This is a pan sautéed dish with a wonderful sauce seasoned from the pan juices. It is normally made with beef. As near as I can tell, this recipe was invented in London in the 1930’s. The name “Diana” refers to the Roman goddess of the hunt. It is an easy recipe, and the sauce is delicious on the meat and other things you have with your meal.
In a small bowl, combine the beef consommé, Worcestershire sauce, mustard and tomato paste. Place the meat on a plate and sprinkle with salt and pepper on both sides. Set the sauce and meat aside.
Turn the heat on the stove to medium high. In a large saucepan, add the butter and olive oil. When melted, add the meat. Take your time searing the meat for 4 minutes or more and turn several times. Spoon the browned butter mixture over the meat while cooking. When the meat has browned, remove from heat and reserve the sauce in the pan. Put the meat onto a plate and cover with foil.
Now it is time to make the sauce. Turn the heat down to medium. Add the shallots and sauté for 2 minutes until golden brown. Stir with a spatula to get an even sauté.
Add the broth mixture and bring to a boil. Reduce heat to low and add the red wine to deglaze the pan. Cook and stir until thickened, which should be about 2-3 minutes. Stir in the cream for a couple of minutes and turn off the heat.
When ready to serve, slice the meat and place it on plates. Ladle the sauce over the meat and garnish with chives. Serves 4.
Ingredients
Directions
In a small bowl, combine the beef consommé, Worcestershire sauce, mustard and tomato paste. Place the meat on a plate and sprinkle with salt and pepper on both sides. Set the sauce and meat aside.
Turn the heat on the stove to medium high. In a large saucepan, add the butter and olive oil. When melted, add the meat. Take your time searing the meat for 4 minutes or more and turn several times. Spoon the browned butter mixture over the meat while cooking. When the meat has browned, remove from heat and reserve the sauce in the pan. Put the meat onto a plate and cover with foil.
Now it is time to make the sauce. Turn the heat down to medium. Add the shallots and sauté for 2 minutes until golden brown. Stir with a spatula to get an even sauté.
Add the broth mixture and bring to a boil. Reduce heat to low and add the red wine to deglaze the pan. Cook and stir until thickened, which should be about 2-3 minutes. Stir in the cream for a couple of minutes and turn off the heat.
When ready to serve, slice the meat and place it on plates. Ladle the sauce over the meat and garnish with chives. Serves 4.