Monday, August 2, 2010

111. Steak Diane for Two, Namesake

It isn't too often that a person can open a menu and find one's name as part of a titled dish. The first time I saw Steak Diane on a menu, I know I sat a little taller in my chair. My dad actually let me order it, even though it was not inexpensive. Not only did I love the regal flavors but, I felt the dish was aptly named.

My mother would make her version of steak Diane from time to time after I had that restaurant meal. I loved letting the rest of the family know that we were having a dinner named after me. While there is no definite answer as to who the real namesake for this glamorous dish is, I want to think she was exceptional.

There are hundreds of recipes for steak Diane and, in very posh places, it would probably be fixed tableside; the chef might even light the plate after pouring brandy around the meat. I choose to cook my version in the kitchen, using basic ingredients, (no brandy or flames). The aroma of the butter, garlic, onions and mushrooms simmering is pure heaven.

While a tenderloin of beef, (filet), is the cut of choice, any good steak will fill the bill. Just don't overcook the meat or the mushrooms.

Steak Diane for Two



1/2 C fresh mushrooms, sliced (use more if you love them)
2 T minced onion (I use sweet onion)
1-2 cloves garlic, crushed
1/8 tsp salt
Juice from 1/2 lemon
1 tsp Worcestershire sauce
1/4 C butter
2 T parsley, chopped
2 T butter
1 lb. beef tenderloin, cut into 8 slices

In a large pan, on medium-high heat, cook and stir the first six items in the 1/4 C butter. Saute and stir until mushrooms are tender. Stir in parsley. Remove and keep warm.

Melt 2 T butter in the pan; cook tenderloin slices, turning once, until the center of the meat slices are still pink. Divide slices between two plates. Smother the meat with the mushroom sauce. Pasta and fresh green beans are wonderful side dishes.

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