A retro restaurant is classic that is astonishingly easy to make at home

The rare occasion when my husband and I actually have time for an intimate, special dinner, I like to cook food like this fun, Retro Steak Diane: elegant, full flavored and ready for the table less than half an hour. With so little time investment, this also means that I can freely make any number of pages, as simple or as fashionable as I like. There is no shortage from the side to combine for an impressive meal – some of my favorites are a simple, thrown salad, roast or mashed potatoesand roasted spinach.

The steak is cooked Diane style to roast the fillet in toasting butter, then flame and fucked it in a luxury cognac sauce. His story is disputed with the possible origin of London, Belgium and New York City. The “Diane” part refers to Diana, the Greek-Roman goddess of hunting, and the “à la diane” sauce, usually serving cattle and other toy meat in London restaurants in the early 1900s. Probably the New York hotels promoted the Flambéed Steak version.

My Steak Diane version has a juicy fillet-mignon that is perfect, with a Seared bark on top of a restaurant-quality sauce-bright, brightly flavored, and sticks to the meat, leaving a white plate strip when each bite slips. Steak on it. The sauce has only the right level of salt and fleshy aroma without being greasy. He is extremely delicate, and he certainly impresses the lucky man he shares with and simply dead as a bonus. This is how you can perform this steak dinner at home.

Cooking the perfect fillet mignon for Steak Diane

Filé Mignon comes from the thinner, most beautiful end of the lining. The steaks are cut off from the small muscle that passes on the back of the inner edge of the cow's spine. This, as its name suggests, is extremely gentle and mostly attractive to intimate specials. They are also the most expensive beef cutting in the supermarket, so they don't want to spoil them.

The difficulty of cooking the Mignon Filé or any cutting of the bowel is that they contain very little intramuscular fat. As a result, they are relatively tasteless, compared to well remaining steak cuts such as ribye or tape steak. While the smooth fillet Mignon lacks taste, its mildness makes rich, intensely flavored frying sauce into a perfect canvas.

Little fat in the meat means less insulation from heat effect and thus gives a greater chance of overwhelming lean meat and turning from gentle to hard. The first step is to dry steak to provide the most delicious, gentle meat. Drying Our preferred method for seasoning large and small pieces of meat. This process in which the protein is liberally salted and cooled for a longer period of time is especially beneficial to lean, relatively boring proteins, such as beef ventilation, which tends to dry out when exposed to high heat. By producing juicy, tasteful results, dry weight also helps us Maillard Browning By subtracting excess moisture from beef before you want a crisp crust.

Another key technique used in this recipe to guarantee the juicy fillet mignon, to test a serious meal period Steak in perfect pan technique. It's simple and clear, just what you want when cooking a special food for two. As described above, the steaks are salted liberally and sit for at least 40 minutes before the cast iron, carbon steel, or stainless steel frying, turns every two minutes to ensure even cooking and a. Deeply browned crust. But as the saying says, “many ways lead to Rome” and I point out that you can adapt this recipe to your own preferred cooking method such as reverseTo butteror under vacuum Steak recipes.

After the steak is cooked, put aside on a plate to relax while preparing the accompanying sauce. You may be tempted to tent them with aluminum foil to keep them warm, but not. The steak tent only traps and softens the beautiful bark on the steaks that you have worked hard to create. Instead, let the steak be intact and uncovered.

How to Make Fine Eating – Quality Saux For Steak Diane

You can't count on a perfect, velvety, rich taste, restaurant quality sauce with this recipe. If you have noticed in the past that your home frying rooms do not correspond to the bright, smooth, emulsified textures you receive in restaurants, then it is probably due to the quality of the kit or broth you used. Starting the sauce is a homemade, gelatin -rich – the stock like jelly when cold as a gel – the best way to ensure this. But if you start with the broth purchased in the store that many people do, then the sauce lacks the critical gelatin content that creates a rich, velvety texture.

If you are not standing for cooking a whole pot-gelatin rich broth then we have a tested and real serious meal Pan sauce -trick For you: simply blooming gelatin in the broth purchased in stores, a teaspoon of the recipe will do the trick. Simmer quickly and has a few butter later with mouthwash sauer sauer with a restaurant quality texture.

When consumed in a restaurant, most of the charm of Steak Diane on the table of the cognac sauce before poured over the fillet. While having fun at the meal, I say let the fire be fired and avoid the risk of starting the smoke detector while making special meals. So, instead of flambeeing, I decide to add the cognac with heat and broth to avoid recovery. The sauce is then returned to the heat to cook and reduce, allowing the remaining coarse alcohol taste.

Regardless of whether Steak is cooking Diane on Valentine's Day, Galentine Day, or any special occasion, this recipe is certainly impressive -just tell anyone how easy it was to make.

Cooking method
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• Two 6-8.Orounce middle cut Cute nets, 1 1/2 – 2 inches thick, cut (see notes)

• Kosher salt and freshly ground black pepper

• 1 tablespoon (15ml) neutral oil such as rapeseed or vegetable oil

• 4 tablespoon (56g) Salted butter, Cut into 4 pieces, shared

• 1/2 medium hazelnut (about 1 1/2 ounce; 42g)minced

• 3/4 cup (180Ml) homemade cattle or Homemade chicken kit or a low sodium bought in shop chicken soup (See notes)

• 1 teaspoon powdered gelatin, If you use broth purchased in shop (see notes)

• 1/4 cup (60ml) cognac

• 2 teaspoon (10Ml) Worcestershire sauce

• 1 tablespoon Freshly minced chives

• 1 teaspoon Dijon mustard

1. Pat steak with dry paper towels. Widen liberally with salt. Allow to rest at room temperature for at least 40 minutes and up to 2 hours. Alternatively, place on a plate or wire stand above the baking sheet in the refrigerator for up to 24 hours.

2. If you use broth purchased in a shopCombined in a liquid measuring cup and in the cognac and sprinkle the gelatin on top. Set aside.

3. Heat the oil from a 10 -inch stainless steel, cast iron or carbon steel frying pan until smoking. Season steak with all pepper, add a pan and cook, rotate every 2 minutes until it browns well on all sides (including the edges that the pliers (43 ° C) are rare or 130 ° F (54 ° C ) Cooking a little later) for a total of 6-12 minutes, depending on the thickness.

4. In the now empty pan, reduce heat to low and melt 1 tablespoon butter. Add peanut onions and cook to translucent, approx. For 1 minute. Remove the pan from the heat and add material or broth (or gelatin mixture when using broth purchased in a store), cognac, wor entitverum and accumulated broths from the plate. Replace the pan on medium-high heat and boil and explore the brown bits. Cook until 1/2 cups decrease for 5-7 minutes.

5. From the heat, whisk up on half the chives, mustard and the remaining 2 tablespoons of butter until it is completely integrated. Place the fillet on each serving and spoon sauce on top. Sprinkle with the remaining chives and serve.

Special equipment

10 -inch stainless steel, cast iron or carbon steel pan, pliers

Note

The equivalent weight of the bone or tape without bone or bone, Porterhouse, T-bone, momentum, hanger or winged steak can be used instead of fillet mignon. Try to get at least 1 1/2 inches thick steaks. If you use a thinner steak cut, shorten the cooking time accordingly.

Using the broth purchased in the shop, add 1 teaspoon of powdered gelatin to the broth and cognac and let them sit while cooking the steak. Gelatin adds the body to the broth and the last sauce, which lacks the broth purchased in the store.

Make-Head and Storage

Steak and sauce are the most enjoyable immediately.