Steak Diane I've missed you! I'm glad you're here to help me celebrate a birthday!
I love celebrating birthdays!
I'm delighted to announce that Souvlaki For The Soul is raising their glass to celebrate the 50th birthday of that Aussie icon - cask wine.
Yes. Cask wine.
🍷 Is cask wine real wine?
When asked to photograph and come up with some recipe suggestions, I was a little hesitant. Not because I'm a wine snob or anything. I've always held the view that wine is a personal choice. And let's not get started on the red or white war! (red for me!).
My memories of cask wine are a little fuzzy, but I do remember watching those very camp ads in the '70s on TV. Long-haired women in maxi dresses, sipping cask wine while enjoying a "posh" cheese platter at a picnic!
But times have changed.
We are in a different era now.
Who would have known that this ingenious invention by Thomas Angove in 1965 would lead to an industry which helps support 60,000 jobs across 64 wine-producing regions in Australia? I was also surprised to find out that many winemakers have dedicated resources to produce wine solely for the cask. And that the majority of the packaging used to produce cask wine is recyclable.
I know that our European cousins love their cask wine, but my fellow Aussies have been shying away from this very convenient product. I'm all for supporting our wine industry. And I've come up with some food suggestions for a few local brands.
There's also a retro recipe to help you get in the mood. Long live the 70's! The De Bortoli Premium Reserve Shiraz would be fantastic served with a cheese platter. I like my cheese platters to contain a good, sharp, hard cheese, such as a Parmesan or cheddar, something soft like a triple cream Brie and something blue.
The Yalumba Shiraz is my choice for a tasty, hearty stew or braise. A robust Shiraz like this needs to meet its match with bolder, gutsier flavours found in these winter warming dishes.
And Finally, I've paired the Brookland Valley Verse 1 Cabernet Merlot with my very retro Steak Diane recipe!
🥩 Why steak and wine are a perfect match
My taste buds agreed that the lighter Cab/Merlot blend complemented the creamy Diane sauce perfectly. You forget how the simplest things always taste the best.
It's effortless to throw in some staple pantry and fridge ingredients to come up with a tasty dish.
And after a little consultation with the butcher, I opted to use a NY cut steak as opposed to an eye fillet. The extra fat that is surrounding the steak provided that "necessary" extra flavour.
I'm loving that the weather is also cooling down a little now. This Steak Diane dish should provide that encouragement to get into the kitchen and get a little "retro".
Don't forget to pour yourself a glass from the cask to make it complete!
🍽️ Side dishes
- Pair Steak Diane with a classic Greek potato dish - "patates sto fourno"
- Love mash? Then pair it with my carrot and dill mash
- Love your greens? Try my Rainbow Chard with olive oil and lemon juice
Steak Diane Recipe
- 200 g "NY" strip steak
- 25 g butter
- 1 shallot, finely diced
- 60 ml cream, thin or pouring
- 2 tbsp brandy
- 1 tbsp Worcestershire sauce
- 1 tbsp parsley, finely chopped
- 1 tsp salt
- 1 tsp pepper, freshly cracked
- Cook the steak according to your liking and set aside.
- In the same pan you cooked the steak add the butter and allow to melt on a medium heat. Add the diced eschallots and fry for a few mins until translucent.
- Add the cream, brandy and Worcestershire sauce and allow the mixture to come to a quick boil.
- Add the parsley, salt and pepper, stir and place the steaks in the sauce to coat.
- Plate the steaks with extra sauce on a plate along with some green beans and serve immediately.