Steak Diane with lemony asparagus
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- čas přidán 15. 03. 2023
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***RECIPE, SERVES TWO**
2 steaks about 1/2 lb (227g), tenderloin or strip would be good
1/2 lb (227g) mushrooms
1 shallot
3-4 cloves garlic
1 lb (454g) asparagus
1 lemon
fresh parsley for garnish
stock (about a cup)
cognac or other brown liquor (can skip)
cream
tomato paste
mustard
Worcestershire sauce
oil
salt
pepper
Trim the mushrooms, slice them and reserve for later.
Peel and finely chop the shallot and garlic. Trim the woody ends off the asparagus. Put half the shallot and garlic on a sheet pan along with the asparagus and toss to coat everything in oil, salt and pepper. Reserve for later.
Trim anything inedible off of the steaks - they'll be covered in sauce so you won't be able to eat around big chunks of fat or connective tissue. Coat with oil, salt and pepper.
Put the steaks in a very hot pan, along with any large trimmings you might want to use to flavor the sauce. Sear the steaks as well as you can, being careful to keep the heat from getting too hot and burning the brown stuff on the bottom of the pan.
When pink juice starts to push to the surface, that's a good sign the steaks are approaching medium rare - when in doubt, pull the steaks out, because they're going to cook a little more later inside the sauce. Scraps can stay in the pan at this point to help flavor the sauce.
With the steaks out, put in the mushrooms with a little more oil if they need it to brown. As soon as you have some color on the mushrooms, stir in the remaining shallot and garlic along with a squeeze of tomato paste.
When everything in the pan is brown, deglaze with cognac (turn off the flame if using a gas stove so as to not ignite the alcohol). Reduce the cognac until almost dry. Pour in the stock, along with a squeeze of mustard and a splash of Worcestershire sauce. Reduce until almost dry.
This is would be a good time to put the asparagus under a broiler/grill at maximum heat - they'll only take a few minutes to brown and go tender.
Once the sauce has reduced to a sticky glaze, take out any beef scraps you may have left in the pan.
Stir in as much cream as you want to finish the sauce - it'll have to simmer for a few minutes before it fully thickens. Taste for seasoning - it should be a little too salty/strong on its own. Consider adding salt, pepper, Worcestershire or a little lemon juice.
Return the steaks to the pan along with any resting juices, coat them in the sauce and let them reheat for a couple minutes. Stir in fresh parsley at the last second. Serve smothered in sauce alongside the asparagus. - Jak na to + styl
Are we going to get a whole "retro foods" arc? If so, I look forward to your 50s-style mayonnaise and jello salad recipe
Shut up
I was going through my mom’s old cook books from that era and the food styling is epic AF. I can’t wait to do some recreations! 🤣
I'm looking forward to the aspic episode
we aunt myrna's party cheese salad up in this
The only jello salad I like has cranberry jello, crushed pineapple, and walnuts. (no cool whip)
I would say having it made tableside is the out of fashion part. Steak and mushroomsaus is timeless.
Ah yes _mushroomsaus_
@@slavicprincess looooool
saus
mushroom sus
I mushroomSUS so much man
Adam: Cooking with mushrooms
Me: Ahh...so Lauren's outta town
She actually said she enjoyed this dinner on the last podcast
I love that we know that Adam’s better half is out of town because a mushroom recipe comes out.
I am laughing way more than I should at your sons reaction to cutting the mushroom.
*slices mushroom
“OHHHH”
@@zaxtonhong3958 that classic 'if that was my finger' reaction
"I'M LAUGHING WAY MORE THAN I SHOULD AT..." 🙁🤓
@@chefduke3719 dude just let people be happy and have fun
@@chefduke3719 Lighten up, a silly little comment won't kill you.
If you have the time and don't mind the wait, instead of trying to rapidly brown the mushrooms, add a 1/4-1/2 cup of water and boil them down, then let them brown. They'll brown beautifully AND sauce themselves. Just used that trick last night for beef tips :)
I learned to start to cook mushrooms in a hot dry pan. No salt, no oil. This browns them without releasing a lot of the water to avoid the 'soupiness'. Then I'll add the salt, pepper, butter, etc.
@@id10t98 there's no soupiness
For me when mushrooms are browned very quickly the way you do with meat they taste burned
@@OmniversalInsect If they taste burnt they are burned. Try cooking them at a lower temperature.
@@Danielle_1234 Well yeah, that's what I do, I think they taste best when they're cooked slow and very lightly browned
I did a Steak Diane a couple years ago using venison backstrap steaks. The rich sauce was the perfect compliment to the lean deer meat and the flavor of the sauce over game was way better than it is over beef IMO.
Good call, I normally do a mushroom and red wine sauce over venison backstrap steaks.
I'm not used to people calling parts of the deer steaks (My family mostly made it into sausage, and similar things) what part is that?
@@billywillaims293 Backstraps are what would be the tenderloins on a beef.
A rich mushroom sauce is KILLER with a very lean cut, especially venison. Thanks for bringing that webbergj ++
@@billywillaims293 The backstrap would be equivalent to a loin on pork or beef.
I love it when Adam tells us not to put a lot of something in. He always does the exact opposite.
"Pinch of salt" = handful
"Little bit of worcestershire sauce, its very salty so go easy, you can always add more." = glug x 18 = ~3 Tbsp
He does usually say you can cook to taste most of the time
Plot twist - all of Adam's recorded dishes taste awful and he just warns us what he learned not to do
i am assuming he is using a coarser salt that has less salinity by volume, requiring more to match table salt, which is powdered. Also, cameras augment proportions from reality.
2 shots of vodka-
he knows we’re weak
Made this today, swear on my life, was one of the best meals I've ever eaten! Get into your kitchen and just make this NOW is my advice to anyone .
This was one of the first frozen meals I tried in the UK. I regretted not making it myself 😂
Never thought I'd get to use my fainting couch but Adam put seasoning directly on a steak and here we are.
He also was trying to get a good crust in a stainless steel pan which don't retain the heat as well
@@christopherpeart731 I think he said the crust doesn't really matter for this dish. But yeah
@@christopherpeart731 crust doesn't really matter as much when you're drowning it in a sauce
Hey Adam I love your videos, I noticed you said something about you need to cook mushrooms in oil at high heat for them to brown, this is something I thought for a long time but recently I've been trying this method where you dry roast them in a stainless steel pan with no oil or water at very high heat, they tend to stick to the bottom but you can use that to make a delicious fond, and I actually noticed that some mushrooms like oysters if they don't have enough water content you might have to add a teaspoon of water just to even out the cooking and browning. Just something that I think would make an interesting video in the future.
Wouldn’t that burn the fond?
Pretty sure the oil-less method has been roiched on in his video on tagliatelle with mushroom sauce. It's just not really an option when using a pan with fond in it because that will totally burn on you if you don't add more oil.
The new school method of cooking mushrooms is to add them to the skillet with a little water and cover them to steam. Once the mushrooms have cooked enough to release their water you uncover and brown them with a little oil.
Chef Johns Steak Diane is probably the recipe that got me into home cooking. Love this dish and your additions!
Love the reaction of your son when you cut the mushrooms, so cute!
My father was the Maitre 'D at the Royal York in Toronto back in the 60s and tought me this, as well as a number of table side dishes, including a proper Ceasar salad and deserts... One thing that reeeeaally helps to tenderize your sirloin/NY strip is to use a piercing meat tenderize that has a bunch of small, sharp blades or "points" that you grip, compress and puncture the steak, cutting through the fibers and any connective tissue and does an effective job. That's also helpful if you're going to marinate steaks as it allows for much easier penetration, as well as actively tenderizing the meat. 😀
Not only did flambé "look cool," it was a much faster way of cooking off the alcohol for prompt service as opposed to silently, boringly standing there, waiting for the alcohol to slowly evaporate. And some, arguably, say it lands another layer to the flavor. Personally, I think it's an efficient and demonstrative use of valuable time and perception for entertainment. That said, chefs and chef instructors will still use flambé in their kitchens, audience or not. Must be a reason! 😊
I'd say half the reason is kitchen tradition/culture and the other half is.... well, fun!
That tenderizer is called a Jaccard. Very useful
@@alexmentes1348 Yes, thanks. I didn't think of it at the moment, was trying to convey the mechanical context so people got the meaning and I use mine on just about everything but ribs. 😆
Chefs flambé things in their kitchens because they were taught to do so, and future chefs will flambé things in their kitchens because they will be taught to do so. It really isn’t all that much faster, it genuinely does nothing for flavor (you can do your own blind taste tests, just take my word for it), and alcohol you add to food tends to be such a minuscule amount that if you get any out of it it’s fine to serve. A wide pan of a small amount of cognac can be completely evaporated in like 5 minutes. Keep in mind that chefs cook on much higher heat than most home cooks ever will. And even then, I wouldn’t recommend anyone flambés in their home kitchens because it’s fire! It’s dangerous! If you don’t have to, don’t do it.
The difficulty if you like your steak medium rare (or rare) is that you push bacteria into the meat before you cook it. So - NO.
Fantastic, super pumped to try this one. Late bloomer mushroom lover so love adding them whenever I can! Good advice about browning them fast, the water that pours out tends to moosh them so that's a good tip to crank the heat.
So much unbridled anger and condescension toward the NY Strip. That’s a good cut! To paraphrase Woody Allen, I’ve had hundreds of New York Strip steaks, and I gotta tell you, everyone was spot on! 😊
I literally just made this for the first time off Chef John's recipe and loved it so much I was planning on doing it again asap, and now I'll try yours and compare. This recipe is so delicious 🤤
When I'm craving steak and mushrooms, steak diane is usually my go to way. I couldn't care less if it was a hit in the 80's. It's always delicious, quick and easy.
Dad used to get big boxes of frozen chicken breasts from a friend, and used them to make "Chicken Diane". He did it so often what we renamed it "Chicken Daddy".
your videos feel like a hug from a family member when you get to see them after a long time
Please don't stop making this style of video. I LOVE making your food recipes
I just made this this past weekend based on your recipe. It was fantastic!!! Yes, definitely use a cheap cut of meat with it. The sauce is where it's at and I would not eat an expensive cut with the sauce given how potent it is. I used a London Broil since it was on sale.
Perfect timing for a recipe that includes the wonder that is broiled asparagus, as they're only a few weeks from reappearing in my garden.
Pork tenderloin Diane is one of my favorite foods! It was always what I requested for my birthday dinner as a kid. That sauce is great.
I am so thankful for this channel
This turned out incredible. Have always been afraid to make these sorts of sauces, but the video was easy to follow. The close up sauce consistency shots were very helpful. I also made red mashed potatoes with rosemary that were wonderful with the extra sauce. Funny enough I also over cooked the asparagus.
Hi Adam, wondering if you’ve ever tried Dan’s method for cooking mushrooms from the What’s Eating Dan series on Americas Test Kitchen (obviously, his video on mushrooms). He sort of parboils the mushrooms in a bit of water first so they release all their moisture, after which they tighten up and don’t get all oily and soft when you sauté them. I do this all the time now and I find it gives mushrooms a much nicer meatier texture
Hey Adam, I have a tip for browning mushrooms that I learned from America's test kitchen. Based on your process for this recipe, I don't think it'd work (since you'd probably need to bust out a different pan), but I thought you'd find it interesting!
Basically, they were saying that sauteing mushrooms in a little water (and then pouring/boiling off any excess), before pan frying in a little oil, collapses the hyphae network present throughout the mushroom. This network is what would normally suck up a bunch of oil when you're trying to brown them. The result is that you can get mushrooms deliciously brown with less oil and with better browning. I hope you can try it out some time or maybe even do a little comparison :)
More retro food!! I love how in many of your other videos you will take inspiration, or flat out make, an old timey or otherwise qitchy dish. Like when you made dutchess potatoes or the wedding roast (was that the same video?) It's always been a unique thing I like about your channel. I am of the much newer generations so I have legitimately never eaten, or even sometimes heard of these dishes- so for me it's a really unique learning experience.
Amazing. Simple and effective. More of this please!
This is the first time I've actually made a Yt recipe. Coincidentally it may be the best best thing I've ever made that weren't sausage rolls. Awesome video
I think I can actually make this one, it looks extremely simple compared to your other steak recipes. Thanks!
I recently bought one of those Made In stainless pans. Absolutely love it.
I love bringing back retro meals! In the 90s there was a dish of chicken steak with ham and compote peaches. It was apparently very popular in the Czech Republic. Probably not possible to make that cool again.
Just today I saw it on a lunch menu of one restaurant in the Brno downtown that had a retroweek.
That is not dead which can eternal lie, And with strange aeons even chicken breast with peaches, ham and cheese can be cool again.
I never understood why good dishes go "out of style". I guess that celebrity chefs and "gastro-journalists" are to blame.
Thank you for sharing this. BTW this is one recipe where the traditional way of "sear first" it the right way, because of that brief cooking in sauce. Otherwise, I prefer the way I learned from J. Kenji López-Alt in his Food Lab days - sous vide (or oven) first, brown at the end.
👍👍I'm Diane to try this one at home!
*angry upvote*
Such a winning dish. Prepared table-side it is a delight.
Thanks. I've tried a few recipes as it is kind of a simple, fancy dish . . . beats eating out of a bag over a sink anyway.
I look forward to doing it your way . . . but, pretty much similar except for the mustard and brown liquor. I used a sauce wine like Sherry or Madeira.
I've been doing a sauce like this for several years now after looking up "french steak dinner" during the start of the pandemic for Valentine's Day dinner, didn't realize it actually American in origin. A nice addition I've found is a few pinches of thyme and/or sage, just to get some herby goodness in with it. Also, while I do use cream, I also like to mount it with butter right at the end, though I'm typically using a big coin of homemade compound butter, either a black garlic and bonito flake butter or one filled to the brim with dehydrated chantrelle mushrooms that have turned into tiny chunks by a food processor.
News Flash: Steak Diane is a dish from French cuisine. It's that close relationship between France and the Americans carrying over into the cuisine of North America. Bon Appetit!
@@BigHenFor first off don't say "news flash" lmfao
secondly no, its not from french cuisine lol, it obviously has french influence in its preparation and style but it's not french
Nice and efficient video Ragusea.
Great video as always, it actually reminded me of something similar I used to eat often as a kid. On a separate note, that fork technique by the end kinda shocked me haha
I love your new mini sheet pans! I hate to say it, but they look like they'd fit perfectlly in my over-hyped table-top convection oven that I love so much. Oh & it looks like CZcams forgot to inform me you released a new podcast episode 3 days ago. Happy days, more Adam Ragusea to catch up on!🍾🍗👉
Personally I like the NY Strip any way it's cooked. I'll buy the thin cut 'breakfast steaks' of NY Strip & Ribeye and with a baked potato, salad and maybe some other side dish, it's plenty for a meal. Also love the asparagus, steamed, broiled or bacon wrapped too!
dunno why we abandoned this dish, looks great!
I've been making this for years with my steaks, didn't know about it's history or name. I just like the flavours. Cool cool!
Bring Diane back : ) That looks delicious!!!
This is my jam right here.
Nice. Gonna make this.
There's something satisfying about hearing you refer to "bone broth" as stock. Bone broths ads are a pet peeve of mine because it's literally just stock.
I love my made-in chef knife. so much I didn't feel the need to get yours. lol.
Good recipe. I will never make it, but it gives me some ideas
The sauce is very close to what I make when I make Stroganoff. Substitute dry sherry for the cognac and finish with sour cream. I don't usually add mustard but it's not a bad idea. Otherwise, the ingredients and technique are pretty much identical.
idk if it would fit with your stroganoff recipe but I like to serve mine with sour cream and chopped gherkins
That looks just amazingly good. I'd cook the steak a bit more, I don't like it terribly rare, but the sauce and mushrooms looks delicious!
Made me feel like I was watching one of those Marco Knorr videos with explanation for everything being done in detail, awesome video.
Ohhh I got those mini sheet pans. Brilliant purchase
Which ones are they?
looks amazing. this will be my dinner as well :)
Man, now that I’ve seen those Adam Ragusa breathing parodies I can’t unhear it every time.
There's something delightfully retro about any dish that has been in existence for more than 20 years. Is this now the "retro foods" channel?
I much prefer stock concentrate and a little water to a normal carton of stock, and the little cartons are even less cost efficient.
Thanks for the video!
I have no idea why Adam recommends such expensive techniques and methods for those on a budget. Seriously.
Your son is going to remember these moments forever man
Wow, I had no idea that the way I love to make my steak was actually a popular dish at one time. Mushrooms and steak, umami bomb!
Amazing content!
No way! I was in Skegness, UK last weekend and saw this on the menu everywhere. Real sign of a seaside resort that time forgot.
Adam: go easy with the Worcestershire sauce It's Salty
The worcestershire sauce bottle in the video: 🌊🌊🌊🌊
During my apprenticeship, I was told by several chefs that the best way to Brown mushrooms was to "make them sing to you twice" before adding any oil or butter...meaning, start in a dry hot pan, and stir occasionally until they "squeak" when moved...then, as they release liquid, wait until the liquid evaporates and they "squeak" again...then, add your fat and seasonings. I have done it this way for decades, and it results in rich, meaty, deeply browned mushrooms.
that looks delicious
Steak Diane is also fabulous with venison!
I love those mini cartons. I use them when I make BBQ
This heavily reminds me of Jägerschnitzel, very similar to this, from the mushroom cream sauce, to the fried meat, though that is usually Pork, which is much more ubiquitous in German cuisine
I also immediately thought about that! Considering the name "Diane" being close to the roman goddess of hunting, Diana, I think the Jägerschnitzel may habe been an inspiration to this dish.
And then there's a version of this dish, meat in mushroom-based cream sauce in Hungarian kitchen and named after a Hungarian mountain (Bakony), likely also because of the hunting that went on there.
@@erzsebetkovacs2527 central european cuisine (German, Czech, Polish, Austrian, Hungarian, Slovak etc.) tends to be very similar to each other, of course they're also different in many things, but many dishes are shared between them with only a different name to distinguish them.
Nice fancy restaurant food now I just found it out ahhhh
Made this tonight with sous vide ribeye and a wild turkey deglaze, delicious!
This is a new one. Never heard tell of Steak Diane.
I read it as "temporary asparagus" and thought Adam was breaking the fabric of reality for this recipe.
Just made this recipe using cubed steak so I wouldn't feel bad for my NY strip 😂. That gravy is magical!
The form the creams makes when you poured it at first looks like FRANCE !!
I miss steak Diane from the pepper tree in Colorado springs. The only place I have ever had the dish, aside from that one time I tried making it at home. Sucks that we no longer have that conference on Co springs though...
It is a throwback but I love a Diane sauce. There's a fairly cheap brandy (well, cheap relative to others with Australian spirit taxes) that has a nice sultana-y flavour. I like to be especially heavy on the brandy and the shallots. I'll save some for serving with pork or chicken thigh as well.
Hey Adam, you really need to check out cold searing! I learned about it from Lan Lam over at ATK, and it flies in the face of so much of the steak-dogma. Non-stick skillet, low-heat, no oil, constant flipping, etc. I know you said you're not a fan of reverse-searing, which cold-searing seeks to emulate, but the method is incredibly conducive to perfect steaks at home.
The fact that it requires a non-stick pan makes it a no-go for me personally.
this man makes videos that people watch till the very last second and don't even notice.
Not even a minute in but I need to take a break from how much asparagus Adam cut off 😳
Word. Incredibly wasteful, even if it's going into the composter, as it's perfectly edible and the most delicious part of the asparagus when peeled.
this is weirdly similar to brazilian strogonoff. I would love to see your take on it. it is a very easy and tasty weeklunch meal
A mushroom sauce is a popular side at a rather expensive steakhouse I frequent, though mainly for the "cheaper" steaks.
It's a steak with sauce, mushroom and asparagus. Sound like a pretty decent Saturday night dinner.
I think you're underselling the quality of a NY Strip.
take a shot whenever Adam says covered in sauce
Great video.
I make this at least once a month and never knew it had a name!
Follow up question: why does parsley have such a bad rap? It's an amazing herb! Herbal, tons of verdant 'green flavors', and super fresh... Im a gremlin and am definitely the person who eats the garnish, but it's delicious and if they didn't want me to eat it, it should be on the plate
Ca you show us how to master frying and getting a crust on a pan with savory hard fruits elements. Like pineapple and mango. Curries and BBQ recipes call for these ingredients and I never seem to find a consistent way to prepare these without them falling apart.
As a Brazilian, to me that's ALSO beef stroganoff. Any dish that involves a meat part, a broth part and a cream part we call stroganoff. And mushrooms are so traditional in stroganoff sauce here in Brazil that the end result just looked like sunday lunch to me.
yum!
The transition between the video and raguse-Ads are so seemless you wont even noticed its the sponsor of the video 😅 it shows how much Adam loves video editing
Lovely! :-)
I never thought I'd see the day that cutting a steak as you eat it is considered "retro."
Do you have a mini dishwasher Adam? I can fit two 16x12 pans in mine, along with all the plates and glasses and such. Mini sheet pans are nice though too
Made it tonight, husband rated it 9/10. My steaks were extra thick and could have used a couple more minutes in the pan. Delicious though….leftovers will make yummy quesadillas tomorrow. ❤
Oh, for the love of Steak Diane!
If you are doing Steak Diane, you should definitely do Salisbury steak, both legit and Hamburger gravy versions. :P
I still love tableside service!
Then again, I now live in New Orleans and can get Bananas Foster whenever I want. Too bad I hate bananas.
I didn't know Steak Diane and not cutting your steak was retro, this is stuff I eat all the time.