Steak Diane
From choclytcandy 13 years agoIngredients
- Sauce Base shopping list
- 2 tablespoons vegetable oil shopping list
- 4 teaspoons tomato paste shopping list
- 2 small onions , chopped medium (about 1 1/3 cups) shopping list
- 1 medium carrot , chopped medium (about 1/2 cup) shopping list
- 4 medium cloves garlic , peeled shopping list
- 1/4 cup water shopping list
- 4 teaspoons unbleached all-purpose flour shopping list
- 1 1/2 cups dry red wine shopping list
- 3 1/2 cups low-sodium beef broth shopping list
- 1 3/4 cups low-sodium chicken broth shopping list
- 2 teaspoons black peppercorns shopping list
- 8 sprigs fresh thyme shopping list
- 2 bay leaves shopping list
- steaks shopping list
- 2 tablespoons vegetable oil shopping list
- 4 strip steaks (about 12 ounces each), trimmed of all excess fat and pounded to even 1/2-inch thickness shopping list
- Sauce shopping list
- 1 tablespoon vegetable oil shopping list
- 1 small shallot , minced (about 2 tablespoons) shopping list
- 1/4 cup cognac shopping list
- 2 teaspoons Dijon mustard shopping list
- 2 tablespoons unsalted butter (cold) shopping list
- 1 teaspoon worcestershire sauce shopping list
- 2 tablespoons minced fresh chives shopping list
How to make it
- Note:
- If you prefer not to make the sauce base, mix 1/2 cup glace de viande with 3/4 cup water and 1/4 cup red wine and use this mixture in place of the base in step 4. For this recipe, use a traditional skillet. The steaks leave behind more fond (browned bits) than they do in a nonstick skillet, and more fond means a richer, more flavorful sauce. A superb embellishment for Steak Diane is a drizzle of white truffle oil just before serving. If you do not wish to flambé, simmer the cognac in step 2 for 10 to 15 seconds for a slightly less sweet flavor profile.
- 1. For the Sauce Base: Heat oil and tomato paste in Dutch oven over medium-high heat; cook, stirring constantly, until paste begins to brown, about 3 minutes. Add onions, carrot, and garlic; cook, stirring frequently, until mixture is reddish brown, about 2 minutes. Add 2 tablespoons water and continue to cook, stirring constantly, until mixture is well browned, about 3 minutes, adding remaining water when needed to prevent scorching. Add flour and cook, stirring constantly, 1 minute. Add wine and, using a heatproof rubber spatula, scrape up browned bits on bottom and sides of pot; bring to boil, stirring occasionally (mixture will thicken slightly). Add beef and chicken broths, peppercorns, thyme, and bay; bring to boil and cook, uncovered, occasionally scraping bottom and sides of pot with spatula, until reduced to 2 1/2 cups, 35 to 40 minutes.
- 2. Strain mixture through fine-mesh strainer, pressing on solids to extract as much liquid as possible; you should have about 1 1/4 cups.
- 3. For the steaks: Heat 1 tablespoon oil in 12-inch heavy-bottomed skillet over medium-high heat until smoking. Meanwhile, season steaks with salt and pepper. Place 2 steaks in skillet and cook until well browned, about 1 1/2 minutes. Following illustrations below, flip steaks and weight with heavy-bottomed pan; continue to cook until well browned on second side, about 1 1/2 minutes longer. Transfer steaks to large platter and tent with foil. Add 1 tablespoon oil to now-empty skillet and repeat with remaining steaks; transfer second batch of steaks to platter.
- 4. For the sauce: Off heat, add 1 tablespoon oil and shallots to now-empty skillet; using skillet's residual heat, cook, stirring frequently, until shallots are slightly softened and browned, about 45 seconds. Add cognac; let stand until cognac warms slightly, about 10 seconds, then set skillet over high heat. Using chimney match, ignite cognac; shake skillet until flames subside, then simmer cognac until reduced to about 1 tablespoon, about 10 seconds. Add sauce base and mustard; simmer until slightly thickened and reduced to 1 cup, 2 to 3 minutes. Whisk in butter; off heat, add Worcestershire sauce, any accumulated juices from steaks, and 1 tablespoon chives. Adjust seasoning with salt and pepper.
- 5. Set steaks on individual dinner plates, spoon 2 tablespoons sauce over each steak, sprinkle with chives, and serve immediately, passing remaining sauce separately.
- Note: Browning the Steaks The following method yields well-browned steaks. It also leaves behind, over the entire surface of the pan, lots of crusty browned bits, or fond, which make for a richly flavored sauce.
- 1. Place two steaks in hot pan, side by side, and cook until well browned.
- 2. Turn steaks over and rotate 90 degrees to ensure that entire pan surface will be covered with food.
- 3. Place heavy Dutch oven or skillet on top of steaks and continue cooking until well browned.
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