Steak Diane from Danny's From "Dining In -- Baltimore" by Bonnie Rapoport Considered to be the only haute-cuisine restaurant in Baltimore on par with the finest in the country, Danny's was the place to go to get the four star treatment. Famous for its extravagant food -- and pricing -- Danny's made everything from the sauces to the puff pastry in-house, and never skimped on the butter. Steak Diane is as rich as it gets, with sliced tenderloin smothered in a creamy concoction of wine, cognac and mushrooms. The recipe calls for four slices per person, but you can easily go with two or three, since it is so filling. For a version a little lighter on the wallet, yet not as luxurious, a rib eye roast can be substituted. Makes 4-6 servings 1/2 pound of sweet butter 11/2 pounds mushrooms, sliced thinly 1/4 cup minced shallots 1/4 cup snipped fresh parsley 3/4 cup dry Madeira 1 small filet of beef (about 2 pounds), cut crosswise into 3/8inch slices (you should get about 16 slices) 1/4 cup cognac or brandy 1 tablespoon beurre manie 3 tablespoons steak sauce (like A1) 2 tablespoons whole grain mustard Salt and pepper Heat butter in a 12-inch skillet over medium-high heat until hot; add mushrooms, shallots and parsley. Saute until shallots are transparent, about 2 minutes. Add the Madeira. Push the mushrooms to one side of the pan and add half of the beef. Cook, turning once, until medium rare, about 3 minutes. Remove beef and mushrooms to a warm serving platter. Add the cognac and the stock to the pan and cook for 2 minutes. Stir beurre manie into skillet. Cook, stirring constantly, until the sauce thickens, about 2 minutes. Stir in steak sauce and whole grain mustard. Season with salt and pepper to taste. Return beef and mushrooms to pan. Spoon sauce over meat. Serve four slices per plate.
Amy Davis, Baltimore Sun / Styled by Julie Rothman
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