Steak Diane with lemony asparagus
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Date: 2023-03-17
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Comments and reviews: 15
Harrison
I can't speak for all mushroom haters, but if you'll allow me to project for a moment, I suspect most people who don't like mushrooms dislike the texture more than they do the flavor. I've almost never complained about mushrooms that were diced really small and fried into a sauce or stew, I actually welcome that; it's only the big chunks that I don't like. I reckon in a recipe like this where mushrooms play a big roll in the flavor of the sauce, it might be better to use a smaller amount of finely diced mushrooms (or maybe some yeast extract) just to maintain the 'authentic' flavor without making it too mushroomy for mushroom haters.
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I can't speak for all mushroom haters, but if you'll allow me to project for a moment, I suspect most people who don't like mushrooms dislike the texture more than they do the flavor. I've almost never complained about mushrooms that were diced really small and fried into a sauce or stew, I actually welcome that; it's only the big chunks that I don't like. I reckon in a recipe like this where mushrooms play a big roll in the flavor of the sauce, it might be better to use a smaller amount of finely diced mushrooms (or maybe some yeast extract) just to maintain the 'authentic' flavor without making it too mushroomy for mushroom haters.
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Devin
Hey Adam I love your videos, I noticed you said something about you need to cook mushrooms in oil at high heat for them to brown, this is something I thought for a long time but recently I've been trying this method where you dry roast them in a stainless steel pan with no oil or water at very high heat, they tend to stick to the bottom but you can use that to make a delicious fond, and I actually noticed that some mushrooms like oysters if they don't have enough water content you might have to add a teaspoon of water just to even out the cooking and browning. Just something that I think would make an interesting video in the future.
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Hey Adam I love your videos, I noticed you said something about you need to cook mushrooms in oil at high heat for them to brown, this is something I thought for a long time but recently I've been trying this method where you dry roast them in a stainless steel pan with no oil or water at very high heat, they tend to stick to the bottom but you can use that to make a delicious fond, and I actually noticed that some mushrooms like oysters if they don't have enough water content you might have to add a teaspoon of water just to even out the cooking and browning. Just something that I think would make an interesting video in the future.
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ApokalypseCow
I've been doing a sauce like this for several years now after looking up french steak dinner during the start of the pandemic for Valentine's Day dinner, didn't realize it actually American in origin. A nice addition I've found is a few pinches of thyme and/or sage, just to get some herby goodness in with it. Also, while I do use cream, I also like to mount it with butter right at the end, though I'm typically using a big coin of homemade compound butter, either a black garlic and bonito flake butter or one filled to the brim with dehydrated chantrelle mushrooms that have turned into tiny chunks by a food processor.
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I've been doing a sauce like this for several years now after looking up french steak dinner during the start of the pandemic for Valentine's Day dinner, didn't realize it actually American in origin. A nice addition I've found is a few pinches of thyme and/or sage, just to get some herby goodness in with it. Also, while I do use cream, I also like to mount it with butter right at the end, though I'm typically using a big coin of homemade compound butter, either a black garlic and bonito flake butter or one filled to the brim with dehydrated chantrelle mushrooms that have turned into tiny chunks by a food processor.
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Fox
When I was a kid, my parents would throw dinner parties for the neighborhood grown-ups and send the kids off to the McDonald's down the street.
One year, Mom made steak Diane, and I, not knowing what it was, asked.
After my mother explained the preparation, I said Are the Currans coming over?
Mom said yes, why? and I said Good. Mr. Curran is a firefighter so maybe you won't burn the house down.
Apparently Dad got a death glare out of Mom when he told Mr. Curran what I'd said earlier in the day.
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When I was a kid, my parents would throw dinner parties for the neighborhood grown-ups and send the kids off to the McDonald's down the street.
One year, Mom made steak Diane, and I, not knowing what it was, asked.
After my mother explained the preparation, I said Are the Currans coming over?
Mom said yes, why? and I said Good. Mr. Curran is a firefighter so maybe you won't burn the house down.
Apparently Dad got a death glare out of Mom when he told Mr. Curran what I'd said earlier in the day.
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Benjamin
When asparagus is in season (it s not yet where I live) and fresh, it really shouldn t be that woody or fibrous. Cutting off a third of the asparagus (0: 44) seems to be way too excessive. Especially with green asparagus, which tends to be finer anyway, I usually get away with cutting about 2 cm, which is about the position of the rubber band.
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When asparagus is in season (it s not yet where I live) and fresh, it really shouldn t be that woody or fibrous. Cutting off a third of the asparagus (0: 44) seems to be way too excessive. Especially with green asparagus, which tends to be finer anyway, I usually get away with cutting about 2 cm, which is about the position of the rubber band.
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D.
I get this is a weird thing to throw out into the internet, but does anyone else eat asparagus with mayonnaise on it? For like 2 years I've been dipping asparagus in mayo with a squeeze of lemon juice, and it's great! I don't think I invented it, but none of my friends or family do it, so I have no idea who it came from. Does anyone else do this?
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I get this is a weird thing to throw out into the internet, but does anyone else eat asparagus with mayonnaise on it? For like 2 years I've been dipping asparagus in mayo with a squeeze of lemon juice, and it's great! I don't think I invented it, but none of my friends or family do it, so I have no idea who it came from. Does anyone else do this?
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Fint
In Canada, NY strip is commonly used however the federal guidelines say to use Strip Loin Steak not sirloin as Adam indicates in the video (1: 16. The sirloin is located closer to the hip as opposed to the strip loin which is near the lower spine next to the tenderloin. A quick search indicates the Brits would also call this a striploin.
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In Canada, NY strip is commonly used however the federal guidelines say to use Strip Loin Steak not sirloin as Adam indicates in the video (1: 16. The sirloin is located closer to the hip as opposed to the strip loin which is near the lower spine next to the tenderloin. A quick search indicates the Brits would also call this a striploin.
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Clockwork
Hey Adam! Love your videos and recipes.
I was wondering what you do with that lower 1/3 of the asparagus - just huck it in the compost? I always feel like I should make SOMETHING with it, because tossing 1/3 of a vegetable as expensive as asparagus (expensive where I am, at least) always seemed really wasteful.
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Hey Adam! Love your videos and recipes.
I was wondering what you do with that lower 1/3 of the asparagus - just huck it in the compost? I always feel like I should make SOMETHING with it, because tossing 1/3 of a vegetable as expensive as asparagus (expensive where I am, at least) always seemed really wasteful.
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M.
Never understood the American custom to pre-slice the steak before serving. If I were to get a pre-sliced steak in a European country, I would honestly send it back to the kitchen and request a new unsliced one. Not only do I want to slice the meat myself to pieces of my liking, it will also remain hotter for longer.
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Never understood the American custom to pre-slice the steak before serving. If I were to get a pre-sliced steak in a European country, I would honestly send it back to the kitchen and request a new unsliced one. Not only do I want to slice the meat myself to pieces of my liking, it will also remain hotter for longer.
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Wyatt
I'm surprised/disappointed by the 'as much as you want' direction here. I understand the don't measure stuff philosophy but I don't have time/resources to experiment and figure out how much I actually want when I'm attempting a one-off recipe. Give us a ballpark or tell us how much you want, please?
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I'm surprised/disappointed by the 'as much as you want' direction here. I understand the don't measure stuff philosophy but I don't have time/resources to experiment and figure out how much I actually want when I'm attempting a one-off recipe. Give us a ballpark or tell us how much you want, please?
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baylinkdashyt
So these appear to be the newest generation of Lo-Heet pans, then, originally (and maybe still) made by Vollrath.
We still have our entire set, older than me at 57, inherited from my mom; 2 of the bakelite handles have broken, but everything else is still in perfect shape; nary a dent.
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So these appear to be the newest generation of Lo-Heet pans, then, originally (and maybe still) made by Vollrath.
We still have our entire set, older than me at 57, inherited from my mom; 2 of the bakelite handles have broken, but everything else is still in perfect shape; nary a dent.
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Leonard
Thanks. I've tried a few recipes as it is kind of a simple, fancy dish. .. beats eating out of a bag over a sink anyway.
I look forward to doing it your way. .. but, pretty much similar except for the mustard and brown liquor. I used a sauce wine like Sherry or Madeira.
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Thanks. I've tried a few recipes as it is kind of a simple, fancy dish. .. beats eating out of a bag over a sink anyway.
I look forward to doing it your way. .. but, pretty much similar except for the mustard and brown liquor. I used a sauce wine like Sherry or Madeira.
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KyoZero
Would anyone vouch for MadeIn cookware as a starting point for someone who is a regular cook and is looking to upgrade from very standard supermarket/IKEA cookware? I was tempted to try out an earlier sponsor Misen but they were mostly US based and had a limited EU service
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Would anyone vouch for MadeIn cookware as a starting point for someone who is a regular cook and is looking to upgrade from very standard supermarket/IKEA cookware? I was tempted to try out an earlier sponsor Misen but they were mostly US based and had a limited EU service
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ShadowDrakken
If you have the time and don't mind the wait, instead of trying to rapidly brown the mushrooms, add a 1/4-1/2 cup of water and boil them down, then let them brown. They'll brown beautifully AND sauce themselves. Just used that trick last night for beef tips: )
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If you have the time and don't mind the wait, instead of trying to rapidly brown the mushrooms, add a 1/4-1/2 cup of water and boil them down, then let them brown. They'll brown beautifully AND sauce themselves. Just used that trick last night for beef tips: )
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V tor
As a Brazilian, to me that's ALSO beef stroganoff. Any dish that involves a meat part, a broth part and a cream part we call stroganoff. And mushrooms are so traditional in stroganoff sauce here in Brazil that the end result just looked like sunday lunch to me.
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As a Brazilian, to me that's ALSO beef stroganoff. Any dish that involves a meat part, a broth part and a cream part we call stroganoff. And mushrooms are so traditional in stroganoff sauce here in Brazil that the end result just looked like sunday lunch to me.
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