A Retro Restaurant Traditional That is Shockingly Simple to Make at House

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 arrange 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 potential 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 had been sometimes served with venison and different recreation meats in London eating places within the early 1900s. It was most likely New York resorts that popularized the flambéed steak model. 

My model of steak Diane includes 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 means of it. The sauce has simply the best stage of salt and meaty aroma with out being greasy. It’s terribly scrumptious and certain to impress the fortunate particular person you’re sharing it with, and as a bonus, it’s lifeless easy to make. Right here’s learn how 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 reduce 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 attraction for intimate special-occasion meals. They’re additionally the most costly reduce of beef within the grocery store, so you do not wish to mess them up.

The problem in cooking filets mignon, or any reduce of the tenderloin, is that they include little or no intramuscular fats. Consequently, they’re comparatively flavorless in comparison with well-marbled steak cuts comparable 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 better probability of overcooking the lean meat and turning it from tender to powerful. Step one to making sure essentially the most flavorful, tender meat potential 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, through which the protein is liberally salted and refrigerated for an prolonged time frame, 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 excellent 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 sit down for not less than 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 that you may adapt this recipe to make use of your individual most well-liked cooking methodology, comparable 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 making 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 lure steam and soften that lovely crust on the steaks that you simply labored exhausting to create. As a substitute, let the steak sit untouched and uncovered.

How you can Make a Superb Eating–High quality Sauce for Steak Diane

You need 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 reside 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 the easiest way 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.

Should you’re not up for brewing an entire potful of gelatin-rich broth, now we have 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 may have a mouth-coating pan sauce with a restaurant-quality texture.

When eaten at a restaurant, a big a part of steak Diane’s appeal 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 go away fireplace to the professionals and keep away from the chance 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 straightforward it was to make.

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