| Among the very rapid and tasty ways of cooking | | | | Now considered a true delicacy in most restaurants, |
| beef, steak Diane occupies one top place; it is usually | | | | steak Diane used to be prepared with venison, since |
| served in restaurants, sometimes being cooked directly | | | | even the name honors the ancient goddess of hunt: |
| in front of the customers to prove the skill of the chef. | | | | Diana. Though it is generally cooked medium rare it is |
| Made of the finest tenderloin pieces known as filet | | | | not a must to follow this suggestion; according to |
| mignon, steak Diane is not a cheap dish at all. The | | | | everyone's taste, steak Diane could be well-done |
| explanation for the costs lies in the high quality of what | | | | without the meat losing its tenderness. All you have to |
| it is considered as the tenderest kind of beef on the | | | | do for the matter is to increase the cooking time and |
| market; yet, this doesn't prevent restaurants from all | | | | leave the meat to better fry on each side; the |
| over the world to order it regularly. The filet mignon | | | | thickness of the filet is also decisive here, but most |
| used to prepare steak Diane requires immediate | | | | often the filet is very thinly cut. |
| cooking at a very intense fire in order to preserve all | | | | The most famous dressing to be served with steak |
| its qualities. | | | | Diane is Worcestershire sauce, a delicious fermented |
| Though the tenderloin cut is very tender already, | | | | combination that brings an incredible flavor to the dish. It |
| there's no harm in pounding it a little before cooking | | | | is added exactly when the cooking process is ready |
| steak Diane. The seasonings used are incredibly simple: | | | | and it is poured on the still sizzling steak Diane. |
| some garlic and black pepper rubbed in the fiber as | | | | Worcestershire sauce should be bought ready made |
| you'd use a sandpaper. Steak Diane is usually fried in | | | | as it is very difficult to prepare it at home due to the |
| hot butter and it only takes a few minutes before it is | | | | variety of its ingredients: anchovies, molasses, malt |
| ready; nothing remains from such a dish, as the sauces | | | | vinegar, sugar, onion, garlic and tamarind extract. |
| resulting from the cooking are afterwards mixed with | | | | Presently it is used all over the world, and it spices up |
| a little sour cream and some flour to make an | | | | not just steak Diane but a whole other range of |
| excellent dressing served together with the meat. | | | | exquisite dishes. |