Last week I had lunch at Dal Rae in Pico Rivera. The Dal Rae is the Southern California restaurant where 1950s classics still reign. Lobster Thermidor, Pepper Steak,Chateaubriand, Prime Rib, Fresh Fish, Rack of Lamb, Steak Diane and Cherries Jubilee prepared tableside are among more than 100 items on a truly retro menu, complete with some of the city’s best martinis. If you live here, you need to go.
Steak Diane is a recipe with fillet steaks, brandy, onion, carrot, butter, stock, tomato puree, Worcestershire sauce and parsley.
Normally it would be prepared tableside by a Captain in a grand hotel dining room. This rich creamy brandy sauce is a wonderful treat. It can be challenging to cook more than 2-4 servings as you are preparing to order. You can plate and hold in warm oven. Using a larger pan you can cook 2 servings at a time. Serve with fresh garlic mashed potatoes.
1 Large Onion, finely diced
1 Carrot, finely diced
2 oz Butter
1/2 oz Flour
3/4 pint Beef Stock
1 Bay Leaf
3 Parsley Stalks
1 Tbs Tomato Puree
1 tsp Salt
1 oz Butter
4 Fillet Steaks
2 Tbs Brandy or Sherry
1 Tbs Worcestershire Sauce
1 Tbs Chopped Parsley to Garnish
Melt the butter in a saucepan and fry the onion and carrot slowly until dry and slightly shriveled but not brown. Stir with a metal spoon occasionally. Add the flour and continue cooking until the flour and vegetables are a rich brown. Pour on the stock and add all the remaining sauce ingredients. Stir well, and bring to the boil and simmer for 30 minutes until reduced by half. Strain but do not sieve, then cover the sauce and set aside until required.
To complete the dish just before serving, have all the ingredients ready and the guests assembled.
Use one large or two medium frying pans and heat until very hot. Drop in the butter and then the steaks to brown on each side. Pour over the brandy or sherry and cook for 2-3 minutes more; the vapors may be ignited if you wish with a match or gas flame. Put all the steaks in one pan if two were used. Pour over the brown sauce and Worcestershire sauce, bring to the boil, sprinkle with parsley and serve.