• Diane was:Bologna and Egg

    From Dave Drum@1:3634/12 to Bill Swisher on Sat Oct 30 05:17:00 2021
    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.

    Steak Diane is believed to have originated in ancient Rome as a venison
    dish to honor Diana, the goddess of the hunt.

    Steak Diane was traditionally done so; its theatrics arising from the flambeing of the cognac used to make the sauce.

    And I beg to doubt that in ancient Rome they set the hooch alight - but
    I've been wrong before.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Steak Diane
    Categories: Beef, Vegetables, Herbs, Wine, Booze
    Yield: 6 servings

    4 tb Oil
    4 ts Tomato paste
    1 1/3 c Onions
    1/2 c Whole carrots
    4 cl Garlic
    1/4 c Water
    4 ts Unbleached A-P Flour
    1 1/2 c Dry red wine
    3 1/2 c Beef broth
    1 3/4 c Chicken broth
    2 ts Black pepper
    3 ts Fresh thyme
    2 Whole bay leaves
    48 oz Strip steak
    2 tb Shallot
    1/4 c Cognac
    2 ts Dijon mustard
    2 tb Butter
    1 ts Worcestshire sauce
    2 tb Chives

    FOR SAUCE: Heat 2 tablespoons of oil and tomato paste in
    a dutch oven over medium high heat. stir constantly,
    until brown, about 3 min. Add onions, carrot, garlic
    (all chopped fine). Cook stirring until brown about 2
    minutes. Add 2 Tbsp water when needed to prevent
    scorching. Add flour cook 1 minute. Add wine, stir
    bottom of pan to get off browned bits. bring to boil.
    stir constantly until thickened; add beef, chicken broth
    and rest of herbs. bring to boil and cook uncovered,
    occasionally scraping bottom and sides until reduced to
    2 1/2 cups. 35-40 minutes.

    Strain mixture pressing solids to get all liquid. about
    1 3/4 cups.

    FOR STEAKS: Heat 1 tbsp oil in a 12 in skillet over
    medium high heat. until smoking. Meanwhile, season
    steaks w/salt and pepper. Place 2 steaks (that you have
    pounded to 1/2 inch thick, and cut away excess fat) in
    the skillet and cook until well browned 1 1/2 minutes
    per side. Transfer steaks to large platter and tent with
    foil. Do second batch.

    FOR SAUCE: Off heat add last of oil and shallot to the
    now empty skillet. Using residual heat cook, stirring
    frequently until soft and brown 45 seconds. Add cognac
    and let stand until warm (10 seconds), then set skillet
    over high heat. Using long match ignite the cognac and
    shake skillet until flames subside, then simmer the
    cognac until reduced to about 1 tablespoon, 10 seconds.
    Add sauce base, mustard and simmer until thickened and
    reduced to 1 cup, 2-3 minutes. Whisk in butter. Off the
    heat add worchestshire sauce and accumulated juices from
    the steaks, and 1 tablespoon of chives (chopped). Season
    to taste.

    Serve steaks with sauce and chives. Immediately.

    UDD NOTE: This recipe is included in my archives to
    help illustrate the sillinesses that some people get
    up to. It stands scant chance of being converted to
    "UDD's Kitchen" status.

    RECIPE FROM: https://www.americastestkitchen.com

    Uncle Dirty Dave's Archives

    MMMMM


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  • From Dave Drum@1:3634/12 to Bill Swisher on Sat Oct 30 05:38:00 2021
    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

    MMMMM

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