Steak Diane: A Retro Restaurant Classic That’s Shockingly Easy to Make at Home

In rare cases, when my husband and I actually have time to enjoy an intimate, special dinner, I like to cook dishes, like this cheerful, retro-style Diane: it is elegant, full aroma and ready for a table in less than half an hour . With such small investments here, it also means that I am free to prepare any number of sides, as simple or bizarre as I like. There is no shortage of the sides with which it is combined with impressive food – some of my loved ones is a simple salad, baked or puree -cardofel and fried spinach.

The steak, prepared in the style of Diane, began to mean a fried fillet minion in butter, and then accumulate and outline it in a luxurious sauce on cognac. His story is discussed with a possible origin in London, Belgium and New York. Part of the Diana belongs to Diana, the Greco-Roman goddess of hunting, and the à la Diane sauces were usually served with venison and other games in London restaurants in the early 1900s. Probably, these were New York hotels that popularized the version with a bright steak.

My version of Steak Diane has a juicy fillet-thilet with an ideal fried crust, crowned with high-quality restaurant sauce,-it is glossy, brightly aromatic and clings to the meat, leaving a white plate strip, which slowly closes when you spend every bite of the steak through this. The sauce has only the correct level of salt and meat aroma, not being fat. This is unusually tasty and will surely impress the lucky one with whom you share it, and, like a bonus, these are dead to do. Here’s how to perfectly perform this stake dinner at home.

Preparation of the perfect fillet minion for steak Diana

Filet Mignon comes from a thinner, most delicate end of the notch. The steaks are cut out of the small muscle, which runs along the half of the inner edge of the cow spine. This, as the name implies, is an extremely tender part of their attractiveness for intimate dishes with a special visit. They are also the most expensive of beef in the supermarket, so you do not want to spoil them.

The difficulty in preparing Filets Mignon or any cutting section is that they contain very little intramuscular fat. As a result, they are relatively absorbed in comparison with well -preoccupied steaks, such as Ribei or Steak. While the simple fillet mignon may lack aroma, its softness makes it an ideal canvas for a rich, very flavored sauce.

Less fat in meat also means less insulation from heat penetration and, therefore, there is more chances to digest lean meat and turn it from delicate into hard. The first step to ensuring the most fragrant, delicate meat is dry, this is steaks. Dry displacement is our preferred seasoning method of both large and small pieces of meat. This process, in which the protein is liberally salt and cooled for a long period of time, is especially useful for thin, relatively soft proteins, such as clipping beef, which tends to dry when exposed to high temperature. Along with the creation of juicy, aromatic results, dry Brining also helps us to become better to brush Mayar, extracting excess moisture from beef, before cauterizing to a more clear bark.

Another key technique used in this recipe to guarantee that the juicy mignon fillet is to use the ideal technique of Serious Eats steaks. It is simple and simple, exactly what you want when cooking special food for two. As described above, the steaks are liberally salty and leave to sit at least 40 minutes before they are fried over high heat in cast -iron, carbon steel or stainless steel pan, turning even cooking and deeply browned crust. But, as they say, “many roads lead to Rome,” and I will indicate that you can adapt this recipe to use your own preferred preparation method, such as our recipes for a steak with flowing oil or dry. Field

As soon as the steaks are prepared, put them on a plate to relax, preparation of the accompanying sauce. You may have a temptation to defeat them with aluminum foil in order to warm up, but not so. The confusion of steaks will only capture steam and soften this beautiful crust on the steaks that you worked hard. Instead, let the steak sit untouched and open.

How to make an exquisite high -quality sauce for a steak, Diana

You should expect anything but the perfect, velvety, richly flavored, restaurant high -quality sauce with this recipe. If in the past you once noticed that your home sauces from the pan do not justify the glossy, smooth emulsified texture that you get in restaurants, probably from the quality of the reserve or broth that you use. Start sauce with a home -made reserve rich in gelatin – stocks should sway like jelly, when it is cold – the best way to provide it. But if you start with the broth bought in the store that many of us do, the sauce does not have enough of such an important gelatin content that creates a rich, velvety texture.

If you do not prepare for the brewing of a whole wood rich in gelatin, we have a proven and real serious trick trick with a power sauce: just bloom a little powder gelatin in the bought store of the broth-one, a teaspoon in this recipe will make deceit. Quickly boil and several patting of oil later, you will have a quality sauce, covered with an mouth, with a texture of the quality of the restaurant.

When consuming in a restaurant, most of the steak charm is a desktop flame of cognac sauce before it is poured on the fillet. While this is fun at dinner, I say that let’s leave fire for professionals and avoid the risk of creating a smoke detector while you are preparing special food. Thus, instead of Flambey, I prefer to add cognac from heat and broth to avoid any flashes. Then the sauce returns in the heat to cook and reduce, allowing you to evaporate any residual hard aroma of alcohol.

If you are preparing a steak, Diane, on Valentine’s Day, Galenven’s Day, or in any special case, this recipe will probably impress – it will simply not tell anyone how easy it was to do.

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