Mayfair Hotel’s Steak Diane

A couple of weeks ago I posted a recipe for the salad dressing from the Mayfair Hotel in St. Louis. You can find that recipe here. Lynney commented that she loved the Steak Diane from that hotel, so I set about to find the recipe. Last night I made that Steak Diane, and I have to tell you that it is restaurant quality, and couldn’t be easier. It literally took no longer, including prep time, than 15 minutes. A baked potato, and broccoli blanched in boiling water for four minutes and seasoned it to my liking, made for an excellent meal. Don’t wait for a special occasion to make this, treat yourself.

Mayfair Hotel’s Steak Diane

1 10-oz. boneless sirloin steak (about 1” thick)

Butter

2 Melissa’s shallots, finely chopped

4 fresh mushroom caps, sliced

1 t. Worcestershire sauce

2 T. brandy

Trim almost all fat from steak. Preheat a skillet until hot enough to sizzle a drop of water. Add just enough butter to prevent sticking. Brown steak quickly on one side, about 1 minute.

Reduce heat to medium. Add shallots or mushrooms; cook 2 minutes. Turn steak; cook about 6 minutes or until steak reaches desired doneness.

 Tip the pan toward you; add Worcestershire sauce and brandy. Tip the pan away from you; carefully light with a long-handled match. (Or remove the pan from the heat while you light the brandy and then return it to the burner.) Slide the pan back and forth while the sauce blazes to blend well.

 When flame is almost extinguished, transfer the steak to a warm plate. Spoon sauce over the steak.

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Blue Cheese Spread

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I am a fan of blue-veined cheese: Gorgonzola, Stilton, Danish bleu, any cheese of that ilk blows my skirt up big time. I like to use it in as many ways as possible, and started adding it to my Homemade Boursin Cheese (the recipe of which you can find here). It occurred to me that it would probably make a decent spread all on its own, and here is the result. It’s an excellent spread for crackers, to use with crudities (I love filling snow peas and celery with this), I’ve even used it with Bugles, and it works wonderfully, and, enjoying it this way, I have to admit, is a heck of a lot of fun. But don’t stop there, it’s super delish when spread on a toasted bagel half or English muffin at breakfast, a dollop does a wonderful thing to a baked potato, and enhances a steak when a small amount is put on top immediately upon removal from the grill. Versatile and delicious, who doesn’t love that? 

Blue Cheese Spread

1 5-oz. container blue cheese crumbles, room temperature
1 8-oz. pkg. cream cheese, room temperature
1/8 c. (2 T.) sour cream
½ t. Worcestershire sauce
¼ t. freshly squeezed lemon juice
5-6 gratings black pepper
½ T. chopped parsley (for garnish)
Additional blue cheese crumbles (for garnish)*

Place all ingredients into a medium mixing bowl, and beat, at high speed, until thoroughly combined, 2 to 3 minutes. Turn out into your favorite bowl, garnish with crumbled bacon and chopped chives, and served with crudités or crackers. Refrigerate leftovers.

*You can also cook and crumble a slice of bacon to use as a garnish. Or, stir it in; I’m not your mom. You can do what you like.

 

Meal Plan Monday #12 - 30-Minute Meals

I am fully embroiled in the aftermath of all that is involved in losing a loved one. As a consequence, I am exhausted. If truth be told, it is a struggle just getting out of bed. But it is important to do so, and to be grateful for each day, so I soldier on. Cooking has taken a bit of a back seat, however, so this week is all about 30-Minute (or less) meals.

Monday – One Pan 30-Minute Mushroom Alfredo

Tuesday – Whatever GrubHub has to offer

Wednesday - Busy Day Cashew Chicken, rice, fortune cookies

Thursday – Dinner out with the girls.

Friday – Scallops with Capers, Lemon, and Basil over angel hair pasta

Saturday – Steak with Peppercorn Sauce, baked potato, broccoli

Sunday –Artichoke Spaghetti Sauce

Dad received so many lovely floral arrangements that I thought I would do a table or two featuring one or more of them. Stay tuned!

Steak with Peppercorn Sauce

The whole time I was eating dinner tonight, I couldn’t help but think of Jim. He loved a good steak in a tasty sauce, particularly one that took as little effort as possible. This recipe is just that. It’s from Clotilde Dusoulier’s new book Tasting Paris: 100 Recipes to Eat Like a Local. Pair this steak with a couple of microwaveable side dishes as I did, and dinner can be on the table in 15 minutes, and an elegant one at that.

This is one of those recipes that I am going to turn to again and again, because there’s really nothing to it. You sear a steak on both sides, continue to cook it to desired doneness, move it to a cutting board to rest, and then whip up the sauce. The sauce takes no time at all, and if you have all of your ingredients next to the stove and ready, the whole dish can be finished in 10 minutes, depending upon your desired doneness of the steak. I made only one serving, and truthfully, I didn’t measure thing. It’s that easy.

I used a top sirloin from Omaha Steaks. It was probably about 3/4"-1" thick, and I like my steak medium-rare. The entire cooking time was no longer than eight minutes after I had preheated the pan. The sauce took no longer than two minutes, so my meal, including warming time for the potato casserole that I had left over, and frozen peas, was on the table in 15 minutes. I still can’t believe it. For a less expensive meal, consider using this delicious sauce over chopped steak patties, and serve it to the entire family.

Steak with Peppercorn Sauce
Yield: 4 to 6 servings

1-1/2 pounds boneless beef steak, 1 to 1-1/2 inches thick, your choice of cut (I used Omaha Steaks’ top sirloin)
Fine sea salt
2 tablespoons canola oil
1/3 cup cognac or brandy
5 tablespoons unsalted butter, diced
1/3 cup heavy cream
1 tablespoon white or black peppercorns, cracked (I used Melissa’s Rainbow Peppercorn Grinder)

About an hour before serving, remove the meat from the refrigerator and pat dry with paper towels. Sprinkle on both sides with 1 teaspoon salt.

In a large, heavy pan, heat the oil over medium high heat until it is just beginning to smoke. Add the meat and cook without disturbing for three minutes until a golden crust forms. Flip and repeat on the other side. Flip again and then cook, flipping and basting with the juices every 20 to 30 seconds, until the meat is browned on the outside and cooked to your liking on the inside.

Transfer the steak to a cutting board and cover with foil to allow to rest while you prepare the sauce.

Reduce the heat under the pan to medium. Pour in the cognac, add 1/2 teaspoon salt, and scrape the bottom of the pan with a spatula to loosen up the bits. Whisk in the butter and cook for one minute. Whisk in the cream and cracked peppercorns and stir until warmed through.

Cut the meat into servings, if needed, and divide among 4 to 6 plates. Spoon sauce over the meat.

PRINT RECIPE

As I mentioned earlier, Jim loved a good steak. Jim’s Steak Diane was one of his favorite recipes.

This post is linked to:

Happiness is Homemade Sunday

Dishing It & Digging It

Full Plate Thursday

Thursday Favorite Things
Feathered Nest Friday
Funtastic Friday
Best of the Weekend
Pink Saturday
Snickerdoodle Create Bake & Create

Grace at Home

Friday at the Fire Station
Create, Bake, Grow and Gather

Weekend Inspiration Party
Share Your Style

A Bouquet of Talent

Paula's No Rules Weekend Blog Party

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