Steak Diane Recipe - How to Make a Steak Diane
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Date: 2019-07-25
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Comments and reviews: 9
glenesis
Dear Chef John, in the summer if 1976 in Virgina City, Nevada, before it came largely abandoned, there was a steakhouse in the center of town whose name I cannot remember. They served the best steak I have ever had in my entire life. At that time, my mother ordered Steak Diane, even though her name is Susan. I had never heard of the dish, so I asked the waiter about it's preparation. I was informed that the name of the recipe came from the name if the Dijon mustard with which it must be prepared. I had never heard of Dijon mustard either, and he generously explained the ingredients if that concoction and told us that the recipe was originally from France, so I therefore have no cause to doubt his explanation of the origin of the name of the dish. Happy Easter, dude Bon appetit
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Dear Chef John, in the summer if 1976 in Virgina City, Nevada, before it came largely abandoned, there was a steakhouse in the center of town whose name I cannot remember. They served the best steak I have ever had in my entire life. At that time, my mother ordered Steak Diane, even though her name is Susan. I had never heard of the dish, so I asked the waiter about it's preparation. I was informed that the name of the recipe came from the name if the Dijon mustard with which it must be prepared. I had never heard of Dijon mustard either, and he generously explained the ingredients if that concoction and told us that the recipe was originally from France, so I therefore have no cause to doubt his explanation of the origin of the name of the dish. Happy Easter, dude Bon appetit
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Simon Rodgers
This is not Steak Diane. This is closer to a Steak Au Poivre. Steak Diane classic construction is the flattened Steak (pre pan fry) should be thinly coated in Dark French Mustard. Pan fry couple minutes each side to just Med Rare Removed to rest then adding to pan Shallot. Concasse (diced no seeds) Fresh Tomatoes and Sliced mushrooms. Adding cognac or White Wine as alternative. Finish with Demi Glace and double Cream and chopped parsley. Reduce and add steak back to pan with resting juice. And serve.
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This is not Steak Diane. This is closer to a Steak Au Poivre. Steak Diane classic construction is the flattened Steak (pre pan fry) should be thinly coated in Dark French Mustard. Pan fry couple minutes each side to just Med Rare Removed to rest then adding to pan Shallot. Concasse (diced no seeds) Fresh Tomatoes and Sliced mushrooms. Adding cognac or White Wine as alternative. Finish with Demi Glace and double Cream and chopped parsley. Reduce and add steak back to pan with resting juice. And serve.
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Philip Johnson
Philip Johnson, York, England. In England we say Shallot with the emphasis on raw final syllable. That said, this was a most entertaining video full of quirky humour (English spelling) and deft cookery. Steak Pauline should go far. Thank you very much. Nobody mentions though what kind of potatoes should accompany the steak. Was it Pommes florets?
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Philip Johnson, York, England. In England we say Shallot with the emphasis on raw final syllable. That said, this was a most entertaining video full of quirky humour (English spelling) and deft cookery. Steak Pauline should go far. Thank you very much. Nobody mentions though what kind of potatoes should accompany the steak. Was it Pommes florets?
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Trump's Bane
I am a burger freak. I tried something different. I took a lb of ground bison, shaped it into two lb patties, browned them in a cast iron skillet after seasoning them and followed the directions for your steak diane. Wow. It was delicious. It had a beautiful crust and was tender. I ate it with mushrooms, asparagus and couscous. Sublime.
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I am a burger freak. I tried something different. I took a lb of ground bison, shaped it into two lb patties, browned them in a cast iron skillet after seasoning them and followed the directions for your steak diane. Wow. It was delicious. It had a beautiful crust and was tender. I ate it with mushrooms, asparagus and couscous. Sublime.
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Todd
This looks amazing. I'm laughing because I'm thinking of the typical, husband comes home from work, wife puts dinner on the table but it doesn't look complete, something is wrong very wrong. Husband says, You think after I spend such a long day at work I could home to a simple meal with one hand carved tomato rose Is that too much to ask?
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This looks amazing. I'm laughing because I'm thinking of the typical, husband comes home from work, wife puts dinner on the table but it doesn't look complete, something is wrong very wrong. Husband says, You think after I spend such a long day at work I could home to a simple meal with one hand carved tomato rose Is that too much to ask?
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C moore
Good content but one of the most irritating voices I have heard. People don't sound like they are reading every sentence and taking that long a pause between each sentence. When you combine that with how fast you talk and then stop between each sentence, it is just hard to listen to.
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Good content but one of the most irritating voices I have heard. People don't sound like they are reading every sentence and taking that long a pause between each sentence. When you combine that with how fast you talk and then stop between each sentence, it is just hard to listen to.
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Randall Wilhelmi
Excellent recipe, I used to make this to impress my dates. Worked every time, if you know what I mean. Your terrific, please keep coming with the recipes. Ive tried most of them and they are fantastic. Might want to serve with ceasar salad and cherry jubilee for desert.
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Excellent recipe, I used to make this to impress my dates. Worked every time, if you know what I mean. Your terrific, please keep coming with the recipes. Ive tried most of them and they are fantastic. Might want to serve with ceasar salad and cherry jubilee for desert.
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parsia1363
Love you chef john. By the I cooked this following your recipe exactly for our 2 guests and they loved it Of course I did the flaming presentation for them and introduced the dish as #steak Pauline. Thank you so much
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Love you chef john. By the I cooked this following your recipe exactly for our 2 guests and they loved it Of course I did the flaming presentation for them and introduced the dish as #steak Pauline. Thank you so much
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s216674
Thanks for this video. I had this about 15 years ago, and have always wanted to have it again, and in recent years, try to make it at home. I saw another recipe that added mushrooms. Do you have any thoughts on that?
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Thanks for this video. I had this about 15 years ago, and have always wanted to have it again, and in recent years, try to make it at home. I saw another recipe that added mushrooms. Do you have any thoughts on that?
reply
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