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Ljubiteljima dobrih odrezaka mogao bi biti poznat pojam Dijanin odrezak ili steak Diane. Za sve ostale, evo objašnjenja: riječ je o jelu od goveđeg fillet mignona pripremljenog na tavi i posluženog sa začinjenim umakom od soka koji je odrezak pustio dok se pekao.

Nekoć se smatrao klasičnim jelom kontinentalne kuhinje, danas je toliko out da je retro, no pravi obožavatelji kvalitetnih jela od mesa ne zamaraju se time je li trenutno moderan ili ne nego ga i dalje smatraju jednim od boljih načina za pripremu odrezaka.

Smatra se kako ga je tijekom 1930-ih izumio Bartolomeo Calderoni, glavni kuhar restorana Quaglino u Mayfairu te ga je jednom prilikom poslužio lordu Louisu Mountbattenu, vojvodi od Windsora, koji je kasnije postao princ od Walesa, a njemu se jelo jako svidjelo.

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Shutterstock
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Ta je sklonost princa od Walesa prema ovom jelu dokumentirana i u jednom novinskom članku iz 1957., prema kojem je lord Mountbatten bio je redoviti gost u Café de Paris u Londonu 1930-ih i "gotovo uvijek je imao istu večeru: tucet i pol kamenica i odrezak Diane".

Jelo se izvorno kuhalo za stolom, a ponekad se i flambiralo. I ne, chef Calderoni nije bio vidovit kad je princu od Walesa, pretku današnjeg kralja Charlesa, ponudio ovako nazvan steak: naziv "Diane" vezuje se uz način pripreme mesa nalik onome koji se koristi za divljač, a vezano je uz rimsku božicu lova, Dijanu.

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Shutterstock
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Steak Diane

Sastojci

2 odreska filea od oko 200 g (svaki), izrezana od sredine filea
25 g maslaca
200 ml jakog goveđeg temeljca
1 grančica majčine dušice
1 ljutika
3 žlice brandyja
3 žlice crème fraîche
2 žličice dijion senfa
1 žličica Worcestershire umaka
sol, papar

Priprema:

Meso posolite pa svaki odrezak lagano pritisnite dlanom.

Otopite maslac, a kad se zapjeni dodajte mu majčinu dušicu. Kad počne pucketati, dodajte odreske i pržite ih uz okretanje svake minute pečenja. Želite li slabo pečene odreske, pecite ih 6 minuta, za srednje pečene odreske pecite ih 8, a 10 minuta za well done. Kad su pečeni izvadite ih na tanjur.

U tavu dodajte nasjeckanu ljutiku, kad omekša pojačajte vatru i nagnite tavu tako da je strana okrenuta prema plamenu,  pažljivo ulijte brandy pa flambirajte. 

Smanjite vatru na srednju i umiješajte senf i Worcestershire umak. Kuhajte minutu, a zatim ulijte temeljac. Pustite da zavrije i kuhajte 2 minute dok se ne reducira za pola.

Umiješajte crème fraîche i kuhajtete dok umak ne postane bogat i kremast. Popaprite, probajte i po potrebi dodajte još soli. Izvadite grančicu majčine dušice, a u tavu vratite odreske i sav sok koji su pustili pa ih uz pomoć žlice prekrijte umakom.

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Ljubiteljima dobrih odrezaka mogao bi biti poznat pojam Dijanin odrezak ili steak Diane. Za sve ostale, evo objašnjenja: riječ je o jelu od goveđeg fillet mignona pripremljenog na tavi i posluženog sa začinjenim umakom od soka koji je odrezak pustio dok se pekao.

Nekoć se smatrao klasičnim jelom kontinentalne kuhinje, danas je toliko out da je retro, no pravi obožavatelji kvalitetnih jela od mesa ne zamaraju se time je li trenutno moderan ili ne nego ga i dalje smatraju jednim od boljih načina za pripremu odrezaka.

Smatra se kako ga je tijekom 1930-ih izumio Bartolomeo Calderoni, glavni kuhar restorana Quaglino u Mayfairu te ga je jednom prilikom poslužio lordu Louisu Mountbattenu, vojvodi od Windsora, koji je kasnije postao princ od Walesa, a njemu se jelo jako svidjelo.

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Shutterstock
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Ta je sklonost princa od Walesa prema ovom jelu dokumentirana i u jednom novinskom članku iz 1957., prema kojem je lord Mountbatten bio je redoviti gost u Café de Paris u Londonu 1930-ih i "gotovo uvijek je imao istu večeru: tucet i pol kamenica i odrezak Diane".

Jelo se izvorno kuhalo za stolom, a ponekad se i flambiralo. I ne, chef Calderoni nije bio vidovit kad je princu od Walesa, pretku današnjeg kralja Charlesa, ponudio ovako nazvan steak: naziv "Diane" vezuje se uz način pripreme mesa nalik onome koji se koristi za divljač, a vezano je uz rimsku božicu lova, Dijanu.

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Shutterstock
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Steak Diane

Sastojci

2 odreska filea od oko 200 g (svaki), izrezana od sredine filea
25 g maslaca
200 ml jakog goveđeg temeljca
1 grančica majčine dušice
1 ljutika
3 žlice brandyja
3 žlice crème fraîche
2 žličice dijion senfa
1 žličica Worcestershire umaka
sol, papar

Priprema:

Meso posolite pa svaki odrezak lagano pritisnite dlanom.

Otopite maslac, a kad se zapjeni dodajte mu majčinu dušicu. Kad počne pucketati, dodajte odreske i pržite ih uz okretanje svake minute pečenja. Želite li slabo pečene odreske, pecite ih 6 minuta, za srednje pečene odreske pecite ih 8, a 10 minuta za well done. Kad su pečeni izvadite ih na tanjur.

U tavu dodajte nasjeckanu ljutiku, kad omekša pojačajte vatru i nagnite tavu tako da je strana okrenuta prema plamenu,  pažljivo ulijte brandy pa flambirajte. 

Smanjite vatru na srednju i umiješajte senf i Worcestershire umak. Kuhajte minutu, a zatim ulijte temeljac. Pustite da zavrije i kuhajte 2 minute dok se ne reducira za pola.

Umiješajte crème fraîche i kuhajtete dok umak ne postane bogat i kremast. Popaprite, probajte i po potrebi dodajte još soli. Izvadite grančicu majčine dušice, a u tavu vratite odreske i sav sok koji su pustili pa ih uz pomoć žlice prekrijte umakom.

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Shutterstock Shutterstock Shutterstock
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Slanostalno ga je jeo

Jeste li čuli za Dijanin odrezak? Topi se u ustima od mekoće, obožavao ga je princ od Walesa, ali kuhar nije bio vidovit

Piše Tea Sumić Miletić
16. travnja 2024. - 07:15

Ljubiteljima dobrih odrezaka mogao bi biti poznat pojam Dijanin odrezak ili steak Diane. Za sve ostale, evo objašnjenja: riječ je o jelu od goveđeg fillet mignona pripremljenog na tavi i posluženog sa začinjenim umakom od soka koji je odrezak pustio dok se pekao.

Nekoć se smatrao klasičnim jelom kontinentalne kuhinje, danas je toliko out da je retro, no pravi obožavatelji kvalitetnih jela od mesa ne zamaraju se time je li trenutno moderan ili ne nego ga i dalje smatraju jednim od boljih načina za pripremu odrezaka.

Smatra se kako ga je tijekom 1930-ih izumio Bartolomeo Calderoni, glavni kuhar restorana Quaglino u Mayfairu te ga je jednom prilikom poslužio lordu Louisu Mountbattenu, vojvodi od Windsora, koji je kasnije postao princ od Walesa, a njemu se jelo jako svidjelo.

image
Shutterstock

Ta je sklonost princa od Walesa prema ovom jelu dokumentirana i u jednom novinskom članku iz 1957., prema kojem je lord Mountbatten bio je redoviti gost u Café de Paris u Londonu 1930-ih i "gotovo uvijek je imao istu večeru: tucet i pol kamenica i odrezak Diane".

Jelo se izvorno kuhalo za stolom, a ponekad se i flambiralo. I ne, chef Calderoni nije bio vidovit kad je princu od Walesa, pretku današnjeg kralja Charlesa, ponudio ovako nazvan steak: naziv "Diane" vezuje se uz način pripreme mesa nalik onome koji se koristi za divljač, a vezano je uz rimsku božicu lova, Dijanu.

image
Shutterstock

Steak Diane

Sastojci

2 odreska filea od oko 200 g (svaki), izrezana od sredine filea
25 g maslaca
200 ml jakog goveđeg temeljca
1 grančica majčine dušice
1 ljutika
3 žlice brandyja
3 žlice crème fraîche
2 žličice dijion senfa
1 žličica Worcestershire umaka
sol, papar

Priprema:

Meso posolite pa svaki odrezak lagano pritisnite dlanom.

Otopite maslac, a kad se zapjeni dodajte mu majčinu dušicu. Kad počne pucketati, dodajte odreske i pržite ih uz okretanje svake minute pečenja. Želite li slabo pečene odreske, pecite ih 6 minuta, za srednje pečene odreske pecite ih 8, a 10 minuta za well done. Kad su pečeni izvadite ih na tanjur.

U tavu dodajte nasjeckanu ljutiku, kad omekša pojačajte vatru i nagnite tavu tako da je strana okrenuta prema plamenu,  pažljivo ulijte brandy pa flambirajte. 

Smanjite vatru na srednju i umiješajte senf i Worcestershire umak. Kuhajte minutu, a zatim ulijte temeljac. Pustite da zavrije i kuhajte 2 minute dok se ne reducira za pola.

Umiješajte crème fraîche i kuhajtete dok umak ne postane bogat i kremast. Popaprite, probajte i po potrebi dodajte još soli. Izvadite grančicu majčine dušice, a u tavu vratite odreske i sav sok koji su pustili pa ih uz pomoć žlice prekrijte umakom.

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11. svibanj 2024 13:45