- 4 Shallots slices
- Olive Oil
- 4 Button Mushrooms (Optional Baby Portabello Mushrooms)
- 1 tsp Salt
- 1 tsp Pepper
- 1 Clove Crushed Garlic
- 3 Tb Worcestershire Sauce
- 1 Tb Mustard
- 3 Tb Brandy
- 2 Rib Eye or New York Steaks
- 1 Cutting Board
- 1 Roller Pin
- 2 Tb Jake's Tri-Tip Rub
- 1 Cast Iron Cooking Pan
- 1/4 cup Double Cream
- 1 Bunch Asparagus
Fingerling Potatoes Recipe:
- 6 Fingerling Potatoes
- Salt Pepper
- Rosemary Dried or Fresh
- 2 Cloves Crushed Garlic
- 1 Tbs butter
Season cutting board with with 1 Tb jake's Tri-Tip Rub (Sprinkle rub all over clean board), add 1 tsp salt and pepper to board as well. Lay steaks on board. Season tops of steaks with dry rub, salt and pepper. Roll steaks with rolling pin to flatten steaks. Press firmly rolling 4 or 5 time over the steak.
In cast iron pan heat till hot adding olive oil until oil smokes lightly. Add steaks cooking them on both sides until medium. Remove steaks and hold on a warming plate.
In cast iron pan combine shallots, olive oil, mushrooms, garlic, mustard, Worcestershire sauce, Jake's Tri-Tip Rub, salt and pepper. Saute 5 minutes until shallots and garlic have completely blended and are soft.
Add double cream and let simmer for 3 minutes. Add steaks and simmer for 4 minutes turning halfway through.
Flambee with Brandy. To Flambee, Add Brandy to simmering steaks and sauce mixture. Tilt pan towards stove flame and light brandy. Keep a pan lid handy in case fire gets out of hand. Let flame burn down completely. If your stove does not contain gas burners use an all purpose lighter to burn off brandy. Simmer 2 minutes.
Remove from cast iron pan, place on warming plate and hold.
To make fingerling potatoes, cut potatoes in half. Put Olive oil in Cast Iron pan and bring to heat. Season potatoes with salt, garlic, and rosemary. Add Olive oil and butter to pan. Place potatoes in hot pan cut side down and cook until done. Turn potatoes at the end and cook 1 additional minute.
Remove potatoes and join with steaks.
Clean asparagus and remove white ends if any from stems. Add olive oil, salt and butter to cast iron pan and saute until asparagus is tender. Remove and combine with steak and potatoes on warming plate. If desired asparagus can be grilled to reduce oil content.
Add garnish of chopped parsley on plate.
A Great Find in Steak Diane
A number of years ago I traveled to the U.K. for work. Over the years I've been there about 15 times and each time I would set out looking for new restaurants to try. I can honestly say that there were not that many good restaurants in the area I was in as the food was usually bland and overcooked. On my way to the office each day I passed a small but tidy looking restaurant. I decided one night that I would take a chance and made it down to the restaurant. I immediately greeted with the nicest team of people who truly wanted to serve. I asked for recommendations and they gave me their best choice...Steak Diane. It was a little pricey but they said the work involved and the results of the steak would be more than worth it. So, I said yes I want to go with that choice. In 20 minutes I was elbows deep in some of the best eating I think I have ever had in the U.K. The meat was amazing and the sauces were just phenomenal. This was truly the best thing I'd had in all my many trips to the U.K. and surrounding areas.
Within a few days I'd told my friends about the restaurant. I had a work crew that was fitting out a computer room and after a long day of great work I decided to reward my team with an excellent meal. We were able to get in and I mean barely as the restaurant had become quite popular. That night steak after steak was consumed and the team couldn't believe how good the food was at the restaurant. I found that many of them had the same issues I had in that it was so difficult to find a decent restaurant. But no longer was their search in vain. Over the next year I'd heard from 4 or 5 of them who said they had been to the restaurant more that one and also brought their team members.
From that experience I was able to speak with the owner and he shared with me the details of the meal. That same recipe is what we use on this page. Plan ahead and take the time you need to make one of the best meals you'll ever have I would you will not regret it.
This product was added to our catalog on Wednesday 20 September, 2017.