This is the first restaurant style dishes I taught myself to cook.
This is a recipe from the past and is designed to be well done using
a rather average piece of meat. Medium rare doesn't work with this
recipe. For whatever reason this recipe has been modified and added
to over the years and most versions are well
away from the original. Here is the original and its a great recipe
with wonderful flavour and texture.
In the old days in a country pub or Golden Fleece roadhouse it was a bit of tough grissly steak dressed up to make it restaurant style. By todays standards a rather odd technique but luxurious for that era. In the 80's chefs upped it a bit by using quality cuts of meat with the addition of mushrooms, targeting medium to medium well done. Further adding tomato paste, onion, stock, wine, marsala and or whatever does nothing but diminish the true and fantastic flavour of a real Steak Diane.
Well to very well done is the target. Great for aging digestive systems.
Ingredients
4 Scotch Fillet steaks
8 cloves Garlic
Ground pepper
3 Tbs Butter
100ml Worcestershire sauce
250ml cream
Method::
Pound the steaks lightly with the large side of the meat mallet and rub both sides with crushed garlic and ground pepper. Set aside for at least 30 mins. 3 hours in the refrigerator is best.
Over medium heat melt the butter in a fry pan and add the steaks cooking for 2 minutes a side.
Add the worcestershire sauce over and around the steaks. Add in half the cream.
Bring to a simmer. Swirl steaks through the sauce. Cook another 3 minutes (7 minutes in all) turning every 30 seconds. Remove the steaks to a warmed plate.
Add the remaining cream. Continue to cook the sauce for 5 minutes or so till thicker. Adjust worcestershire sauce amount to taste as you go.
Plate the steaks and spoon over the sauce.
Mashed potatoes are a must as an accompianment.
In the old days in a country pub or Golden Fleece roadhouse it was a bit of tough grissly steak dressed up to make it restaurant style. By todays standards a rather odd technique but luxurious for that era. In the 80's chefs upped it a bit by using quality cuts of meat with the addition of mushrooms, targeting medium to medium well done. Further adding tomato paste, onion, stock, wine, marsala and or whatever does nothing but diminish the true and fantastic flavour of a real Steak Diane.
Well to very well done is the target. Great for aging digestive systems.
Ingredients
4 Scotch Fillet steaks
8 cloves Garlic
Ground pepper
3 Tbs Butter
100ml Worcestershire sauce
250ml cream
Method::
Pound the steaks lightly with the large side of the meat mallet and rub both sides with crushed garlic and ground pepper. Set aside for at least 30 mins. 3 hours in the refrigerator is best.
Over medium heat melt the butter in a fry pan and add the steaks cooking for 2 minutes a side.
Add the worcestershire sauce over and around the steaks. Add in half the cream.
Bring to a simmer. Swirl steaks through the sauce. Cook another 3 minutes (7 minutes in all) turning every 30 seconds. Remove the steaks to a warmed plate.
Add the remaining cream. Continue to cook the sauce for 5 minutes or so till thicker. Adjust worcestershire sauce amount to taste as you go.
Plate the steaks and spoon over the sauce.
Mashed potatoes are a must as an accompianment.
Original Steak Diane Recipe
One of the best ways to cook a Well Done Steak
One of the best ways to cook a Well Done Steak
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