Chef John's Steak Diane
Serves: 3
Fatima Kris
1 January 1970
Based on User reviews:
59
Spice
53
Sweetness
37
Sourness
41
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 cup
Glace (demi-)1 tbsp
Dijon Mustard2 tsps
Worcestershire Sauce1 tsp
Tomato Paste1 pinch
Cayenne Pepper2 tsps
Vegetable Oil3 tbsps
Shallot (minced)1 cup
Cognac1 cup
Heavy Cream2 tsps
Chives (sliced fresh)Directions:
1
Season steaks generously on both sides with salt
2
Allow steaks to come to room temperature while you make the sauce
3
Stir together demi-glace, mustard, Worcestershire sauce, tomato paste, and cayenne pepper in a bowl
4
Heat oil in a skillet over very high heat, swirling carefully to evenly cover surface
5
When oil reaches a smoking point, transfer steaks to oil; add a few chunks of butter
6
Sear meat on high heat until brown on each side, 2 to 3 minutes per side; keep them on the rare side
7
An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C)
8
Transfer steaks to a warm plate
9
Stir shallots into skillet; cook until softened, 2 to 3 minutes
10
Remove skillet from heat; pour in Cognac
11
Carefully ignite with a fireplace lighter
12
When alcohol burns off and flames go out, return skillet to high heat and bring to a boil; cook, stirring, a few minutes to reduce slightly
13
Add cream and any accumulated juices from the steak
14
Cook on high heat just until sauce starts to thicken, 3 to 5 minutes
15
Transfer steaks back to pan and reduce heat to low
16
Gently simmer until meat is heated through and cooked to your desired level of doneness
17
Transfer to hot plates and serve with a generous spoonful or two of sauce
18
Sprinkle with chives