Venison Steak Diane Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: •1/2 pound piece of venison backstrap, boned lamb loin or beef filet mignon
•Salt
•2 tablespoons unsalted butter
•1 shallot, minced
•3 garlic cloves, minced
•1/4 cup brandy
•1/2 cup venison stock or beef broth
•2 tablespoons Worcestershire sauce
•1 tablespoon mustard
•1 tablespoon tomato paste
•Enough heavy cream to turn the sauce the color of coffee-with-cream, about 1/4 cup
•Minced herbs for garnish (basil, parsley, chives, etc)
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Directions: |
Directions:1.Bring the venison loin out of the fridge, salt it well and let it come to room temperature, at least 20 minutes.
2.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.
3.Add the shallots or onions 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.
4.Turn off the heat and let the boiling subside. Stir in the cream until the sauce is as light as you like. (it is important to use heavy cream for this recipe, lighter creams will separate). Don’t let the sauce boil again or it could break.
5.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 like chives, basil or parsley.
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Number Of
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Number Of
Servings:2 recipe can be dubbled |
Preparation
Time: |
Preparation
Time:20 minutes; cook time 12 minutes |
Personal
Notes: |
Personal
Notes: Steak Diane's heyday in America was in the 1950s and 1960s, when French cooking was all the rage. (thanks, Julia!) Most people who remember this dish remember it as beef filet mignon with a piquant sauce of mustard, Worcestershire sauce, demi-glace, cream and shallots — all flambeed at the table with cognac.
Ritzy, eh? Well, my version of steak Diane is a little less flamboyant, and it hearkens back to the dish’s roots. Diane, you see, is really Diana, the Roman goddess of the hunt. And Sauce Diane, at least in its proto-form, was first mentioned by Escoffier in his Le Guide Culinare back in 1907. And it was a sauce not for beef, but for venison.
It is a classic for a reason. This sauce is so good you must have lots of bread around to sop it up. If you don’t, you will find yourself licking the plate, and that’s not very polite.
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