Steak Diane

Ingredients for 2 people:

2 fillet steaks, approx. 250 to 300 g

50 g butter

salt, pepper

1 clove of garlic, chopped

2 shallots, chopped

1 tbsp tomato purée

60 ml cognac or brandy

120 ml beef stock

1 tbsp Dijon mustard

1 tbsp Worcestershire sauce

60ml cream

Chives or parsley, chopped


Ingredients for broccoli and cauliflower:

1 wooden plank, soaked

Mini cauliflower or broccoli

salt, pepper, chili flakes

1 clove of garlic, chopped

60 ml olive oil

60 g Parmesan cheese, grated or sliced

The weather is starting to play along and an end to the current situation is in sight - time to try something new on the mono again!

The grill master Marco Greulich thought the same thing and provided us with the recipe for the steakhouse classic par excellence: Steak Diane. Back in the 1930s, Steak Diane was a very popular dish in New York City's fine steak restaurants. The tender fillet and the rich sauce with cream and brandy create an unforgettable taste experience. And this is how it's made:

To start, lightly plate the fillet steaks as desired and season with salt and pepper. At the same time, heat the butter over a medium, direct heat in a heavy pan and sear the steaks in the melted butter on both sides.

Then put the steaks to one side to sauté the shallots and garlic in the frying pan. After about 2 minutes, add the tomato purée, fry lightly and carefully flambé with the brandy. Add the beef stock and bring to the boil briefly. Stir the mustard, Worcestershire sauce and cream into the pan to thicken the sauce and add a little extra zing. Reduce the sauce over a medium heat, stirring until it reaches the desired consistency and season to taste.

Finally, add the steaks and cook to the desired degree of doneness. A core temperature of 53-55°C is ideal for medium doneness.

Tip:
Garnish with some chives or parsley before serving.
For mushroom lovers: Mushrooms round off the taste of Steak Diane very well. Simply fry some sliced mushrooms just before flambéing and serve as desired. Here we have fried them separately as a side dish. Rosemary potatoes, roasted mini broccoli or cauliflower also go well as a side dish.

Side dish tip: Roasted mini broccoli and cauliflower
Roasting in the grill on the wooden plank creates delicious roasted aromas and a light smoky note. The plank not only adds flavor, but also makes it easier to handle the otherwise very fragile vegetables.

The first step is to shorten the stalk if necessary. Then blanch the vegetables in boiling salted water for 4-5 minutes, cool in ice water and dry carefully.

Then mix the salt, pepper, garlic, chili flakes and olive oil and spread on the vegetables. Grill them on the wooden plank over an indirect heat at approx. 180°C for approx. 20 to 30 minutes and sprinkle with Parmesan at the end of the cooking time.


Enjoy your meal!