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Steak Diane Recipe

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This recipe for Steak Diane is from The Dietz Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

Steak Diane
Ingredients:  
Ingredients:  
Seasoned flour*
1 sm Portabella Mushroom, sliced
3 slices Beef Tenderloin Medallions (3-2oz)_
2 oz Demi-Glace (see note below)
1 tbsp Olive Oil
1 oz Dijon Mustard


*Seasoned flour (10 parts flour, 5 parts Lawry's Seasoning Salt, 1 part Black Pepper, 1 Part Garlic Salt)
Directions:
Directions:
Dredge medallions in flour, sear in olive oil. Deglaze with Demi-Glace, add mushrooms and mustard and gently cook until desired meat temperature. Serve immediately.
 

Demi-Glace
Ingredients:  
Ingredients:  
1 gal Espagnole sauce, hot
1 gal Beef stock, hot
1 Bouquet Garni*

*Bouquet Garni-2 outer green leek leaves, 15 sprigs flat-leaf parsley,2 sprigs fresh thyme, 2 dried bay leaves. Trim the ends off the leek leaves to make two 7"-long pieces. Place parsley, thyme, and bay leaves in between the leek leaves.
Using an 18"-long piece of kitchen twine, wrap tightly to form a packet. Trim excess twine; add to sauce or stock.
Directions:
Directions:
In a stock pot, combine the Espagnole sauce, brown stock and bouquet garni, together Over medium-high heat, bring up to a boil, reduce the heat to medium and a simmer until the liquid reduces by half, about 1 1/2 hours. Skim the liquid occasionally, for impurities. Season with salt and pepper. Strain through a strainer.
 

Espagnole Sauce
Ingredients:  
Ingredients:  
1 gal Beef stock, hot
1 1/2 cups Brown roux
1/4 cup Bacon fat
2 cups Chopped onions
1 cup Chopped carrots
1 cup Chopped celery
Salt
Freshly ground black pepper
1/2 cup Tomato puree
1 Bouquet garni
Directions:
Directions:
In a stock pot, whisk the beef stock into the roux. In a large sauté pan, heat the bacon fat. Add the vegetables. Season with salt and pepper. Sauté until wilted, about 5 minutes. Stir the tomato puree into the vegetables and cook for about 5 minutes. Add the tomato/vegetable mixture to the stock/roux mixture. Add the bouquet garni and continue to simmer, skimming as needed. Season with salt and pepper. Simmer the sauce for about 45 minutes. Strain the sauce through a strainer. Yield: 1 gallon
Personal Notes:
Personal Notes:
Demi-glace is very time-consuming to make. We made it at the restaurant because we used it nightly. I would recommend purchasing premade in grocery stores or gourmet food shops.

 

 

 

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