Bill Swisher wrote to Dave Drum <=-
What makes it "Diane". Or is it steak Karen that doesn't bitch and
gripe?
Dunno. The wikipedia article about Steak Diane is ambivalent.
This recipe is probably closer to the origins of Steak Diane than most
I've seen.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Venison Steak Diane
Categories: Game, Vegetables, Booze, Herbs
Yield: 2 servings
1/2 lb Piece of venison backstrap
Salt
2 tb Unsalted butter
1 Shallot, minced
3 cl Garlic; minced
1/4 c Brandy
1/2 c Venison stock or beef broth
2 tb Worcestershire sauce
1 tb Mustard
1 tb Tomato paste
Enough heavy cream to turn
- the sauce the color of
- coffee-ww/cream, about 1/4
- cup
Minced herbs for garnish;
- basil, parsley, chives,
- etc
Bring the venison loin out of the fridge, salt it well
and let it come to room temperature, at least 20
minutes.
Heat the butter in a large saute pan over medium-high
heat for about 90 seconds. Pat the venison dry with a
paper towel and cook it on all sides. Turn the heat to
medium so the butter doesn't scorch, and take your time.
It should take about 8-10 minutes or so to get a nice
brown crust on the venison without overcooking the
center.
Remove the venison, tent loosely with foil and set
aside.
Add the shallots to the saute pan and cook for 1 minute,
then add the garlic and cook for another 30 seconds or
so. Don't let the garlic burn.
Deglaze the pan with the brandy, scraping off any
stuck-on bits in the pan with a wooden spoon. Let the
brandy cook down almost to a glaze, then add the venison
stock, tomato paste, mustard and Worcestershire sauce
and stir to combine. Let this boil down until a wooden
spoon dragged across the pan leaves a trail behind it
that does not fill in for a second or two. This should
take about 3 minutes on high heat. Turn off the heat and
let the boiling subside.
Stir in the cream until the sauce is as light as you
like. Don't let the sauce boil again or it could break.
Slice the venison into thick medallions. If you find you
have not cooked it enough, let the meat swim in the
sauce for a few moments to heat through. If the venison
is to your liking, pour some sauce on a plate and top
with the meat.
Garnish with some chopped herbs. Chives is traditional,
but basil and parsley are also nice.
Serve with a big red wine, like a Cabernet Sauvignon,
Carignane, Petit Verdot or Graciano.
RECIPE FROM:
https://www.epicurious.com
Uncle Dirty Dave's Archives
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