Steak Diane from a Treasury of Great Recipes by Vincent Price |
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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 4 |
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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. Ingredients:
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) |
parsley |
salt |
fresh ground pepper |
Directions:
1. Heat in small sauce pan 2 tablespoons of butter over medium-high heat.
2. Add 4 tablespoons finely chopped Shallots and cook until lightly browned.
3. Add 2 tablespoons Worcestershire and heat to bubbling, keeping the sauce hot.
4. Heat 12 in skillet 6 tablespoons butter, when it begins to brown, add pounded steaks and cook for 3 minutes.
5. Turn and cook 2 to 3 more minutes longer, or until done to taste.
6. Transfer to a serving dish and sprinkle with salt and a generous amount of fresh ground pepper.
7. Spread the shallot sauce over the steaks and sprinkle with fresh chopped parsley.
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