Steak Diane Recipe - How to Make a Steak Diane
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- เผยแพร่เมื่อ 19 มิ.ย. 2024
- Learn how to make Steak Diane! Visit foodwishes.blogspot.com/2016/0... for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Steak Diane recipe!
- แนวปฏิบัติและการใช้ชีวิต
Check out the recipe: www.allrecipes.com/Recipe/247365/Chef-Johns-Steak-Diane/
hello chef, student here, can i have a bit more info on the demi glaze, and how to make it? thanks.
Just out of curiosity, are you Canadian?
@@kathieb5291 American.
Norbero Fontanez
No,U.
Norbero Fontanez are you an idiot something? You don’t even know what no u are? Even a 10 year old know
"I'll have the Steak Diane"
"How would you like your steak, and don't call me Diane"
+jorge nunez Now that's really funny!
Surely you can't be serious.
I am serious, and dont call me Shirley
+jorge nunez best comment and comment reply ever. not sure if you guys planned it but I'm rolling! 😂
+jescollo
its not original at all so... check your rating system, its inaccurate
Welcome back, Chef John. We're all sorry for your loss. Losing one's mother is never easy, regardless of age. Hope you are well.
And that Peace be with your spirit.
+Marilyn Webster Spirit?
Say no to Drugs.
+Kennedy Roche Still a douche move though.
+raizumichin not really
+Kennedy Roche I'm absolutely NOT a religious person. I won't set foot into a church. But your anti religious horseshit isn't wanted here. There's a time and place (or video for that matter) and this isn't it.
Chef. I hope you read this. The fact that you lost your mother inspired me to make Steak Pauline for my mother for Mother's Day. I posted a comment reflecting that here and I also messaged you on Facebook. I made this for my mother and she adored it. I was planning on making this for her again on her birthday in November. Unfortunately, she passed away this Monday. I'd like you to know that she really enjoyed this and I served it as Steak Pauline. Thank you for sharing this.
sorry for your loss :(
Thank you for that.
What a lovely story about making this dish for your mother. I'm sorry for your loss and offer my deep sympathy.
How sad! I hope things are getting better for you. I lost my mom 10 years ago and sometimes it feels like yesterday. Please accept my condolences.
aww
“If you’re the type of person that throws away accumulated juices, we can’t be friends”.. ha ha 😂 I love chef John
And oh so good!
735 throw away accumulated juices
Username Taken, I believe the accumulated juices are things that accumulate at the bottom of the pan when you’re sautéing and cooking stuff.
I bet you accumulate lots of juices don’t you
Yah right....
Can we have a minute's applause please for the wonderful Mr Chef John - we all missed you.
+poptart 523 lol
+poptart 523 Same
+Leo Watkins same :D
No applause for Chef John. Instead, a glass of prosecco, accompanied by a selection of bruschetta and melon slices wrapped with prosciutto di parma, followed by a grilled fish basted with olive oil, rosemary, lemon juice, and garlic, followed by pasta primavera, followed by a porchetta roast. followed by ....
Kevin Byrne Cayenne pepper
Thank you so much Chef John...and so sorry for your loss.
+ayalfadhel what happened :( ?
+Naruto Uzumaki his mother passed away :c
Sylvia Lin oh sad i'm sorry Chef John
+SailfishSoundSystem Wow...you don't have to be rude. It's a tough loss for anyone to go through, and you're doing nothing but soiling her memory as well as insulting Chef John by stirring up trouble like this.
WyvernKiller02 like your profile pic
"As long as your favorite mustard is Dijon" For some reason that cracked me up lol
No, me too!
It cracked you up cuz its funny and delivered with excellent timing.
SonicRising like Henry Ford saying about his model T coming in any color as long ad it was black 😊
Pahdon me - Do you have any Grey Poop-on?
I work as a prep cook at a retirement home. Our lead cook was retiring, and I suggested to the head of the department that we (or actually, I) make a farewell dinner for our kitchen staff to honor her, and suggested your Steak Diane recipe. Let me tell you, I was nervous. I've made your recipe at home for one person, but making it for 25 people was a new experience. I made it in a huge (maybe 20 inches wide, four inches deep) heavy-duty double-handled pan. I used nearly a half-bottle of port, a half-bottle of cognac, and nearly a half-gallon of cream. By the way, I also added a large amount of sliced mushrooms before the cognac flambe step.The results (throwing humility to the wind), were outstanding. I thank you so much for posting this recipe. It was a HUGE hit!
Sorry for your loss, may your mom rest in peace
Exactly RIP!
Jay Seven
Whose Mother expired?
May she rest in peace.
Jay Seven 0 of
That garnish is the cutest thing I've ever seen. And I'm so sorry for your loss, Chef John. It really, really sucks losing a loved one.
+Joanna R , yes. Especially your mom.
It was a typical garnish back in the day, a vintage garnish when some foods were presented much simpler. Man, does that look good!
Never heard of Steak Diane until yesterday, when I ordered it at a local restaurant. Didn't know what to expect but the menu description drew me in. They did it with a sauce that was more white, and had some horseradish mixed in. Served up with the sauce as a bed, a GORGEOUS thin succulent steak on top and just a drizzle over it, grilled asparagus and panko-battered portobello mushroom fries on the side. With a deep dark malty barrel-aged scotch ale to drink. I'm all hungry again just thinking about it.
I really liked what you added on your blog post for this recipe.
"While the flames in the pan eventually die out, the smiles they ignite, and the memories they produce, will be with you forever."
Sure did tug my heart. Keep it coming Chef John.
Staaaap. Oh gosh. Damn Onion Slicers
I need to try that on my own face.
I don't know why I torture myself by watching your videos laying in bed at 2am. Now I'm reduced to eating a left over cold hamburger patty to fill the void. You're awesome btw!
Makeupjunki76 I do the same thing! I have no life because of this man. All day long I watch and tell myself that I'm going to the store and get the ingredients and never do😂😂 I LOVE HIM!
He's awesome!! Lol
Lol reading this at 2:45am and hating myself
These comments are adorable
We accept the love we think we deserve.
I will definitely be calling this steak Pauline from now on. My condolences, your mother sounds like she was an awesome lady. She must have been, since you turned out pretty awesome yourself. Thanks for the recipe!
i use to run a cafe mainly breakfast and lunch, since 1996 I am a Kinesiologist and EFT practitioner. My PASSION is still cooking and this recipe is the BEST. I really do appreciate you sharing this delicious recipe John. I also appreciate the detail such as explaining in detail by video and in writing the ingredients and methodology. Thanks, John you are a GEM!
Hi Chef
Sorry to hear about your Mothers passing.
I lost my Mam back in Wales in April after she battled cancer for 2 years.
Going to make this dish shortly and for this evening will be calling this dish "Steak Norma"
Cheers Jon and keep up the good work.
You have helped teach me a new passion over the last few years!!
Can't wait to try Steak Pauline, which is a perfect name. Thanks for all the entertainment and information that you provide us Chef John, and so, so sorry for your loss. Scott
My deepest condolence, I truly enjoy your recipes , all ahe information and your voice the tone in which you explain is wonderful, you are a teacher, you project, stay well, I'm from Brooklyn, , NY .
Welcome back Chef and my condolences about your Mother. She looks like a wonderful lady and she obviously raised you right. A mother couldn't ask for more ^_^
Over the previous six months or so, my wife prepared this dish and method twice, and both times it was superb! Both times she served it with mashed potatoes, and then once also with green beans and once also with corn. I LOVE this recipe!
I made this last night for Valentines day. My wife absolutely loved it, Thanks again Chef John.
Welcome back, Chef John. This will be Steak Pauline for me from now on. Much love from a longtime fan.
My heart goes out to you Chef John. I've been watching you for a long time and you've definitely taught me a lot that i use everyday. Glad to have you back.
At home watching this on a cold wet snowy day. How I wish I was sitting with my Mom back in the day just the two of us enjoying this delicious dinner ❤️️
Thinking of your mom and honoring her like that, you're a great guy Chef John. Love your cooking, your humor, and you have a warm welcoming personality. Thank you for being you and sharing with us.
Hi Chef John,
I will make this recipe a lot for friends (because it's what food is for) and will always call it steak Pauline in your Mother's honor. I wish you all the strength to overcome this loss. Through food, family, friends, religion or anything else you can depend on.
I was just wondering where you'd been, and my friend informed me of what was on your blog. I sincerely hope you and yours are doing well and am sorry for your loss. Thank you for bringing us joy all this time.
I just love the old timey recipes. I don’t know why more restaurants don’t bring these classics back. Thanks Chef.
Just great. Now my little brain keeps replaying John Cougar Mellancamp's voice in my head, singing "A little ditty, about Steak and Diane"
😂
Thanks. Now it's in my head. Heartless.....:)
"Two slices of beef doing the best that they can"
By far the best and most entertaining voice over work on youtube.
I recently switched from disposable razors to a cheap electric razor. So far it's been a lot more convenient. I used to shave my face in the shower, so if I needed a shave I'd have to wait until my next shower. Plus there was the time lathering up my face in the shower and all that extra work. There's one part I've found amusing: In the shower my little hair shaving just go down the drain, out of sight out of mind. But this electric razor minces up the little black and gray hairs into tiny, dry bits, catching them in a compartment under the razor heads. I don't know how often this needs to be emptied -- perhaps I should check the manual -- but I've been doing it after every shave. I just dump them in the sink and send them to the same place as my old shavings.
Anyway, the other night my wife was brushing her teeth while I was shaving. We both finished up at the same time, but she got to the sink first, spitting out her toothpaste. Before she had a chance to wash it down, I popped the top off my razor and dumped it out onto her toothpaste saying, "And freshly ground black pepper ..."
+Skeeto You're an excellent kind of person.
+Skeeto What was her reaction to that?
k
+Christina Littleton She did what countless others have done in her position: with my beard hairs trimmed, she knew my powers were at their weakest and attempted escape.
Aren't we just a bit off topic here? Now, back to the subject at hand -- Yes, I believe that a combat ready Naval Destroyer does weigh in at over 25,000 tons? This, of course, does not take into account the military personnel.
I'm very critical on TH-camr's voices and I'm bothered by your inflections, you're the most pleasant chef to listen to and best chef all around, john. Your intelligence and wit, I know come from good family. I'm going to prepare a steak Pauline as soon as I move into my new home today. Thank you very much
I love both Steak Pauline and Green Peppercorn Steak (a similar sauce but with green peppercorns and a smidge of garlic instead of worcestershire and brandy). I love how you have renamed it in honour of your mum :)
God's with you John.
hello Chef John I've been following your videos since about a year after you first started making them. you have been a constant calm and fun, occasionally cutting presence in my life since then, through my worst times and my best. so I've become very attached to you. and yes, I missed you when you were gone. I know this is just a youtube comment, but really like I say, you have been there through my worst times and so I just wanted to send you this comment to say how much you mean to us viewers. and of course to remember the life of your mother. :) happy friday.
I love this guy because he sounds so happy all the time.
You must make your mother proud and it's always fun to watch you cook in your kitchen. 🍴
I'm watching this at home during coronavirus. I can't even find chicken at the grocery store. Much less tenderloin.
On a side note, your voice reminds me of a culinary version of Bob Ross and Bill Alexander from the joy of painting. I like it. Makes me happy.
Strange how regional availability differs... throughout this lockdown I've been buying beef tenderloins because all we have that or ground beef available, nothing in between.
And chickens, we've got plenty of chickens available here in Toronto... but no pork. Not even much in the way of pork sausages.
Also, massive tofu shortage here for some reason.
God bless your mother, and take care of her.
This recipe was absolutely incredible. I also added some mushrooms. I had this dish once at an Italian restaurant here in Chicago, where they did indeed do it table-side, but most of the dish was right on the edge of burnt. You renewed my interest to try this dish again. It always makes you feel great when you can do it better at home than at some restaurant that is SUPPOSED to know how to do it. Thank you. This recipe is a keeper!
Hi Chef John; this was the first video of yours that I saw, three years ago. I have been a fan ever since. Thank you so much for all the joy and learning you give to us all!
I missed you. Good to see you back.
My mother made this for the last 35 years. Her name is Diane, so I say she invented it, but I prefer steak Pauline now.
My Grandmother made this for year's too and her name is Diane also.
my great grandmother invented this, too - she called it 'chicken cacciatore' - her name was Phyllis
@ Marcel. 😂 Hahahahaha!
My mom's name in Diane her mom's name was Pauline
RIP Pauline Merschewicz
Chef John..your the only true chef on this social media.all your recepies are authentic and perfectly done..when i see other (Chefs) i just lough..good work chef John....yur the best
The illusion of choice is strong with this chef but I love it. He's such a great chef and teacher.
Hope you're ok
There's about five people in this world that I idolize. John...You are one of them.
Chef John... You are a legend! Love listening to you!
So much to love.
"If you throw away pan juices, we can't be friends"
*Steak Pauline*
Your work is such a great memorial. Condolances 💛💛💛
It's weird i was actually thinking of making steak Diane sometime next month and you uploaded this. Thanks for the recipe chef John and sorry for your loss.
Welcome back, chef John. My condolences.
I actually started making this in 1992 for my mom and called it "Steak Louise". We enjoyed this once a month on Sundays. With mushrooms. She loved it and was so tickled that there was a dish named for. The last time I prepared it was in February of 2019. She earned her wings April 27, 2019. R. I. P. Ma me. Best Mom in the Universe.
I made Steak Diane as a young girl learning how to cook . I LOVE 💕Steak Diane Thank you for your lesson on how to make it
Sorry for your loss. Thanks for the video and take it easy
My thoughts are with you after your loss. However, we're happy to have you back. :-)
Dear Chef John, in the summer if 1976 in Virgina City, Nevada, before it came largely abandoned, there was a steakhouse in the center of town whose name I cannot remember. They served the best steak I have ever had in my entire life. At that time, my mother ordered Steak Diane, even though her name is Susan. I had never heard of the dish, so I asked the waiter about it's preparation. I was informed that the name of the recipe came from the name if the Dijon mustard with which it must be prepared. I had never heard of Dijon mustard either, and he generously explained the ingredients if that concoction and told us that the recipe was originally from France, so I therefore have no cause to doubt his explanation of the origin of the name of the dish. Happy Easter, dude! Bon appetit!
This looks really good. Thank you for always having real food featured on here. I think this is an almost lost art!!
I’ve had this table-side years ago, with bananas foster for desert both in my top five. I cook it these days as well. Enjoyed your video !
OMG this is greatness. I love these legacy recipes! Never let them die!!!
Why did u have to say "die" & Chef John just lost his mother? How insensitive can a boar be. If it hasn't happened to u yet, sooner or later, it will & I want to know how u feel then? I can sympathize w/him because I lost my Mom four years ago, 3/15/18, but the hurt seems like yesterday, & will forevermore.😭😭😭
I just was introduced to this channel and honestly I don't know how I lived without Chef John!
So sorry for your loss.
Thank you for your love of Cayenne and great meals.
Hope and love of good food from Manitoba, Canada
Here in Australia Diane sauce is still going strong, you can get it at just about every Restaurant or Pub.
Same here in the UK...but NEVER with cayenne!
No Liverpool, but I'm not from there, it was a nickname my work colleagues gave me because I support Liverpool Football Club.
Burghers, not really. But wouldn't that be fun?
Good Choice!
***** Nowadays they are often called Edinburgher's, but traditionalists call themselves Dunedians...from the city's original name of Dùn Èideann or Dunedin in English.
#SteakPauline Love it! I'm sure she's proud of you, Chef John. You are 1 in a million.
I love that you make these older, forgotten recipes. This could be a regular series by itself.
With Ian McCollum?
A classic! Will always be my favourite! I have no idea why it left us! Always use filet! The ultimate company dish you will be proud to serve! Memorable!
My deepest condolences #SteakPauline is going to be a great addition to my personal recipe book.
That looks freaking delicious, have to try this some time!
That has to be the most delicious-looking steak I've seen in months. Great job.
Ive had this cooked for me table side at a yacht club years ago. It was amazing. I'm going to have to try this. Thanks.
I'm so sorry for the loss of your Ma Chef John =(
we missed you Chef John! you inspire me and I've been without my muse :(
That was a beautiful finished plate. Simple presentations are the best.
I just made this and it was incredible. Best thing I've eaten in months
Looks amazing chef, welcome back! I missed you. I hope all is well with you and your family.
I'm 18. I'm graduating this year and I've decided im going to make my yearbook quote "Some freshly ground pepper"
Legend
you are awesome
OH my god Why didn't I think of that *Cries
Actually you should make your quote "And a little pinch of cayenne" in honor of Chef John.
looking for a hot chick
great recipe....as usual. I don't know what it is about your recipes, but they always inspire me to create new things using what I have available. I don't feel that way with other cooking channels and chefs. For example, for this one, I had an old packet of brown gravy mix to which I added a little mustard and Worcestershire. After sautéing the onions and doing the whole flambe thing...but with whiskey instead of brandy (I had no brandy), I added the gravy. Of course, I didn't have tenderloin,. but used tenderized cube steak. Honestly, it came outm great.
Tried this last night. It was fantastic! First time flambé-ing anything! Wow!
Looks delicious. Will have to try this Steak Pauline eventually :).
I was getting worried! You haven't posted a video in a couple weeks! I missed you!!
I have loved this classic for eons! Thank you for so deftly explaining the key steps! Eating mine right now! Yum
Beautiful tribute to your mom!
Looks great! Thank you!!
We love you, Chef John.
Alejandra Valencia i love you
Why is everybody complaining about his voice? His voice is fantastic.They're all just jealous, Chef John.
Joshua Wakefield Then why put yourself through the horror of listening to his voice? Why not do us all a favor and go listen to a sound you will enjoy hearing?
Joshua Wakefield Lol, I just said you should probably not watch his videos since you hate his voice. What is not chill about that, dude? If you get to say what you want, I get to say what I want. LIke you said, this is as much my niverse as your own.
Totally agree with you Vicky, that's the touch his no se qua( ha-ha I don't know how to spell )
i remember not liking it at first but now i like listening to his voice lmao
I can't watch more than one video of his at any one time because of his grating voice but I can stand it for usually one recipe. It's a ridiculous shtick, frankly.
awesome....straight to point...and charismatic,...and yet down to earth..only u can do it chef john..and thank you for this ..i can cook one day for my aunt pauline
And as always; I enjoyed. Great recipe with outstanding results - HOWEVER; being a loyal and patriotic Scotsman; I used a wee dram of a single malt whisky (The Water of Life) instead of that French stuff, and it was fantastic. Thank you Chef John.
Oh, I just went to the blog. Please accept my condolences on the loss of your Mother. It's a tough loss no matter what the age.
love the classics like this, potatos anna, cahteubriand, peppercorn steak etc, thanks chef!
+Moo Cow cherries' jubilee...
This comment section ain't big enough for two cow's.
pommes anna rocks, though a good pommes rosti also hits the spot.
Hello Chef John, I just wanted to say thank you for this channel. I really enjoy your presentations and your wit and humor. Keep the videos churning out.
We just made this tonight and it was delicious! Sauce was incredibly flavorful
I know I'm always going to refer to it as Steak Pauline. Thank you Chef John!
I missed you Chef John. Hope youre doing better
Chef John, great news. After exhaustive research I have determined that, indeed, Steak Diane was named after the goddess of the hunt, Diane. What makes any hunter dish is mushrooms (think Jaegerschnitzel). They idea being the hunter gathers mushrooms while afield and so all hunter dishes must contain these delectable fungi. Since you omitted mushrooms in your rendition, the name Diane can no longer apply (obviously). I then contacted Escoffier via Ouiji board and he confirmed that any pan sauce made with in the Diane style that omitted mushrooms will henceforth be known as Steak Pauline. Don't have ass these things, I say. Do it officially. It took me two years to get the name registered with the spirit of the great chef. He is a busy guy, surprisingly. Love your videos. Keep it up!
I made this today, turned out amazing and definitely one I will keep noted. For those in the UK, you can buy Demi-glace for £3.80 in Waitrose
This guy is really skilled at inflecting his voice so every sentence sounds like a question.
That's what I was thinking?
Right with you. Wow it gets annoying.
I love his recipes but his voice is so annoying. I don't know why he does it when he know we fucking hate it.
Gawd damn his voice is unbearable!
When you talk at the speed of a meth addict or crackhead and then stop after every sentence, it is just too painful to listen to for more than a couple minutes.
Welcome back! My deepest sympathy
I have made your recipe several times. It's absolutely delicious. Thank you.
Chef John, my palate just got engaged to you. I made this last night to your recipe, but with rump steak, because that's what I had in, and it was still amazing. The sauce is the best steak sauce I've ever had: bursting with umami zing. I've had Steak Diane at restaurants before, and it never tasted anywhere near as good as this. Also, the "finish off in the sauce" method makes it much easier to get the doneness just right (I used my Thermapen). It's so easy to overdo it when you don't cook steak regularly, especially when you're cooking side dishes at the same time: before I made this recipe, I had almost converted from beef steak to ostrich, which is more forgiving.
Anyway, Steak Pauline now goes to the top of my list of steak recipes. I'll probably be making Chicken Pauline, Pork Pauline and Ostrich Pauline soon, too. You should put Steak Pauline somewhere in the video title.
I vote for Steak Pauline. That was my grandmother's name. :)
Miss Skullery your Grandmother's name was Steak Pauline?
Speaking of tableside service Chef John I recently saw where John legend bought Chrissy Teigan a cheese wheel for her birthday. I know a whole wheel is like 1200 dollars and I was like that was such a unique gift cause she thinks she can cook. Well me too. I like to make the recipes chefs make as a hobby. You get to eat the craft when its done and no collecting anything so can you consider making a dish that they would toss around in a cheese wheel except grate a wedge of cheese in it instead. I looked up videos on youtube and I cant tell what they are making. Thanks again Chef John.
Not sure how I got here but you are becoming my favorite cooking channel. Good work sir!