Today I have something “old-school” for you–8-35: Flambéed Steak Diane. This is a dish that’s been around for a while and is considered “retro” today. It is similar to steak au poivre and is another of those “quick pan-fried steak” recipes that use butter and some sort of umami as a sauce.
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This is the last entry from the batch of beef-but-not-beef recipes I made to clean out the freezer–I’ve had those posts sitting in my queue for quite a while. I had to space them out because they’re all SO similar. You can scroll back to 8-39: Tournedos with Blue Cheese Sauce and 8-38: Brandy Two-Pepper Beef Steak for the other entries in this recent “mini-series”.
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Hot pepper sauce would certainly give a different experience than using Worcestershire sauce (or even HP sauce like their image shows).
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Ingredients. I finally bought a bottle of brandy starting with 15-15: Tiramisu, and will probably have it for however long it takes me to finish this project (forever). Chives are from my garden (they’re struggle chives) and as I mentioned before, the homemade fake meat is from my freezer.
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Draining the “steak medallions”.
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Chopped the shallot and now getting started on the chives.
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Shallot goes on the stove with some butter. You can see the diced chives in the background.
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Adding the chives, Worcestershire sauce, and lemon juice.
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Browning the “meat” in a separate pan.
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Instead of putting my browned steaks in the pot with the onion, I went the other way and added the onion mixture to the pan, deglazing it in the process.
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Time for flambé!
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I never see much of a difference between the before and after when they tell you to flambé.
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Final plate, along with some weird pinkish wild rice blend (it’s the red something or other in there that ALWAYS turns it pink). A perfectly serviceable weeknight dinner.
Grade: B+