What is the Recipe for Disneyland Blue Bayou's Steak Diane? - steak diane recipe
My friends birthday and approach your hobby in the world is Blue Bayou Steak Diane. So I need a recipe ... Please help
Steak Diane Recipe What Is The Recipe For Disneyland Blue Bayou's Steak Diane?
2 comments:
Your friend has good taste. I hope this recipe is pretty close to D-Land.
Steak Diane
Preparation time: 10 minutes
Cooking time: 6 minutes
Ingredients:
* 4 (3 ounces Each) Center-cut medallions of beef tenderloin, fat and proposed clearing thick to 1 / 2 inches, chilled
* 1-1/2 ounces clarified butter
* 1 teaspoon Worcestershire sauce
* 2 tablespoons finely chopped shallots
* 1 / 8 teaspoon teaspoon garlic, minced
* 1 / 4 cup mushrooms, sliced 1 / 8 inch thick
1 tablespoon lemon juice, freshly squeezed
* 1 teaspoon dry mustard
* Thyme 1 / 2 teaspoons of fresh leaves, if possible
* 2 oz cream
* 1 ounces vodka
* 1 tablespoon chopped parsley
1 tablespoon chopped chives
* Salt, about 1 / 2 teaspoon or to taste
* Black pepper, freshly ground pepper, 1 / 8 teaspoon of tea or to taste
Preparation:
In a small 8 - to 10-inch frying pan, heat 1 tablespoon butter over medium heat for 1 minute. Add the steaks back, sprinkle with a little salt and pepper, increase heat to medium high and cook for exactly 2 minutes on each side. Remove to a plate to give the refrigerator and allow to cool for 5 minutes.
Preheat a large (12 inch) frying pan over medium heat for 1 minute. Add clarified butter and add Worcestershire sauce, butter. Put the shallots, garlic, mushrooms and pan in the center of the tenderloin on the other edges. With a spoon, stir and add the mushroom mixture. After 2 minutes, add the lemon juice and seasonal ingredients, with salt and freshly ground black pepper. The steaks to filet mignon and add the thyme, parsley and dried mustard powder. Cook steaks to desired doneness. Leave in the pan and add cream and chives. Tilt the pan slightly and pour the brandy into the front edge of the pan, then heat to high and let the flame (or if electric, light trap with a match) the fumes of spirits and enlighten. Stir lightly, turn off the stove and let the flame.
Medallions of filet mignon distribute Place on plate and wior pan.
Ok, this is called
"Raspberry pears (pears in raspberry sauce)
Club 33 in New Orleans Square
PEARS
4 pears, fresh white wine 1 cup
1 cup water 1 cup sugar
Peel the pears and remove the heart from below, so that the stem intact. Bring water, wine and sugar in a saucepan cook LAREG just enough to hold pears. Simmer pears in syrup, just until everything is soft (about 5 minutes.) Cool pears in the cooking liquid. Set aside.
Sabayon SALSA
2 1 / 4 cup Sauternes wine, divided 1 whole egg
1 / 2 cup sugar, divided 2 tablespoons cornstarch
1 egg yolk 2 tablespoons pear liqueur
Bring 2 cups of wine to a boil. Add the sugar 1 / 4 cup and simmer on low heat.
Mix 1 / 4 cup wine, 1 / 4 sugar, egg yolks, whole egg and a mixture of corn flour and corn starch is dissolved. Add some hot wine mixture, stirring constantly with a whisk, then gradually the egg mixture back into remaining hot wine mixture boil until the sauce again. Continue to fry to prevent the eggs coding. If the sauce is thick, remove from heatand stir in liqueur.
Raspberry Sauce
1 cup raspberry preserves, 1 cup raspberries, frozen, thawed
Combine preserves and raspberries, thawed and beat well. Core to pass through a fine sieve.
To serve, remove pears and Drain şurup well. Sabayon Divide into 4 dessert plates. Stand pears upright in your gravy and pour over pears with raspberry sauce.
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