Steak Diane from a Treasury of Great Recipes by Vincent Price
I have mentioned on this site that my Mother was a French Pastry chef at one of the few 5 star restaurants in the Chicago area in the 70's. I learned a lot from her. Especially my love for wonderful cookbooks, like Vincent and Mary Prices "A Treasury of Great Recipes". If you are a collector of fine cookbooks, this vintage book is a must have for the true connoisseur. This wonderful dish, Steak Diane is from the Famous Whitehall Club in Chicago. This dish is done table-side in the club, but not at my house! I have been making this recipe for years and years. It is always a home run and a sure fire way to impress even the fussiest.
- Ready In:
- 4 (6 ounce) sirloin steaks, pounded to about 1/3 inch thickness between wax paper
- 4 tablespoons fine chopped shallots
- 2 tablespoons Worcestershire sauce
- 8 tablespoons unsalted butter (NO margarine)
- fresh ground pepper
- Heat in small sauce pan 2 tablespoons of butter over medium-high heat.
- Add 4 tablespoons finely chopped Shallots and cook until lightly browned.
- Add 2 tablespoons Worcestershire and heat to bubbling, keeping the sauce hot.
- Heat 12 in skillet 6 tablespoons butter, when it begins to brown, add pounded steaks and cook for 3 minutes.
- Turn and cook 2 to 3 more minutes longer, or until done to taste.
- Transfer to a serving dish and sprinkle with salt and a generous amount of fresh ground pepper.
- Spread the shallot sauce over the steaks and sprinkle with fresh chopped parsley.
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We loved it! I had some minute steaks which worked well. I added a little garlic powder to the meat as well as salt and pepper before cooking and to the sauce added a little half and half, a dollop of Dijon and a squirt of lemon juice. I added some Cognac too and let it cook off. I spooned the sauce over the steaks and served them with rice. Thank youReply
I never cook steak indoors...but tried this recipe, and it was delicious! And it was ready in no time. My only concern is the tremendous amount of butter...and can the recipe be made as tastey without quite so much? I'll be testing this out! I plan on making this recipe again...so quick and easy!Reply