A throwback meal

Published by admin on Tue, 08/13/2019 - 3:04pm
By: 
Keith Bryant
Another crazy week in the books. I helped Patrick prepare for a catering out at Sunnyside Farms on Saturday while I helped another friend who was getting married on the same day. It is hard to be in two places at the same time. 
 I wish Sadie and Ryan a very happy life. It was a family event at her aunt’s house and a couple of weeks ago I shared my taco menu in my recipes. 
 Sunday was a down day for me with not wanting to do much. Mow the yard and plant a couple of things, but that was it.
 I went to town for dinner and saw some strip steaks on sale and decided to make a dish I learned in the 1980s. 
 Steak Diane is not a classic of French cuisine and was probably invented in mid-20th-century New York as part of the fad for tableside-flambéed dishes. 
 Steak Diane is similar to steak au poivre. The steak is cut or pounded thin so that it will cook rapidly. It is seasoned with salt and pepper, quickly sautéed in butter, and set aside. A sauce is prepared from the pan juices with various additions, which may include butter, thinly sliced mushrooms, mustard, shallots, cream, truffles, meat stock, A1 Steak Sauce, or Worcestershire sauce. The sauce is flambéed with brandy or dry sherry and poured over the steak.
 It was considered a classic of continental cuisine in the '50s and '60s and found on many menus throughout the United States. It is just one of those dishes that you want to make when you have company over and want a show. 
 I have varied mine over the years with types of mustard and process of cooking. In one example I use a whole grain mustard on the steak itself and add crushed pepper corns to one side and sear the steak till it gets a good crust then flip it and let it finish in the pan of butter. For a more classic method try this recipe out.
Steak Diana
Ingredients
2 sirloin strip steaks
Salt and pepper
1 tablespoon extra-virgin olive oil
2 tablespoons butter
1 tablespoon minced shallot or onion
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce, or
to taste
½ cup heavy cream or half-and-half
Lemon juice, to taste (optional)
Chopped fresh chives or parsley
Leaves for garnishDirections: 
 Step 1: Flatten steaks a bit with the palm of your hand, the back of a skillet or a small mallet; they should be about 1-inch thick. Sprinkle with salt and a lot of pepper. In small skillet, preferably one just large enough to hold steaks, combine oil and tablespoon of butter over medium-high heat. When butter foam melts, sear steaks on both sides, just until browned, no more than 2 minutes a side. Remove to platter.
 Step 2: Wipe pan clean with towel; add remaining butter over medium heat, with shallot or onion. Cook, stirring occasionally, until tender, about 2 minutes. Stir in mustard, Worcestershire and cream. Add some salt and a fair amount of pepper. Stir once or twice, then taste and adjust seasoning.
 Step 3: Keeping mixture at a steady simmer, return meat and accumulated juices to pan. Cook, turning two or three times, until meat is done to your liking (125 degrees internal temperature for medium-rare).
Remove to a plate, and add lemon juice, if using, salt and pepper to the sauce as needed. Spoon sauce over meat, garnish with chive.
 
 

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