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Recipe courtesy Rachael Ray, 2007
I have several recipes for Steak Diane, and this one is from the 21 Club. Cooks Notes: Use the best steak you can afford, from a good butcher.
I have mentioned on this site that my Mother was a French Pastry chef at one of the few 5 star restaurants in the Chicago area in the 70's. I learned a lot from her. Especially my love for wonderful cookbooks, like Vincent and Mary Prices "A Treasury of Gr
Adapted from an old cookbook.
This recipe is courtesy of Omaha Steaks. Makes an easy and elegant dinner for two.
Sometimes, I just don't want to separately make a meat, a vegetable and a starch. This is an awesome all in one salad that my family and I enjoy often. The salad and the french fries in the salad are inspired by a restaurant called "The Decade" in Pittsbur
Lemon juice can be used in place of the key lime juice. The key lime juice adds that little something that keeps them coming back for more. You can also add a little white wine, just reduce the beef broth to 1/2 cup and add 1/2 cup white wine.
This is a wonderful recipe that not only brings out the full Steak Diane flavors, it also has pleanty of sauce to smother the steak in. Steak Diane should be cooked no more than medium rare to bring out the best of the steak and sauce. For the mushroom lov