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Entrée: vindaloo sauce, hearts of palm, monkfish, ghost pepper beef jerky; Dessert: devil's tres leches cake, pink lemons, canary melon, chili pepper honey; Contestants: Mei Chau, Chef & Restaurateur from New York, NY (eliminated after the appetizer) Andrew Garrett, Hot Sauce Entrepreneur from Portland, OR (eliminated after the entrée)
Entrée: flank steak, chicory, pepino melon, granola bars; Dessert: shiso leaves, pita bread, feta, adzuki beans; Contestants: Anthony "Anton" Testino, Head Chef, Tony's Touch of Italy, Wayne, NJ (eliminated after the appetizer) Merlin Tlapa, Executive Chef, Nino's 208, New York, NY (eliminated after the entrée)
Steak Diane is similar to steak au poivre. [31] Early recipes had few ingredients: steak, butter, Worcestershire sauce, pepper, salt and chopped parsley, [23] and possibly garlic. [32] The steak is cut or pounded thin so that it will cook rapidly, sautéed in the seasoned butter and Worcestershire sauce, and served garnished with the parsley.
Steak Diane is a classic beef dish that's perfect for special occasions. This recipe calls for a pan-fried strip steak topped with a creamy, garlicky sauce.
Remove the steaks to a baking sheet, transfer to the oven, and cook to your desired doneness, 5 to 6 minutes for medium rare (130°F internal temperature). Let the steaks rest on a cutting board.
A.1. Sauce was still, as of June 2020, produced in England and exported to Asia. [5] [6] A.1. was officially registered as a trademark in the US in 1895, and imported and distributed in the United States by G. F. Heublein & Brothers in 1906. Beginning in the early 1960s, it was marketed in the US as "A.1. Steak Sauce". [7] R. J.
Spray a 12-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the beef in 2 batches and cook until it's well browned, stirring often.
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