31 AUGUST 1997 - THE WORLD MOURNS FOR THE 'PEOPLE'S PRINCESS': Speeding through a Paris tunnel, the car carrying Diana, Princess of Wales, 36, crashes, killing her companion Dodi Fayed and the driver, injuring
another passenger, and causing fatal injuries that claim the life of
one of the most famous and beloved women in the world.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Steak Diana
Categories: Beef, Vegetables, Mushrooms, Chilies, Booze
Yield: 4 servings

4 (3 oz ea) filet mignon
- medallions
1/2 ts Salt
1/4 ts Fresh ground pepper
1 tb Unsalted butter
4 ts Minced shallots
1 ts Minced garlic
1 c Sliced white mushroom caps
1/4 c Cognac or brandy
2 ts Dijon mustard
1/4 c Heavy cream
1/4 c Reduced veal stock
2 ts Worcestershire sauce
2 dr Hot red pepper sauce
1 tb Fine chopped green onions
1 ts Minced parsley leaves

MMMMM---------------------REDUCED VEAL STOCK--------------------------
4 lb Veal bones; some meat
- attached, in 2" pieces
2 tb Olive oil
2 c Coarse chopped yellow
- onions
1 c Coarse chopped carrots
1 c Coarse chopped celery
5 cl Garlic; peeled, smashed
1/4 c Tomato paste
6 qt Water
4 Bay leaves
1 ts Dried thyme
1 ts Whole black peppercorns
1 ts Salt
2 c Dry red wine

Season the beef medallions on both sides with the salt
and pepper.

Melt the butter in a large skillet over medium-high
heat. Add the meat and cook for 45 seconds on the first
side. Turn and cook for 30 seconds on the second side.
Add the shallotsand garlic to the side of the pan and
cook, stirring, for 20 seconds. Add the mushrooms and
cook, stirring, until soft, 2 minutes. Place the meat on
a plate and cover to keep warm.

Tilt the pan towards you and add the brandy. Tip the pan
away from yourself and ignite the brandy with a match.
(Alternatively, remove the pan from the heat to ignite,
and then return to the heat.) When the flame has burned
out, add the mustard and cream, mix thoroughly and cook,
stirring, for 1 minute. Add the veal stock and simmer
for 1 minute. Add the Worcestershire and hot sauce and
stir to combine. Return the meat and any accumulated
juices to the pan and turn the meat to coat with the
sauce.

Remove from the heat and stir in the green onions and
parsley. Divide the medallions and sauce between 2 large
plates and serve immediately.

REDUCED VEAL STOCK: Set the oven @ 375+XF/190+XC.

Place the bones in a large roasting pan and toss with
the oil. Roast, turning occasionally, until golden
brown, about 1 hour.

Remove from the oven and spread the onions, carrots,
celery, and garlic over the bones. Smear the tomato
paste over the vegetables and return the pan to the
oven. Roast for another 45 minutes. Remove from the oven
and pour off the fat from the pan.

Transfer the bones and vegetables to a large stockpot.
Do not discard the juices in the roasting pan. Add the
water, bay leaves, thyme, salt, and peppercorns to the
stockpot and bring to a boil.

Place the roasting pan over two burners on medium-high
heat. Add the wine and stir with a heavy wooden spoon to
deglaze and dislodge any browned bits clinging to the
bottom of the pan. Add the contents to the stockpot.
When the liquid returns to a boil, reduce the heat to
low and simmer, uncovered, for 8 hours, skimming
occasionally to remove any foam that rises to the
surface.

Ladle through a fine-mesh strainer into a large clean
pot. Bring to a boil, reduce to a gentle boil, and cook,
uncovered, until reduced to 6 cups in volume, about 1
hour. Let cool, then cover and refrigerate overnight.

Remove any congealed fat from the surface of the stock.
The stock can be stored, covered, in the refrigerator
for up to 3 days, or frozen in airtight containers for
up to 2 months.

RECIPE FROM: https://foodstylingbydiana.com

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