Steak Diane

Name: Steak Diane
Ingredients: Sauce Base; 2 tablespoons vegetable oil; 4 teaspoons tomato paste; 2 small onions , chopped medium (about 1 1/3 cups); 1 medium carrot , chopped medium (about 1/2 cup); 4 medium cloves garlic , peeled; 1/4 cup water; 4 teaspoons unbleached all-purpose flour; 1 1/2 cups dry red wine; 3 1/2 cups low-sodium beef broth; 1 3/4 cups low-sodium chicken broth; 2 teaspoons black peppercorns; 8 sprigs fresh thyme; 2 bay leaves; Steaks; 2 tablespoons vegetable oil; 4 strip steaks (about 12 ounces each), trimmed of all excess fat and pounded to even 1/2-inch thickness; Sauce; 1 tablespoon vegetable oil; 1 small shallot , minced (about 2 tablespoons); 1/4 cup Cognac; 2 teaspoons Dijon mustard; 2 tablespoons unsalted butter (cold); 1 teaspoon Worcestershire sauce; 2 tablespoons minced fresh chives

25 ingredients

5 steps

Ingredients

Sauce Base
2 tablespoons vegetable oil
4 teaspoons tomato paste
2 small onions , chopped medium (about 1 1/3 cups)
1 medium carrot , chopped medium (about 1/2 cup)
4 medium cloves garlic , peeled
1/4 cup water
4 teaspoons unbleached all-purpose flour
1 1/2 cups dry red wine
3 1/2 cups low-sodium beef broth
1 3/4 cups low-sodium chicken broth
2 teaspoons black peppercorns
8 sprigs fresh thyme
2 bay leaves
Steaks
2 tablespoons vegetable oil
4 strip steaks (about 12 ounces each), trimmed of all excess fat and pounded to even 1/2-inch thickness
Sauce
1 tablespoon vegetable oil
1 small shallot , minced (about 2 tablespoons)
1/4 cup Cognac
2 teaspoons Dijon mustard
2 tablespoons unsalted butter (cold)
1 teaspoon Worcestershire sauce
2 tablespoons minced fresh chives

Directions

1

1. For the Sauce Base: Heat oil and tomato paste in Dutch oven over medium-high heat; cook, stirring constantly, until paste begins to brown, about 3 minutes. Add onions, carrot, and garlic; cook, stirring frequently, until mixture is reddish brown, about 2 minutes. Add 2 tablespoons water and continue to cook, stirring constantly, until mixture is well browned, about 3 minutes, adding remaining water when needed to prevent scorching. Add flour and cook, stirring constantly, 1 minute. Add wine and, using a heatproof rubber spatula, scrape up browned bits on bottom and sides of pot; bring to boil, stirring occasionally. Add beef and chicken broths, peppercorns, thyme, and bay; bring to boil and cook, uncovered, scraping bottom and sides of pot with spatula, until reduced to 2 1/2 cups, 35 to 40 minutes.
2

2. Strain mixture through fine-mesh strainer, pressing on solids.
3

3. For the steaks: Heat 1 tablespoon oil in 12-inch heavy-bottomed skillet over medium-high heat until smoking. Meanwhile, season steaks. Place 2 steaks in skillet and cook until well browned. Flip steaks and weight with heavy-bottomed pan; continue to cook until well browned on second side. Transfer steaks to large platter and tent with foil. repeat with remaining steaks; transfer second batch of steaks to platter.
4

4. For the sauce: Off heat, add 1 tablespoon oil and shallots to now-empty skillet; using skillet's residual heat, cook, stirring frequently, until shallots are slightly softened and browned, about 45 seconds. Add cognac; let stand until cognac warms slightly, about 10 seconds, then set skillet over high heat. ignite cognac; shake skillet until flames subside, then simmer cognac until reduced to about 1 tablespoon, about 10 seconds. Add sauce base and mustard; simmer until slightly thickened and reduced to 1 cup, 2 to 3 minutes. Whisk in butter; off heat, add Worcestershire sauce, any accumulated juices from steaks, and 1T chives. Adjust seasoning.
5

5. Serve steaks with sauce and chives.