I know I haven’t posted in over 3 weeks. I won’t make excuses other than getting caught up in the holiday season (we have a 14′ tree still up in our great room!) and being busy getting a new job that I start next month! Woohoo!!! 2010 is looking good to me so far! I also finished my photo project I call Lensbeer, which I’ll post about soon; I basically took a photo or 20 of every different type of ale or beer I had in my house for one year, starting on December 29, 2008, and ending yesterday.
I was even delayed in Christmas dinner! My family came over for Christmas brunch or quiche and cinnamon rolls (which I undercooked.. ugh), and they were gone by 3 pm. I was planning on fixing dinner later for my wife and me, but, as we were watching a movie, we realized we didn’t really want any more food, so we did it on Sunday instead. It’s great to have a wife that’s flexible about stuff like that. She’s a great wife in lots of other ways, too.
So Sunday rolled around, and I had a couple Holstein/Friesian New York strip steaks from Oliver Ranch ready, along with the following:
- 3 shallots, chopped
- 4 ounces button mushrooms, sliced
- 1 tbsp dijon mustard
- 1-2 tbsp butter
- 1-2 tbsp Worcestershire sauce
- 1/3 cup cognac
- 1 cup cream
- chopped Italian parsley
- Fire extinguisher on hand
Can you guess what I was making? Anyone? Bueller?
Correctamundo! Steak Diane!
My wife was inspired by Gordon Ramsay’s Cookalong Live show, where Steak Diane was the main course of a meal cooked live with several cooks in studio and across the country.
I have to say that Steak Diane may seem intimidating to try, but it’s really easy. My one regret was that I pan seared the steaks instead of grilling them, but it was snowing at the time. I would have liked the fire taste to the steaks, though.
To start, I cut the stringy, tough green part and the roots off a couple of leeks, then halfed the leeks lengthwise and rinsed them well. The leeks went into a covered pan with olive oil, salt and pepper, and some balsamic vinegar, then into a 350F oven for about 20 minutes.
I also cut up a rutabaga and put it into some salted, boiling water, adding baby carrots after a few minutes. This took care of the sides.
For the entrée, I put some olive oil in a hot skillet and seared the steaks on both sides, about 1 1/2 minutes per side. Once they were mostly cooked, I set them aside.
I drained the skillet and added more olive oil and a touch (maybe 1 tbsp) butter, then added the chopped shallots and let them cook down a bit.
Once the shallots were sweated, I added the dijon mustard and worcestershire sauce, along with another tablespoon of butter and heated that, adding the sliced mushrooms after the butter melted, and stirring the mushrooms to sauté them. Once I felt the mushrooms were done, I added the cognac, tilted the pan, and lit the fire! The flames go up pretty high, but aren’t too dangerous as long as nothing combustible is above it. This is the step that required an on-hand fire extinguisher, though, for safety. Don’t move the pan around too much, as the alcohol will burn out anyway, and moving it too much means you’re waving around a big flame.
Once the fire is out, add the cream into the sauce, along with a small handful of Italian parsley that’s chopped.
Put the steaks into the sauce, and, if needed, let the steaks cook a bit more, otherwise just keep warm in the sauce.
After the root vegetables are mashable, but not too mushy, drain them and put them back in the pot, adding a couple tbsp of butter and/or cream, and mash them with a hand masher. Add salt and pepper to taste, and that’s it for the veg mash.
For plating, put some mash on a plate, then lay the steak across the mash a bit, spooning the sauce and mushrooms on top of the steak. Add a couple leek halves to the side, and pour a glass of a nice Bordeaux, then sit down with your dinner date and enjoy!
This whole thing is really so easy to do… Guys that are reading this, try making this for Valentine’s Day, coming up in just a month and a half or so; your wife/girlfriend will be impressed!