Steak Diane Recipe - Hank Shaw's Venison Steak Diane (2024)

FAQs

What is a Steak Diane sauce made of? ›

The recipe calls for pan-frying the steak, using the pan juices as a base for the "Diane" sauce—a sauce made with mustard, Worcestershire sauce, and cream—and then serving the steak with the sauce poured over it. No flames are involved.

To help tenderize and "add fat," the secret is olive oil and a fork. Every venison recipe I have created uses this heart healthy oil. Olive oil helps to prevent the meat from burning while providing a medium for seasoning (Tony's, black pepper and seasoned salt).

When hot, lay the venison into the pan and season with salt and pepper. Brown the meat for 1 min on all sides. Lower the heat slightly and cook for another 1 min on each side. TIP: Venison is best served rare but if you like it more well done, cook for another 2 mins on each side.

Sugar/glucose-fructose, Vinegar (barley), Tomato Puree, Water, Salt, Blackstrap Molasses, Spices (mustard), Seasonings (soy, Anchovies), Xanthan Gum, Potassium Sorbate, Sodium Benzoate, Natural Flavour, Onion Powder, Molasses, Caramel, Maltodextrin.

Diane Steak Sauce (80g) - Order Online - Owton's Butchers.

Large cuts of venison taste best when pot-roasted for several hours. If you have access to a crock pot, use any recipe for beef pot roast and you'll be pleasantly surprised. However, instead of cooking for two to four hours, venison may require substantially longer cooking time for the meat to become tender.

You can make a good marinade from a bit of oil, red wine, a bit of vinegar, minced garlic and onion, salt and pepper (that's just one simple idea, there are lots of recipes for marinades). But in general, venison does not need to be soaked before cooking.

Venison behaves in many ways like beef, albeit very lean. You can cook the tender, steaky cuts of venison to the same doneness levels as you would beef, namely 130–135°F (54–57°C) for medium rare and 135–145°F (57–63°C) for medium. Hitting those temperatures just right is important for maximum enjoyment.

The distinct game flavor of either birds or animals will be milder after soaking the meat overnight in the refrigerator in either a salt or vinegar solution. 2. Vinegar solution - 1 cup per quart of cold water. Use enough solution to cover the game completely.

Do you rinse deer meat before cooking? ›

Like other meats, washing venison can spread contamination in a kitchen.

While its exact origins remain a topic of debate, it is believed that Steak Diane got its name from the Roman goddess Diana, the huntress. The precise birthplace of Steak Diane is a matter of contention among food historians, but it is often associated with French cuisine.

Steak Diane is a dish of pan-fried beefsteak with a sauce made from the seasoned pan juices. It was originally cooked tableside and sometimes flambéed. It was most likely invented in London in the 1930s. From the 1940s through the 1960s it was a standard dish in "Continental cuisine", and is now considered retro.

Made from over ten ingredients, including spices, anchovies, tamarind and molasses, Worcestershire puts the U in umami! This is then contrasted with sweet tomato sauce and tamed by thickened cream, making it ideal to enhance not only steak but also grilled chicken and pork or simply poured over hot chips.

In the 19th century, sauces made “a la Diane” were dedicated to Diana the Rome goddess and was originally served as an accompaniment to venison. Sauce a la Diane was composed of cream, truffles, and ample amounts of black pepper.

Steak au Poivre is a steak covered in a peppercorn sauce. Steak Diane is a steak that is finished in a sauce made with brandy, cream, mushrooms, shallots and dijon mustard that is then flambe'd at the end. Both of them build the sauce using what remains in the pan.