Recipe: Appetizing Steak dianne

Steak dianne. Sprinkle the steaks on both sides with the salt and pepper. Tried this recipe because Steak Diane is served at our favorite restaurant. This was very good, but it lacked the more complex flavor of that served in a restaurant.

Doing some research into Steak Diane, I found that the "Diane" part refers to Diana, the Greco-Roman goddess of the hunt, and "a la Diane" sauces were typically served with venison and game meat in centuries past. It was probably New York hotels that popularized the flambéed steak version. Add the mushrooms, onions, garlic, lemon juice, Worcestershire sauce and salt, and cook, stirring, until the mushrooms are tender. You can have Steak dianne using 8 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Steak dianne

1. You need of steak dianne.
2. You need 4 of good quality steaks.
3. It's 1 of dessertspoon butter.
4. You need 2 tbsp of tomato sauce.
5. It's 3 tbsp of worcestershire sauce.
6. It's 3/4 cup of cream.
7. You need 3 large of garlic cloves.
8. You need 1 of salt and pepper to taste.

Steak Diane is a classic restaurant show-stopping dish of tender filet mignon steaks in a rich mushroom-herb cream sauce. With this recipe from chef John J. Vyhnanek, you easily can prepare this meal for a romantic dinner at home with your loved one. Steak Diane takes me back to my Commander's Palace days, when this was a favorite lunch dish of proprietor Dick Brennan.

Steak dianne instructions

1. Fry steak in the butter and garlic as desired..
2. Remove steak from pan and set aside..
3. To the pan add the cream,tomato sauce,worcestershire sauce salt and pepper,cook gently,stir until heated.pour over steaks and serve with vegies or salad..

Once we put it on the menu at Delmonico, it quickly became a favorite of a. How to make Steak Diane an American Classic-After World War II the nation began going out to dinner more regularly, and although chefs of that day may have lacked the television style cooking techniques we see in restaurants around the world, they had an elegant flair which made a dish like Steak Diane a true American Classic. Steak Diane was a staple on menus in fine dining establishments back in the day. Prepared tableside where the server ignited the cognac, it was an impressive sight. You don't need to flame the cognac; just keeping it on the heat will eventually evaporate the alcohol.