This is our own version of the classic dish; Steak Diane.
My wife and I always loved to have this when we visited restaurants.
Sadly the dish seems to have fallen out of fashion and now rarely appears on the menu.
The origin of Steak Diane is unclear but is generally agreed to most likely have been first created in the top hotel restaurants of New York in the 1950s. In those days they would flambé the meat in the sauce right at the table. Making a spectacle of the preparation but also adding a caramelised flavour to the sauce.
The origin of our own Steak Valerie-Ann is very clear. It was created by my wife Valerie after many attempts to blend just the right components into a delicious home made version.
We believe that he key ingredients that make this super special are; the cut of steak, the preparation of the steak and the use of REAL Southern Comfort. We make the steak super thin and splash in a copious amount of the magic booze.
If you make this Steak Valerie-Ann version you will not be disappointed.
Step 1: Gather the Ingredients
You will need:
A good chunk of fillet steak (If you buy from a good butcher he will also slice it thin for you)
Mushrooms,. One punnet should be sufficient.
One finely Chopped Onion (You may use chopped Shallots instead)
A`knob of slightly salted butter (Or substitute with for example Olive Oil spread)
A carton of double cream
A couple of dollops of Tomato puré (Ketchup works too)
A half ounce of Chopped fresh Dill
A`half ounce of Chopped fresh Chives
A cup of pre-made gravy (from stock or granules)
Sprinkling of Sea Salt
Splattering of Black pepper
A few dashes of Lea Perrins (Worcester sauce)
Accompanying vegetables (This example uses Carrots, Green beans, White Asparagus and New Potatoes)
You will also need a deep skillet or Wok
Several side dishes and plates to store ingredients
Knives and scissors, spoons and tongs, a meat basher and a rolling pin.
A long lighter if you decide to flambé
Step 2: Prep the Ingredients
Peel the mushrooms or, if you prefer, just wipe off the earth, cut the dried ends and use that way
Cut then chop your fresh Dill and fresh Chives from your windowsill selection your herb garden or from your favourite fresh source.
That is it for the sauce ingredients, but for accompanying meal you will need to also be cooking potatoes and vegetables
We cook the rest of the meal in a pressure cooker which gets all ready at just as the sauce is ready.
You can use whatever method works best for you.
Step 3: Prepare the Meat
This is a very important part of making Steak Valerie-Ann.
Whilst other recipes use all sorts of meat cuts and even advocate a thick steak, for our recipe we use the best steak.
All fat is removed and the meat is then sliced thinly.
Next, to make the meat even thinner, it is beaten with a meat hammer.
Next it is seasoned with sea salt and ground black pepper.
The seasoned meat is finally rolled pressing the seasoning in and thinning more.
After all this special attention the meat is left to rest, layered on a plate.
Step 4: Take Your Wok
Step 5: Onions
Step 6: Save the Onions
Step 7: Meat
Step 8: Brown the Meat
Step 9: Transfer the Meat
Step 10: Gravy
Step 11: Mushrooms
Step 12: Onions
Step 13: Cream
Step 14: Tomato
Step 15: Worcester Sauce
Always stirring constantly on medium heat.
Step 16: Return the Meat
Step 17: Simmer
You want this to get hot which will reduce the liquid and get it ready to flambé.
Step 18: The Booze
Pour the glass into the hot sauce.
Step 19: Flambé
This step is not easy and may not work for you.
As soon as the liqueur heats up you then ignite it.
A long lighter is best for this.
If you want to get this part perfect you can read more by searching on-line with the phrase "how to flambé".
You may skip the fire part and will still have a lovely sauce.
If you do Flambé then it will very dramatic and will caramelise adding an extra subtle flavour to the sauce.
Step 20: Simmer and Taste
At this stage you may add the chopped chives which add texture, colour and taste.
You may leave the sauce simmering on a low heat whilst you finish the rest of the meal.
Step 21: Sprinkles
Step 22: Bring It All Together
Step 23: Serve
The sauce can be poured into a sauce boat and then poured liberally over the potatoes if desired.
Step 24: Enjoy
I do hope that many of you try this recipe and discover why it rose to such heights of desirable dining in the 50s 60s and 70s....