Steak Diane Ny Times

Peppered Rib-Eye Steaks With Watercress.

Steak diane ny times. In January 1953 Jane Nickerson wrote in the New York Times that it was the most popular dish in the dining. This sauce is saturated with beef flavors elevated by earthy mushrooms mustardy tang Worcestershire sauce and veal demi-glace. Of course longer cooking times apply for more well done meat and it does depend on how thick the meat is.

Cook turning two or. Melt margarine in a large skillet over medium-high heat. Remove the meat from the pan then make the sauce by cooking mushrooms shallots and garlic until theyre tender.

Using a rolling pin roll out the steaks to flatten and cut off any excess fat. Season the meat with salt and pepper and cook. Steak Diane features tender steak medallions coated in a rich pan sauce with no equal.

Bring to a boil then reduce the heat to low. Heat a little olive oil in a large frying pan over high heat. Heat a small amount of oil in a pan until the pan is quite hot.

Add lemon juice chives Worcestershire sauce and. When butter foam melts sear steaks on both sides just until. Salt freshly ground pepper to taste.

Repeat with remaining 2 steaks. There are endless versions and recipes for classic steak Diane the dish of seared steak served with a rich creamy and flambéed pan sauce. Keeping mixture at a steady simmer return meat and accumulated juices to pan.