Steak Diane

Ingredients

SAUCE BASE
2 tablespoons vegetable oil
4 teaspoons tomato paste
1 onion, chopped
1 carrot, chopped
4 garlic cloves, peeled
1⁄4 cup water
4 teaspoons all-purpose flour
1-1⁄2 cups dry red wine
3-1⁄2 cups beef broth
1-3⁄4 cups low-sodium chicken broth
2 teaspoons black peppercorns
8 sprigs fresh thyme
2 bay leaves
STEAKS
2 tablespoons vegetable oil
4 (12-ounce) boneless strip steaks, trimmed and pounded to even 1⁄2-inch thickness
Salt and pepper
SAUCE
1 tablespoon vegetable oil
1 small shallot, minced
1⁄4 cup cognac
2 teaspoons Dijon mustard
2 tablespoons unsalted butter, chilled
1 teaspoon Worcestershire sauce
2 tablespoons minced fresh chives
Salt and pepper

Instructions

FOR THE SAUCE BASE: Heat oil and tomato paste in Dutch oven over medium-high heat; cook, stirring constantly, until paste begins to brown, about 3 minutes. Add onion, carrot, and garlic; cook, stirring frequently, until mixture is reddish brown, about 2 minutes. Add 2 tablespoons water and continue to cook, stirring constantly, until mixture is well browned, about 3 minutes, adding remaining water as needed to prevent scorching. Add flour and cook, stirring constantly, 1 minute. Add wine and scrape bottom and sides of pot with wooden spoon to loosen any browned bits; bring to boil, stirring occasionally (mixture will thicken slightly). Add beef and chicken broths, peppercorns, thyme, and bay leaves; bring to boil and cook, uncovered, occasionally scraping bottom and sides of pot with spatula, until reduced to 2-1⁄2 cups, 35 to 40 minutes.
Strain mixture through fine-mesh strainer, pressing on solids to extract as much liquid as possible; you should have about 1-1⁄4 cups.
FOR THE STEAKS: Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Meanwhile, pat steaks dry with paper towels and season with salt and pepper. Place 2 steaks in skillet and cook without moving them until well browned, about 1-1⁄2 minutes. Flip steaks and weight with heavy-bottomed pan; continue to cook until well browned on second side, about 1-1⁄2 minutes longer. Transfer steaks to large platter and tent with aluminum foil. Add 1 tablespoon oil to now-empty skillet and repeat with remaining steaks; transfer second batch of steaks to platter.
FOR THE SAUCE: Off heat, add oil and shallot to now-empty skillet; using skillet’s residual heat, cook, stirring frequently, until shallots are slightly softened and browned, about 45 seconds. Add cognac; let stand until cognac warms slightly, about 10 seconds, then set skillet over high heat. Wave lit match over pan until cognac ignites, then shake pan to distribute flames. When flames subside, simmer cognac until reduced to about 1 tablespoon, about 10 seconds. Add sauce base and mustard; simmer until slightly thickened and reduced to 1 cup, 2 to 3 minutes. Whisk in butter; off heat, add Worcestershire, any accumulated juices from steaks, and 1 tablespoon chives. Season with salt and pepper to taste.
Transfer steaks to individual plates, spoon 2 tablespoons sauce over each steak, sprinkle with remaining 1 tablespoon chives, and serve, passing remaining sauce separately.

Steak Diane

Ingredients

Instructions

Tags

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