Steak Diane

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Excellent recipe and flavor! We served it wit Ribeye steaks and we actually BBQ'd the steaks and I made the sauce separately - was still wonderful.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

It's more than a bit silly to comment on a recipe, and reduce its rating, by calling it "fancy," when the dish in question IS FANCY! This is an excellent recipe (I have eaten this dish at several fine restaurants, and yes, there are simpler/easier ways to do it; for instance, there is an amazing substitute for making your own veal stock - it's from a product line called More Than Gourmet; the one for this recipe would be Glace de Veau Gold, or you can substitute one of the other beef, veal, or beef/veal products. You can purchase it directly from them on their website; Amazon.com carries their products as well. But things like the cognac for the flambe' and flavor - try not to skimp here! If necessary, you can substitute brandy, but expect a slightly different flavor. For such an elegant, impressive dish, this recipe knocks it out of the ballpark! Way to go, Emeril!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was quick and easy. I substitued chicken stock w/red wine reduced down instead of veal stock & had portebellos too. Great, easy dish.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I just love Emeril, but he gets fancy with cognac and things that the normal cook doesnt have on hand or will only use once. I came up with a bit of a different sauce that is easier. You can grill the steak first and make the sauce in a pan, then ladle on top, or make it all on the stove as he did. If you would like the recipe, contact me at sandiesgalley.com and I would be happy to send it to you with picture.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is one of my Dad's favorite meals. We had him over for dinner last night and I surprised him and made this. This is a great recipe, as good or better than what I've had in fancy resturaunts. I reduced beef stock with some red wine and it was really good. At the last minute I realized I was out of dijon mustard so I used whole grain mustard and that worked out perfect too.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this classic for family and guests. Everyone thoroughly enjoyed the meal and the evening. This recipe is brilliant!!! As for the time and effort involved and the distasteful comment below, the journey is well worth it. Maybe stick to boiling up hot dogs.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is the meal I make whenever I want to impress family or friends. I never have the inclination for making the veal stock from scratch, so I cheat and use a store bought beef stock, delicious nonetheless. As a precaution, if you have anyone looking over your shoulder while you're executing this recipe, warn them before you set the dish ablaze . . . I'm evil and neglect this step.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My 18 year old son wanted to make dinner for my wife & my 25th anniversery and chose this recipe. He has some kitchen experience and was able to make this recipe with very little assistance from me. We used beef stock instead of veal stock. We also halved some 8-10 oz filet mignons for the medalions and increased the mushrooms. We served the steak with baked red potaote wedges and fresh green beans. This was one of the best meals to come out of our kitchen.

Be sure to serve a fresh baked crusty bread with dinner...it's not polite to lick the gravy off the plates.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was a fantastic dish! I didnt have time to make the veal stock, so I used a beef stock, added wine, and a bay leaf and made the reduction. It worked out just fine, and was on the table with sides of sauteed veg in under 30 min. As for the cost, it can be reduced by purchasing a whole beef tenderloin and butchering it down yourself. It was simple to do and instructions can be found on the internet. The meat was on sale to start with and by doing it myself I saved about 45%. Thanks again Emeril for another great recipe.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have never made steak diane before but this recipe was not only easy but the best I've ever tasted!! I did have to replace the veal stock with beef stock because of the availability in my area. I made it for my husband today and he thinks I am ready to open my own steak house. Thank you Emeril for sharing this with all of us who only dream of being great cooks, you make it easy for us.