Steak Diane was all the rage in the 50’s and early 60’s, especially in New York. A hot culinary trend at the time in upscale restaurants were dishes that could be flamboyantly prepared tableside. Steak Diane was traditionally done so; its theatrics arising from the flambéing of the cognac used to make the sauce.
Flambéing by the way is not just for show, it intensifies the flavor of the finished sauce. It works by the caramelization of the sugars in the dish which undergo a series of chemical changes due to the intense heat and give a depth of flavor that otherwise would be missing.
How to cook the perfect Steak Diane
Ingredients for 4 people
4 shallots, peeled and finely chopped
150 grams of field or button mushrooms thinly sliced
2 tablespoon salted butter
2 garlic cloves, peeled and minced
2 tablespoons Worcestershire sauce, to taste
2 teaspoon English mustard
1/4 cup brandy
200 ml double cream
Handful of flat-leaf parsley - chopped
Follow the above links directions, while the steaks are resting prepare the sauce, drain most of the butter, garlic and thyme from the pan that you cooked your steaks in, add a little more vegetable oil to the pan, add the sliced shallots and allow to soften, add the sliced mushrooms along with a tablespoon of butter, add the minced garlic and saute together for around a minute or two. Add the Worcestershire sauce and bring to boil. Turn up the heat and tilt the pan away from you and add the brandy, tilt it right towards the edge of the pan and allow it to set on fire from the gas ring (or light with a match). Turn down the heat and add the cream and the mustard, bring to a light boil.
Introduce the steaks and the juices from the resting tray back into the pan. You can cook a little longer at this point if you prefer your steak medium.
Add half of the chopped parsley to the pan and stir. Place the steaks onto to a warm plate then spoon the sauce over the steaks, sprinkle with the remaining chopped parsley. Or serve them in the pan placed onto the center of the table.
Kit comprises of:
400 grams of Black Angus Tenderloin Beef
Butter, garlic and thyme (from sealing beef)
Salt & Pepper
100 gram Short Crust Pastry
75 gram of Mushroom Duxelle
25 grams prosciutto
100 ml Green Peppercorn Sauce
Follow these simple instructions and you should be on your way to cooking a perfect Medium Rare Tenderloin