Steak Diane (ATK)
| Prep Time: 20 min | Serves: 6 |
| Cooking Time: 75 min | Yield: 6 servings |
Steak Diane, including sauce from Americas Test Kitchen TV season 2007 For a different spin on the usual pan-seared steaks, we turn to the French classic, steak Diane. But the demanding rich sauce is based on an all-day veal stock reduction—then the steaks still have to be cooked (if you have the energy, that is), and the sauce completed. We aimed to determine the right cut of steak, create a lighter, less labor-intensive sauce, and find a foolproof method for cooking the meat. For a rich sauce base that mimics the complexity of labor-intensive veal stock in a fraction of the time, we used a flavorful combination of sautéed tomato paste, aromatics such as garlic, onion, and carrots, both beef broth and chicken broth, red wine, peppercorns, and herbs. Omitting the traditional cream allowed the sauce to fully develop in intensity, and the inclusion of cognac gave the sauce a slightly sweet, complex flavor. For the meat, we selected strip steaks for great beefy flavor and ease of preparation. To brown the steaks evenly and develop enough fond (the flavorful browned meaty bits that cling to the pan and give pan sauces their rich, meaty flavor), we weighted the steaks with a heavy-bottomed skillet when cooking the second side.
Ingredients
- 4 tbsp Vegetable Oil, Canola
- 4 tsp Tomatoes Paste
- 1 1/3 cups Onions
- 1/2 cup Whole Carrots
- 4 Raw Clove
- 1/4 cup Water
- 4 tsp Unbleached All-Purpose Flour
- 1 1/2 cups Dry Red Wine
- 3 1/2 cups Beef Broth
- 1 3/4 cups Chicken Broth
- 2 tsp Pepper, Black
- 3 tsp Thyme, Fresh
- 2 Spices, Whole Bay Leaves
- 48 oz Strip Steak
- 2 tbsp Shallots
- 1/4 cup Cognac
- 2 tsp Dijon Mustard
- 2 tbsp Butter
- 1 tsp Worcestshire Sauce
- 2 tbsp Chives
Directions
For Sauce:
Heat 2 tablespoons of oil and tomato paste in a dutch oven over medium high heat. stir constantly, until brown, about 3 min. Add onions, carrot, garlic (all chopped fine). Cook stirring until brown about 2 minutes. Add 2 Tbsp water when needed to prevent scorching. Add flour cook 1 minute. Add wine, stir bottom of pan to get off browned bits. bring to boil. stir constantly until thickened; add beef, chicken broth and rest of herbs. bring to boil and cook uncovered, occasionally scraping bottom and sides until reduced to 2 1/2 cups. 35-40 minutes.
Strain mixture pressing solids to get all liquid. about 1 3/4 cups.
For Steaks:
Heat 1 tbsp oil in a 12 in skillet over medium high heat. until smoking. Meanwhile, season steaks w/salt and pepper. Place 2 steaks (that you have pounded to 1/2 inch thick, and cut away excess fat) in the skillet and cook until well browned 1 1/2 minutes per side. Transfer steaks to large platter and tent with foil. Do second batch.
For sauce:
Off heat add last of oil and shallot to the now empty skillet. Using residual heat cook, stirring frequently until soft and brown 45 seconds. Add cognac and let stand until warm10 seconds, then set skillet over high heat. Using long match ignite the cognac and shake skillet until flames subside, then simmer the cognac until reduced to about 1 tablespoon, 10 seconds. Add sauce base, mustard and simmer until thickened and reduced to 1 cup, 2-3 minutes. Whisk in butter. Off the heat add worchestshire sauce and accumulated juices from the steaks, and 1 tablespoon of chives (chopped). Season to taste.
Serve steaks with sauce and chives. Immediately.