culinary review
   
   

Emeril's Steak Diane

Last Modified: 02/25/08
First Published: 02/25/08
<<     >>
Views: 1152

The reduced veal stock recipe included below seems a bit laborsome and difficult to calculate the cost of so we decided to skip it. I am pretty sure that if you use reduced beef stock or beef broth you will have no problems.

Reduced Veal Stock:
4 pounds veal bones with some meat attached, sawed into 2-inch pieces (have the butcher do this)
2 tablespoons olive oil
2 cups coarsely chopped yellow onions
1 cup coarsely chopped carrots
1 cup coarsely chopped celery
5 garlic cloves, peeled and smashed
1/4 cup tomato paste
6 quarts water
4 bay leaves
1 teaspoon dried thyme
1 teaspoon whole black peppercorns
1 teaspoon salt
2 cups dry red wine

click on any ingredient
for more information, including
measurement conversions
Measurements
|
General Info
Servings: 2
Total Cost: $9.81
Cost Per Serving: $4.91
Total Calories: 1,095
Calories/Serving: 548
IngredientVolumeMassCostCalorie
Beef, Tenderloin (four 3 ounce medallions) * 12.00 Ounces $7.49 717
Salt, Table 1/2 Teaspoon 3.00 Grams $0.00 0
Black Pepper, Ground 1/4 Teaspoon 0.53 Gram $0.00 1
Shallots 4 Teaspoons 13.33 Grams $0.21 9
Garlic 1 Teaspoon 2.83 Grams $0.01 4
Mushrooms, Button (1 cup sliced) * 3.00 Ounces $0.56 14
Brandy, Generic 750 ml Bottle 1/4 Cup 2.00 Ounces $0.95 128
Mustard, Dijon 2 Teaspoons 10.00 Grams $0.10 10
Heavy Whipping Cream 36% 1/4 Cup 60.00 Grams $0.28 200
Worcestershire Sauce 2 Teaspoons 10.00 Grams $0.07 10
Tabasco Sauce 1 Dash 0.59 Gram $0.02 0
Onions, Spring Or Scallions, Green 1 Tablespoon 5.33 Grams $0.07 2
Parsley, Fresh, Chopped 1 Teaspoon 3.12 Grams $0.05 0

4 (3-ounce) filet mignon medallions
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
4 teaspoons minced shallots
1 teaspoon minced garlic
1 cup sliced white mushroom caps
1/4 cup Cognac or brandy
2 teaspoons Dijon mustard
1/4 cup heavy cream
1/4 cup reduced veal stock, recipe follows
2 teaspoons Worcestershire sauce
2 drops hot red pepper sauce
1 tablespoon finely chopped green onions
1 teaspoon minced parsley leaves

2 servings

View Full Recipe