Steak Diane with Morels Recipe: in Video and on the News

posted in: Cooking, Savory | 10

light my fire

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:

Foodie Fashionista Steak Diane

© Linda Miller Nicholson of www.SaltySeattle.Com

Serves 2

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.

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10 Responses

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  2. Gratitude for the giving out post Steak Diane with Morels Recipe: in Video and on the News love to read this whole new thinking blog post such a attractive posting,

  3. I love Steak Diane but have never attempted it! And have never had it with morels – did you buy those or forage for them ;) Congrats on your TV segment.

  4. Thanks for this post. I really love all the ingredients that you’re using for your steak. It sound mouthwatering.

  5. @Ken
    you are hilarious, Ken! xo

  6. Patty Morrow Lyman

    Linda! Waaay cool. Good for you. Everyone from where you “came from” is soo proud I am sure.

  7. […] This post was mentioned on Twitter by Rain Shadow Meats, shirley and Ken Leung, Linda M Nicholson. Linda M Nicholson said: I will be lighting up the morning Fox news with this dish tomorrow if u want to watch: Steak Diane w/ Morels: […]

  8. No photos please, you big celeb you. Congrats on all this exciting rise to stardom.

  9. OMG LInda – and so it begins! The road to stardom! Will see if we can get that here in Canada!

  10. who really needs eyebrows when you can make steak diane anyhow?

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