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Steak Diane

Ingredients:

  • 2 teaspoons thinly chopped onion.
  • 1 teaspoon thinly chopped shallots.
  • 1/4 teaspoon thinly chopped garlic.
  • 6 tablespoons Burgundy wine.
  • 2 tablespoons margarine.
  • 1 tablespoon flour.
  • 3 cups beef stock.
  • 1 tablespoon crushed tomatoes.
  • Salt and pepper to taste.
  • 8 teaspoons butter, divided.
  • 4 (6 ounces each) New York steaks, trimmed of fat.
  • 3 tablespoons cognac or brandy.
  • 2 medium clove garlics, finely chopped.
  • 8 teaspoons finely chopped onion.
  • 8 sliced mushrooms.
  • 2 cups Burgundy Sauce.
  • Salt and pepper to taste.

Preparation:

  • Put onions, shallots and garlic into a pan.
  • Add 3 tablespoons of the Burgundy Sauce and boil until all wine has evaporated.
  • Add margarine.
  • When melted, mix in flour.
  • Cook and stir for 5 minutes.
  • Add beef stock and cook and stir with a whisk until mixture boils and is smooth.
  • Add tomatoes.
  • Cook 10 minutes.
  • Add remaining Burgundy.
  • Taste and add salt and pepper as needed.
  • Cook 5 minute longer.
  • Push.
  • Makes 2-1/2 cups.
  • Heat 4 teaspoons of the butter in a skillet large enough to hold 4 steaks.
  • Sauté steak to desired doneness, turning to cook both sides.
  • Add remaining butter, if needed.
  • Add brandy or cognac and blaze.
  • Remove steaks from pan and keep hot in a 200F oven.
  • Add garlic, onion and mushrooms to skillet and sauté quickly, stirring, until cooked.
  • Add Burgundy Sauce.
  • Taste and add salt and pepper, if needed.
  • Bring to heat and cook for 2 or 3 minutes.
  • Add steaks and simmer 2-3 minutes longer.
  • Serve steaks with sauce from skillet.


New York Recipes


 New York City Hot Dogs  New York Style Clam Chowder
 New York Knish  Waldorf Salad
 Eggs Benedict  Steak Diane
 Vichyssoise  Bloody Mary
 Lobster Newberg  General Tso's Chicken
 Reuben Sandwich  New York-style Pizza



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