Steak Diane - The Washington Post

Steak Diane – The Washington Post

Put together the steak: wipe the steaks dry and season them flippantly with pepper. In a medium skillet over medium-high warmth, warmth the oil and butter till the butter is flippantly browned, about 1 minute. Add the steaks and sear, turning solely as soon as midway by, till properly browned, about 4 minutes whole for medium-rare. (The steak will prepare dinner for an additional 3 minutes within the sauce.) Switch to a plate and canopy to maintain heat.

Put together the sauce: Return the pan to medium warmth and add the mushrooms, onion and garlic and prepare dinner within the juices of the steak, stirring ceaselessly, till the mushrooms simply start to melt and launch their liquid, about 3 minutes.

Add brandy or cognac, if utilizing, then gentle rigorously with a protracted match or flame lighter, gently shaking the pan till the flame goes out (see NOTES).

Add broth, mustard, Worcestershire and steak sauces, scraping up any bits caught to the underside of the pan, and stir till properly mixed. Stir in heavy cream and prepare dinner till barely lowered, about 3 minutes. Add parsley and garlic powder, stir to mix and prepare dinner for about 2 minutes. Style and season with extra salt or pepper, if wanted.

Return steaks, together with any gathered juices, to skillet, scale back warmth to low and simmer uncovered, turning meat to coat, till sauce thickens barely and meat is warmed by, about 3 minutes.

To serve, switch steaks to warmed serving plates. Drizzle with among the sauce and sprinkle with recent parsley, if desired. Serve with rice or potatoes, if desired.

NOTES: This dish is normally served with tender cuts of beef, resembling filet mignon. In the event you choose, you’ll be able to serve this sauce over pan-fried rooster cutlets. Place every cutlet between two items of parchment paper and use a heavy skillet or rolling pin to pound till 1/4 inch thick. Pan-fry the cutlets within the oil and butter till the surface is golden brown and the within is cooked by (165 levels), 2 to 4 minutes on all sides. Then proceed with the remainder of the recipe.

Earick provides brandy to the sauce and flambe it, however you’ll be able to omit it should you choose.

If serving with potatoes, place 1 pound potatoes in a pot with simply sufficient water to cowl them. Carry to a boil over medium-high warmth, including a pinch of salt, if desired, and boil till potatoes will be simply pierced with a skinny skewer or paring knife, about quarter-hour. Drain the potatoes and return them to the pot with 2 tbsp butter, 1/4 tsp salt and pepper and toss till properly coated. If desired, use a fork or potato masher to mash them till they’re as massive as you want. Style and add extra butter, salt or pepper, to style.

In the event you’re serving it with rice, you may want about 2 cups of cooked rice. For long-grain white rice, rinse 2/3 cup rice till water runs clear. Then, place it in a medium saucepan with a lid over medium-high warmth. Add 1/2 teaspoon of olive oil and toss to coat the rice. Add 1 1/3 cups of water, a pinch of salt, if desired, and produce to a boil. Cut back warmth to low, cowl and simmer till rice is tender and water is absorbed, 10 to fifteen minutes.

Tailored from Chef Scott Earick of Scott’s on Fifth in Indialantic, Florida.

Examined by Ann Maloney.

Electronic mail your inquiries to the meals part at [email protected].

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