Cut a nice steak, such as the tenderloin or sirloin steak, and pour the mushroom sauce made of brandy, Dijon, Worcestershire and thick cream on it. This is decadence. It is delicious. This is a delicious heart disease.
(from the talent area)
Now I just want to say that I have only had such an honor once, and that was in a classic steakhouse on Broadway in new york. This is a legend.
Meanwhile, if you want to try your own cooking, here is the "Diane Steak" by the Michelin-starred chef (Gordon Ramsay's favorite pupil) and the cooking goddess Marcus Wareing. You'll like it.
Composition [1]
Two medium-loin steaks, about. Eight ounces.
1 shallots, peeled and chopped.
5 ounces of mushrooms, washed and sliced.
1 tbsp salt and butter
2 cloves of garlic, lightly crushed with a knife.
3-4 tablespoons of beef soup (made by mixing a piece of Knohl beef soup with 50 ml of water).
2 tablespoons of Stesa.
This is dijon mustard
1/3 cups of cognac (I used court XO brandy)
3/4 cup whipped cream (UK) or heavy cream (USA)
2-3 Spring fresh thyme
A handful of parsley
(Excerpted from the cooking goddess Diane Steak)
Note [2]
Cut off the excess fat from the steak. Tap the steak lightly with a rolling pin or tenderizer and flatten it to a thickness of 1/4 inches. Sprinkle salt and pepper on only one side (the first side). Heat a little olive oil in the pan so that two steaks can be discharged side by side. ]
[Fry the steak quickly for one minute on each side (season the other side when turning it over), then take it out of the pan and set it aside to rest. Important: the sauce is made in the same pot! ]
[When making the sauce, cut the onion into filaments, put it in the pot, slice it until it is soft, and then add the mushrooms. Then add a tablespoon of butter, chopped garlic cloves and thyme. Cook on medium heat for 1-2 minutes until the onion turns golden and the garlic becomes soft.
[add Stesa and mustard. Heat for one minute. Turn up the fire and tilt the pot; Pour the brandy at the far end and light it! Be careful not to let the flame burn your eyebrows! After the alcohol is burned out, stir the soup around the pot. ]
Add cream and beef soup. Thicken the sauce, then turn off the heat and season with salt and pepper.
[Put the cow back in the pot and finish cooking according to your own taste. Chop coriander, put it in a pot and stir well. ]
It's time to load the plate! The steak is topped with delicious sauce and served with fried potatoes or potato croquettes.
If you really like this recipe, this is the Michelin chef himself, demonstrating how to cook this dish correctly.