Watch the Sip and Feast Podcast: www.youtube.com/@sipandfeastpodcast. Feel free to use a different cut of beef if you like. Ribeye, skirt, and NY strip all work great, just cook to your preferred internal temp. The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week.
Question- I checked your amazon store but did not see it. What is the gas burner you're using there? I have moved back to electric after having gas for many years and I cannot describe the level of hatred I now have for the electric coils. I need to fix this.
It was late for me to eat (7:45) and I was planning on peanut butter toast and baked beans when I came across your video. I had a small steak in the frig and decided to just whip it up as Steak Diane. I had sherry and butter (no cream or cognac) and it was delicious. I’m old (76) so I used to have this in restaurants. So glad I saw your video before I ate! Thanks for this fast, easy and delicious meal!
My first time watching. This is a great video on so many levels. Your production quality is on the money. Lighting, ambiance, perfection. You're a natural in front of a camera, confident and clear in your instructions. I sub'd. Its no wonder that you have close to a million subs. Steak Diane is one of my favorites. As a waiter at a prestigious Country Club in my late teens, I made this dish table-side for many people. I was the only one the chef trusted with this task. When I returned the cart to the kitchen after cooking I'd be greeted with 3-4 waiters, with spoons in hand, ready to scrape the pan clean.
Used to make this table side in college 40 years ago. Nice work! We used a red wine instead of brandy! It’s good with duck fat roasted potatoes and asparagus!
I greatly appreciate your clear, quick, concise presentation. So many cooking shows are ego trips with too much personality. Sometimes it simply takes too long to find out what the recipe is all about. Personality comes through clearly anyway. Thank you and best
My father worked in a high-end Chicago restaurant while he was in college during the mid-60s and this dish was often prepared tableside. My mother said when they were dating this was one of the few dishes that he would make and he made it a couple of times a month while we were growing up. Never went out of style at our house!
You're right about how quick this comes together - the classic presentation is to cook it tableside in old time classic restaurants. It is an experience not to be missed, although I don't know that many places do it anymore.
Why cringe? Do you not believe that they are sincere, or that people actually feel that way about their spouse? My husband of 19 yrs is awesome too. - just curious-@@VonHanzee
This popped up on my Google feed this morning. Made it this evening. My wife took her first bite and said, “that’s special.” Easy, quick, and absolutely delicious.
Back in my younger days I did service in a fine dining place in New Orleans. Did Steak Diane table side with the flambé. Such a great dish! THE WORLD NEEDS MORE STEAK DIANE!
In the 1960's, my family owned a fancy restaurant and we used to do the Steak Diane flambe at the table....delish ! We need to see more of this at the current-day good restaurants....Remember Dover Sol Almandine, flambe at the table? That was another good one, that I loved, as a kid.
As a child in the 1950's i had gone to Club Diane. I was extremely well behaved but snitched Steak Diane from my parents plates. Soooo great. Yours is gorgeous. I'll be trying it soonest!
I made this, doubled, for my family. It was so delicious! I got the steaks from Costco, and used Brandy. Everyone from the kids to adults loved it! And the 5 yr old is picky, so when she gobbled it up I knew it was a winner! Thanks for another yummy rotation for my family feasts!!
My family in Indonesia used to make steaks very similar to this. I never knew this style was called Steak Diane... I always just thought of it as Grandma's steak. Thanks for making this!
Great video as always. Using a small silicone spatula helps get all the "wet" ingredients out of the prep bowls so none of the mustard or tomato paste gets left behind...
As you mention, this dish comes together very quickly, hence it was often created and prepared table side in a supper club, that way the guest can participate and request the doneness of their steak. We love that you are including Tara more and more into your videos. Its a family thing. Thanks. Skillet
Agreed, the correct doneness of a steak is the way YOU like it. Personally, I prefer half way between medium-rare and medium, which I think deserves its own designation.
.....agreed, but i would add/argue its also influence is the cut of meat, all cuts are not treated equal, neither are prep btwn grilled, broiled or pan fried..........even with the same cut. everything should stand on their own merit.......... then its mise en place(sp?, nod to Chef, Dinner Rush, & Ratitoue (sp?) which i put on when i spend the day cooking, no other way to cook successfully, especially with quick, damn near instantly ready dishes..........
I discovered this dish in the Hotel Cad'oro in Sao Paolo, Brazil, in 1972, when I was 10. It's what made me realise what food could be. The waiter came to the table with a trolley, an alcohol burner and a copper pan. He heated butter in the pan, seared the (beaten thin) beef, set the beef aside, then fried finely chopped shallots and parsley, mustard, Worcester sauce, pepper, added the beef back, flamed it with Cognac, stirred in double cream and served it over white rice. Absolute heaven.
The part of the brandy that actually ignites are the fumes of alcohol that have evaporated off the sauce. The sauce is already very hot and heat rises to the additional heat from igniting the alcohol above the sauce is negligible and you're not eliminating any extra alcohol you're just *seeing* the alcohol that's coming off.
Flaming the cognac was traditionally done when this dish was super popular in the 70's. They used to make this dish table side, and the flames would always get the "ahhh" response from the customers.
You probably don’t mean the same as me by ‘timeless’, so forgive any crossed wires… but this is definitely a bourgeois restaurant dish, built for speed and theatre. (Flaming in front of the customer… there’s an extra five quid right there 😊). Good all the same!
Its good, heres how its done in paris, its a table side dish so it has to be done in under 3 minutes, slice the steak thin 1/4 inch and pound flat , 1/8 inch is good, flour the steak in seasoned flour , saute steak briefly on each side, place on heated plates and cover with plate domes, full flame and quickly flambe to deglaze pan with cognac, immediately add butter , mushrooms and shallots, toss don't stir, cook on full blast from start to end, add very small amount of veal stock, mustard and worst' sauce , it should never come off the boil, add a splash of cream ( you used too much cream and too much stock and had to wait for it to reduce), stir and serve. copper pan is best for transmitting high heat. absolutely no tomato paste or beef stock. Thats how its done at the table at maxims in Paris, you will pay a pretty penny too.
Just made this, a big hit. Of the various Steak Diane recipes on UA-cam I think this one's the best. Definitely better with tomato paste and garlic is not required as shown in other recipes. I did not flambe and the cognac flavor was excellent.
Splendid! This was my favorite dish when I was in jr. high. My dad made it a lot: for guests and special occasions. Full of wonderful memories for me. He made it in a chafing dish at the table and always flamed it for the drama and sumptuousness.🎉 Thank you.
Made this for dinner this evening. My change to this recipe was to use pork tenderloin as opposed to beef. No reason other than I had the pork tenderloins. The sauce (and the entire dish) came out great. It’s definitely staying in my cooking repertoire. Thank you.
I always serve with Potatoes Anna. It is a spectator presentation for the potatoes and isn’t a peasant dish ( like mashed potatoes would be) next to the magnificent steak. Then I do asparagus as the vegetable. It’s one of my go to menus.
What a great recipe! We made this tonight to celebrate Valentine's Day early, since tomorrow is also Ash Wednesday. This is a winner all the way around...tender steak, incredibly delicious sauce with mushrooms. the Dijon really pops! this really shouldn't be retro. Thank you for this video; it made our Valentine's Day!
You are totally right about flaming. Flambé is for entertaining guests, or just guetting rid of most alcohol faster, which can be useful on a cold dessert, but if you are using the sipirit on a pan, it's just for show
I had Steak Diane for the first time at a steak house in Long Beach, CA many years ago and I fell in love with this dish! It is a classic; your version looks absolutely outstanding! I'm so glad you made it! I've told many people about it through the years and most don't even know what it is. Steak, any way, is how much I love steak! I have several friends who are steak and burger lovers and we bond over eating them! Thanks, Jim.
Reminds me of my parents in the 60/70 s as a treat they would cook steak Diane and accompany it wit a bottle of Mateus Rose wine.. Oh the simplicity and deliciousness.. I was even allowed a wee taste of the Mateus. Great recipe chief.. Thankyou
Long ago in a land far away the existed a culinary school in Hyde Park. There was a restaurant called the Sheraton where resided the best culinary instructors now gone to culinary heaven. We learned many things amongst them Steak Diane. We did it differently but applaud your effort to keep alive a great table-side dish.
Wow! Great recipe, thanks! We had it tonight. I was out of dijon, so I used yellow mustard and added some prepared horseradish. I served it over white rice with butter and chives, sided with roasted brussel sprouts. Thanks again!
I just made this recipe, followed it exactly besides the addition of my wife’s favorite spice, paprika. It was so freaking good! Cooked so perfectly by following the instructions. Lighting it on fire was a thrill and I’m so glad I did. 🔥🔥☄️☄️
i enjoy watching all the videos. maybe after every season, the judges can make a tier list or ranking of the dishes? i'm sure all the 9's are great, but out of the equal scores, maybe there's a favorite that stands out? just an idea, since the beef bourguignon is S tier. lol. love the channel!
Love Steak Diane! It's unfortunate that so many grocery stores sell filets with the chain still attached. They used to trim off the chain but it's now considered "normal" and allows retailers to charge premium prices for parts that don't warrant it. I'm lucky in that I've found a local butcher and his prices are only about 5% more but well worth it for the professionally trimmed cuts. I would never buy meat from Whole Foods.
If you want it more rare, just cut it thicker, or chill the loin first. I agree with developing the sauce separately. Sauté the shrooms, add the shallots, butter, Worcestershire, Tom paste and stock in a different pan. Deglaze with the cognac, then finish normally. That’s how a restaurant would do it.
Classic and perfect! I'm a fan of the flambé myself, but it's always good to keep the kitchen in one piece😂This looks excellent! Wonderful video as always, Jim!
I love simple recipes like this - a few simple ingredients and yet it can be tweaked just as you like it. Personally I would sear the mushrooms a bit more and add more mustard to the sauce. Thanks for the upload!
I'm convinced the flaming is just for the theatrics, lol. I'm super excited to try this! I bought filets at Costco for the Beef Marsala (which was a huge hit) so I've already got what I need to make this, conveniently. Thanks for another great recipe!
The alcohol burns off in all cooking when you let wine, brandy, vermouth etc. bubble for a minute. There is no alcohol in all the classic European dishes made with brandy etc. when served, it always cooks out, you are left with just the taste.
Really like all your videos....My cooking has moved from boring to "Elevated!" When I was younger I worked in a NY Steakhouse, the Diane was a popular dish.....Only beat by the Steak Oscar! Since you are doing the classics, you might want to give it a go!
this is very similar so a swedish dish called peppersteak! its essentially the same steak with a similar cream sauce, but we cover the sides of the steak with black and green pepper. green pepper and the cream sauce works really well together. most commonly served with green beans and mashed potatoes or potato wedges.
He does say this. Pepper steak exists outside Sweden, as steak au poivre, he mentions this, it’s common, it means the same thing. It’s similar but not considered to be the same as Steak Diane. Certainly Diane doesn’t think so. 😂
My parents used to go to a local restaurant that would make this tableside, that's how quick it is! Thanks for the nostalgia, I think I will make this for dinner for their upcoming (60th!) anniversary.
The flaming was always only done because restaurants to make this table side so it created a bit of a show for diners, before the excesses of salt bae. The alcohol would still burn out even if you just left it in the pan so the taste profile is not compromised in any case. I love a steak diane. I normally don’t go in with the tomato purée but will give it a try
I’m definitely going to make this. We tend to eat sirloin more than other cuts because it’s less expensive although can be tough if over cooked. I think this would be a great way to elevate sirloin and keep it tender.
Many thanks for the video. Indeed, for this recipe it is a waste to cut the beautiful filets, skirt would be perfect. Regarding the seasoning: I am afraid to add the pepper before frying, if the heat is a little bit to high it will be burnt.
This was the dish we were served for Prom dinners late 70s, 80s. I haven’t seen it in years. It’s really delicious and I’m looking forward to making it now that I see how easy it is.
This is my _go to_ dish for a tableside presentation on a date night. Baked or mashed potatoes and sautéed mixed veg served with a nice burgundy round out a great meal. Well done.
that is a restaurant and first date classic, and it's too awesome (just like you, according to your lovely wife). 'neutral oil' isnt something i believe in, so i would do everything the same except i'd sear these in suet for a higher smoke point and better flavor
I went to a posh restaurant with my first boyfriend and had this. Don’t know if it was the memory of the happy evening or the Steak Dianne but I have a soft spot for this dish. (NB: Us Brits pronounce Worcestershire sauce as ‘Wooster sauce’)
"I think I can!", says Jim. Very cool Little Engine That Could spirit, man! Your videos are always so pleasant. It's a nice escape and the dishes I've had time to try are too! Keep up the good work team!
Watch the Sip and Feast Podcast: www.youtube.com/@sipandfeastpodcast. Feel free to use a different cut of beef if you like. Ribeye, skirt, and NY strip all work great, just cook to your preferred internal temp. The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week.
Question- I checked your amazon store but did not see it. What is the gas burner you're using there? I have moved back to electric after having gas for many years and I cannot describe the level of hatred I now have for the electric coils. I need to fix this.
You guys are the bomb.
So this is stroganoff 😂😂😂
@@graffic13 Stroganoff is pretty different lol
Can I substitute the shallot with an onion?
I should not have watched this. Just got done having dinner and now I'm hungry all over again. Salute!
It was late for me to eat (7:45) and I was planning on peanut butter toast and baked beans when I came across your video. I had a small steak in the frig and decided to just whip it up as Steak Diane. I had sherry and butter (no cream or cognac) and it was delicious. I’m old (76) so I used to have this in restaurants. So glad I saw your video before I ate! Thanks for this fast, easy and delicious meal!
Thanks @BEVERLY.... this was very helpful, I'm going to use a little milk and butter and wine.
Sounds a bit like my mother 's straps of beef casserole sans biscuits
My first time watching. This is a great video on so many levels. Your production quality is on the money. Lighting, ambiance, perfection. You're a natural in front of a camera, confident and clear in your instructions. I sub'd. Its no wonder that you have close to a million subs. Steak Diane is one of my favorites. As a waiter at a prestigious Country Club in my late teens, I made this dish table-side for many people. I was the only one the chef trusted with this task. When I returned the cart to the kitchen after cooking I'd be greeted with 3-4 waiters, with spoons in hand, ready to scrape the pan clean.
Used to make this table side in college 40 years ago. Nice work! We used a red wine instead of brandy! It’s good with duck fat roasted potatoes and asparagus!
Made this for dinner today and it was fantastic! Thank you for this classic - was so easy to make following your steps and prep guidance.
“A little ditty… about steak diaaaane” pops into my head every time I see the name of this dish.
Two Meatty Steakssssss........Up In the fryinnnnnnn Pannnnnnnnnn!!!!!!!!!!!
Mushroom Sauccccceeeeeee......... not from a canned Jarrrrrrrrrrrrrr!!!!!!!!!!
Steak Diane being cookedddddd........on top of Jim's Kitchen Island barrrrrrrrrrrr!!!!!!!
I keep hearing "dirty Diannaaaaa!".
@@FreedomRock44oh yea, life goes onnn, long after the thrill, of eating is gonnneee.
I greatly appreciate your clear, quick, concise presentation. So many cooking shows are ego trips with too much personality. Sometimes it simply takes too long to find out what the recipe is all about. Personality comes through clearly anyway. Thank you and best
My father worked in a high-end Chicago restaurant while he was in college during the mid-60s and this dish was often prepared tableside. My mother said when they were dating this was one of the few dishes that he would make and he made it a couple of times a month while we were growing up.
Never went out of style at our house!
My wife and I go to an old classic steakhouse and she always gets the Steak Diane. She appreciates the flaming of the cognac.
Reminds me if my childhood, only someone's birthday.
You're right about how quick this comes together - the classic presentation is to cook it tableside in old time classic restaurants. It is an experience not to be missed, although I don't know that many places do it anymore.
love how Tara tells Jim "It's too awesome just like you" ❤
koot
couple goals :)
cringe
Why cringe? Do you not believe that they are sincere, or that people actually feel that way about their spouse? My husband of 19 yrs is awesome too. - just curious-@@VonHanzee
This popped up on my Google feed this morning. Made it this evening. My wife took her first bite and said, “that’s special.” Easy, quick, and absolutely delicious.
Back in my younger days I did service in a fine dining place in New Orleans. Did Steak Diane table side with the flambé. Such a great dish! THE WORLD NEEDS MORE STEAK DIANE!
In the 1960's, my family owned a fancy restaurant and we used to do the Steak Diane flambe at the table....delish ! We need to see more of this at the current-day good restaurants....Remember Dover Sol Almandine, flambe at the table? That was another good one, that I loved, as a kid.
@@flagal519 same here, brings back memories, (Dublin , Ireland ).
I know you didn’t use tomato paste. That is new to me
"It's too awesome, just like you" Line of the day.
Haha yeah!! I was listening to it while at work. Made me turn my head right away haha. That was so wholesome!
As a child in the 1950's i had gone to Club Diane. I was extremely well behaved but snitched Steak Diane from my parents plates. Soooo great. Yours is gorgeous. I'll be trying it soonest!
I made this, doubled, for my family. It was so delicious! I got the steaks from Costco, and used Brandy. Everyone from the kids to adults loved it! And the 5 yr old is picky, so when she gobbled it up I knew it was a winner! Thanks for another yummy rotation for my family feasts!!
My family in Indonesia used to make steaks very similar to this. I never knew this style was called Steak Diane... I always just thought of it as Grandma's steak. Thanks for making this!
Love, Love, Love, this recipe!
Clear, simple, executable instructions, Amazing flavour...
Thank you!
Great video as always. Using a small silicone spatula helps get all the "wet" ingredients out of the prep bowls so none of the mustard or tomato paste gets left behind...
Mise en place! AGAIN, I love it that you say "Cook it to the way you like to eat it. Thank you. God Bless, stay safe and warm.
I didn't think I'd *EVER* seen a Perfect Medium Rare. Like PERFECTO PATRONUM Mother-EFFER!
Woah that was a joy to watch! Well done, Chef!
As you mention, this dish comes together very quickly, hence it was often created and prepared table side in a supper club, that way the guest can participate and request the doneness of their steak. We love that you are including Tara more and more into your videos. Its a family thing. Thanks. Skillet
Agreed, the correct doneness of a steak is the way YOU like it. Personally, I prefer half way between medium-rare and medium, which I think deserves its own designation.
.....agreed, but i would add/argue its also influence is the cut of meat, all cuts are not treated equal, neither are prep btwn grilled, broiled or pan fried..........even with the same cut. everything should stand on their own merit..........
then its mise en place(sp?, nod to Chef, Dinner Rush, & Ratitoue (sp?) which i put on when i spend the day cooking, no other way to cook successfully, especially with quick, damn near instantly ready dishes..........
I discovered this dish in the Hotel Cad'oro in Sao Paolo, Brazil, in 1972, when I was 10. It's what made me realise what food could be. The waiter came to the table with a trolley, an alcohol burner and a copper pan. He heated butter in the pan, seared the (beaten thin) beef, set the beef aside, then fried finely chopped shallots and parsley, mustard, Worcester sauce, pepper, added the beef back, flamed it with Cognac, stirred in double cream and served it over white rice. Absolute heaven.
Completely agree with Tara, the beef bourngioun recipe is your gold standard.
The part of the brandy that actually ignites are the fumes of alcohol that have evaporated off the sauce. The sauce is already very hot and heat rises to the additional heat from igniting the alcohol above the sauce is negligible and you're not eliminating any extra alcohol you're just *seeing* the alcohol that's coming off.
Very nicely done: concise, no filler, no ego, just walking us through the steps and giving useful tidbits and alterations.
Flaming the cognac was traditionally done when this dish was super popular in the 70's. They used to make this dish table side, and the flames would always get the "ahhh" response from the customers.
You guys are awesome, some broccolini for a side would be my choice.
Roasted asparagus for me and my wife!
Fresh and not overcooked green beans for me.
I’ve been looking for this recipe for years and years. Thank you for making this. I’m excited to follow your recipe and eat through memories.
About time someone with timeless recipes im British and 70 bring back the classics love you and your cooking lucky wife ❤😂
You probably don’t mean the same as me by ‘timeless’, so forgive any crossed wires… but this is definitely a bourgeois restaurant dish, built for speed and theatre. (Flaming in front of the customer… there’s an extra five quid right there 😊). Good all the same!
Its good, heres how its done in paris, its a table side dish so it has to be done in under 3 minutes,
slice the steak thin 1/4 inch and pound flat , 1/8 inch is good, flour the steak in seasoned flour , saute steak briefly on each side, place on heated plates and cover with plate domes, full flame and quickly flambe to deglaze pan with cognac, immediately add butter , mushrooms and shallots, toss don't stir, cook on full blast from start to end, add very small amount of veal stock, mustard and worst' sauce , it should never come off the boil, add a splash of cream ( you used too much cream and too much stock and had to wait for it to reduce), stir and serve.
copper pan is best for transmitting high heat.
absolutely no tomato paste or beef stock.
Thats how its done at the table at maxims in Paris, you will pay a pretty penny too.
Just made this, a big hit. Of the various Steak Diane recipes on UA-cam I think this one's the best. Definitely better with tomato paste and garlic is not required as shown in other recipes. I did not flambe and the cognac flavor was excellent.
Splendid! This was my favorite dish when I was in jr. high. My dad made it a lot: for guests and special occasions. Full of wonderful memories for me. He made it in a chafing dish at the table and always flamed it for the drama and sumptuousness.🎉
Thank you.
Came for the flannel. Stayed for the meal. Great video!
Usually i make the remarks about the flannel.
I'm just waiting for him to match the chair one day
😂@@ChickieQueen626 I have been waiting too
I have neuropathy in my feet from chemo, and quick recipes like this are great for me-saved for future use!
The music you play throughout a lot of your videos, I heard it on an elevator once and it made me hungry. Pavlovian response indeed!
Made this for dinner this evening. My change to this recipe was to use pork tenderloin as opposed to beef. No reason other than I had the pork tenderloins. The sauce (and the entire dish) came out great. It’s definitely staying in my cooking repertoire. Thank you.
I remember making, way, way back from 70's onwards...absolutely delic and so easy :-)
"Stickage." Love it, Jim.
I always serve with Potatoes Anna. It is a spectator presentation for the potatoes and isn’t a peasant dish ( like mashed potatoes would be) next to the magnificent steak. Then I do asparagus as the vegetable. It’s one of my go to menus.
What a great recipe! We made this tonight to celebrate Valentine's Day early, since tomorrow is also Ash Wednesday. This is a winner all the way around...tender steak, incredibly delicious sauce with mushrooms. the Dijon really pops! this really shouldn't be retro. Thank you for this video; it made our Valentine's Day!
You are totally right about flaming. Flambé is for entertaining guests, or just guetting rid of most alcohol faster, which can be useful on a cold dessert, but if you are using the sipirit on a pan, it's just for show
I think the flaming is just restaurant showmanship used to justify outrageous prices. Great video, as always. You never disappoint.
Sizzle Sauce isn't just for fajita platters, it flames up nicely on the grill.
Well, flaming alcohol wasn't invented for restaurant showmanship, it has its use. It helps getting rid of the alcohol
@@clairettew6302 cooking without flaming does the same thing. It's just high priced snob appeal.
It proves to the customer that real alcohol is used.
A classic for old school eateries.. Dish is prepared tableside and is amazing...
I cannot tell how much I love your recipes. Can’t wait to try this one.
This is my chill channel after work when i get home and just want to be inspired to make some good food
Love the banter back and forth to perfect it! You guys are awesome
Now that looks so good!
GLORIOUS!!! I usually make Steak au Poivre, but this looks even better, if possible!!! Great talk-through the entire prep and cook!!!
I had Steak Diane for the first time at a steak house in Long Beach, CA many years ago and I fell in love with this dish! It is a classic; your version looks absolutely outstanding! I'm so glad you made it! I've told many people about it through the years and most don't even know what it is. Steak, any way, is how much I love steak! I have several friends who are steak and burger lovers and we bond over eating them! Thanks, Jim.
Fantastic dish!
It looks perfect to me! Cognac, Dijon mustard, tomato paste and cream to die for. Great job again.
Ah, one of my old favourites! Used to be done tableside. Sooooo good!
Reminds me of my parents in the 60/70 s as a treat they would cook steak Diane and accompany it wit a bottle of Mateus Rose wine.. Oh the simplicity and deliciousness.. I was even allowed a wee taste of the Mateus. Great recipe chief.. Thankyou
This is a great dish with either Venison or Elk as well! Thanks!
I’ve never had it that way unfortunately, but those make more sense since (as I understand it) it is named after Diana goddess of the hunt!
Long ago in a land far away the existed a culinary school in Hyde Park. There was a restaurant called the Sheraton where resided the best culinary instructors now gone to culinary heaven. We learned many things amongst them Steak Diane. We did it differently but applaud your effort to keep alive a great table-side dish.
Wow! Great recipe, thanks! We had it tonight. I was out of dijon, so I used yellow mustard and added some prepared horseradish. I served it over white rice with butter and chives, sided with roasted brussel sprouts. Thanks again!
10:28 Too awesome, just like you. That was great. I have been following you since you started. Keep it up, you're headed for bigger things...
I just made this recipe, followed it exactly besides the addition of my wife’s favorite spice, paprika. It was so freaking good! Cooked so perfectly by following the instructions. Lighting it on fire was a thrill and I’m so glad I did. 🔥🔥☄️☄️
Looks really delicious, I have to try that! Thanks again, you guys cook simple and delicious food! And thats how it is: simple is usually tastiest.
Oh, my. My favorite table side served meal from the old days, from a more elegant time. This easy version seems like a plan. Thank you.
I have really been enjoying your videos lately! Thanks, you've given me some great new recipes to try out!
I agree! I signed up for email alerts from their website, too. I've made several of their recipes and haven't been disappointed at all.
i enjoy watching all the videos. maybe after every season, the judges can make a tier list or ranking of the dishes? i'm sure all the 9's are great, but out of the equal scores, maybe there's a favorite that stands out? just an idea, since the beef bourguignon is S tier. lol. love the channel!
Love Steak Diane! It's unfortunate that so many grocery stores sell filets with the chain still attached. They used to trim off the chain but it's now considered "normal" and allows retailers to charge premium prices for parts that don't warrant it.
I'm lucky in that I've found a local butcher and his prices are only about 5% more but well worth it for the professionally trimmed cuts.
I would never buy meat from Whole Foods.
If you want it more rare, just cut it thicker, or chill the loin first. I agree with developing the sauce separately. Sauté the shrooms, add the shallots, butter, Worcestershire, Tom paste and stock in a different pan. Deglaze with the cognac, then finish normally. That’s how a restaurant would do it.
Serve with buttered noodles or with nice fluffy rice.
I totally forgot about this recipe! I had it years ago and absolutely loved it. Thanks for the reminder.
You and family are too awesome. If you want more cognac, pour some in a glass and drink it. Love these videos.
Classic and perfect! I'm a fan of the flambé myself, but it's always good to keep the kitchen in one piece😂This looks excellent! Wonderful video as always, Jim!
I made this for diner and chef’s kiss! It was like eating in a fine dining restaurant. Absolutely loved it and it goes in the make again catalog
One of my favorite dish! Quick, easy and very delicious ❤
First time I had steak Diane was 1985 in Missoula, it was prepared at my table exactly as you did and it was marvelous!
Diane is one of my favorites. I usually do the crawfish and use white wine and green onions with the mushrooms. A true New Orleans dish.
I love simple recipes like this - a few simple ingredients and yet it can be tweaked just as you like it. Personally I would sear the mushrooms a bit more and add more mustard to the sauce. Thanks for the upload!
I'm convinced the flaming is just for the theatrics, lol. I'm super excited to try this! I bought filets at Costco for the Beef Marsala (which was a huge hit) so I've already got what I need to make this, conveniently. Thanks for another great recipe!
Incredible! Made it tonight. Just subbed apple juice for cognac as we don’t do alcohol. Thank you for a great dinner 😊
The alcohol burns off in all cooking when you let wine, brandy, vermouth etc. bubble for a minute. There is no alcohol in all the classic European dishes made with brandy etc. when served, it always cooks out, you are left with just the taste.
Love the videos
Wonderful family 🇺🇸
Will definitely be making this delicious recipe Saturday night
Following this channel from Australia 🇦🇺
Love this channel. Amazing recipes and easy, straight to the point instructions. I give it a 10 out of 10!
Mashed with green beans That sauce over mashed is outstanding Great job Love the wife’s input I try to keep my wife away when i cook Lol
Really like all your videos....My cooking has moved from boring to "Elevated!" When I was younger I worked in a NY Steakhouse, the Diane was a popular dish.....Only beat by the Steak Oscar! Since you are doing the classics, you might want to give it a go!
this is very similar so a swedish dish called peppersteak! its essentially the same steak with a similar cream sauce, but we cover the sides of the steak with black and green pepper. green pepper and the cream sauce works really well together. most commonly served with green beans and mashed potatoes or potato wedges.
He does say this. Pepper steak exists outside Sweden, as steak au poivre, he mentions this, it’s common, it means the same thing. It’s similar but not considered to be the same as Steak Diane. Certainly Diane doesn’t think so. 😂
@@tommoncrieff1154 sure it exists outside sweden, same as a steak diane do ;)
My parents used to go to a local restaurant that would make this tableside, that's how quick it is! Thanks for the nostalgia, I think I will make this for dinner for their upcoming (60th!) anniversary.
The flaming was always only done because restaurants to make this table side so it created a bit of a show for diners, before the excesses of salt bae. The alcohol would still burn out even if you just left it in the pan so the taste profile is not compromised in any case. I love a steak diane. I normally don’t go in with the tomato purée but will give it a try
I’m definitely going to make this. We tend to eat sirloin more than other cuts because it’s less expensive although can be tough if over cooked. I think this would be a great way to elevate sirloin and keep it tender.
Many thanks for the video. Indeed, for this recipe it is a waste to cut the beautiful filets, skirt would be perfect. Regarding the seasoning: I am afraid to add the pepper before frying, if the heat is a little bit to high it will be burnt.
The family enjoyed this one.
Thank you!
Looks easy to make and have great results, awesome!
This was the dish we were served for Prom dinners late 70s, 80s. I haven’t seen it in years. It’s really delicious and I’m looking forward to making it now that I see how easy it is.
This is my _go to_ dish for a tableside presentation on a date night. Baked or mashed potatoes and sautéed mixed veg served with a nice burgundy round out a great meal.
Well done.
that is a restaurant and first date classic, and it's too awesome (just like you, according to your lovely wife). 'neutral oil' isnt something i believe in, so i would do everything the same except i'd sear these in suet for a higher smoke point and better flavor
I went to a posh restaurant with my first boyfriend and had this. Don’t know if it was the memory of the happy evening or the Steak Dianne but I have a soft spot for this dish. (NB: Us Brits pronounce Worcestershire sauce as ‘Wooster sauce’)
You're right. The flaming is generally only done table-side for a bit of culinary drama on date night.
I LOVE Steak Au Poivre so def making this for my family. LOVE your videos. Thank you.
"I think I can!", says Jim. Very cool Little Engine That Could spirit, man! Your videos are always so pleasant. It's a nice escape and the dishes I've had time to try are too! Keep up the good work team!
This dish is one of the first things I learned to cook MANY years ago! ❤️😀🐈⬛
I was once served "Chicken Diane" it was delicious. Great Video by the way.
This was fantastic. Sauce tastes remarkably similar to Heinz 57 sauce...just milder and creamier. Thanks for the recipe.
When I was a kid in the early 80s, my family would go to a restaurant that made this dish tableside. I always ordered it, just for the flambe.