Steak Diane w/ Sautéed Potatoes & Peas

Steak Diane W/ Sautéed Potatoes & Peas

Details

Inspired by Gordon Ramsay's Cookalong Live, this variation of Steak Diane is rich, creamy and delicious.
  • Serves: 4
  • Active Time: 1 hr
  • Total Time: 2 hrs
  • Views: 64,618
  • Success: 98%

Steps

Step 1: Tempering the Steaks

• four 5 to 7 oz tenderloin or sirloin steaks

Method

To temper the steaks, place a rack onto a tray. Place the steaks onto the rack and let come to room temperature, for at least 30 minutes to an hour.

Step 2: Cooking the Potatoes

• 1 lb small, waxy potatoes (Yukon Gold or any small, new potato)
• salt (1 tsp per L/qt of water)

Method

First wash the potatoes. Cut in half lengthwise and place into a pot. Cover with cold water, add the salt (1 tsp per L/qt of water) and bring to a boil.

Once the water comes to a boil, reduce the heat to a simmer. Let the potatoes simmer until just tender, about 10 to 15 minutes. Once done, drain and set aside.

In the meantime, prepare the rest of your mise en place.

Step 3: Preparing Your Mise en Place

• 3 shallots
• 4 oz cremini (or button) mushrooms
• 1 to 2 garlic cloves
• 1 tbsp Worcestershire sauce (or to taste)
• 1 tbsp Dijon mustard
• 1/3 cup brandy or cognac
• 1 cup heavy cream
• 1/3 cup flat-leaf parsley

Method

Pre-heat your oven to 325°F (170°C).

To prepare your mise en place, clean and thinly slice the mushrooms. Emince the shallots and mince the garlic. Remove the leaves from the parsley and roughly chop.

Gather the Worcestershire sauce, Dijon, brandy, and cream and set aside.

Step 4: Flattening & Seasoning the Steaks

• sea salt, to taste
• freshly ground black pepper. to taste

Method

To flatten the steaks, place them onto a cutting board and cover with plastic wrap. Plastic wrap keeps your rolling pin clean and prevents the steaks from sticking to the pin, making it easier to roll them out. Note: It is easier to flatten 1 or 2 steaks at a time.

Using a rolling pin, flatten the steaks into the desired thickness. The thinner the steaks are, the faster they will cook through; so, if you like your steaks medium-rare, flatten them to about 1/2" -inch thick.

Season liberally with salt and pepper and set aside.

Step 5: Sauteeing the Potatoes

• 3 small sprigs rosemary
• 2 garlic cloves
• 1 tbsp unsalted butter
• 3 to 4 tbsp olive oil
• sea salt, to taste
• freshly ground black pepper. to taste

Method

Once the potatoes are cooked and drained, heat a large, stainless-steel pan over medium to medium-high heat.

Perform the water test to make sure the pan is at the proper cooking temperature. Once the pan is hot, add the olive oil to the pan. Place the potatoes cut-side down. Season with salt and pepper to taste. Let the potatoes cook until they start to turn a light golden color. Once the potatoes have begun to color, add the butter and let cook for another few minutes.

Gently press the whole garlic cloves just to remove the skin. You can leave the rosemary whole; or, for a more pronounced rosemary flavor, remove the leaves from the stem and roughly chop. Add the garlic and rosemary to the pan and let the potatoes continue to cook until golden brown. Once the potatoes are nicely browned, turn them over and transfer the pan to the oven to keep them warm.

Next, place a small pot of cold water onto boil for the peas.

Step 6: Cooking the Steaks

• olive oil (for cooking)

Method

Note: Depending on the size of the pan and steaks, you may have to cook the steaks in batches to ensure good color and proper suc development.

Make sure to pat the steaks dry with paper towels before cooking to ensure a good sear.

To cook the steaks, preheat a large, stainless-steel pan over medium-high heat. Perform the water test to make sure the pan is at the proper cooking temperature.

Once the pan is hot, add the olive oil. Place the steaks into the pan and let sear for approximately 1 to 2 minutes per side (or cook to the desired doneness).

You may need to add a touch more oil to the pan in between batches. Once each batch is done, transfer the steaks to a rack that is resting over a tray. Cover loosely with vented foil and let rest. Once all of the steaks are cooked and resting, immediately move on to making the sauce.

Step 7: Making the Sauce

• 1 tbsp unsalted butter
• 1 tsp olive oil (if needed)

Method

To make the sauce, quickly add a teaspoon or so of oil (if needed) to lightly coat the base of the pan.

With the pan over medium-high, add the shallots. Cook until the shallots begin to soften. Next, add the mushrooms, along with the butter. Once the mushrooms have taken on some color, add the minced garlic. Let cook for approximately 30 seconds.

The next step is to deglaze the sucs. It is important to remove the pan from the flame before adding the liquor.

NOTE: FOR SAFETY REASONS, DO NOT ADD THE LIQUOR TO THE PAN DIRECTLY FROM THE BOTTLE OR WHILE THE PAN IS OVER THE FLAME.

Once the liquor has been added, return the pan to the stove. Stand back and tilt the pan away from you to allow the flame to ignite the liquor. Set the pan down and let the alcohol cook and burn off.

Note: If using an electric range, refer to the drill-down on How to Flambe with an Electric Burner.

Once the flame has died, let the juices reduce by half to concentrate. Then add the Dijon, Worcestershire sauce, cream and any juices from the resting steaks. Let the sauce simmer and reduce to thicken.

Step 8: Finishing the Dish

• 2 cups frozen peas
• sea salt, to taste
• freshly ground black pepper (to taste)
• unsalted butter (for finishing peas)
• fresh lemon juice (optional)
• salt (1 tsp per L/qt of water)

Method

Once the sauce has reduced by about half, taste for seasoning and make any adjustments, if necessary. Stir in half of the chopped parsley. Note: You may want to finish the sauce with a squeeze of fresh lemon juice to brighten the flavor.

Season the pot of boiling water with salt (1 tsp/litre or quart of water) and add the peas. Let cook for approximately 2 to 3 minutes or until tender.

Add the steaks back into the pan and turn to coat with the sauce. Turn the heat to low to keep warm.

Once the peas are done, drain and add the butter. Season with salt and pepper to taste.

Remove the potatoes from the oven. Coat with the oil from the pan to give them a nice shine. Place a steak onto each plate and spoon the sauce over top. Divide the potatoes and peas among the plates and sprinkle the remaining parsley over the steaks. Serve immediately.

20 Comments

  • Jude O
    Jude O
    I'm about to make this recipe and was wondering why would I flatten a beef tenderloin? Thanks!
  • Jude O
    Jude O
    Do I add the garlic whole? Or do I chop it? I'm guessing to add it whole. Thanks!
  • Dawn T Rouxbe Staff
    Dawn T
    In step 3 it does mention to emince the garlic. Flattening the steaks tenderizes them a bit and also helps them to cook quicker. But honestly it's not my recipe it's Gordon Ramsay's :-) Enjoy dinner!
  • Jude O
    Jude O
    I'm talking about step 5. The garlic in step 3 is for the pan sauce, in step 5 is for the potatoes and in step 5 it only says to "press the garlic" to get the skin off but then, nothing about what shape it's supposed to be when it gets into the pan with the potatoes. I just winged it and chopped it large. Figuring out all the ingredients for this was a bit challenging because there are three dishes. But paragraph 5 is the only one I found that was unclear.
  • Jude O
    Jude O
    This entire dish came out perfect. Great flavors all around. Will make again. The only thing I added was my roasted veal stock reduced to a demi glace. I love it when I can get these recipes for the entire dinner so I don't have to think about what goes with what. The steak was divine, the potatoes were amazing, crunchy on top and added a bit of the sauce and some cold sour cream, yum! The peas-used to hate them! But I've found if you don't over cook them they don't end up tasting like baby food mush. I found if I thaw them first by tossing them into a water filled bowl, then boil some water and blanch them for about 30-60 seconds, then toss them with the butter and get to the table quickly, they come out perfect. In fact all my frozen veggies come out perfect these days using this method. Rouxbe may have a lesson on this somewhere. Thanks for posting this recipe, Rouxbe. I thought it was yours, but now I'm interested in seeing what else Gordon has up his sleeve. Cheers!
  • Jude O
    Jude O
    Rouxbe does have a lesson on blanching veggies, what I meant was a lesson on how to handle blanching frozen veggies. Thanks!
  • Dawn T Rouxbe Staff
    Dawn T
    Here is the link to the topic called "Cooking Frozen Vegetables" from the Cooking Vegetable in Water Lesson. Cheers!
  • Jude O
    Jude O
    Good morning, Dawn! Thanks for the link. Glad to see you addressed this, nice to know about the freshness, good info! I watched the lesson a while back and didn't remember the frozen part of it. I used to fix them this way, but I'm too scattered brained to watch them closely enough for done-ness. I usually end up over cooking them this way, especially broccoli. Thanks for all your help!
  • Jonathan H
    Jonathan H
    Not sure why one would not use an iron skillet for the steaks where one gets a wonderful sear. I've always found iron skillets superior for this purpose.
  • Jeanne M
    Jeanne M
    This was just wonderful! The only change I made was to add a tad more dijon mustard for a little extra bite.
  • Tracy E
    Tracy E
    Great instructions and couldn't have been better! Thanks once again:)
  • Joe G Rouxbe Staff
    Joe G
    Glad you enjoyed it. Now I want it for dinner :-)
  • Miles C
    Miles C
    I don't keep brandy around. Any suggestions for substitutions?
  • Kimberley S Rouxbe Staff
    Kimberley S
    Here is a site that you might want to bookmark that offers substitution suggestions for a variety of foods/liquids. It might be worthwhile to pick up a bottle of brandy though as this dish is delicious with it. Plus if you only cook with it, it'll last a long time. Bourbon or scotch could work but the flavor will be different and might be a bit overpowering. Whatever you choose, it just needs a high alcohol content in order to flambe. Cheers!
  • Brenda L
    Brenda L
    Forgot the peas so I made Arugala salad (w/sautéed shallots,mushrooms, goat cheese. Recipe on Trader Joe's wild Arugala bag) Glad I did because the Diane sauce was so rich I felt a better choice than sweet peas. Everything came out fantastic especially cause I didn't melt plastic light covers off my beautiful Best glass hood on my first flambé :-)
  • Jeremy R
    Jeremy R
    Hey is there a way to add notes to recipes? I always did this for any recipes I had printed out. I'd love to be able to store the notes online right within the recipe ;)
  • Dawn T Rouxbe Staff
    Dawn T
    Unfortunately, this is not something that is current available on the recipes. I know that some people print out the recipes and add notes by hand and then keep those recipes in a folder. Perhaps this is something that we might add in the future though. Cheers!
  • Jeremy R
    Jeremy R
    Great. I'd love to see that!
  • Yuseph K
    Yuseph K
    Hello, This was my first flambeing. I won't lie, I was a little nervous. Don't tell my landlord, but I even disabled my fire alarm!! Anyways, I created a good fond with the steak and removed them from pan before adding onions and mushrooms. I waited for some colour on the mushroom then I added some brandy. I kept the pan on the electric burner and tried lighting it up with a torch but it didn't catch fire. I even tried throwing a few matches but no luck. Any theories on what went wrong? My best guess is that the onions and mushrooms were preventing the pan to reach a high enough temperature.
  • Ken R Rouxbe Staff
    Ken R
    It's hard to say what went wrong, but the actual flame adds nothing from a culinary standpoint. You just want to be sure the alcohol is burned off - which can happen with just heat and no flame. Perhaps if you tried a bit more brandy? Flames are for show mostly... ~Ken

Leave A Comment

Please login or join the Rouxbe community to leave a comment.