Se llama Bistec Diana a un modo de preparar la carne de ternera, tradicional en los Estados Unidos, donde la carne se cocina brevemente para bañarla en una salsa extraodinaria. En muchos restaurantes norteamericanos suele ser un plato estrella que se flambea delante del cliente, si bien se trata más de un efecto "teatral" que gastronómico. Si lo intentáis en casa, mejor hacerlo lejos de la campana extractora y de cualquier otro material combustible.
No os voy a engañar diciendo que es un plato sano, porque no lo es. Probablemente se salta todas las reglas saludables de la nutrición, pero una vez de vez en cuando tampoco hace daño. Eso sí, está para chuparse los dedos.
INGREDIENTES (4 personas)
4 cortes de carne de ternera (solomillo, culata etc), a ser posible lo más tierna posible
Una cebolla morada grande tipo "Figueres"
Medio vaso (100 ml) de caldo de carne
4 cucharaditas de salsa Worcestershire
2 cucharaditas de mostaza francesa (la que pica, cualquier otra no sirve)
2 cucharadas de salsa de tomate frito
2 cucharadas de mantequilla
3 cucharadas de crema de leche
4 cucharadas de cognac o brandy
Sal Maldon (en escamas)
Pimienta negra molida
En primer lugar es necesario sacar la carne fuera del frigorífico al menos un par de horas antes de cocinarla. Si creemos que va a ser algo dura, lo mejor es golpearla con un mazo. La cubrimos por ambos lados con las escamas de sal y la dejamos reposar cubierta con un plato u otro utensilio.
Ahora vamos a empezar a hacer la salsa. Mezclamos el caldo , la salsa Worcestershire , la mostaza y la salsa de tomate con la ayuda de una batidora de varillas hasta que esté homogénea.
En una sartén vertemos la mantequilla y a fuego medio-fuerte la fundimos. Quitamos las escamas de sal que no han sido absorbidas por la carne y la pasamos lado y lado durante unos 3 minutos (o hasta que está al punto que deseemos). Retiramos, colocamos sobre un plato y la cubrimos con un papel de aluminio.
En la misma sartén donde hemos pasado la carne incorporamos la cebolla rallada hasta que vence (transparenta). Entonces vertemos el cognac para desglasar la sartén y cuando se ha evaporado casi en su totalidad (yo suelo dejarlo a la mitad) se añade la mezcla primera que hemos hecho de salsa Worcestershire, tomate frito, mostaza y caldo. Añadimos la crema de leche y dejamos en el fuego a media potencia hasta que espese.
Emplatamos las piezas de carne y sobre ellas la salsa, adornando con un poco de pimienta negra molida y perejil. Si os sentís culpables por el festín carnívoro, podéis acompañar la carne con algo de verdura cocida - brócoli, judías verdes, zanahorias baby etc -, o puré de patatas.
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Steak Diane is called to a way of preparing beef , traditional in the United States, where the meat is cooked briefly to bathe it in a extraodinary sauce . In many American restaurants Steak Diane is usually flambéed at customer's sight , although it is more of an effect " theatrical " than gastronomic . If you try it at home do it away from any combustible material .
I'm not going to cheat saying it's a healthy dish because it is not. Probably bypasses all rules of healthy nutrition, but once occasionally does not hurt either.
Ingredients (4 people)
4 cuts of beef ( sirloin, butt etc) , the most tender piece you can find.
A large onion
Half cup beef broth
4 teaspoons Worcestershire sauce
2 teaspoons French mustard (Dijon type, the strong one )
2 tablespoons fried tomato sauce
2 tablespoons butter
3 tablespoons milk cream
4 tablespoons cognac or brandy
Maldon salt ( flake )
Ground black pepper
First you need to pull the meat out of the fridge at least a couple of hours before cooking. If we think it 's going to be hard, it's best to hit it with a mallet. Then cover on both sides with salt flakes and let stand covered with a plate or other utensil .
Now let's start making the sauce. Mix broth, Worcestershire sauce , mustard and ketchup with the help of a whisk until smooth .
In a frying pan pour the butter over medium-high to melt . We remove salt flakes that have not been absorbed by the meat and we cook both sides for about 3 minutes (or until it's to the point that we want ) . We remove , place it on a plate and cover with foil.
In the same pan where we have just made the meat, incorporate the grated onion until fried (transparent) . Then pour the cognac to deglaze the pan and when it has evaporated almost entirely ( I usually leave it in the middle ) is added the first mix we made with Worcestershire sauce , tomato sauce , mustard and broth. Add the cream and leave on the heat to medium power until thickened.
We place the pieces of meat on plates and sauce over them , decorating with a little black pepper and parsley . If you feel guilty about carnivorous feast , you can accompany the meat with some cooked vegetables - broccoli , green beans, baby carrots etc. - , or mashed potatoes.
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Steak Diane is called to a way of preparing beef , traditional in the United States, where the meat is cooked briefly to bathe it in a extraodinary sauce . In many American restaurants Steak Diane is usually flambéed at customer's sight , although it is more of an effect " theatrical " than gastronomic . If you try it at home do it away from any combustible material .
I'm not going to cheat saying it's a healthy dish because it is not. Probably bypasses all rules of healthy nutrition, but once occasionally does not hurt either.
Ingredients (4 people)
4 cuts of beef ( sirloin, butt etc) , the most tender piece you can find.
A large onion
Half cup beef broth
4 teaspoons Worcestershire sauce
2 teaspoons French mustard (Dijon type, the strong one )
2 tablespoons fried tomato sauce
2 tablespoons butter
3 tablespoons milk cream
4 tablespoons cognac or brandy
Maldon salt ( flake )
Ground black pepper
First you need to pull the meat out of the fridge at least a couple of hours before cooking. If we think it 's going to be hard, it's best to hit it with a mallet. Then cover on both sides with salt flakes and let stand covered with a plate or other utensil .
Now let's start making the sauce. Mix broth, Worcestershire sauce , mustard and ketchup with the help of a whisk until smooth .
In a frying pan pour the butter over medium-high to melt . We remove salt flakes that have not been absorbed by the meat and we cook both sides for about 3 minutes (or until it's to the point that we want ) . We remove , place it on a plate and cover with foil.
In the same pan where we have just made the meat, incorporate the grated onion until fried (transparent) . Then pour the cognac to deglaze the pan and when it has evaporated almost entirely ( I usually leave it in the middle ) is added the first mix we made with Worcestershire sauce , tomato sauce , mustard and broth. Add the cream and leave on the heat to medium power until thickened.
We place the pieces of meat on plates and sauce over them , decorating with a little black pepper and parsley . If you feel guilty about carnivorous feast , you can accompany the meat with some cooked vegetables - broccoli , green beans, baby carrots etc. - , or mashed potatoes.