Behind the Dish: Steak Diane

A little inside baseball on how we’re preparing our Steak Diane for you tonight…

As Julia shows in the video we linked, Steak Diane is normally cooked in a pan, right along with the sauce with which it is served. Because we’re making a larger number of servings, however, it’s more efficient and logical for us to grill our filets of beef separately while preparing the sauce for the dish in a large saucepan. Fear not, however; the magnificent taste will still be there.

The basic elements of our sauce are butter, oil, brandy, shallots, parsley, mushrooms, Worcestershire sauce, Dijon mustard, a bit of Marsala wine, and some pepper. To that we’re adding a unique Bistro 185 touch: black truffle paste and just a smidge of brown sugar.

When finished, our Steak Diane will go out on the plate with mashed potatoes and a little sautéed spinach on the side. Perfect for treating yourself or someone you love (or both of you!) at week’s end.

Julia Project Week 4 Is Set!

We’ve literally just selected our dishes for Week 4 of the Julia Project, August 31-September 5, and will be announcing them very soon. You will not want to miss these — we’re combining some amazing special-occasion dinner entrees with some terrific last-gasp-of-summer-style comfort food, and we’re even dipping into some of Chef Todd’s back pages to bring you one with a special touch from his past. Watch this space!

Join Us On Vacation — Here on the Blog!

Tomorrow we start our week’s vacation in Key West, Florida, a place where great food and fine dining are everywhere you look. Which is why, even though the Bistro will be closed tomorrow through the 30th, we’re not just leaving you at home pining for us to come back!

On our vacations, we never fail to discover new things and come up with fresh ideas to take home with us and share with you back at the Bistro. So, please drop in on the blog over the next week as we tell you about some of the sights, sounds and tastes we encounter during our trip. We’ll keep you up to date on what we’re experiencing, thinking about and planning to do next — and you can let us know what you think of them!

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