Snow Goose Steak Diane

Snow Goose Steak Diane

  • Duration

    30 minutes

  • Serves

    2
Chef’s notes

Steak Diane is a classic dish prevalent of fine dining restaurants in the middle of the 20th century. Traditionally made tableside, the dish involves a technique called flambé where the pan is ignited with alcohol. This creates the signature flavor, while also removing any uncooked alcohol from the sauce.

While snow goose is used in this recipe the technique could be applied to any lean meat with excellent results, just take care to not overcook the meat as it should be served rare. While we serve this with a Swiss-style potato pancake called Rösti, feel free to serve with mashed potatoes, rice, or buttered noodles if you wish.

Click here to check out the most recent episode of MeatEater Cooks where Sean Weaver and I prepare this delicious dish.

Ingredients

  • 2 snow goose breasts, boneless
  • 1 large russet potato
  • 1 cup crimini mushrooms, quartered
  • 1 tbsp. Dijon mustard
  • 1 tbsp. cornichons, sliced
  • 1 tbsp. tomato paste
  • 2 shallots, minced
  • 2 garlic cloves, minced
  • 3 sprigs tarragon, coarsely chopped
  • 1 bunch chives, sliced thin
  • 4 oz. cognac
  • 1 cup heavy cream
  • ¼ cup clarified butter or ghee
  • 1 stick unsalted butter
  • 2 tbsp. worcestershire wauce
  • Maggi seasoning
  • Tabasco sauce
  • Kosher salt
  • Ground black pepper

Also works with

Any game meat

Preparation

  1. Begin preparing the Rösti potatoes by peeling and grating the potato on the large holes of a box grater. The pieces should look like shredded cheese when you finish. Add the potatoes, half the shallots and garlic, and a large pinch of salt to a bowl lined with a dish towel. Set aside for 10 minutes.
  2. After 10 minutes wrap the towel tightly around the potatoes and squeeze as much liquid from them as possible. Place the dry potatoes in a separate bowl and discard the liquid.
  3. Heat the clarified butter in an 8-inch non-stick pan over medium heat. Add the potatoes into the hot butter and shape them into a disc. Do not crush them but do try to make sure they are shaped tightly into the bottom of the skillet. Allow this to cook without disturbing the pan for 8 minutes.
  4. Once the pancake begins to develop a golden brown color around the edges, cover the pan and allow it to cook for another 8 minutes.
  5. In a separate 10-inch skillet melt half the butter and allow it to cook until it is a golden brown color.
  6. Season the snow goose breasts with salt and pepper and place into the browned butter. Allow the meat to cook on one side until it is a deep golden brown, but still very rare inside. Remove from the pan and set aside on a plate.
  7. Add the mushrooms to the pan that was used to cook the goose breast. Cook until they are a deep brown color, and no moisture remains, before adding the remaining shallots and garlic. Allow this mixture to cook for another minute.
  8. While tilting the pan away from yourself, add the cognac and allow the mixture to ignite and the alcohol to cook off. Once the flames subside add in the cream, Dijon mustard, and tomato paste and bring to a boil. Cook this mixture until it begins to thicken. Add the Worcestershire sauce and continue cooking until the mixture is thick enough to coat a spoon. Add in the cornichons and a few shakes of both Maggi seasoning and Tabasco. Taste and adjust the seasoning if necessary.
  9. Add the remaining butter to the pan, along with the herbs and mix quickly to ensure the butter emulsifies in the sauce. Turn off the heat and place the goose breasts, uncooked side down, in the pan so that they can finish cooking.
  10. Uncover the Rösti and using the lid, flip the pancake. Return the uncooked side to the pan and cook uncovered for 2 more minutes. Once fully cooked, take the pancake from the pan and cut it in half placing one half on each dinner plate.
  11. Remove the breast from the sauce, slice it against the grain into ¼ inch slices, and serve next to the pancake on a bed of the pan sauce.
Chef’s notes

Steak Diane is a classic dish prevalent of fine dining restaurants in the middle of the 20th century. Traditionally made tableside, the dish involves a technique called flambé where the pan is ignited with alcohol. This creates the signature flavor, while also removing any uncooked alcohol from the sauce.

While snow goose is used in this recipe the technique could be applied to any lean meat with excellent results, just take care to not overcook the meat as it should be served rare. While we serve this with a Swiss-style potato pancake called Rösti, feel free to serve with mashed potatoes, rice, or buttered noodles if you wish.

Click here to check out the most recent episode of MeatEater Cooks where Sean Weaver and I prepare this delicious dish.

Ingredients

  • 2 snow goose breasts, boneless
  • 1 large russet potato
  • 1 cup crimini mushrooms, quartered
  • 1 tbsp. Dijon mustard
  • 1 tbsp. cornichons, sliced
  • 1 tbsp. tomato paste
  • 2 shallots, minced
  • 2 garlic cloves, minced
  • 3 sprigs tarragon, coarsely chopped
  • 1 bunch chives, sliced thin
  • 4 oz. cognac
  • 1 cup heavy cream
  • ¼ cup clarified butter or ghee
  • 1 stick unsalted butter
  • 2 tbsp. worcestershire wauce
  • Maggi seasoning
  • Tabasco sauce
  • Kosher salt
  • Ground black pepper

Also works with

Any game meat

Preparation

  1. Begin preparing the Rösti potatoes by peeling and grating the potato on the large holes of a box grater. The pieces should look like shredded cheese when you finish. Add the potatoes, half the shallots and garlic, and a large pinch of salt to a bowl lined with a dish towel. Set aside for 10 minutes.
  2. After 10 minutes wrap the towel tightly around the potatoes and squeeze as much liquid from them as possible. Place the dry potatoes in a separate bowl and discard the liquid.
  3. Heat the clarified butter in an 8-inch non-stick pan over medium heat. Add the potatoes into the hot butter and shape them into a disc. Do not crush them but do try to make sure they are shaped tightly into the bottom of the skillet. Allow this to cook without disturbing the pan for 8 minutes.
  4. Once the pancake begins to develop a golden brown color around the edges, cover the pan and allow it to cook for another 8 minutes.
  5. In a separate 10-inch skillet melt half the butter and allow it to cook until it is a golden brown color.
  6. Season the snow goose breasts with salt and pepper and place into the browned butter. Allow the meat to cook on one side until it is a deep golden brown, but still very rare inside. Remove from the pan and set aside on a plate.
  7. Add the mushrooms to the pan that was used to cook the goose breast. Cook until they are a deep brown color, and no moisture remains, before adding the remaining shallots and garlic. Allow this mixture to cook for another minute.
  8. While tilting the pan away from yourself, add the cognac and allow the mixture to ignite and the alcohol to cook off. Once the flames subside add in the cream, Dijon mustard, and tomato paste and bring to a boil. Cook this mixture until it begins to thicken. Add the Worcestershire sauce and continue cooking until the mixture is thick enough to coat a spoon. Add in the cornichons and a few shakes of both Maggi seasoning and Tabasco. Taste and adjust the seasoning if necessary.
  9. Add the remaining butter to the pan, along with the herbs and mix quickly to ensure the butter emulsifies in the sauce. Turn off the heat and place the goose breasts, uncooked side down, in the pan so that they can finish cooking.
  10. Uncover the Rösti and using the lid, flip the pancake. Return the uncooked side to the pan and cook uncovered for 2 more minutes. Once fully cooked, take the pancake from the pan and cut it in half placing one half on each dinner plate.
  11. Remove the breast from the sauce, slice it against the grain into ¼ inch slices, and serve next to the pancake on a bed of the pan sauce.

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Save this recipe

Snow Goose Steak Diane

Recipe by: Kevin Gillespie
Snow Goose Steak Diane
  • Duration

    30 minutes

  • Serves

    2
Chef’s notes

Steak Diane is a classic dish prevalent of fine dining restaurants in the middle of the 20th century. Traditionally made tableside, the dish involves a technique called flambé where the pan is ignited with alcohol. This creates the signature flavor, while also removing any uncooked alcohol from the sauce.

While snow goose is used in this recipe the technique could be applied to any lean meat with excellent results, just take care to not overcook the meat as it should be served rare. While we serve this with a Swiss-style potato pancake called Rösti, feel free to serve with mashed potatoes, rice, or buttered noodles if you wish.

Click here to check out the most recent episode of MeatEater Cooks where Sean Weaver and I prepare this delicious dish.

Ingredients

  • 2 snow goose breasts, boneless
  • 1 large russet potato
  • 1 cup crimini mushrooms, quartered
  • 1 tbsp. Dijon mustard
  • 1 tbsp. cornichons, sliced
  • 1 tbsp. tomato paste
  • 2 shallots, minced
  • 2 garlic cloves, minced
  • 3 sprigs tarragon, coarsely chopped
  • 1 bunch chives, sliced thin
  • 4 oz. cognac
  • 1 cup heavy cream
  • ¼ cup clarified butter or ghee
  • 1 stick unsalted butter
  • 2 tbsp. worcestershire wauce
  • Maggi seasoning
  • Tabasco sauce
  • Kosher salt
  • Ground black pepper

Also works with

Any game meat

Preparation

  1. Begin preparing the Rösti potatoes by peeling and grating the potato on the large holes of a box grater. The pieces should look like shredded cheese when you finish. Add the potatoes, half the shallots and garlic, and a large pinch of salt to a bowl lined with a dish towel. Set aside for 10 minutes.
  2. After 10 minutes wrap the towel tightly around the potatoes and squeeze as much liquid from them as possible. Place the dry potatoes in a separate bowl and discard the liquid.
  3. Heat the clarified butter in an 8-inch non-stick pan over medium heat. Add the potatoes into the hot butter and shape them into a disc. Do not crush them but do try to make sure they are shaped tightly into the bottom of the skillet. Allow this to cook without disturbing the pan for 8 minutes.
  4. Once the pancake begins to develop a golden brown color around the edges, cover the pan and allow it to cook for another 8 minutes.
  5. In a separate 10-inch skillet melt half the butter and allow it to cook until it is a golden brown color.
  6. Season the snow goose breasts with salt and pepper and place into the browned butter. Allow the meat to cook on one side until it is a deep golden brown, but still very rare inside. Remove from the pan and set aside on a plate.
  7. Add the mushrooms to the pan that was used to cook the goose breast. Cook until they are a deep brown color, and no moisture remains, before adding the remaining shallots and garlic. Allow this mixture to cook for another minute.
  8. While tilting the pan away from yourself, add the cognac and allow the mixture to ignite and the alcohol to cook off. Once the flames subside add in the cream, Dijon mustard, and tomato paste and bring to a boil. Cook this mixture until it begins to thicken. Add the Worcestershire sauce and continue cooking until the mixture is thick enough to coat a spoon. Add in the cornichons and a few shakes of both Maggi seasoning and Tabasco. Taste and adjust the seasoning if necessary.
  9. Add the remaining butter to the pan, along with the herbs and mix quickly to ensure the butter emulsifies in the sauce. Turn off the heat and place the goose breasts, uncooked side down, in the pan so that they can finish cooking.
  10. Uncover the Rösti and using the lid, flip the pancake. Return the uncooked side to the pan and cook uncovered for 2 more minutes. Once fully cooked, take the pancake from the pan and cut it in half placing one half on each dinner plate.
  11. Remove the breast from the sauce, slice it against the grain into ¼ inch slices, and serve next to the pancake on a bed of the pan sauce.