Steak Diane
Servings: 4
Ingredients
- 4 .8- oz steaks cut 1/2" thick (use filet mignon/tenderloin, New York strip or rib-eyes)
- 1-1/2 Tbsp. capers OR green peppercorns packed in water drained
- 1 cup sliced mushrooms drained
- a couple drops of soy sauce
- olive oil
For placing on the side of the stove area, put all of the following on a tray or platter; place them in the refrigerator and when ready to begin cooking, take this tray/platter of ingredients directly to the stove area
- 1 Tbsp. canola or olive oil if you use olive oil, do not heat too high or you'll burn it
- 1 stick of butter
- 1/4 cup minced scallions
- 1/4 cup chopped fresh parsley
- 1 - 2 Tbsp. fresh chopped garlic
- a small bowl containing a blend of: 1 Tbsp. cornstarch blended with 1 Tbsp. Dijon mustard and 1 cup of fragrant beef bouillon
- parsley for garnish
Also ahead of time, place on the side of the stove
- a bottle of Worcestershire sauce
- Half of a lemon
- Cognac
- Port or Madeira
Also have ready by the stove
- 12 " frying pan
- 2 large forks for turning and rolling up the steaks
- 2 large spoons one for the sauce stirring, and one for tasting only -- no double dipping
- a butter knife
Instructions
Ahead of time
- Trim all of the steaks of fat and gristle.
- With a meat mallet, pound steaks to slightly enlarge and tenderize them; don't make very thin.
- Crush the drained peppercorns with the back of a spoon.
- Spread a little on one side of each steak.
- Add one drop of soy sauce and olive oil on that same side of the steak.
- With the forks, roll up each steak and place on a platter.
- Cover and refrigerate until cooking time.
- These only take a few minutes to cook, not hours!
So just when you're ready to cook the steaks
- Make sure that the side of the stove has everything set up and ready within easy reach.
- Preheat the frying pan to a reasonably hot temperature.
- Pour 1 Tbsp. of oil into the pan with 2 Tbsp of butter.
- Butter will foam up and then subside.
- Just as the butter begins to brown, unroll 2 steaks and immediately place in the pan.
- Saute' for 30 - 40 SECONDS on one side.
- With the forks, flip and saute' the other sides of the 2 steaks.
- The steaks will barely have a color and will become slightly springy to the tough -- for RARE.
- Don't overcook these little things!
- Quickly roll the steaks back up with the forks and replace on the platter (or a warm platter, since the original platter was chilled).
- Continue to saute the remaining steaks, 2 at a time, with the same amount of oil and butter as before.
- Continue to roll them back up and place on the platter.
- When finished sauteing the steaks, add 2 large spoonfuls of butter into the pan.
- When butter foams, stir in a 1/4 cups of scallions, mushrooms, and, parsley.
- Cook for 1- 2 minutes.
- Add the garlic.
- Stir in the bouillon.
- Stir for one minute.
- Add a few drops of Worcestershire sauce.
- Squeeze a small amount of juice from the 1/2 lemon.
- Add one drop of cognac.
- Add one drop of Port or Madeira.
- Throw in about another Tbsp or two of capers or green peppercorns to float around in the sauce.
- With the forks, one by one, unroll each steak and bathe them in the bubbling sauce for about one minute, turning and dipping with your forks.
- Place immediately on warm dinner plates.
- Spoon sauce over them.
- Garnish with parsley.
Notes
- Serve with your favorite vegetable: I prefer asparagus and Dauphinous Potatoes (you can find the recipe via the search box on this blog and it will appear).
- Don't let all of these ingredients scare you! Seriously, my kids made this in high school for their dates.
- It's all about having everything done ahead of time and placed right next to the stove when you're ready to cook.
- These steaks are literally on your table in less then 5 minutes!
- So there you have it: Straight from the French Chef, Julia Child with a little extra garlic from me!