Tender Beef Filet seared golden brown then roasted to a perfect medium rare and topped with a creamy brandy sauce.
This recipe comes from Jacques Pepin of television fame and the Executive Culinary Director for Oceania Cruise Line.
Our friends, Steve and Sharon, took a 5-week cruise to the Nordic region on Oceania Cruise Line. They could not say enough good things about this cruise line. Steve took cooking classes from the chefs on board and bought me a cookbook signed by Chef Stephanie Hersh.
This cookbook is filled with all of the chefs specialties and one chapter is titled In the Kitchen with Jaques. I made his Steak Diane and served it to our neighbors for a holiday gathering last night.
It was hard for me to decide which of the many delicious recipes I wanted to make first from this cookbook but then I watched the movie Madagascar for our Movies and Munchies group.
I had never seen this fun movie before. It came out in 2005 and I had no littles around so it was not on my radar. Frank and I watched this together. We laughed and giggled like we were little kids. It is the story of zoo animals who make their escape from Central Park in New York and end up in Madagascar.
Marty the Zebra is celebrating his 10th birthday and feels as if life is passing him by so he plans his escape. Alex the Lion is a main attraction at the zoo and loves the attention he gets.....he also loves his daily feedings of steak. He is very happy at the zoo and has no desire to escape but is convinced by Gloria the hippo and Melman the giraffe to help rescue Marty and bring him home.
So foodwise, there was a birthday cake at the beginning of the movie. Steak was thought about constantly by Alex throughout the movie. Gloria relaxed with cucumber slices over her eyes. And Alex learned to love sushi so he could quit imagining Marty as steaks.
That made my choice much easier when going through the Oceania Cruise Cookbook because now I could focus on steak recipes. There is a recipe for Charred Steaks with Chimichurri that will be made as soon as winter is over. There is a Grilled Flank Steak from Spain that sounds amazing but when I saw the recipe for Jacques Steak Diane, the search was over.
So two more categories are marked off my Bingo Card with this post. I have been enjoying this challenge. Here are the recipes that I shared in the other categories.......
- Bisquick Cookies from a Library Book
- Lemon Pepper Potato Wedges from a Cookbook
- Navajo Green Chile Stew from a Historical book
- Venison Banh Mi Burgers from a book about Restaurant Life
- Hot Honey Caramel Sauce from a book set in a Foreign Country
- Gnudi from a book that is Part of a Series
- Apple Pie Cookies from a book that Has Fruit on the Cover
- Lobster Salad from a book that was Published Before 2023
- No Recipe but a Review written from a book featuring Coffee or Tea
- Magically Easy Gingerbread Pumpkin Cake from a book Set on a Farm or Vineyard
- Spaghetti Carbonara from a Memoir
- Sweet Potato Soup from a Book I Linked up to Foodies Read
- Vegetable Lo Mein from a Mystery
- Pumpkin, Orange, and Date Muffins from a book with a Food Truck
- Dijon Chicken from a Newly Released book
- Chocolate Cream Pie from a book I Made a Recipe From
- A Cheese Plate paired with Wine from a book written by an Author of a Different Gender than I
- Apple Pie Thumbprints from a book Set in a Bakery
Steak Diane
Ingredients
- 6 filet mignon steaks (about 6 oz. each)
- 4 T. butter
- 2 T. olive oil
- 1 shallot, minced
- 2 T. brandy
- 1 1/2 T. Dijon mustard
- 1 1/2 c. heavy cream
- 6 T. veal demi-glace
- salt and pepper, to taste
Instructions
- Season the steaks, on both sides, with salt and pepper. Let set out to come to room temperature.
- Heat the butter and olive oil over med-high heat in a large skillet. Sear the steaks, in batches, for about 2 minutes per side, until nicely browned. Once seared place onto a rack set over a baking sheet.
- Place the steaks in a preheated 400* oven for about 10 minutes, until an internal temperature of 125-130* is reached. Set aside to rest while you make the sauce.
- In the same skillet, cook the shallot until soft. Stir in the brandy and cook until nearly evaporated. Lower the heat to a simmer and stir in the mustard and cream until smooth.
- Remove from heat and whisk in the demi-glace until you have a golden brown gravy-like sauce.
- Place the steaks onto a platter, top with some of the sauce and pass additional sauce with the steaks.
Notes
Adapted from a recipe by Jaques Pepin.
Nutrition Facts
Calories
815.36Fat (grams)
72.08 gSat. Fat (grams)
34.85 gCarbs (grams)
2.6 gFiber (grams)
0.29 gNet carbs
2.31 gSugar (grams)
2.13 gProtein (grams)
35.76 gSodium (milligrams)
246.55 mgCholesterol (grams)
218.71 mg
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