Best Gateau Diane Recipes

Cheesecake Factory Steak Diane Recipe - (3.8/5) image

Provided by á-173522

Number Of Ingredients 12

2 tablespoons butter, divided
12 ounces beef tenderloin, cut into 3-ounce medallions
Salt, to taste
2 teaspoons cracked whole black peppercorns
3 tablespoons pearl onions, chopped
1/2 cup sliced fresh mushrooms, such as baby bella
1/4 cup brandy, or white wine
1 teaspoon Worcestershire sauce
1 tablespoon Dijon mustard, prepared
3/4 cup beef stock
1/4 cup cream
1/4 cup chives, chopped

Steps:

Preheat oven to 350°F. Heat a large heavy skillet over medium heat on the stove top. Add 1 tablespoon of the butter to the hot pan and heat until it begins to foam. Season the beef with salt and sprinkle cracked black pepper over both sides of steaks, pressing pepper into steaks. Add the first steak to skillet and sear, cooking no more than 1 to 2 minutes before turning it over and cooking 1 minute on the second side. Remove the steak from the pan to a warm oven-proof platter. Repeat with the remaining steak. Keep steaks warm in low oven. After the steaks are cooked and warming, add the pearl onions to skillet, add more butter if needed, cook 2 minutes until translucent. Add mushrooms and sauté 1 to 2 minutes. Add the wine and Worcestershire sauce to the pan; bring quickly to a boil. Stir in the mustard. Allow this to cook 1 minute before adding stock. Cook 1 minute more. Add cream. Bring just to a boil. Remove from heat and stir in chives. Place steaks on individual plates and top with sauce.

Gateau Diane image

Provided by maggiemay48

Time 4h

Yield Serves 8

Number Of Ingredients 0

Steps:

Place egg whites in a large bowl and whisk on high speed with an electric whisk until they form soft peaks. Add the sugar, a little at a time, whisking well after each addition, until all the sugar has been added and the mixture is thick and glossy.
Place three plate-sized rounds of meringue mixture on baking parchment and bake for 2 to 3 hours at 100C until dry (leave in oven overnight if possible). Carefully peel away the baking paper.
In a pan, slowly melt the chocolate in the water and allow to cool. Whip the cream until thick and carefully fold into the chocolate mixture.
Just before serving, layer the meringue and chocolate mixture together and chill in fridge. Dust with chocolate powder and grated chocolate curls.