Recipes by Diahann Carroll: Broiled Steak with Mustard Sauce; Coffee Steak Sauce; Grilled Steak with Herbed Sauce; Steak Diahann; Sweet Potato Pie

Diahann Carroll's Broiled Steak with Mustard Sauce

For the steak:

2 lbs. top sirloin, cut 1 1/2 to 2 inches thick
Salt and cracked black pepper

1. Preheat broiler; place steak generously seasoned on both sides with salt and cracked black pepper on broiler rack 3-inches below heat. Broil 5-6 minutes for rare, 8 minutes for medium, and 8-10 minutes for well-done. Turn and broil 4-8 minutes longer. Place steak on heated platter (or wooden steak plank). Garnish with border of parsley, radish roses and butter-browned mushrooms. Serve with warm mustard sauce spooned over steak. Serves 6-8.

For the mustard sauce:
3 egg yolks
1/3 cup prepared yellow mustard
1/2 tsp. seasoning salt
Dash of cayenne pepper
6 tbsps. butter at room temperature

1. Beat egg yolks in saucepan with rotary beater until thick and lemon-colored. Add mustard, blend well. Warm mixture over very low heat (or in top of double boiler), stirring constantly. When mixture begins to thicken, add butter in three portions, beating well after each addition with rotary beater. Blend in seasoning salt and cayenne. Keep warm, uncovered, over hot water. (If sauce begins to separate, add a tsp. of cold water and beat with a fork until smooth.)

Diahann Carroll's Coffee Steak Sauce

1/2 cup Worcestershire sauce
1/2 cup strong black coffee
2 tbsps. prepared yellow mustard
2 tsps. garlic salt
Dash of cayenne

1. Measure ingredients into jar as listed. Tightly cover and shake to mix. Pour 3/4 of sauce over steak. Let stand 1 hour in refrigerator. Baste steak with rest of sauce as it broils. Makes 1 1/4 cups.

Diahann Carroll's Grilled Steak with Herbed Sauce

1/2 cup vegetable oil
1/3 cup vinegar
2 tbsps. instant minced onion
2 tbsps. Worcestershire sauce
1/2 tsp. oregano
1/4 tsp. thyme
1 1/2 tsps. salt
1/2 tsp. ground pepper
1 cup tomato juice
1/2 cup catsup
1/4 tsp. cayenne pepper

1. Combine vegetable oil, vinegar, instant onion, Worcestershire sauce, oregano and thyme; pour over steak (top sirloin or round).  Refrigerate several hours (or overnight). Drain and save liquid,

*** This recipe is from 1970. Do not save liquid. It's contaminated. Instead, remix vegetable oil, vinegar, instant onion, Worcestershire sauce, oregano and thyme. Use this new mixture like you would the saved liquid. ***

Grill steak about 15-20 minutes, turning frequently. Meanwhile, combine remaining liquid (the new mixture you made) with salt, pepper, tomato juice, catsup and cayenne pepper. Simmer 15 minutes, stirring often. Spoon sauce over steak.

Diahann Carroll's Steak Diahann

1. On the morning of the day you plan to serve this delicious dish for dinner, season your favorite cut of beef (sirloin, porterhouse, club, shell etc., cut to thickness and size to suit your family) generously with:

Salt
Freshly ground black pepper
Hint of garlic powder and-or onion powder
Good bottled Italian salad dressing

Rub seasonings well into both sides of the steak and wrap in aluminum foil. Refrigerate until ready to cook.

2. Saute sliced fresh mushrooms and onions in butter in a heavy skillet; remove them and keep them warm. Now put steak in the pan over a rather high flame. When it is ready to turn (it should be well-browned on the outside, red on the inside) pour 1 jigger Cointreau over it and complete cooking to individual taste: rare, medium or well-done. Serve with green salad and its a rare treat!

Diahann Carroll's Sweet Potato Pie

Sweet potatoes, peeled (4 or 5 medium-sized potatoes to make 1 1/2 cups mashed)
Boiling salted water to cover potatoes
1 1/2 cups milk
1/2 stick sweet butter
1/2 cup granulated sugar
2 eggs
1/4 cup dark rum (or 1 tsp. rum extract)
1 tsp. vanilla extract
1/2 tsp. freshly grated nutmeg
One 8-inch pie shell (unbaked)

1. Put peeled sweet potatoes into saucepan with enough boiling salted water to cover them. Cook until potatoes are tender and water has almost cooked away. Partially cool in pan.

2. Put sweet potatoes in mixing bowl. Beat until soft and fluffy. Add about 1 cup milk and beat until fluffy. Add butter, sugar and eggs; blend well. Add rum (or rum extract), vanilla extract and nutmeg. Add remaining milk to make a fluffy mixture. Taste to correct seasonings.

3. Pile lightly into pie shell. Bake in preheated 350 degrees F. oven until lightly browned (about 1 hour or until a knife inserted in center of filling comes out clean). Serve warm as dessert with strong coffee. Serves
6-8.

Thoughts: Be sure sweet potato mixture is not too dry. Add more milk to make it softer textured. The natural sweetness of the potato will dictate the amount of sugar to add. More butter can be added as individual tastes dictate.