Heidi's Steak Diane Recipe
Filed under Beef, Low Carb, Main Course, Wheat-free
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Steak Diane is tradtionally made with a thinly pounded steak, and a cognac, butter, and shallot sauce that is flambéed right before serving to great dramatic effect. 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.
This particular Steak Diane is a favorite of my friend Heidi, with whom I made the dish this evening. Heidi found the source recipe in the local paper, the Carlisle Mosquito (great name for a newspaper, isn't it?). The recipe calls for pan-frying the steak to brown it for flavor then finishing it off in the oven, then serving it with the Diane sauce poured over it. No flames are involved. Heidi's husband Vauhgn is a master at the grill, so the steak tonight we grilled even though the directions as follows are for pan frying. Vaughn also thinly sliced the steak before serving, which I don't think is usually done with Steak Diane, but it makes it a lot easier to serve three little kids.
I have found a similar recipe in Gourmet, which calls for a couple teaspoons of lemon juice instead of the tomato paste, half as much mustard, and a whole cup of sliced shallots. Otherwise, very similar.
I found this Diane sauce to be good, but quite strong. Next time I may cut the mustard and tomato paste in half. Heidi also recommends making it with chicken, using chicken broth, and serving it mixed in with pasta.
Heidi's Steak Diane Recipe
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Ingredients
1 cup beef broth
4 teaspoons Worcestershire sauce
2 Tbsp Dijon mustard
2 Tbsp tomato paste
4 (6-ounce) center cut beef tenderloin steaks or another cut of your choice
1/2 teaspoon salt
1/2 teaspoon ground pepper
2 teaspoons butter
2 teaspoons olive oil
1/4 cup finely minced shallots
4 Tbsp cognac or brandy
2/3 cup heavy cream
Method
1 Whisk together broth, Worcestershire sauce, mustard and tomato paste; set aside.
2 Start preparing the steak. Sprinkle salt and pepper on both sides of the steak. Working in batches, heat butter and oil in a skillet, add the steak and increase the heat to high, brown each side for 1 1/2 minutes, remove steaks to a cookie sheet and finish in the oven at 350°F for about 10 minutes.
3 While the steaks are in the oven, sauté the shallots in butter for one minute on medium heat, stirring constantly. Add the cognac to deglaze the pan. Increase the heat and cook until the cognac is almost evaporated. Stir in the broth mixture and bring to a boil. Let simmer for a minute. Stir in the cream and cook for two more minutes.
4 If you want, thinly slice the steak to serve. Otherwise serve individual steaks. Drizzle warm Diane sauce over the steak on each serving plate.
Serves 4.
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Posted by Elise on Apr 18, 2006 and indexed Steak
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I am so not a steak person-- or a heavy sauce person for that matter-- but a butter and shallot sauce accompanying a thin piece of meat does sound appealing. And I love that it's named after Diana!