Steak Diane - Aunt "mags"

Steak Diane - Aunt "mags"

Ready in 45 minutes

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

Top-ranked recipe named "Steak Diane - Aunt "mags""

4.7 avg, 8 review(s) 100% would make again

Ingredients

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FOR THE SAUCE
1 Large Onion; finely diced
1 large Carrot; finely diced
2 ounces Butter
1/2 ounce Flour
3/4 pint Beef Stock
1 single Bay leaf
3 single Parsley Stalks
1 pinch Thyme
1 tablespoon Tomato Puree
1 teaspoon Salt
1 pinch Pepper
COOKING THE STEAKS
1 ounce Butter
4 single Fillet Steaks
2 tablespoons Brandy or Sherry
1 tablespoon Worcestershire Sauce
1 tablespoon Chopped Parsley; to Garnish

Original recipe makes 4

Servings  

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

Notes

Original 1970's recipe, not the mustard flavoured substitute we find today.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 831 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Awesome. Has turned out to be one of our favorite supper dishes.
2labs 5 months ago
I really enjoyed this recipe! The directions were excellent. I used 1/2 of the sherry in the sauce, and seasoned the steaks with s&p prior to searing.
Klaw1980 2 years ago
Delicious and simple! Fine dining at home! Thanks!
janeanmaster 2 years ago
Original 1970's recipe, not the mustard flavoured substitute we find today.
danpa 4 years ago
[I made edits to this recipe.]
danpa 4 years ago
Needed more spice, and liquid for the sauce.
Wizlord 5 years ago
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 5 years ago
Original 1970's recipe, not the mustard flavoured substitute we find today. [I posted this recipe.]
danpa 5 years ago
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