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Wednesday, April 1, 2009

Steak Diane Flambé - Recipes to Rival Challenge



The March Recipes to Rival - Steak Diane Flambé - was a challenge that gave members an opportunity to play with fire. Temperance of High on the Hog and Shawnee of delishes-delishes hosted the challenge and selected this month's recipe which was developed by Frank Bordoni for UKTV's Great Food Live. The recipe calls for beef medallions that weigh about 3 ounces each. I altered my version of the recipe to include four 3/4-inch thick tournedos that weighed 6-ounces each. I cooked the mushrooms and the steak in separate skillets to assure the steaks would be a lovely, crusty brown. The contents of both skillets were combined for the final flambé. Now, I've had mixed feelings about igniting food for years. I suspect it's the result of a bad experience had in the Boom Boom Room at the Matador Restaurant in Spokane - short version, the server nearly set fire to my hair. The life lesson - never eat in a place called the Boom Boom Room. I do flambé but I make sure my hair is pulled back and I use a 12-inch bamboo skewer to torch the brandy. One other caution, make sure your mushrooms are very finely sliced. This dish is ready in about 5 minutes and they won't cook properly if they are too thick. This is a nice recipe and it has all the ingredients needed for a lovely supper for four.

Steak Diane Flambé


Ingredients:
4 (6-oz.) beef tournedo cut 3/4-inch thick
1 teaspoon Dijon mustard
Sea salt and freshly cracked black pepper
2 teaspoons melted butter, divided use
1 teaspoon Worcestershire sauce
2 tablespoons minced shallots
1/4 to 1/2 cup very thinly sliced mushrooms
1 teaspoon olive oil
Juice of 1/2 a lemon
1/2 cup heavy cream
1 tablespoon snipped chives
1/4 cup brandy

Directions:
1) Dry tournedos with paper towels. Season both sides with salt and pepper. Rub one side with mustard.
2) Heat a frying pan large enough to hold the mushrooms in a single layer over medium heat; add 1 teaspoon melted butter and Worcestershire sauce.
3) Add shallots and mushrooms; cook, stirring, for 2 minutes.
4) Heat a second skillet large enough to hold tournedos over high heat. When skillet is hot, add reserved 1 teaspoon butter and olive oil. Swirl pan to coat bottom of pan. Add tournedos, mustard side up; cook for 2 minutes. Turn and saute 2 minutes longer. Add mushrooms to pan.
5) Add lemon juice and season with salt and pepper.
6) Pour in cream and chives. Pour in brandy and ignite with a burning bamboo skewer. Remove from heat when flame is extinguished.
6. Transfer tournedos to a warm serving plate. Spoon sauce evenly over all. Garnish with additional chives if desired. Yield: 4 servings.

32 comments:

Jamie said...

Hi! Wonderful blog! This Steak Diane is gorgeous and that sauce sounds fabulous! I must try it next time I make steak! Yum!

Donna-FFW said...

Mary- My husband would salivate at the thought of this.. I will have to make it special for him!!

Martha said...

One of my favorite recipes. Yours looked yummy!

Natashya said...

Looks mouth-watering, now I am craving steak again!

Susan said...

I haven't had Steak Diane in years. Sounds so good. I enjoyed your story of the Boom Boom Room. I think I've actually eaten in a place like that. I always let the Trout do the flaming while I stand way back.

Netts Nook said...

Your steak looks mouth watering. Love the Flambe part.

girlichef said...

I love Steak Diane...and your picture is making me drool! And how much do I love the name the Boom Boom Room! :)

Pam said...

This is one of my all time favorite dinners - yours looks wonderful.

Cathy said...

This used to be my favorite special occasion dinner but I haven't had it in years. Maybe its time to try it again.

Looks heavenly, Mary.

Lori said...

The Boom Boom Room- I love that name too! But maybe not for a restaurant especially with the experience you had there. Yikes.

Now for your flambe-very impressive. It really looks amazing Mary!

Mary said...

Recipes to Rival is a great group to work with. They really do work together and help each other pull off the monthly challenge.

onlinepastrychef said...

Note to self: Don't eat at The Boom Boom Room. Got it! Any dish that has "light it on fire" as one of the steps sounds like my kind of cooking!

Allie said...

Beautiful! I can't wait until I have time to really be cooking again!

JMom said...

That is such a great photo, it makes me want to reach out and lick the screen. lol!

vincent said...

Hello,


We bumped into your blog and we really liked it - great recipes YUM!!! YUM!!!.
We would like to add it to the Petitchef.com.

We would be delighted if you could add your blog to Petitchef so that our users can, as us,
enjoy your recipes.

Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
and benefit from their exposure on Petitchef.com.

To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on "Add your site"

Best regards,

Vincent
petitchef.com

Mary said...

Vincent, thanks for your kind offer.

The Blonde Duck said...

I'm so impressed. And I'm drooling.

Mary said...

BD, go ahead and drool. I turn green with envy when I read your creative tales. I think that makes us even! Together we'd look like space aliens.

Bridgett said...

This is a gorgeous Steak Diane. It definitely has my mouth watering!

ChefBliss.com said...

Mouth wateringly wonderful!! I love it! And I love your comment on my drinks.... here's to you and your lovely dinner!

mikky said...

what a great recipe!!! my hubby would surely love it... :)

Angry Asian said...

gorgeous gorgeous presentation! your boom boom room story would've scared me for life on setting food on fire. bravo to you for being able to get on with it. you're so right that a dish like this is perfect to be shared with others.

Mary said...

Mikky, it's good to have you back. Angry Asia I'm so glad you stopped by. I hope you'll come again - often.

Amongst The Oaks said...

Yes, never eat at a place called the BoomBoomRoom. Good advice.
We have some serious mushroom love Amongst The Oaks, so you can bet we will be making this dish. I make a mushroom sauce for steaks all the time, but I've never flambed it. Sounds wonderful.
Laura

Treehouse Chef said...

This looks incredible! The photo is beautiful! I am making this for my husband this weekend.

Laura said...

A bazillion years ago a boyfriend's mom made me this dish--it took me ten years to convince her I liked my steak really, really rare. But boy once I did it was fantastic.

Temperance said...

your steak is indeed a lovely crusty brown, I may have to try your method next time. I will keep your life leson in mind if I ever see a place called the boom boom room. great job

Debyi said...

This was a great recipe wasn't it! Your steak looks great, nice job.

Holmer said...

made it New Year's Eve 2009 and it was simply the best steak we've ever made. Oh yes and we threw in lobsters as well. Thanks for a great recipe. It will be used on many occasions in this household

Mary said...

Holmer, I'm so glad to hear you loved the steak. Happy New Year!

Creating Amazing Meals said...

My husband just made this for dinner! It's a wonderful recipe. Thanks so much for sharing it!

Recipes For Steak said...

Cooking a chicken means that you want to make something special for dinner because chicken is not something you eat every night. If you are going to the trouble of making a delicious chicken, you will want to make the best side dishes to go alongside it.

Recipes For Steak

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