Famous 21 Clubs Steak Diane Recipes

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STEAK DIANE FROM A TREASURY OF GREAT RECIPES BY VINCENT PRICE



Steak Diane from a Treasury of Great Recipes by Vincent Price image

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.

Provided by kiwidutch

Categories     Steak

Time 18m

Yield 4 serving(s)

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts : Calories 770.7, Fat 61.9, SaturatedFat 29.7, Cholesterol 227.7, Sodium 206.6, Carbohydrate 3.4, Sugar 0.9, Protein 48.3

STEAK DIANE



Steak Diane image

This was my ex-husbands favorite! Anytime his birthday or something special came up, he wanted this. It is soooo quick and easy to make, but guests think I've slaved. It is important to serve this immediately. I don't think it took me 15 minutes for prep time, because I used the crushed garlic in the jar.

Provided by keen5

Categories     Steak

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup thinly sliced fresh mushrooms
2 tablespoons minced onions
1 clove garlic, crushed
1/8 teaspoon salt
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1/4 cup butter or 1/4 cup margarine
2 tablespoons snipped parsley
2 tablespoons butter or 2 tablespoons margarine
1 lb beef tenderloin, cut into 8 slices

Steps:

  • Cook and stir mushrooms, onions, garlic, salt, lemon juice and Worcestershire sauce in 1/4 cup of butter until mushrooms are tender.
  • Stir in parsley; keep sauce warm.
  • Melt 2 tblsp.butter in skillet; turning once, cook tenderloin slices over medium-high heat to medium doneness, about 3 to 4 minutes on each side
  • Serve immediately with mushroom-butter sauce.

Nutrition Facts : Calories 489.5, Fat 40.3, SaturatedFat 19.9, Cholesterol 143.2, Sodium 277.8, Carbohydrate 1.6, Fiber 0.2, Sugar 0.6, Protein 29.2

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