“Steak Diane” . . .
It’s a Sunday without football, now that the season is over. We live in New England and are Patriots fans so we’re happy they won the Super Bowl. I also learned a lot about the other NFL teams since we watched them play each other besides the Patriots. Anyway, I was looking for a way to cook two thin ribeye steaks that I brought home yesterday
I think I’ll make “Steak Diane” because it requires thin steaks (pounded but ours aren’t,) and is quick to make. Here’s the steps:
- Prepare the steaks either by pounding a little or seasoning with salt and lots of cracked pepper (like steak au poivre.) I like to use a seasoned salt from San Francisco that contains truffles in it and the aroma is one of the most umami smells you ever came across!
- In a skillet small enough to contain the steaks, melt a little unsalted butter with olive oil. Heat it up and sear each side for about 2 minutes and remove.
- In the same skillet, melt butter and olive oil again; add a generous amount of chopped fresh mushrooms, chopped shallot, chopped garlic and stir a little while cooking; add a dollop of Grey Poupon mustard, one of Lea Perrin’s Worcestershire sauce and combine. Spill a little Madeira into the mix and stir together with a couple of spoonfuls of stock. Turn down the heat.
- Add the steaks back into the sauce and cook until the steaks are medium rare (125 F. on an instant meat thermometer.) Let rest
Before taking the steaks out of the fridge, I started baking some Japanese sweet potatoes in the oven (400 degrees) for about an hour. Testing the potatoes for doneness, I leave them in the turned off oven while the steaks rest and warm up a small pan of extra petite garden peas. Strained with a pat of butter and salt, we’re ready to go. A simple, tasty steak dinner on a football-less Sunday evening!