Pictures: 'Mad Men'-inspired dining
The gin-soaked, skinny-tied debauchery of the hit TV series "Mad Men" returns after a year-and-a-half hiatus.
Since debuting in 2007, the show, set in the '60s, has sparked new interest in retro food and fashion. To help you celebrate the season five premiere, we've put together a dinner party menu using signature recipes of famous vintage Baltimore restaurants like the Harvey House and the Prime Rib. Don Draper, the show's main character, even dined at one of them — Haussner's — on a business trip to Baltimore in the first episode of season three.
As with most recipes of the time, this food is not for the meek. Beef, butter and bacon make appearances — but not in proportions that will knock you out before the show begins. Since no proper "Mad Men" dinner party would be complete without plenty of liquid courage, each course has an accompanying cocktail. It's probably not the best idea to make them all — unless you're Roger Sterling, that is.--By John Houser III
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Entree: Steak Diane( 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 3/8inch 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.