Steak Diane with lemony asparagus

Рет қаралды 522,274

Жыл бұрын

Thanks to Made In for sponsoring! You can get my favorite cookware from Made In today with a 15% off discount using my link: madein.cc/adamragusea
***RECIPE, SERVES TWO**
2 steaks about 1/2 lb (227g), tenderloin or strip would be good
1/2 lb (227g) mushrooms
1 shallot
3-4 cloves garlic
1 lb (454g) asparagus
1 lemon
fresh parsley for garnish
stock (about a cup)
cognac or other brown liquor (can skip)
cream
tomato paste
mustard
Worcestershire sauce
oil
salt
pepper
Trim the mushrooms, slice them and reserve for later.
Peel and finely chop the shallot and garlic. Trim the woody ends off the asparagus. Put half the shallot and garlic on a sheet pan along with the asparagus and toss to coat everything in oil, salt and pepper. Reserve for later.
Trim anything inedible off of the steaks - they'll be covered in sauce so you won't be able to eat around big chunks of fat or connective tissue. Coat with oil, salt and pepper.
Put the steaks in a very hot pan, along with any large trimmings you might want to use to flavor the sauce. Sear the steaks as well as you can, being careful to keep the heat from getting too hot and burning the brown stuff on the bottom of the pan.
When pink juice starts to push to the surface, that's a good sign the steaks are approaching medium rare - when in doubt, pull the steaks out, because they're going to cook a little more later inside the sauce. Scraps can stay in the pan at this point to help flavor the sauce.
With the steaks out, put in the mushrooms with a little more oil if they need it to brown. As soon as you have some color on the mushrooms, stir in the remaining shallot and garlic along with a squeeze of tomato paste.
When everything in the pan is brown, deglaze with cognac (turn off the flame if using a gas stove so as to not ignite the alcohol). Reduce the cognac until almost dry. Pour in the stock, along with a squeeze of mustard and a splash of Worcestershire sauce. Reduce until almost dry.
This is would be a good time to put the asparagus under a broiler/grill at maximum heat - they'll only take a few minutes to brown and go tender.
Once the sauce has reduced to a sticky glaze, take out any beef scraps you may have left in the pan.
Stir in as much cream as you want to finish the sauce - it'll have to simmer for a few minutes before it fully thickens. Taste for seasoning - it should be a little too salty/strong on its own. Consider adding salt, pepper, Worcestershire or a little lemon juice.
Return the steaks to the pan along with any resting juices, coat them in the sauce and let them reheat for a couple minutes. Stir in fresh parsley at the last second. Serve smothered in sauce alongside the asparagus.

Пікірлер: 694

@daniel-wood Жыл бұрын

Are we going to get a whole "retro foods" arc? If so, I look forward to your 50s-style mayonnaise and jello salad recipe

@Thewesmen67 Жыл бұрын

Shut up

@YouTube_can_ESAD Жыл бұрын

I was going through my mom’s old cook books from that era and the food styling is epic AF. I can’t wait to do some recreations! 🤣

@treksez Жыл бұрын

I'm looking forward to the aspic episode

@vantablack6288 Жыл бұрын

we aunt myrna's party cheese salad up in this

@sarahwatts7152 Жыл бұрын

The only jello salad I like has cranberry jello, crushed pineapple, and walnuts. (no cool whip)

@razinrosli8849 Жыл бұрын

Adam: Cooking with mushrooms Me: Ahh...so Lauren's outta town

@Triniwn Жыл бұрын

She actually said she enjoyed this dinner on the last podcast

@nacholibre4516 Жыл бұрын

I would say having it made tableside is the out of fashion part. Steak and mushroomsaus is timeless.

@slavicprincess Жыл бұрын

Ah yes _mushroomsaus_

@Sam-gw5pl Жыл бұрын

@@slavicprincess looooool

@nanashi7779 Жыл бұрын

saus

@shaggorama Жыл бұрын

mushroom sus

@sitikini4508 Жыл бұрын

I mushroomSUS so much man

@webbergj Жыл бұрын

I did a Steak Diane a couple years ago using venison backstrap steaks. The rich sauce was the perfect compliment to the lean deer meat and the flavor of the sauce over game was way better than it is over beef IMO.

@davidmckean955 Жыл бұрын

Good call, I normally do a mushroom and red wine sauce over venison backstrap steaks.

@billywillaims293 Жыл бұрын

I'm not used to people calling parts of the deer steaks (My family mostly made it into sausage, and similar things) what part is that?

@claytonhollowell4488 Жыл бұрын

@@billywillaims293 Backstraps are what would be the tenderloins on a beef.

@angrylittlespider4593 Жыл бұрын

A rich mushroom sauce is KILLER with a very lean cut, especially venison. Thanks for bringing that webbergj ++

@webbergj Жыл бұрын

@@billywillaims293 The backstrap would be equivalent to a loin on pork or beef.

@pratikpramanik7782 Жыл бұрын

I love that we know that Adam’s better half is out of town because a mushroom recipe comes out.

@ShadowDrakken Жыл бұрын

If you have the time and don't mind the wait, instead of trying to rapidly brown the mushrooms, add a 1/4-1/2 cup of water and boil them down, then let them brown. They'll brown beautifully AND sauce themselves. Just used that trick last night for beef tips :)

@id10t98 Жыл бұрын

I learned to start to cook mushrooms in a hot dry pan. No salt, no oil. This browns them without releasing a lot of the water to avoid the 'soupiness'. Then I'll add the salt, pepper, butter, etc.

@ShadowDrakken Жыл бұрын

@@id10t98 there's no soupiness

@OmniversalInsect Жыл бұрын

For me when mushrooms are browned very quickly the way you do with meat they taste burned

@Danielle_1234 Жыл бұрын

@@OmniversalInsect If they taste burnt they are burned. Try cooking them at a lower temperature.

@OmniversalInsect Жыл бұрын

@@Danielle_1234 Well yeah, that's what I do, I think they taste best when they're cooked slow and very lightly browned

@exinon5092 Жыл бұрын

I am laughing way more than I should at your sons reaction to cutting the mushroom.

@zaxtonhong3958 Жыл бұрын

*slices mushroom “OHHHH”

@Orinslayer Жыл бұрын

@@zaxtonhong3958 that classic 'if that was my finger' reaction

@chefduke3719 Жыл бұрын

"I'M LAUGHING WAY MORE THAN I SHOULD AT..." 🙁🤓

@Sleeper_6875 Жыл бұрын

@@chefduke3719 dude just let people be happy and have fun

@bellenesatan Жыл бұрын

@@chefduke3719 Lighten up, a silly little comment won't kill you.

@frankiewinters1255 Жыл бұрын

Made this today, swear on my life, was one of the best meals I've ever eaten! Get into your kitchen and just make this NOW is my advice to anyone .

@adamhale6672 Жыл бұрын

I love it when Adam tells us not to put a lot of something in. He always does the exact opposite. "Pinch of salt" = handful "Little bit of worcestershire sauce, its very salty so go easy, you can always add more." = glug x 18 = ~3 Tbsp

@100GTAGUY Жыл бұрын

He does usually say you can cook to taste most of the time

@SuperMrgentleman Жыл бұрын

Plot twist - all of Adam's recorded dishes taste awful and he just warns us what he learned not to do

@bellenesatan Жыл бұрын

i am assuming he is using a coarser salt that has less salinity by volume, requiring more to match table salt, which is powdered. Also, cameras augment proportions from reality.

@anope9053 Жыл бұрын

2 shots of vodka-

@trickster80 Жыл бұрын

he knows we’re weak

@nicoskefalas Жыл бұрын

This was one of the first frozen meals I tried in the UK. I regretted not making it myself 😂

@mother55 Жыл бұрын

Chef Johns Steak Diane is probably the recipe that got me into home cooking. Love this dish and your additions!

@devinmiller6598 Жыл бұрын

Hey Adam I love your videos, I noticed you said something about you need to cook mushrooms in oil at high heat for them to brown, this is something I thought for a long time but recently I've been trying this method where you dry roast them in a stainless steel pan with no oil or water at very high heat, they tend to stick to the bottom but you can use that to make a delicious fond, and I actually noticed that some mushrooms like oysters if they don't have enough water content you might have to add a teaspoon of water just to even out the cooking and browning. Just something that I think would make an interesting video in the future.

@ddd8828 Жыл бұрын

Wouldn’t that burn the fond?

@nichcool4651 Жыл бұрын

Pretty sure the oil-less method has been roiched on in his video on tagliatelle with mushroom sauce. It's just not really an option when using a pan with fond in it because that will totally burn on you if you don't add more oil.

@mgkleym Жыл бұрын

The new school method of cooking mushrooms is to add them to the skillet with a little water and cover them to steam. Once the mushrooms have cooked enough to release their water you uncover and brown them with a little oil.

@caleb2097 Жыл бұрын

Love the reaction of your son when you cut the mushrooms, so cute!

@kcapkcans Жыл бұрын

Never thought I'd get to use my fainting couch but Adam put seasoning directly on a steak and here we are.

@christopherpeart731 Жыл бұрын

He also was trying to get a good crust in a stainless steel pan which don't retain the heat as well

@kcapkcans Жыл бұрын

@@christopherpeart731 I think he said the crust doesn't really matter for this dish. But yeah

@nahnope8581 Жыл бұрын

@@christopherpeart731 crust doesn't really matter as much when you're drowning it in a sauce

@adamplace1414 Жыл бұрын

Perfect timing for a recipe that includes the wonder that is broiled asparagus, as they're only a few weeks from reappearing in my garden.

@stianaslaksen5799 Жыл бұрын

When I'm craving steak and mushrooms, steak diane is usually my go to way. I couldn't care less if it was a hit in the 80's. It's always delicious, quick and easy.

@JudyCZ Жыл бұрын

I love bringing back retro meals! In the 90s there was a dish of chicken steak with ham and compote peaches. It was apparently very popular in the Czech Republic. Probably not possible to make that cool again.

@UOIAIOU Жыл бұрын

Just today I saw it on a lunch menu of one restaurant in the Brno downtown that had a retroweek. That is not dead which can eternal lie, And with strange aeons even chicken breast with peaches, ham and cheese can be cool again.

@RothAnim Жыл бұрын

Dad used to get big boxes of frozen chicken breasts from a friend, and used them to make "Chicken Diane". He did it so often what we renamed it "Chicken Daddy".

@slayerpianoman Жыл бұрын

Fantastic, super pumped to try this one. Late bloomer mushroom lover so love adding them whenever I can! Good advice about browning them fast, the water that pours out tends to moosh them so that's a good tip to crank the heat.

@cmleoj Жыл бұрын

So much unbridled anger and condescension toward the NY Strip. That’s a good cut! To paraphrase Woody Allen, I’ve had hundreds of New York Strip steaks, and I gotta tell you, everyone was spot on! 😊

@sawyerstudio Жыл бұрын

I literally just made this for the first time off Chef John's recipe and loved it so much I was planning on doing it again asap, and now I'll try yours and compare. This recipe is so delicious 🤤

@saboo480 Жыл бұрын

Hey Adam, I have a tip for browning mushrooms that I learned from America's test kitchen. Based on your process for this recipe, I don't think it'd work (since you'd probably need to bust out a different pan), but I thought you'd find it interesting! Basically, they were saying that sauteing mushrooms in a little water (and then pouring/boiling off any excess), before pan frying in a little oil, collapses the hyphae network present throughout the mushroom. This network is what would normally suck up a bunch of oil when you're trying to brown them. The result is that you can get mushrooms deliciously brown with less oil and with better browning. I hope you can try it out some time or maybe even do a little comparison :)

@abeetpaul Жыл бұрын

your videos feel like a hug from a family member when you get to see them after a long time

@feverishcully1529 5 ай бұрын

This is the first time I've actually made a Yt recipe. Coincidentally it may be the best best thing I've ever made that weren't sausage rolls. Awesome video

@MtnBadger Жыл бұрын

My father was the Maitre 'D at the Royal York in Toronto back in the 60s and tought me this, as well as a number of table side dishes, including a proper Ceasar salad and deserts... One thing that reeeeaally helps to tenderize your sirloin/NY strip is to use a piercing meat tenderize that has a bunch of small, sharp blades or "points" that you grip, compress and puncture the steak, cutting through the fibers and any connective tissue and does an effective job. That's also helpful if you're going to marinate steaks as it allows for much easier penetration, as well as actively tenderizing the meat. 😀 Not only did flambé "look cool," it was a much faster way of cooking off the alcohol for prompt service as opposed to silently, boringly standing there, waiting for the alcohol to slowly evaporate. And some, arguably, say it lands another layer to the flavor. Personally, I think it's an efficient and demonstrative use of valuable time and perception for entertainment. That said, chefs and chef instructors will still use flambé in their kitchens, audience or not. Must be a reason! 😊

@julianzacconievas Жыл бұрын

I'd say half the reason is kitchen tradition/culture and the other half is.... well, fun!

@alexmentes1348 Жыл бұрын

That tenderizer is called a Jaccard. Very useful

@MtnBadger Жыл бұрын

@@alexmentes1348 Yes, thanks. I didn't think of it at the moment, was trying to convey the mechanical context so people got the meaning and I use mine on just about everything but ribs. 😆

@williamkelley1971 Жыл бұрын

Chefs flambé things in their kitchens because they were taught to do so, and future chefs will flambé things in their kitchens because they will be taught to do so. It really isn’t all that much faster, it genuinely does nothing for flavor (you can do your own blind taste tests, just take my word for it), and alcohol you add to food tends to be such a minuscule amount that if you get any out of it it’s fine to serve. A wide pan of a small amount of cognac can be completely evaporated in like 5 minutes. Keep in mind that chefs cook on much higher heat than most home cooks ever will. And even then, I wouldn’t recommend anyone flambés in their home kitchens because it’s fire! It’s dangerous! If you don’t have to, don’t do it.

@diannt9583 Жыл бұрын

The difficulty if you like your steak medium rare (or rare) is that you push bacteria into the meat before you cook it. So - NO.

@philurbaniak1811 Жыл бұрын

👍👍I'm Diane to try this one at home!

@mudababy7896 Жыл бұрын

*angry upvote*

@alexanderscherer4537 Жыл бұрын

Please don't stop making this style of video. I LOVE making your food recipes

@bazoo513 Жыл бұрын

I never understood why good dishes go "out of style". I guess that celebrity chefs and "gastro-journalists" are to blame. Thank you for sharing this. BTW this is one recipe where the traditional way of "sear first" it the right way, because of that brief cooking in sauce. Otherwise, I prefer the way I learned from J. Kenji López-Alt in his Food Lab days - sous vide (or oven) first, brown at the end.

@sarahj.5840 Жыл бұрын

I love your new mini sheet pans! I hate to say it, but they look like they'd fit perfectlly in my over-hyped table-top convection oven that I love so much. Oh & it looks like KZfaq forgot to inform me you released a new podcast episode 3 days ago. Happy days, more Adam Ragusea to catch up on!🍾🍗👉

@CheeseTooth Жыл бұрын

I am so thankful for this channel

@mikeyaustin7526 Жыл бұрын

More retro food!! I love how in many of your other videos you will take inspiration, or flat out make, an old timey or otherwise qitchy dish. Like when you made dutchess potatoes or the wedding roast (was that the same video?) It's always been a unique thing I like about your channel. I am of the much newer generations so I have legitimately never eaten, or even sometimes heard of these dishes- so for me it's a really unique learning experience.

@apokalypsecow9756 Жыл бұрын

I've been doing a sauce like this for several years now after looking up "french steak dinner" during the start of the pandemic for Valentine's Day dinner, didn't realize it actually American in origin. A nice addition I've found is a few pinches of thyme and/or sage, just to get some herby goodness in with it. Also, while I do use cream, I also like to mount it with butter right at the end, though I'm typically using a big coin of homemade compound butter, either a black garlic and bonito flake butter or one filled to the brim with dehydrated chantrelle mushrooms that have turned into tiny chunks by a food processor.

@BigHenFor Жыл бұрын

News Flash: Steak Diane is a dish from French cuisine. It's that close relationship between France and the Americans carrying over into the cuisine of North America. Bon Appetit!

@nahnope8581 Жыл бұрын

@@BigHenFor first off don't say "news flash" lmfao secondly no, its not from french cuisine lol, it obviously has french influence in its preparation and style but it's not french

@kate7827 Жыл бұрын

Pork tenderloin Diane is one of my favorite foods! It was always what I requested for my birthday dinner as a kid. That sauce is great.

@supejc Жыл бұрын

Amazing. Simple and effective. More of this please!

@cookiedawg6977 Жыл бұрын

Hi Adam, wondering if you’ve ever tried Dan’s method for cooking mushrooms from the What’s Eating Dan series on Americas Test Kitchen (obviously, his video on mushrooms). He sort of parboils the mushrooms in a bit of water first so they release all their moisture, after which they tighten up and don’t get all oily and soft when you sauté them. I do this all the time now and I find it gives mushrooms a much nicer meatier texture

@CrimsonStrawberry426 Жыл бұрын

I think I can actually make this one, it looks extremely simple compared to your other steak recipes. Thanks!

@superwash7431 Жыл бұрын

This turned out incredible. Have always been afraid to make these sorts of sauces, but the video was easy to follow. The close up sauce consistency shots were very helpful. I also made red mashed potatoes with rosemary that were wonderful with the extra sauce. Funny enough I also over cooked the asparagus.

@AliceObscura Жыл бұрын

I just made this this past weekend based on your recipe. It was fantastic!!! Yes, definitely use a cheap cut of meat with it. The sauce is where it's at and I would not eat an expensive cut with the sauce given how potent it is. I used a London Broil since it was on sale.

@id10t98 Жыл бұрын

Personally I like the NY Strip any way it's cooked. I'll buy the thin cut 'breakfast steaks' of NY Strip & Ribeye and with a baked potato, salad and maybe some other side dish, it's plenty for a meal. Also love the asparagus, steamed, broiled or bacon wrapped too!

@oblivionsought7809 Жыл бұрын

I recently bought one of those Made In stainless pans. Absolutely love it.

@richardpointer Жыл бұрын

Such a winning dish. Prepared table-side it is a delight.

@andrejmucic5003 Жыл бұрын

Nice and efficient video Ragusea.

@603xxg Жыл бұрын

Man, now that I’ve seen those Adam Ragusa breathing parodies I can’t unhear it every time.

@JordanSugarman Жыл бұрын

The sauce is very close to what I make when I make Stroganoff. Substitute dry sherry for the cognac and finish with sour cream. I don't usually add mustard but it's not a bad idea. Otherwise, the ingredients and technique are pretty much identical.

@hotmailcompany52 Жыл бұрын

idk if it would fit with your stroganoff recipe but I like to serve mine with sour cream and chopped gherkins

@leonarddaneman810 Жыл бұрын

Thanks. I've tried a few recipes as it is kind of a simple, fancy dish . . . beats eating out of a bag over a sink anyway. I look forward to doing it your way . . . but, pretty much similar except for the mustard and brown liquor. I used a sauce wine like Sherry or Madeira.

@alext6933 Жыл бұрын

I much prefer stock concentrate and a little water to a normal carton of stock, and the little cartons are even less cost efficient. Thanks for the video!

@SarafinaSummers Жыл бұрын

I have no idea why Adam recommends such expensive techniques and methods for those on a budget. Seriously.

@Ghhyuttgg Жыл бұрын

Ohhh I got those mini sheet pans. Brilliant purchase

@zmaster86 Жыл бұрын

Which ones are they?

@tommyvule1071 Жыл бұрын

Adam: go easy with the Worcestershire sauce It's Salty The worcestershire sauce bottle in the video: 🌊🌊🌊🌊

@Zagardal Жыл бұрын

Great video as always, it actually reminded me of something similar I used to eat often as a kid. On a separate note, that fork technique by the end kinda shocked me haha

@paul_domici Жыл бұрын

Bring Diane back : ) That looks delicious!!!

@MarieDomander Жыл бұрын

I've been making this for years with my steaks, didn't know about it's history or name. I just like the flavours. Cool cool!

@prismaticc_abyss Жыл бұрын

This heavily reminds me of Jägerschnitzel, very similar to this, from the mushroom cream sauce, to the fried meat, though that is usually Pork, which is much more ubiquitous in German cuisine

@martinw.8572 Жыл бұрын

I also immediately thought about that! Considering the name "Diane" being close to the roman goddess of hunting, Diana, I think the Jägerschnitzel may habe been an inspiration to this dish.

@erzsebetkovacs2527 Жыл бұрын

And then there's a version of this dish, meat in mushroom-based cream sauce in Hungarian kitchen and named after a Hungarian mountain (Bakony), likely also because of the hunting that went on there.

@prismaticc_abyss Жыл бұрын

@@erzsebetkovacs2527 central european cuisine (German, Czech, Polish, Austrian, Hungarian, Slovak etc.) tends to be very similar to each other, of course they're also different in many things, but many dishes are shared between them with only a different name to distinguish them.

@Nikki0417 Жыл бұрын

There's something satisfying about hearing you refer to "bone broth" as stock. Bone broths ads are a pet peeve of mine because it's literally just stock.

@aseifca21 Жыл бұрын

Nice. Gonna make this.

@morganburt2565 Жыл бұрын

dunno why we abandoned this dish, looks great!

@Adamant4160 Жыл бұрын

Wow, I had no idea that the way I love to make my steak was actually a popular dish at one time. Mushrooms and steak, umami bomb!

@Craxin01 Жыл бұрын

That looks just amazingly good. I'd cook the steak a bit more, I don't like it terribly rare, but the sauce and mushrooms looks delicious!

@CastielA3G Жыл бұрын

Made me feel like I was watching one of those Marco Knorr videos with explanation for everything being done in detail, awesome video.

@mbarrett99 Жыл бұрын

There's something delightfully retro about any dish that has been in existence for more than 20 years. Is this now the "retro foods" channel?

@1jugglethis Жыл бұрын

During my apprenticeship, I was told by several chefs that the best way to Brown mushrooms was to "make them sing to you twice" before adding any oil or butter...meaning, start in a dry hot pan, and stir occasionally until they "squeak" when moved...then, as they release liquid, wait until the liquid evaporates and they "squeak" again...then, add your fat and seasonings. I have done it this way for decades, and it results in rich, meaty, deeply browned mushrooms.

@danielsantiagourtado3430 Жыл бұрын

Amazing content!

@aaqilkhan 10 ай бұрын

looks amazing. this will be my dinner as well :)

@TheHippie27 Жыл бұрын

This is my jam right here.

@doubledoseofgames9467 Жыл бұрын

that looks delicious

@jordanloux3883 Жыл бұрын

I love those mini cartons. I use them when I make BBQ

@jocaingles8464 Жыл бұрын

Good recipe. I will never make it, but it gives me some ideas

@erinhowett3630 Жыл бұрын

Steak Diane is also fabulous with venison!

@desertedham37 Жыл бұрын

I love my made-in chef knife. so much I didn't feel the need to get yours. lol.

@erinhowett3630 Жыл бұрын

I still love tableside service! Then again, I now live in New Orleans and can get Bananas Foster whenever I want. Too bad I hate bananas.

@shmubob Жыл бұрын

No way! I was in Skegness, UK last weekend and saw this on the menu everywhere. Real sign of a seaside resort that time forgot.

@hotrodmercury3941 Жыл бұрын

Your son is going to remember these moments forever man

@vitormelomedeiros Жыл бұрын

As a Brazilian, to me that's ALSO beef stroganoff. Any dish that involves a meat part, a broth part and a cream part we call stroganoff. And mushrooms are so traditional in stroganoff sauce here in Brazil that the end result just looked like sunday lunch to me.

@dedmor1 Жыл бұрын

Hey Adam, you really need to check out cold searing! I learned about it from Lan Lam over at ATK, and it flies in the face of so much of the steak-dogma. Non-stick skillet, low-heat, no oil, constant flipping, etc. I know you said you're not a fan of reverse-searing, which cold-searing seeks to emulate, but the method is incredibly conducive to perfect steaks at home.

@julianvickers Жыл бұрын

The fact that it requires a non-stick pan makes it a no-go for me personally.

@AndyLevey Жыл бұрын

Made this tonight with sous vide ribeye and a wild turkey deglaze, delicious!

@imjustamemerbro1506 11 ай бұрын

The transition between the video and raguse-Ads are so seemless you wont even noticed its the sponsor of the video 😅 it shows how much Adam loves video editing

@vivianho7252 Жыл бұрын

Not even a minute in but I need to take a break from how much asparagus Adam cut off 😳

@LunarisDream Жыл бұрын

Word. Incredibly wasteful, even if it's going into the composter, as it's perfectly edible and the most delicious part of the asparagus when peeled.

@squish3r Жыл бұрын

Just made this recipe using cubed steak so I wouldn't feel bad for my NY strip 😂. That gravy is magical!

@hughjass1044 Жыл бұрын

This is a new one. Never heard tell of Steak Diane.

@CampingWall Жыл бұрын

I read it as "temporary asparagus" and thought Adam was breaking the fabric of reality for this recipe.

@logicmaster756 Жыл бұрын

Nice fancy restaurant food now I just found it out ahhhh

@DrWeird Жыл бұрын

I miss steak Diane from the pepper tree in Colorado springs. The only place I have ever had the dish, aside from that one time I tried making it at home. Sucks that we no longer have that conference on Co springs though...

@HarvestStore Жыл бұрын

Great video.

@logancalvaresi3447 Жыл бұрын

SLAYER IS THE BEST THRASH BAND

@harinarain09 Жыл бұрын

More of a panterra fan myself

@Deathmastertx Жыл бұрын

It is a throwback but I love a Diane sauce. There's a fairly cheap brandy (well, cheap relative to others with Australian spirit taxes) that has a nice sultana-y flavour. I like to be especially heavy on the brandy and the shallots. I'll save some for serving with pork or chicken thigh as well.

@indiegoo Жыл бұрын

The form the creams makes when you poured it at first looks like FRANCE !!

@williamegler8771 Жыл бұрын

My mother's family has owned a supper club in Wisconsin since 1934. Steak Diane prepared table side was and remains one of the most popular dishes on the menu. L

@RobertHeadley Жыл бұрын

If you are doing Steak Diane, you should definitely do Salisbury steak, both legit and Hamburger gravy versions. :P

@wuphat Жыл бұрын

I think you're underselling the quality of a NY Strip.

@susanhopkinswarneke2335 Жыл бұрын

Made it tonight, husband rated it 9/10. My steaks were extra thick and could have used a couple more minutes in the pan. Delicious though….leftovers will make yummy quesadillas tomorrow. ❤

@Nazmulhasan-ly6jl Жыл бұрын

this man makes videos that people watch till the very last second and don't even notice.

@Genny-Zee Жыл бұрын

Oh, for the love of Steak Diane!

@SimuLord Жыл бұрын

When I was a kid, my parents would throw dinner parties for the neighborhood grown-ups and send the kids off to the McDonald's down the street. One year, Mom made steak Diane, and I, not knowing what it was, asked. After my mother explained the preparation, I said "Are the Currans coming over?" Mom said "yes, why?" and I said "Good. Mr. Curran is a firefighter so maybe you won't burn the house down." Apparently Dad got a death glare out of Mom when he told Mr. Curran what I'd said earlier in the day...

@mcstotti8691 Жыл бұрын

The forkholding at 6:46 is the best example for a thing that looks good on camera but no human being will ever do by themselves.

@acidrat420 Жыл бұрын

I never thought I'd see the day that cutting a steak as you eat it is considered "retro."

@TheMajorStranger Жыл бұрын

It's a steak with sauce, mushroom and asparagus. Sound like a pretty decent Saturday night dinner.

@pedropapp1232 Жыл бұрын

this is weirdly similar to brazilian strogonoff. I would love to see your take on it. it is a very easy and tasty weeklunch meal

@jackg9581 Жыл бұрын

Cutting out the fat before cooking. I saw you add it, but I would leave it till after it was cooked. But you're Italian. Thanks to my Aunt, who married an Italian, I know that you're probably genetically pre programmed to be an awesome cook. Keep rocking those yums!

@nolongeramused8135 Жыл бұрын

A mushroom sauce is a popular side at a rather expensive steakhouse I frequent, though mainly for the "cheaper" steaks.

@benmckinlay1902 Жыл бұрын

Very retro indeed. I guess steak diane is technically more of a 50s-60s dish but for whatever reason, dousing a nice steak in cream sauce and mushrooms just feels incredibly 70s to me - much the same with stroganoff

@mystic_thing785 Жыл бұрын

Great video! Just check the asparagus before cutting it, it feels like you trimmed away wayyyy too much. The snap test doesnt work, just trim away until it feels edible (eat it raw!).