Steak Diane has a long history and is considered a classic dish in many cuisines. When Steak Diane is prepared with a burst of flames, it involves a cooking technique called “flambéing.” This technique adds a dramatic touch to the dish and enhances its flavor by quickly caramelizing the alcohol in the sauce.
Tableside flambéing became popular during the mid-20th century, particularly in the 1950s and 1960s. This period was known for the rise of elaborate and theatrical dining experiences in upscale restaurants. Flambéing adds an exciting element to the dining experience and became a symbol of fine dining and luxury.
Restaurants during this era often emphasized personalized service and entertainment for their patrons. Chefs would bring their skills directly to the diners’ tables, creating a spectacle as they flambéed dishes with various liqueurs or spirits. Steak Diane, Cherries Jubilee, Bananas Foster, and Crepes Suzette were some of the popular dishes that were commonly prepared tableside with flames.
Tableside flambéing not only showcased the chef’s expertise but also provided a memorable and interactive experience for the diners. It allowed them to witness the cooking process up close and engage with the preparation of their meal, making dining out more than just a meal but a form of entertainment and luxury.
While the popularity of tableside flambéing has waxed and waned over the years, it remains a nostalgic and iconic element of classic fine dining. While modern dining trends may have shifted away from this level of tableside theatrics, the charm and allure of flambéing continue to resonate with those who seek a touch of tradition and extravagance in their dining experiences.It’s important to exercise caution when flambéing, as working with open flames can be hazardous. Make sure to follow safety precautions and keep a fire extinguisher nearby, just in case. Flambéing should only be attempted by experienced cooks. If you’re unsure or uncomfortable with the technique, you can enjoy the deliciousness of this Steak Diane recipe without flambéing. The dish will still be flavorful and enjoyable without the added theatrical element.
*A Note on the Veal Demi Glace in this recipe.
Many upscale or gourmet grocery stores carry veal demi-glace. Check the condiments or sauce section or inquire at the store’s butcher or specialty products area. Numerous online retailers offer a wide range of culinary products, including veal demi-glace. You can purchase it here on my verified Amazon storefront. Williams Sonoma and Sur La Table are also popular options. Specialty food stores that focus on culinary ingredients and gourmet products often carry veal demi-glace. and some butcher shops or meat markets might offer veal demi-glace among their selection of sauces and condiments.
When purchasing veal demi-glace, be sure to check the ingredients and quality of the product. Some brands may use other meat-based stocks, like beef or chicken, instead of veal, so double-check the label.
If you’re unable to find veal demi-glace for purchase, you can also consider making it at home! Although time consuming, the efforts can be worth it.
For more Classic Recipes, try the Ceasar Salad from Tavern on the Green or Classic Lobster Bisque.
Ingredients
- Four 3-4 oz. filet mignons, pounded ¾" thick
- 6 oz. cremini mushrooms-sliced
- 4 oz. Cognac
- 4 oz. Veal Demi Glace *
- 2-3 oz. heavy cream
- 2 large (1 ¼ oz.) shallots, thinly sliced
- 2 large garlic cloves, smashed
- 4 sprigs fresh thyme
- 1 ½ TBSP EVOO
- 1 TBSP unsalted butter
- 1 ½ TBSP Maille grainy mustard
- 1 TBSP Worchestire sauce
- Salt and cracked black pepper
- parsley for garnish
Instructions
In a large, heavy bottomed saute pan, melt the butter with the olive oil until the butter sizzles. Season both sides of the filet with salt and pepper. Saute the medallions with the smashed garlic and thyme sprigs, about 2 minutes per side for med-rare. Remove from the pan, set aside.
In the same saute pan, sweat the shallot in the pan juices about 1 minute until slightly softened. Add the mushrooms and sear the mushrooms, about 2 minutes.
If using a gas range (or open flame for cooking), turn off the flame. Add the cognac to the pan and carefully ignite with a long match.
When the flames die down, return the saute pan to med heat. Whisk in the demi glace, heavy cream, mustard, and Worchestire.
Reduce the sauce for about 2 minutes. Return the filets and accumulated juices to the saucepan and turn to coat, about 30 seconds. Remove the thyme and garlic cloves and discard.
Transfer meat to a plate, spoon sauce evenly on top and sprinkle with fresh parsley.
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