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Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
SERVES 2
2 6-oz. steaks (such as strip, sirloin, or club), pounded 1/4" thick
Salt and freshly ground black pepper
4 tbsp. butter
1 tsp. vegetable oil
2 shallots, peeled and minced
1 1/2 tbsp. dijon mustard
1 1/2 tbsp. worcestershire sauce
2 tbsp. demi-glace
1 1/2 tbsp. madeira
1-2 tsp. freshly squeezed lemon juice
1 tbsp. chopped fresh parsley
1. Season steaks with salt and pepper. Heat 1 tsp. of the butter and 1/2 tsp. of the oil in a large skillet over high heat. Sear one steak, 30 to 45 seconds per side (for medium-rare), then transfer to a warmed platter, covering with foil to retain heat. Add remaining 1/2 tsp.oil and another 1 tsp. butter to skillet. Sear second steak in the same manner as the first. Transfer to platter and cover.
2. Melt 2 tsp. butter in same skillet over medium-high heat. Add shallots and cook, stirring, until fragrant, about 2 minutes. Stir in mustard, worcestershire, and demi-glace. Add madeira, lemon juice, and parsley. Remove from heat and stir in remaining butter. Season to taste with salt and pepper. Spoon sauce over steaks, and serve.
Demi-Glace or Semi-Demi-Glace (Easy way)
2 quarts homemade beef stock
2 tablespoons red wine (optional)
1In a large saucepan, bring stock to a boil.
2 Turn heat down to the lowest heat setting and allow to simmer for several hours until stock has reduced to 1-2 cups (remove any scum that rises to the surface as it simmers).
3 It has reduced to demi-glace if it thoroughly coats the back of the spoon.
*It's not as good as the homemade stock, but a good quality canned beef consommé can be used as a shortcut substitution. Reduce by half in the same way.
**In a real pinch 2 teaspoons beef base can be dissolved in 2 tablespoons red wine as a substitute for demi-glace.
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Steak Diane
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Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
SERVES 2
2 6-oz. steaks (such as strip, sirloin, or club), pounded 1/4" thick
Salt and freshly ground black pepper
4 tbsp. butter
1 tsp. vegetable oil
2 shallots, peeled and minced
1 1/2 tbsp. dijon mustard
1 1/2 tbsp. worcestershire sauce
2 tbsp. demi-glace
1 1/2 tbsp. madeira
1-2 tsp. freshly squeezed lemon juice
1 tbsp. chopped fresh parsley
1. Season steaks with salt and pepper. Heat 1 tsp. of the butter and 1/2 tsp. of the oil in a large skillet over high heat. Sear one steak, 30 to 45 seconds per side (for medium-rare), then transfer to a warmed platter, covering with foil to retain heat. Add remaining 1/2 tsp.oil and another 1 tsp. butter to skillet. Sear second steak in the same manner as the first. Transfer to platter and cover.
2. Melt 2 tsp. butter in same skillet over medium-high heat. Add shallots and cook, stirring, until fragrant, about 2 minutes. Stir in mustard, worcestershire, and demi-glace. Add madeira, lemon juice, and parsley. Remove from heat and stir in remaining butter. Season to taste with salt and pepper. Spoon sauce over steaks, and serve.
Demi-Glace or Semi-Demi-Glace (Easy way)
2 quarts homemade beef stock
2 tablespoons red wine (optional)
1In a large saucepan, bring stock to a boil.
2 Turn heat down to the lowest heat setting and allow to simmer for several hours until stock has reduced to 1-2 cups (remove any scum that rises to the surface as it simmers).
3 It has reduced to demi-glace if it thoroughly coats the back of the spoon.
*It's not as good as the homemade stock, but a good quality canned beef consommé can be used as a shortcut substitution. Reduce by half in the same way.
**In a real pinch 2 teaspoons beef base can be dissolved in 2 tablespoons red wine as a substitute for demi-glace.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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