Chef Johns Steak Diane

Steak Diane was a staple on menus in fine dining establishments back in the day. Prepared tableside where the server ignited the cognac, it was an impressive sight. You don’t need to flame the cognac; just keeping it on the heat will eventually evaporate the alcohol. But be careful–it can still flare up if the heat’s high enough when you’re reducing the sauce.

Step: 1

Season steaks generously on both sides with salt. Allow steaks to come to room temperature while you make the sauce.

Step: 2

Stir together demi-glace (see Cook’s Note), mustard, Worcestershire sauce, tomato paste, and cayenne pepper in a bowl.

Step: 3

Heat oil in a skillet over very high heat, swirling carefully to evenly cover surface. When oil reaches a smoking point, transfer steaks to oil; add a few chunks of butter. Sear meat on high heat until brown on each side, 2 to 3 minutes per side; keep them on the rare side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). Transfer steaks to a warm plate.

Step: 4

Stir shallots into skillet; cook until softened, 2 to 3 minutes. Remove skillet from heat; pour in Cognac. Carefully ignite with a fireplace lighter. 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. Add demi-glace mixture, cream, and any accumulated juices from the steak. Cook on high heat just until sauce starts to thicken, 3 to 5 minutes. Transfer steaks back to pan and reduce heat to low. Gently simmer until meat is heated through and cooked to your desired level of doneness.

Step: 5

Transfer to hot plates and serve with a generous spoonful or two of sauce. Sprinkle with chives.

Per Serving: 1050 calories; protein 71.4g; carbohydrates 43.9g; fat 54.8g; cholesterol 247mg; sodium 2593.1mg.

Prepare your food in advance can be extremely enjoyable when you do it with your likely music in the background , a relaxing beverage of choice or even a partner. It is thoughtful to write every step required to create the meal , which may include all of it from your tools and utensils to your ingredients . Be sure to list the ingredients in order , so as not to leave it . A handwritten list is typically best.

Bought the right cooking tools is just as one most required as having the right dishes menu . This includes everything from pots, pans, bowls and tools that needed to those essential items that are easy to forget, like as parchment paper and foil. Items like squeeze bottles for adding the perfect drizzle or decoration to your main food and long tweezers to arrange smaller and thinner foods are a likely for any home chef.