1½ pounds beef tenderloin, rib eye, or flank
¼ teaspoon pepper
¼ teaspoon salt
¼ cup butter
¼ cup cognac or brandy
1 tablespoon Worcestershire sauce
½ teaspoon lemon juice
2 teaspoons parsley
Makes 6 plates. Takes 40 minutes.
Slice tenderloin into 36 strips. Rub pepper and salt into tenderloin. Let sit for 10 minutes. Add butter to pan. Melt butter using medium heat. Stir frequently. Add as many tenderloin strips to pan as will fit in a single layer. Sear tenderloin using high heat for about 1 minute until strips are completely brown on bottom. Flip slices over and sear other side. Remove tenderloin from pan and set aside. Remove and set aside melted butter.
Mince shallots. Add shallot, cognac, and Worcestershire sauce to second pan. Sauté at medium heat for 2-to-3 minutes or until liquid has been reduced by half. Stir frequently. Add lemon juice, parsley, and melted butter from first pan. Reduce heat to low and simmer for 3 minutes or until sauce thickens. Stir occasionally. Add tenderloin strips to plates. Ladle sauce over tenderloin slices. Guests who ooh and aah the loudest get the most strips.
1) Steak Diane is often prepared at restaurants by lighting the alcohol in it. The flames burn off the alcoholic content while preserving the taste. Diners ooh and aah over the pyrotechnics.
2) The waiters who prepare this dish for you at your table are highly trained. Except, of course, for the ones without eyebrows. They are new.
3) Restaurants also have overhead sprinkles and fire extinguishers handy. Most homes do not. This is why this recipe is prepared without flames. Too dangerous.
4) Unless you are faced with a ravenous, blood-thirsty intruder. In that case, invite him to the kitchen for steak Diane. Use a liberal amount of cognac. Encourage the thug to take in the wonderful aroma of the steak strips. Then, pow, set the entree and the brute on fire with a propane torch. The thief will flee and you’ll have a nice, impromptu feast. Invite your friends over. Share your adventure and your culinary creation with them. Life is good.
– Chef Paul
The cookbook is also available as an e-book on Nook
or on my website-where you can get a signed copy at: www.lordsoffun.com