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Video: How Tuesday #46

Steak Diane, Cottage Potatoes & Carrots

Yields1 Serving

 

Steak Diane
 4 1" Thick Steaks (New York Strip, Ribeye, Sirloin, etc.)
 ½ cup Beef Demi-Glace (1 qt of low sodium beef stock reduced to 1/2 cup)
 ¼ cup heavy Cream
 1 Shallot diced
 1 tsp Dijon Mustard
 1 Clove of Garlic minced
 1 tsp Worcestershire Sauce
 1 tbsp Vegetable Oil
 ¼ cup Cognac or Brandy
 2 Pats of Butter
 1 cup Sliced White Mushrooms
 ½ tsp Cayenne Pepper
 Salt
 Pepper
Cottage Potatoes
 3 Russett Potatoes
 ¼ stick Unsalted Butter
 2 tbsp All Purpose Flour
 2 cups Warm Half & Half
 1 cup Sharp White Cheddar Cheese
 ½ cup Parmesan Cheese

Steak Diane
1

Season steaks with salt and pepper.

2

Heat oil in a heavy frying pan over medium high heat.

3

Just before searing the steaks, add a pat of butter.

4

Sear the steaks crispy brown on all sides and remove to a plate.

5

Add the remaining pat of butter and saute shallots for 3 minutes.

6

Add mushrooms and cook for 3 minutes.

7

Add garlic and cook for 1 minute.

8

Remove pan from heat and add cognac.

9

Ignite with a long match or extended lighter and let flame die down.

10

Return to heat and add the remaining ingredients to cook until it just begins to thicken.

11

Return steaks to the pan and cook to desired temperature.

12

Plate steaks and top with equal amounts of the sauce.

Cottage Potatoes
13

Melt the butter in a medium saucepan over medium heat.

14

Stir in the flour and cook for 10 minutes, constantly stirring.

15

Add warm half and half ½ cup at a time stirring the entire time. If sauce is still too thick, add more half and half until sauce is creamy and smooth.

16

Start adding cheese stirring constantly. Only add cheese when sauce is smooth and previous added cheese is fully incorporated.

17

Reduce and keep warm, stirring occasionally.

18

You can make these in individual Ramekins, or in a 9x9 Pyrex baking dish.

19

Peel and slice potatoes to a 1/16 of an inch thick. I would use a mandolin to get uniform slices.

20

Layer potatoes in the vessels, topping each layer with just a teaspoon of the sauce.

21

When desired level has been reached, pour the remaining sauce over the potatoes.

22

Top with a little cheese and bake at 350 for 40 minutes or until top is golden brown.

Ingredients

Steak Diane
 4 1" Thick Steaks (New York Strip, Ribeye, Sirloin, etc.)
 ½ cup Beef Demi-Glace (1 qt of low sodium beef stock reduced to 1/2 cup)
 ¼ cup heavy Cream
 1 Shallot diced
 1 tsp Dijon Mustard
 1 Clove of Garlic minced
 1 tsp Worcestershire Sauce
 1 tbsp Vegetable Oil
 ¼ cup Cognac or Brandy
 2 Pats of Butter
 1 cup Sliced White Mushrooms
 ½ tsp Cayenne Pepper
 Salt
 Pepper
Cottage Potatoes
 3 Russett Potatoes
 ¼ stick Unsalted Butter
 2 tbsp All Purpose Flour
 2 cups Warm Half & Half
 1 cup Sharp White Cheddar Cheese
 ½ cup Parmesan Cheese

Directions

Steak Diane
1

Season steaks with salt and pepper.

2

Heat oil in a heavy frying pan over medium high heat.

3

Just before searing the steaks, add a pat of butter.

4

Sear the steaks crispy brown on all sides and remove to a plate.

5

Add the remaining pat of butter and saute shallots for 3 minutes.

6

Add mushrooms and cook for 3 minutes.

7

Add garlic and cook for 1 minute.

8

Remove pan from heat and add cognac.

9

Ignite with a long match or extended lighter and let flame die down.

10

Return to heat and add the remaining ingredients to cook until it just begins to thicken.

11

Return steaks to the pan and cook to desired temperature.

12

Plate steaks and top with equal amounts of the sauce.

Cottage Potatoes
13

Melt the butter in a medium saucepan over medium heat.

14

Stir in the flour and cook for 10 minutes, constantly stirring.

15

Add warm half and half ½ cup at a time stirring the entire time. If sauce is still too thick, add more half and half until sauce is creamy and smooth.

16

Start adding cheese stirring constantly. Only add cheese when sauce is smooth and previous added cheese is fully incorporated.

17

Reduce and keep warm, stirring occasionally.

18

You can make these in individual Ramekins, or in a 9x9 Pyrex baking dish.

19

Peel and slice potatoes to a 1/16 of an inch thick. I would use a mandolin to get uniform slices.

20

Layer potatoes in the vessels, topping each layer with just a teaspoon of the sauce.

21

When desired level has been reached, pour the remaining sauce over the potatoes.

22

Top with a little cheese and bake at 350 for 40 minutes or until top is golden brown.

Steak Diane w/ Cottage Potatoes
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