OK, so it’s a nice “fall” day outside – 83 degrees, 25% RH and 4mph winds – and I’m sorta kinda looking forward to the fall temperatures. And with those temperatures comes fall foods. How about Steak Diane, originally made with wild game. From the website, Simply Recipes, we find this description of the restaurant favorite,

Steak Diane is traditionally made with a thinly pounded steak, and a cognac, butter, and shallot sauce that is flambéed right before serving to great dramatic effect… the “Diane” part refers to Diana, the Greco-Roman goddess of the hunt, and “a la Diane” sauces were typically served with venison and game meat in centuries past. It was probably New York hotels that popularized the flambéed steak version.

But I found and altered several recipes for Steak Diane and you can see it at Steak Diane and the recipe for a side of Individual Potato Gratin with Sun Dried Tomato. Again, the side is altered from a combination of several recipes. So, think about these two dishes when you need something special for dinner. Having people over? Try the Steak Diane and your guests will probably be “Wow’ed!”. A nice light red wine, like a Pinot Noir or a Petit Verdot (my “White-Out” editor caught this one). Or maybe a good German Riesling will work also. Boy! This sounds like party time! Geno and Deb – you gotta come home! Cheers and Goot Essen!