Steak Diane - Aunt "mags"
Steak Diane Recipe with Fillet Steaks, Brandy, Onion, Carrot, Butter, Stock, Tomato Puree, Worcestershire Sauce and Parsley."Excellent... I made the sauce with veal stock and used Cognac, pounded the filets to 3/4-inch thickness and cooked them to medium rare...it was truly delicious! The recipe is perfect as written but I think next time I will add a little garlic -- just for my personal taste." - sgrishka
Yield: 4 Ready in 45 minutes
favorite of 253 people 89 people want to try
Verified by stevemur
|FOR THE SAUCE|
|1 LargeOnion; finely diced|
|1 largeCarrot; finely diced|
|3/4 pintBeef Stock|
|1 singleBay leaf|
|3 singleParsley Stalks|
|1 tablespoonTomato Puree|
|COOKING THE STEAKS|
|4 singleFillet Steaks|
|2 tablespoonsBrandy or Sherry|
|1 tablespoonWorcestershire Sauce|
|1 tablespoonChopped Parsley; to Garnish|
Steak Diane - Aunt "mags" Preparation
Melt the butter in a saucepan and fry the onion and carrot slowly until dry and slightly shrivelled but not brown. Stir with a metal spoon occasionally. Add the flour and continue cooking until the flour and vegetables are a rich brown. Pour on the stock and add all the remaining sauce ingredients. Stir well, and bring to the boil and simmer for 30 minutes until reduced by half. Strain but do not sieve, then cover the sauce and set aside until required.
To complete the dish just before serving, have all the ingredients ready and the guests assembled.
Use one large or two medium frying pans and heat until very hot. Drop in the butter and then the steaks to brown on each side. Pour over the brandy or sherry and cook for 2-3 minutes more; the vapours my be ignited if you wish with a match or gas flame. Put all the steaks in one pan if two were used. Pour over the brown sauce and Worcestershire sauce, bring to the boil, sprinkle with parsley and serve
Original 1970's recipe, not the mustard flavoured substitute we find today.
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