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Diane sauce Australia?

post #1 of 4
Thread Starter 

Hey guys, Im a Swedish girl traveling and living in Byron Bay Australia,

in my recent experience in the kitchen Im in is that i know little about australian food culture.

But my biggest confusion right now must be the diane sauce, Ive had 2 different chefs at work doing it for me,

just so I can understand how its Supposed to be made.

One of my colleagues made a stock reduction and made the base out of that, added no tomato sauce, and the other one

used 1 1/2 cups of it for 3 litre of sauce

PLS boys and girls enlighten me about this unmanageable Worcester/tomato sauce concoction!

 

Best Wishes Em

post #2 of 4

Very unique recipe. It is not French though.

It has it's origins in New York in the mid 20th century but was more famous at the Whitehall Hotel in Chicago.

Pretty much sautéed shallots with Worcestershire sauce poured over a thinly sliced and pounded strip steak.

Usually done tableside.

 

Many bastardizations of the recipe over the years.

 

Horror movie icon Vincent Price made it famous in his recipe collections.

post #3 of 4

Interesting info from this site : Diana : The Legacy of the Huntress 

 

 From : http://www.foodreference.com/html/art-steak-diane.html


 

Diana was the Roman Goddess of wild animals and the hunt.  The sister of Apollo, she was praised for her strength, beauty, athletic prowess, and hunting skills.  She was also deemed a protectorate of woman and became associated with chastity, marriage, and fertility.

     Diana considered her body sacred. According to Roman mythology, one day she was bathing when a hunter happened to come upon her.  Diana was outraged and turned the hapless hunter into a stag.  This fable may explain why in many artistic depictions of Diana she is accompanied by a deer.  And that my fellow gastronomes, brings us to Steak Diane.

     In the 19th century sauces made “a la Diane” were dedicated to Diana and appropriately enough, originated as an accompaniment to venison. Sauce a la Diane was composed of cream, truffles, and ample amounts of black pepper. The first mention of Sauce Diane, (as opposed to a la Diane), comes from the culinary icon Auguste Escoffier in 1907.  He added hard cooked egg white to the a la Diane formula.

     When and where Steak Diane actually evolved has as many viewpoints as the United Nations.  Although there is some consensus that it is American in origin, Brazil, Australia and Belgium are cited by other pundits.  There’s an even wider array of recipes for Steak Diane.  Perform an Internet search and you won’t find two recipes alike.

     New York City appears to be the best candidate for the source of Steak Diane’s genesis. But even if we could conclusively identify New York as the birthplace, contrariety exists as to which Big Apple establishment is the actual mother.  The Drake Hotel, the Sherry-Netherland Hotel, and the Colony restaurant are all possible contenders according to a 1950’s New York Times article.

     One thing is for sure.  Steak Diane was the rage in the 50’s and early 60’s, especially in New York.  A hot culinary trend at the time in upscale restaurants was dishes that could be flamboyantly prepared tableside.  Steak Diane was traditionally done so; its theatrics arising from the flambéing of the cognac used to make the sauce.  

     Flambéing by the way is not just for show.  Igniting the alcohol in a recipe intensifies the flavor of the finished sauce.  How?  Well, our old friend caramelization is at work.  Caramelization is a type of browning reaction, similar to the kind that takes place when you sear a piece of meat on a grill or a hot sauté pan.  During caramelization, the intense heat causes the sugars in the dish to undergo a series of chemical changes.  The most important of these for the cook is the intensification of flavor. Caramelization requires temperatures in excess of 300 degrees. If you were to pour the alcohol in the pan and reduce it without igniting it, the liquid will never go beyond the boiling point, i.e. 212 degrees. Thus, igniting it ensures that the necessary degree of heat is generated to elevate your sauce into another flavor dimension.
 

 

The type of steak utilized varies but fillet mignon, a.k.a. tenderloin, and strip steak are the two most common. Stick with a tender piece of meat no more than a half inch in thickness.  Pound the meat with a mallet down to a half inch if need be.


• 2 (8 – 12 oz.) tenderloin or strip steaksIngredients

• Olive or vegetable oil as needed
• Salt and pepper to taste
• 1 large shallot, minced
• 2 oz. cognac or brandy
• Half cup veal or beef stock
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce 
• 2 tablespoons cold butter
• Chopped chives as needed


Directions

Brush the steaks on both sides with some oil and season with salt and pepper.

Heat a heavy bottomed 12-inch skillet over high heat and add enough oil to cover the bottom.  When the oil just starts to smoke add the steaks and sear until the first side is browned. About 2 minutes. Flip and sear the other side.

Remove the steaks and cover with foil or place in a 200 degree oven to keep warm. 

Add more oil to the pan if necessary and sauté the shallot. Remove the pan from the heat and add the cognac.  Either tilt the pan so the flame ignites the alcohol or use a match.  When the flames subside add the stock and mustard, bring to a boil, and then simmer until reduced by at least half.  Whisk in the Worcestershire and then the butter. 

Taste and season with additional salt and pepper if need be.

Add the steaks back to the skillet and cook briefly on each side to heat up and become coated with the sauce. 

Sprinkle with the chives and serve. 

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #4 of 4


I have not made  this in at least 30 years. It used to  be a mainstay in every hotel in New York

Today in NYC in order to do a flambé you must by law have a fire extenquisher  nearby. It makes sense since one time we did a flaming cake ceremony and the lace on the dais table caught fire.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
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