California Central Coast Recipes
One of our long time tried and true recipes is an elegant little dish that we call "Steak Diane." We first learned about this recipe from Julia Child on her "Julia Child's Kitchen" PBS television show in the early-seventies. It's based on a steak entree originally served at New York City's "Delmonico Hotel." Later we learned that the recipe probably was a simplification of a classic French recipe "Grilled Beef Medallions, Henri IV."
The recipe has "evolved" quite a bit over the years we have been doing it to a very easy, but at the same time very elegant dinner entree. The key to this recipe is to use a good steak, and pound it very thin so that it sears very quickly. For best taste and tenderness, the meat should be served rare. If you have family and friends who prefer well done beef, try a different recipe!
Everything can be prepared in advance, and the final cooking, which literally takes a few minutes, done right at the table in a chafing dish. For a really elegant flair, finish (carefully!) the saute with a brandy flaming and watch the expression on your guests faces. For a minute they will go back in Delmonico's time.
Preparation time: 15 minutesCooking time: 15 minutes
1 cup Low Salt Beef Broth Hot
1 Tablespoons Minced Shallots
1 teaspoons Dried Mustard
1 Tablespoons Butter
1 Tablespoons All purpose Flour
1/4 cup Port wine
1 teaspoons Worcestershire Sauce
Salt and Pepper to taste
2 Six Ounce Beef Medallions (Fillet Mignon)
2 teaspoons Extra Virgin Olive Oil (for the steaks)
1 Tablespoons Extra Virgin Olive Oil (for the pan)
Coarse Ground Black Pepper
2 Tablespoons Butter
1/8 to 1/4 cup Brandy (warmed)
1 In a sauce pan over medium heat, heat the beef broth until hot, but not boiling.
2 In another sauce pan, melt 1 tablespoon of butter , add the the minced shallots and saute until soft. Stir in the flour and cook until the roux has tuned light brown.
3 Whisk in the hot broth and stir until the sauce has thicken. Stir in the dried mustard, port wine and Worcestershire sauce. Continue to cook for a couple minutes more, then add salt and pepper to taste. Cover and set aside for later.
4 To prepare the beef, place each medallion between two pieces of plastic wrap and pound with a mallet until they are 1/4 inch thick. Rub good quality extra virgin olive oil over each side (about 1 teaspoon per steak) and pepper with fresh ground black pepper.
5 Heat a skillet large enough to hold the steaks over medium-high heat, add the butter and olive oil. When the butter begins to foam, add the steaks and saute each side for about 30 seconds (for medium rare). If you are flaming the steaks, add the warm brandy and ignite. When the brandy has completely burned off, remove the steaks to warm serving plates
6 Add the reserved sauce to the pan and while stirring, cook for a minute or so until the sauce is hot and all the pan juices have been absorbed.
7 Pour the sauce over the steaks, and serve with blanched artichoke hearts and noisette potatoes sauteed in butter or mashed potatoes.
This recipe has a big beef taste with a bit of a kick, so a robust red wine would be the great choice. Try a Cabernet Sauvignon, a Syrah or a robust Zinfandel.