which my Mom had made many many years ago however, I had not received any interest in it and it is quite a lovely dish too.

Thought I would mention.

Have a lovely Sunday.
Ciao, Margi.
Margi, do please try my recipe, it is so tasty...it really does compliment the steak
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Old 07-31-2012, 09:19 AM   #12
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That sounds really good, Kylie. Although, not to split fine hairs, Steak Diane is usually flambed (sorry, can't find the diacritic for the accent) at the table. Perhaps this should be Steak Kylie or Steak Jim Beam? <g>.
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Old 07-31-2012, 02:12 PM   #13
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Kylie,

I shall, the next time I prepare it ... In September when we get back to Madrid, as Spain has superb filet mignon ... and it is alot cheaper there than here in Puglia. Puglia is baby lamb turf !!

I am going to be baking your orange moist cake within the next few days. I have to get the ingredients ... and with the reforming, we are both vigilantes, with the work going on ... THE KITCH WAS JUST FINISHED TODAY, THE NEW STOVE, NEW REFRIGERATOR AND THE PLUMBING OF COURSE ...

Thanks for your post.
Ciao, Margi.
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Old 08-05-2012, 02:40 AM   #14
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CWS...maybe Jim Beam Steak Sauce

Margi, good to hear your kitchen is now finished, sounds great...happy cooking
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Jim Beam Steak Diane Sauce [B]Jim Beam Steak Diane Sauce[/B] 1/2 cup Jim Beam Bourbon 75-90g butter 1/2 cup Worcestershire sauce 1 tablespoon Dijon mustard 1 tablespoon parsley (cilantro) Salt and Pepper After removing the cooked steaks to set aside to rest, add the bourbon to the pan and stir through. Reduce the heat to a simmer and add the butter, worcestershire sauce, dijon mustard and the salt and pepper. Stir through for 1 minute or until the sauce thickens slightly. Add the juices from the resting steaks and the parsley (cilantro) Stir through for 1 minute, then pour over your steaks. 3 stars 1 reviews
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