How To Make Flaming Steak Diane

“Opa!” the gang roared as flames danced over the meals.

Imagine good pals, fabulous meals and leisure that magically transport you to a overseas land.

I had all the time assumed that saganaki, the flaming cheese appetizer that was dramatically doused with brandy and set afire in a show-stopping spectacular tableside show, originated in Greece. However, whereas vacationing in Greece within the Nineteen Eighties, I realized that Saganaki did not originate in Greece in any respect. Rather, saganaki is claimed to have originated in my hometown.

Dining within the eating places of Chicago’s Greek city throughout my youthful years left a searing impression on my fondness for theatrics in meals and leisure.

As spring approaches, my creativeness is ignited by visions of flaming entrees lighting up serene, moonlit dinners below the swaying cover of yard bushes. With or with out the reflecting ripples from a yard swimming pool, a Tallahassee spring backyard setting is ideal for staging a stunning night.

Reaching into my culinary archives, I plucked an previous favourite flaming recipe that I used to organize usually for particular dinners.

For a singular spring supper, the convenience and class of Steak Diane delivers the sizzle and romance that may depart your company singing complimentary “oohs” and “aahs” to you.

Steak Diane is okay classic delicacies fare. I’m not precisely positive when this dish originated. My analysis steered that it was an American invention of the late Nineteen Fifties and early Nineteen Sixties, when the French-inspired menus of Julia Child and the Kennedy White House have been contributing a wealthy and saucy consciousness to our nation’s culinary panorama. Before and through that very same time, most of the nation’s best eating places have been well-known for presenting meals with flamboyant staging.

Executive Chef Michael Lomonaco of New York’s fabled “21” restaurant painted an appetizing description of the Steak Diane entree and glamorous period within the “21” Cookbook. Lomonaco writes, “At ’21,’ Steak Diane is traditionally prepared tableside by the captains or Maitre Walter Weiss. The beef sizzling in a large copper pan with brandy flaming and sauce bubbling makes a wonderful show reminiscent of the days when Humphrey Bogart and friends would bound in at midnight following the newest opening on Broadway.”

But you need not journey to New York, Chicago or Athens, Greece! You can create a superb flaming Steak Diane proper at residence.

If you’re uncomfortable with igniting the meals, the dish is equally scrumptious with out the dramatic flame.

Serve with a basic Caesar salad, rustic bruschetta, classic aged pink wine, a rapturous dessert and a touch of creative expression for a timeless and great-tasting dinner with or with out the pyrotechnics.

Flaming Steak Diane

Beef tenderloin medallions, 1 per individual pounded to 1-inch skinny

1 Tbsp. butter

Sea salt, to style

Fresh floor black pepper, to style

Greek seasoning mix, to style

1 cup recent mushrooms, sliced

Garlic, to style

Shallots, to style

Lemon juice, to style

1 cup cognac or brandy

2 Tbsp. sherry

2 tsp. Dijon mustard

1 cup decreased beef or veal inventory

1 cup cream

2 Tbsp. inexperienced onions, chopped

1 tsp. every parsley and chives

1. Melt butter in a heavy skillet over medium warmth.

2. Season beef with sea salt, pepper and Greek seasoning.

3. Add 2 steaks at a time and sear not more than two minutes per aspect.

4. Transfer steaks to a heated platter within the oven.

Repeat steps 1 to 4 for extra steaks.

Meanwhile, saute mushrooms, garlic and shallots for about 2 minutes in butter, a touch of favourite seasonings and a squeeze of lemon. Lower the warmth, take the pan off of the range and add cognac or brandy. Return pan to the burner and prepare dinner over low warmth. Add sherry and Dijon mustard. Add beef or veal inventory and prepare dinner for one more minute.

Add cream and convey to a close to boil. Remove from warmth and add chopped inexperienced onions, parsley and chives. Sauce the meat medallions. If you’re comfy flaming meals, it may be achieved within the kitchen or tableside. Cautiously tilt the pan with the sauce and steak, pour a bit extra brandy into the entrance fringe of the pan, and light-weight with a match.

(c) Kathi Dameron, Kathi Dameron and Associates

This article from the “Entertaining with Kathi” newspaper column initially appeared on February 28,2007.

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