This Steak Diane recipe means serious business. At the risk of your eyebrows, you will have one of the best meals of your life if you follow it to a tee. If you live in Seattle, you can watch me make it live on tv on the 9am News on Fox channel Tuesday, July 27th as a teaser for my MasterChef appearance later that night. For a more complete account of the entire meal served during a recent Diane affair, please view my guest post currently up on the fabulous blog: www.fivestarfoodie.com.
Foodie Fashionista Steak Diane
© Linda Miller Nicholson of www.SaltySeattle.Com
Note: I use morel mushrooms to give Steak Diane a Northwest feel. You may substitute alternative mushrooms as you see fit seasonally and regionally. Serve this with roasted potatoes and freshly-shelled peas sautéed in butter for a fast, fashionable and fun gluten-free dinner that dares to impress.
- 1 tsp extra virgin olive oil
- 2 grass-fed tenderloin filets ( I like Painted Hills, available at Rain Shadow Meats in Seattle)
- High quality salt such as Maldon plus freshly ground pepper
- 1 tbsp butter
- 1 medium shallot- minced
- 2 cloves garlic- minced
- 1 tsp chopped fresh thyme
- 14 medium Morel mushrooms, dry-cleaned and halved lengthwise
- 1 tbsp Worcestershire sauce
- ½ tsp dry mustard powder (for truly gluten-free, grind mustard seeds in spice grinder to powder)
- 1/3 c cognac (never pour directly from the bottle to the pan- always pour from measuring cup)
- 3/4 c heavy cream
- 1 tbsp chopped fresh Italian flat-leaf parsley
Heat the olive oil over medium-high heat in a medium skillet. As the oil is heating, pat the filets dry and season liberally with salt and pepper. Sear the filets in the skillet, about one minute on each side. Remove to a plate and reserve.
Turn the heat to medium low and add the butter. Once the butter has melted add the shallot and stir frequently. After one minute add the garlic and thyme. Stir to incorporate, then add the Morel mushrooms, Worcestershire and mustard powder. Allow the ingredients to heat through for one minute, then turn the heat to medium-high. Tilt the pan away from you and add the cognac to the far end of the skillet. If you are using a gas burner it will likely light on fire right away, but if not, ignite the alcohol in the skillet with a barbecue lighter. Stand back (watch your eyebrows!) and let the alcohol burn away. Add the heavy cream, stir, and then add the reserved filets. Heat for one minute on each side for medium rare, longer if you like your steak cooked further. Adjust the seasonings with salt and pepper and serve, sprinkling with parsley on the plate.