A Retro Restaurant Basic That is Shockingly Simple to Make at Residence

On the uncommon event when my husband and I even have time to take pleasure in an intimate, particular dinner, I like cooking dishes like this enjoyable, retro steak Diane: It’s elegant, full flavored, and table-ready in lower than a half hour. With so little time funding right here, it additionally means I’m free to organize any variety of sides, as easy or as fancy as I please. There’s no scarcity of sides it pairs with for a powerful meal—a few of my favorites are a easy tossed salad, baked or mashed potatoes, and sautéed spinach.

Steak cooked Diane-style has come to imply sautéing filet mignon in butter after which flambéing and basting it in a luxe cognac sauce. Its historical past is debated, with attainable origins in London, Belgium, and New York Metropolis. The “Diane” half refers to Diana, the Greco-Roman goddess of the hunt, and “à la Diane” sauces have been usually served with venison and different recreation meats in London eating places within the early 1900s. It was in all probability New York resorts that popularized the flambéed steak model. 

My model of steak Diane incorporates a juicy filet mignon with an ideal seared crust topped with a restaurant-quality sauce—it is shiny, brightly flavored, and clings to the meat, leaving a streak of white plate that slowly closes as you swipe every chunk of steak by it. The sauce has simply the best degree of salt and meaty aroma with out being greasy. It’s terribly scrumptious and positive to impress the fortunate particular person you’re sharing it with, and as a bonus, it’s useless easy to make. Right here’s easy methods to completely execute this steak dinner at house.

Cooking the Excellent Filet Mignon for Steak Diane

Filet mignon comes from the thinner, most tender finish of the tenderloin. The steaks are minimize from the small muscle that runs alongside the again half of the within fringe of the cow’s backbone. It’s, because the title implies, extraordinarily tender—a serious a part of their enchantment for intimate special-occasion meals. They’re additionally the costliest minimize of beef within the grocery store, so you do not wish to mess them up.

The problem in cooking filets mignon, or any minimize of the tenderloin, is that they comprise little or no intramuscular fats. Because of this, they’re comparatively flavorless in comparison with well-marbled steak cuts corresponding to ribeye or strip steak. Whereas a plain filet mignon may lack taste, its mildness makes it the proper canvas for a wealthy, intensely flavored pan sauce. 

Much less fats within the meat additionally means much less insulation from warmth penetration, and thus a higher probability of overcooking the lean meat and turning it from tender to powerful. Step one to making sure probably the most flavorful, tender meat attainable is dry-brining the steaks. Dry-brining is our most well-liked methodology for seasoning each massive and small items of meat. This course of, by which the protein is liberally salted and refrigerated for an prolonged time period, is especially helpful for lean, comparatively bland proteins like beef tenderloin, which tends to dry out when uncovered to excessive warmth. Together with producing juicy, flavorful outcomes, dry-brining additionally helps us get higher Maillard browning by extracting extra moisture from the meat earlier than searing for a crispier crust.

One other key approach used on this recipe to ensure a juicy filet mignon is to make use of Severe Eats’ time-tested good pan-seared steaks approach. It’s easy and easy, simply what you need when cooking a particular meal for 2. As described above, the steaks are liberally salted and left to take a seat for a minimum of 40 minutes earlier than they’re seared over ripping excessive warmth in a forged iron, carbon metal, or chrome steel pan, flipping each two minutes to make sure even cooking and a deeply browned crust. However because the saying goes, “many roads result in Rome,” and I’ll level out which you can adapt this recipe to make use of your individual most well-liked cooking methodology, corresponding to our reverse-seared, butter-basted, or sous vide steak recipes.

As soon as the steaks are cooked, set them apart on a plate to relaxation whereas getting ready the accompanying sauce. You is perhaps tempted to tent them with aluminum foil to maintain them heat, however don’t. Tenting the steaks will solely entice steam and soften that stunning crust on the steaks that you simply labored arduous to create. As a substitute, let the steak sit untouched and uncovered.

The best way to Make a Nice Eating–High quality Sauce for Steak Diane

It’s best to anticipate nothing lower than an ideal, velvety, richly flavored, restaurant-quality sauce with this recipe. If up to now you’ve got ever seen that your do-it-yourself pan sauces don’t dwell as much as the shiny, easy, emulsified texture you get in eating places, it is probably as a result of high quality of the inventory or broth you’re utilizing. Beginning the sauce with a do-it-yourself inventory that’s wealthy with gelatin—the inventory ought to jiggle like jelly when chilly—is one of the simplest ways to make sure this. However for those who’re beginning with store-bought broth, which many people do, the sauce will lack that essential gelatin content material that creates a wealthy, velvety texture.

When you’re not up for brewing a complete potful of gelatin-rich broth, we’ve got a tried and true Severe Eats pan sauce trick for you: Merely bloom some powdered gelatin in store-bought broth—one teaspoon on this recipe will do the trick. A fast simmer and some pats of butter later, you will have a mouth-coating pan sauce with a restaurant-quality texture.

When eaten at a restaurant, a big a part of steak Diane’s allure is the tableside flambéing of the cognac sauce earlier than it’s poured over the filets. Whereas it is enjoyable when eating out, I say let’s depart hearth to the professionals and keep away from the danger of setting off your smoke detector whilst you’re making a particular meal. So as a substitute of flambéeing, I select so as to add the cognac off warmth, and with the broth, to keep away from any flare-ups. Then the sauce is returned to the warmth to simmer and cut back, permitting any residual harsh alcohol taste to evaporate.

Whether or not you’re cooking steak Diane for Valentine’s day, Galentine’s day, or any special day, this recipe is certain to impress—simply don’t inform anybody how simple it was to make.

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