“Opa!” the crowd roared as the flames danced over the food.
Imagine good friends, fabulous food, and entertainment that magically transport you to a foreign country.
I had always assumed that saganaki, the flaming cheese appetizer that was dramatically drizzled with brandy and set alight in a spectacular table-side display, originated in Greece. However, while on vacation in Greece in the 1980s, I learned that Saganaki did not originate in Greece at all. Rather, it is claimed that saganaki originated from my hometown.
Dining in the restaurants of the Greek city of Chicago during my youth left a stinging impression on my fondness for theater in food and entertainment.
As spring approaches, my imagination ignites with visions of lit dishes illuminating serene moonlit dinners under the canopy of garden trees. With or without the reflective ripples of a backyard pool, a Tallahassee spring garden is perfect for hosting a glitzy evening.
Searching through my culinary archives, I looked up an old favorite flaming recipe that I used to make often for special dinners.
For a unique spring dinner, the ease and elegance of Steak Diane provides the sizzle and romance that will leave your guests singing complimentary “oohs” and “aahs” to you.
Steak Diane is an excellent vintage cuisine dish. I’m not sure when this dish originated. My research suggested it was an American invention of the late 1950s and early 1960s, when the French-inspired menus of Julia Child and the Kennedy White House contributed a rich and spicy consciousness to our nation’s culinary landscape. . Before and during that same time, many of the best restaurants in the country were known for presenting food with extravagant staging.
Executive Chef Michael Lomonaco of New York’s legendary restaurant “21” painted an appetizing description of Steak Diane’s entree and glamorous era in the “21” cookbook. Lomonaco writes: “On the 21st, the Diane steak is traditionally prepared table-side by the captains or maitre d Walter Weiss. Sizzling beef in a large copper skillet with flamed brandy and bubbling sauce makes a wonderful spectacle that remembers the days when Humphrey Bogart and his friends would arrive at midnight after the last opening on Broadway. “
But you don’t need to travel to New York, Chicago, or Athens, Greece! You can create fabulous flaming Steak Diane at home.
If you’re not comfortable lighting your food, the dish is just as delicious without the dramatic flame.
Serve with a classic Caesar salad, rustic bruschetta, aged red wine, a foodie dessert, and a dash of artistic expression for a great-tasting, timeless dinner with or without fireworks.
Flaming Steak Diane
Beef tenderloin medallions, 1 per person, pounded to 1-inch thick
1 tablespoon. butter
Sea salt, to taste
Freshly ground black pepper, to taste
Greek seasoning mix, to taste
1 cup fresh mushrooms, sliced
Garlic to taste
Shallots to taste
Lemon juice, to taste
1 cup of cognac or brandy
2 tbsp. Sherry
2 teaspoons Dijon mustard
1 cup reduced beef or veal broth
1 cup of cream
2 tbsp. green onions, chopped
1 teaspoon each parsley and chives
1. Melt the butter in a heavy skillet over medium heat.
2. Season the meat with sea salt, pepper, and Greek seasoning.
3. Add 2 steaks at a time and brown for no more than two minutes per side.
4. Transfer the fillets to a hot pan in the oven.
Repeat steps 1 through 4 for additional steaks.
Meanwhile, sauté the mushrooms, garlic, and shallots for about 2 minutes in butter, a dash of your favorite seasonings, and a dash of lemon. Lower the heat, remove the saucepan from the heat, and add cognac or brandy. Return the pan to the heat and simmer. Add sherry and Dijon mustard. Add beef or veal broth and cook for one more minute.
Add the cream and bring to a boil. Remove from the heat and add the chopped chives, parsley and chives. Sauce the veal medallions. If you are comfortable with flambé food, you can do it in the kitchen or at the table. Carefully tilt the skillet with the sauce and steak, pour a little more brandy on the front edge of the pan, and light with a match.
(c) Kathi Dameron, Kathi Dameron and Associates
This article from the newspaper column “Entertaining with Kathi” originally appeared on February 28, 2007.
