Entree: Steak Diane

<b>Steak Diane from Danny's</b>
From "Dining In -- Baltimore" by Bonnie Rapoport<br>
<br>
Considered to be the only haute-cuisine restaurant in Baltimore on par with the finest in the country, Danny's was the place to go to get the four star treatment. Famous for its extravagant food -- and pricing -- Danny's made everything from the sauces to the puff pastry in-house, and never skimped on the butter. Steak Diane is as rich as it gets, with sliced tenderloin smothered in a creamy concoction of wine, cognac and mushrooms. The recipe calls for four slices per person, but you can easily go with two or three, since it is so filling. For a version a little lighter on the wallet, yet not as luxurious, a rib eye roast can be substituted.<br>
<br>
Makes 4-6 servings<br>
1/2 pound of sweet butter<br>
11/2 pounds mushrooms, sliced thinly<br>
1/4 cup minced shallots<br>
1/4 cup snipped fresh parsley<br>
3/4 cup dry Madeira<br>
1 small filet of beef (about 2 pounds), cut crosswise into 3/8–inch slices (you should get about 16 slices)<br>
1/4 cup cognac or brandy<br>
1 tablespoon beurre manie<br>
3 tablespoons steak sauce (like A1)<br>
2 tablespoons whole grain mustard
Salt and pepper<br>
<br>
Heat butter in a 12-inch skillet over medium-high heat until hot; add mushrooms, shallots and parsley. Saute until shallots are transparent, about 2 minutes. Add the Madeira. Push the mushrooms to one side of the pan and add half of the beef. Cook, turning once, until medium rare, about 3 minutes. Remove beef and mushrooms to a warm serving platter. Add the cognac and the stock to the pan and cook for 2 minutes. Stir beurre manie into skillet. Cook, stirring constantly, until the sauce thickens, about 2 minutes. Stir in steak sauce and whole grain mustard. Season with salt and pepper to taste. Return beef and mushrooms to pan. Spoon sauce over meat. Serve four slices per plate.

( Amy Davis, Baltimore Sun / Styled by Julie Rothman / March 15, 2012 )

Steak Diane from Danny's From "Dining In -- Baltimore" by Bonnie Rapoport

Considered to be the only haute-cuisine restaurant in Baltimore on par with the finest in the country, Danny's was the place to go to get the four star treatment. Famous for its extravagant food -- and pricing -- Danny's made everything from the sauces to the puff pastry in-house, and never skimped on the butter. Steak Diane is as rich as it gets, with sliced tenderloin smothered in a creamy concoction of wine, cognac and mushrooms. The recipe calls for four slices per person, but you can easily go with two or three, since it is so filling. For a version a little lighter on the wallet, yet not as luxurious, a rib eye roast can be substituted.

Makes 4-6 servings
1/2 pound of sweet butter
11/2 pounds mushrooms, sliced thinly
1/4 cup minced shallots
1/4 cup snipped fresh parsley
3/4 cup dry Madeira
1 small filet of beef (about 2 pounds), cut crosswise into 3/8–inch slices (you should get about 16 slices)
1/4 cup cognac or brandy
1 tablespoon beurre manie
3 tablespoons steak sauce (like A1)
2 tablespoons whole grain mustard Salt and pepper

Heat butter in a 12-inch skillet over medium-high heat until hot; add mushrooms, shallots and parsley. Saute until shallots are transparent, about 2 minutes. Add the Madeira. Push the mushrooms to one side of the pan and add half of the beef. Cook, turning once, until medium rare, about 3 minutes. Remove beef and mushrooms to a warm serving platter. Add the cognac and the stock to the pan and cook for 2 minutes. Stir beurre manie into skillet. Cook, stirring constantly, until the sauce thickens, about 2 minutes. Stir in steak sauce and whole grain mustard. Season with salt and pepper to taste. Return beef and mushrooms to pan. Spoon sauce over meat. Serve four slices per plate.

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