Steak Diane from a Treasury of Great Recipes by Vincent Price Recipe
Welcome to the inviting world of Treasury of Great Recipes, where gastronomy meets great art! Today we are delving into the culinary imagination of the legendary Vincent Price and exploring one of his most celebrated recipes – Steak Diane.
The great Vincent Price had a deep passion for food, which he shared with his wife Mary during their travels around the world. Together they compiled a cookbook entitled Treasury of Great Recipes, which showcases some of the world’s finest cuisine. This recipe book became an instant classic and is still cherished by chefs and foodies alike, fifty years after its first publication.
Among the many delicious recipes in this treasury is one that stands out, a dish that has become synonymous with fine dining – Steak Diane. The dish was named after Lady Diana, and was made popular by the New York restaurant La Poste in the 1940s. It soon became a signature dish across America and Europe and has since proved a classic.
So, what makes Steak Diane so special? Well, for starters it’s incredibly flavorful; the sauce made with fresh ground pepper, shallots, Worcestershire sauce, parsley, salt, and unsalted butter creates a wonderful depth of taste on your palate. It also highlights the beauty of steak. And yet there’s something about Steak Diane that sets it apart from other steak dishes such as Steak au Poivre.
For those foodies who are curious about history as much as they love good food, taking a bite of Vincent Price’s recipe steak diane will transport you into a golden era of gourmet dining. For those who simply seek amazing flavors and textures in every dish served at their table – well, you’re in luck because this dish ticks all your boxes!
So come take a seat at our dinner table as we guide you through how to make this infamous Steak Diane recipe from Treasury of Great Recipes by Vincent Price!
Why You’ll Love This Recipe
Let me tell you why you’ll love this recipe for Steak Diane from Treasury of Great Recipes by Vincent Price.
Firstly, let’s start with the fact that it’s a recipe from Vincent Price, a master in the art of cooking. His Treasury of Great Recipes is a classic cookbook that has been reprinted numerous times since its original publication in 1965. So, you can be sure that this recipe is tried and tested.
But let’s talk about the star of the show: the steak. This recipe calls for sirloin steaks pounded to 1/3 inch thickness, which ensures that it cooks evenly and quickly. The steaks are seasoned with fresh ground pepper and salt and then pan-fried in unsalted butter. This simple yet effective method guarantees tender and juicy meat every time.
Now let’s talk about the sauce. The Steak Diane sauce is made with chopped shallots, Worcestershire sauce, and parsley – simple yet rich in flavor. It’s savory, tangy, and has a depth of flavor that complements the steak perfectly. If you’re feeling adventurous, you can even add some pheasant glass to elevate the flavor even further.
And finally, not only does this recipe taste amazing, but it also looks impressive when served. It’s a classy dish that will impress your guests at any dinner party or special occasion.
In conclusion, this recipe is perfect for those who want to cook up a delicious and impressive meal without spending hours in the kitchen. It’s an absolute classic that comes highly recommended by Vincent Price himself. So go ahead and give it a try – I promise you won’t be disappointed!
Ingredient List
To make this Steak Diane recipe from Vincent Price’s Treasury of Great Recipes, you’ll need the following ingredients:
- 4-6 sirloin steaks, 6 ounces each and pounded to 1/3 inch thickness
- Salt and fresh ground pepper to taste
- 4 tablespoons of unsalted butter
- 2 tablespoons of finely chopped shallots
- 1/4 cup of Worcestershire sauce
- 1/4 cup of chopped fresh parsley
Note that this recipe calls for sirloin steaks but feel free to switch up the meat if desired. Also, make sure to use fresh herbs for the best flavor.
The Recipe How-To
Step 1: Prepare the Steaks
First, pound the sirloin steaks with a meat mallet until they are about 1/3 inch thick. Then season the steaks on both sides with salt and fresh ground pepper.
Tip: Use a sheet of wax paper to wrap around the steak while pounding so that it doesn’t break apart.
Step 2: Cook the Steaks
In a heavy-bottomed pan over medium heat, melt 4 tablespoons of unsalted butter. Add the chopped shallots and cook for about 2 minutes, stirring occasionally until they are soft.
After that, increase the heat to high and add the seasoned steaks to the pan, cooking for about 2-3 minutes on each side, depending on your preferred level of doneness.
Once cooked, put them aside and cover with foil to rest while you prepare the sauce.
Step 3: Prepare the Sauce
Using the same pan, pour in 2 tablespoons of Worcestershire sauce and stir briefly. Next, add 1 tablespoon of chopped parsley into the mixture and mix well.
Finally, add in another tablespoon of unsalted butter into the pan to create an “au poivre” type sauce made by stirring all those ingredients together.
Step 4: Add the Sauce to Steaks
As soon as your sauce is ready, transfer your steaks (and any juices that have gathered) back into the pan. Turn off heat and use tongs or spatula to coat them in sauce completely.
Serve immediately garnished with additional parsley if preferred.
Enjoy!
Substitutions and Variations
Steak Diane is a classic dish that can be tweaked to fit your preferences or the ingredients you have on hand. Here are some suggestions for substitutions and variations to make this recipe your own.
– Cut of meat: While sirloin steaks pounded to 1/3 inch thickness are ideal for this recipe, you can also use other cuts such as filet mignon or strip loin. Just make sure they’re of similar thickness so they cook evenly.
– Sauce: The sauce made with Worcestershire sauce and butter is what makes the Steak Diane so flavorful. For a slight twist, you can try making a peppercorn or mushroom sauce instead.
– Herbs: I know the recipe calls for parsley, but feel free to add other herbs like thyme or rosemary for extra flavor.
– Wine: If you don’t have brandy on hand, red or white wine can work as a substitute. Just deglaze the pan with it before adding the sauce ingredients.
– Shallots: Shallots add a depth of flavor to this Steak Diane recipe, but you can replace them with minced onions if shallots are not available.
– Spices: Add some red pepper flakes for a bit of heat!
Remember that substitutions and variations can completely change the taste of classic dishes, so experiment and discover new flavors that may become your next favorite!
Serving and Pairing
Now, let’s talk about how to serve and pair your amazing Steak Diane!
This classic dish pairs perfectly with a variety of side dishes. I would suggest roasted vegetables, garlic mashed potatoes, or even a simple green salad with a vinaigrette dressing. The key is to choose dishes that won’t overpower the rich flavors of the steak and sauce.
For wine pairing, a full-bodied red like a Cabernet Sauvignon or a Merlot would be an excellent choice to complement the bold flavors of the steak. If you prefer white wine, try a Chardonnay with buttery notes that will balance the acidity in the dish.
When it comes to serving, presentation is important. Slice the steak diagonally into thin pieces and arrange them on a platter. Drizzle the remaining sauce from the pan over the top of the steak and sprinkle chopped fresh parsley on top for added color and flavor.
I recommend serving your Steak Diane hot off the grill and immediately after cooking to ensure it’s at its best. This dish is perfect for special occasions or dinner parties but can also make for a satisfying weeknight dinner for two.
As you savor each delicious bite of this dish, it’s easy to understand why it has stood the test of time as one of Vincent Price’s favorite recipes in his legendary cookbook Treasury of Great Recipes. Enjoy!
Make-Ahead, Storing and Reheating
Now, let’s discuss the make-ahead, storing, and reheating instructions for this luscious Steak Diane recipe. If you’re anything like me, you love to plan ahead and make as much of your meal as possible ahead of time. Thankfully, this recipe lends itself well to preparing in advance.
If you want to get ahead of the game, you can pound the steak and chop the shallots up to a day before. To store them safely, wrap them separately in wax paper or plastic wrap before putting them in an airtight container in the fridge. This method allows the beef and shallots to stay fresh until you’re ready to whip up some amazing Steak Diane.
Once you’ve cooked your steak with delicious seasonings and sauces at your event, we understand that it can be tempting to make more than usual. With this recipe, that’s okay! Leftovers can be stored up to three days following these easy steps.
First off, let your meat cool entirely by wrapping it securely in plastic wrap or aluminum foil, then placing it inside an airtight container or plastic bag. Make sure it’s tightly sealed so that neither air nor contaminants can get in! It’ll stay flavorful if kept refrigerated at 40 degrees Fahrenheit or below.
The next time you decide to serve some leftovers after refrigerating them overnight, don’t just throw them on the grill! Revive your juicy steak by reheating it gently with some butter or bacon fat until warmed through properly. Afterward, garnish with minced parsley and serve alongside some more delectable sides.
Overall, this recipe for Steak Diane is perfect if you want to create something delicious that will fetch compliments from your guests while allowing you to do much of the preparation beforehand so that everything runs smoothly come serving time.
Tips for Perfect Results
As Vincent Price’s Steak Diane is a classic, it requires the right cooking techniques to achieve its signature taste. Here are some useful tips to keep in mind for perfect results:
Firstly, it’s essential to choose the right cut of meat. The recipe calls for sirloin steaks pounded to 1/3 inch thickness, but you can opt for rib-eye, tenderloin, or New York strip steaks if you prefer. Just make sure they’re of good quality and thickness.
Secondly, ensure that your steak is seasoned adequately with freshly ground pepper and salt before adding it to the pan. It will create a fantastic crust and prevent it from becoming bland.
Next, use unsalted butter instead of regular, as it gives more control over the seasoning and adds a richer flavor overall. If you don’t have butter on hand, clarified or ghee would work well too.
When making the sauce, take care not to overcook it as that may result in a thicker consistency or even burning. Keep an eye on the pan as you cook and adjust the heat accordingly.
Worcestershire sauce is a vital ingredient in this recipe as it complements the steak’s natural flavor and gives life to the sauce. Don’t skip it!
While cooking the steak, resist the temptation to move it around too much as that hinders caramelization and results in less crispy edges.
Once done, let your steak rest for about 3-5 minutes before slicing into it; this allows the juices to redistribute throughout the meat evenly.
Finally, garnish with chopped parsley for an extra pop of color and freshness.
By following these tips, you’ll be able to create a delicious Steak Diane that Vincent Price himself would be proud of!
FAQ
Now that you know how to make the perfect Steak Diane, it’s time to answer some frequently asked questions (FAQs) that may arise when preparing this recipe. From alternate ingredient options to cooking times, these FAQs will help ensure your success in the kitchen. So, without further ado, let’s dive into our FAQ section for Steak Diane!
What is steak Diane sauce made of?
This quick and easy-to-make pan sauce is called “Diane” and includes ingredients such as mustard, Worcestershire, cream, and cognac. It’s a perfect option to impress your loved one on a cozy night indoors.
What is the difference between steak Diane and steak au poivre?
Steak au poivre and steak Diane are similar dishes, but they do have some distinguishing features. The primary difference between them is that steak Diane includes mustard, which sets it apart from the French-originating steak au poivre. Steak Diane can be thought of as the American counterpart to the French classic, but with a slight twist to the recipe.
Why do they call it steak Diane?
The origins of a popular dish, Steak Diane, have been attributed to its supposed creator, Chef Clerici. According to the stories, it was in 1938 at his upscale restaurant in Mayfair when he first concocted the recipe and later named it after the renowned society beauty, Lady Diana Cooper. Interestingly, this renowned chef then took the recipe with him when he returned to Sydney in 1939.
Bottom Line
In conclusion, the Steak Diane recipe from Vincent Price’s cookbook, Treasury of Great Recipes, is a true culinary masterpiece. With its flavorful blend of Worcestershire sauce and fresh ground pepper, the dish is a masterclass in classic steak preparation.
Not only does this recipe offer a delicious meal option that is sure to impress your dinner guests, but it also provides an opportunity to get creative in the kitchen with substitutions and variations. Whether you prefer to experiment with different cuts of meat or mix up the garnishes and seasonings, this recipe has room for customization to suit your tastes.
So why not try making the Steak Diane tonight? You could be transported straight to the famous Whitehall Club where Lady Diana herself may have enjoyed this traditional dish. And who knows, you might just impress a future king or queen!
Steak Diane from a Treasury of Great Recipes by Vincent Price
Ingredients
- 4 (6 ounce) sirloin steaks, pounded to about 1/3 inch thickness between wax paper
- 4 tablespoons fine chopped shallots
- 2 tablespoons Worcestershire sauce
- 8 tablespoons unsalted butter (NO margarine)
- parsley
- salt
- fresh ground pepper
Instructions
- Heat in small sauce pan 2 tablespoons of butter over medium-high heat.
- Add 4 tablespoons finely chopped Shallots and cook until lightly browned.
- Add 2 tablespoons Worcestershire and heat to bubbling, keeping the sauce hot.
- Heat 12 in skillet 6 tablespoons butter, when it begins to brown, add pounded steaks and cook for 3 minutes.
- Turn and cook 2 to 3 more minutes longer, or until done to taste.
- Transfer to a serving dish and sprinkle with salt and a generous amount of fresh ground pepper.
- Spread the shallot sauce over the steaks and sprinkle with fresh chopped parsley.
YOUR OWN NOTE
Nutrition
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Shara @The Bird BBQ
Shara loves to experiment with different flavors and techniques when it comes to BBQ. She has been perfecting her craft for years and loves hosting backyard BBQs with friends & family. She often comes up with creative recipes that her guests rave about.