I finally had some time in between the chaos to take on a few of my personal projects that have been shelved, including exploring the world of cooking. While on vacation I had the Steak Diane dish at The Cheesecake Factory and it was thebomb.com. Decided to give it a go.
———————————————————-
INGREDIENTS
- 2 Tablespoons butter
- 12 oz. Beef Tenderloin, cut into 3 oz. medallions, salt to taste
- 2 teaspoon cracked whole black peppercorns
- 1/2 cup sliced fresh mushrooms (such as baby bella)
- 3 Tablespoons pearl onions, chopped
- 1/4 Cup brandy
or white wine(I used cooking wine but I would suggest brandy) 1 TablespoonDijon mustard, prepared (I prefer a much smaller amount of mustard)- 1 teaspoon Worcestershire sauce
- 3/4 Cup beef stock
- 1/4 Cup cream
DIRECTIONS
1 Preheat oven to 350 degrees.
2 On top of the stove, heat a large heavy skillet over medium heat. Add 1 tablespoon of the butter to the hot pan and heat until it begins to foam.
3 Season the beef with salt and sprinkle cracked black pepper over both sides of steaks, pressing pepper into steaks. Add the first steak to skillet and sear, cooking no more than 1 to 2 minutes before turning it over and cook 1 minute on the second side. Remove the steak from the pan to a warm ovenproof platter. Repeat with the remaining steak. Keep Steaks warm in low oven. (I then finished cooking the steak on the grill for 2 to 3 minutes.)
4 After the steaks are cooked and warming, add the pearl onions to skillet, add more butter if needed, cook 2 minutes until translucent.
5 Add mushrooms and saute 1-2 minutes. Add the wine and Worcestershire sauce to the pan, bring quickly to a boil. Stir in the mustard. Allow this to cook 1 minute before adding the stock. Cook 1 minute more. Add the cream. Bring just to a boil. Remove from the heat and stir in the chives.
6 Place steaks on individual plates topping with sauce.
———————————————————-
Overall the meal was a success! The sauce at The Cheesecake Factory was a darker hue (brandy? water instead of cream?), but this recipe makes a delicious sauce as well. I ended up having to make the sauce twice because I added too much dijon mustard in the first batch [something to keep in mind].
———————————————————-
I found this video after the fact, but it is helpful as well.