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Steak Diane Recipe at Rudi Lechners

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Steak Diane Recipe

Steak Diane Recipe found at Rudi Lechners

Serves 6 persons

3 lbs. Filet of beef, center cut,

cut into 12 pieces @ 4 oz. each

6 tablespoons butter

1/4 cup Brandy or Cognac

1/4 cup minced shallots or red onions

1/4 cup heavy cream

2 cups sliced mushrooms

2 tablespoons Worcestershire sauce

1 cup Demi glace

2 tablespoons Dijon mustard

1/2 cup Marsala wine

1 1/2 cup red wine

salt and freshly ground pepper

Season filets with salt, pepper, Worcestershire sauce and mustard.

Preheat skillet till very hot, add butter and sear filets quickly on both sides, 4 filets at a time.

After filets are seared, remove from skillet, set them aside.

Add the other half of butter to the skillet, and saute shallots and mushrooms until light brown.

Put filets, which were set aside, back into skillet and flame them with Brandy.

Deglaze with Marsala and red wine.

Remove filets from skillet and set aside.

Add demi glace to skillet with mushroom & wine mixture, and reduce by one third.

Add filets to the skillet and turn several times, while cooking to your liking.

Remove filets from the sauce and keep warm.

Finish the sauce with heavy cream and check for seasoning. The Diana of Versailles

Set up filets on hot plates (2 filets per person) and top with Diane sauce.

Serve vegetables and fettuccine or rice Pilaf on the side.


Diane, the Roman goddess of nature (hunting), fertility and childbirth.

Diana is also a moon goddess.

Torch bearing processions were held in her honor.

Diana was originally a goddess of fertility and she was worshiped mainly by women as the giver of fertility and easy births.

Under Greek influence she was equated with Artemis and assumed many of her aspects.

Her name is possibly derived from “diviana” (“the shining one”)

She is portrayed as huntress accompanied by a deer.

Steak Diane Recipe at Rudi Lechners

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Curry Wurst Recipe

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1 1/2 Veal Bratwurst or Polish sausage or sausage of your choice

¼ cup Ketchup

1 tablespoon Curry

1/8 cup Chicken stock or water

6 thinly sliced Onion rings for deep frying

1 table spoon finely chopped onions

Deep fry sliced onions in hot oil until crisp.Set aside.

Mix the Curry with the Ketchup,

Slice Sausage (¾ inch) and sauté with finely

chopped onion in heavy hot skillet,

Add chicken stock or water and Ketchup & Curry mixture,

Mix well with Sausage and bake in oven for 3 – 5 minutes,

Put on plate, top with deep fried onions (optional) and dust with Curry powder before serving.

Curry wurst is a typical German dish, normally made of Bratwurst (pork) cut into slices and seasoned with curry sauce (regularly consisting of ketchup blended with curry) and generous amounts of curry powder. It is usually served with French fries or bread rolls. In different parts of Germany occurs  a variation in the type of sausage used and in the ingredients of the sauce, and there are disputes over where curry wurst was originally invented and which version is to be considered “correct”. Currywurst is almost exclusively sold in take-away diners or hot-dog stall type places,.

For decades, curry wurst has been by far the most popular fast-food dish with Germans, typical of but not limited to working-class diet habits. And even today it remains easily available almost everywhere and continues to enjoy a certain cult status. Curry wurst seems to have been invented in the post-World-War II years.

According to the Berlin legend, the sauce was invented by Herta Heuwer, when, while waiting for customers at her sausage stall in Berlin on a rainy day in September 1949, she started to experiment with the ingredients out of sheer boredom.

Curry Wurst Recipe