Steak Diane

On October 18, 2015, in Recipes, by Chris Baccus
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Steak Diane is one of my favorite stop top steak dishes. I love it so much I have another recipe on the website I did back in 2011 (check it out here.) This version doesn’t use cream, but it does use a lot of butter.  You can also remove the mushrooms in this version, but I had some beautiful chanterelle mushrooms I found at the Farmers’ Market.

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I was in downtown Los Angeles last Friday and made a stop at Grand Central Market to pick up some meat at Belcampo.  They had some petite top sirloin medallions that looked perfect.  I bought four to make this dish.  I often will use filet mignon, but these organic grass-fed top sirloin medallions add a richer flavor.

Steak Diane
Serves 2

4 petite top sirloin medallions, about 1 pound
5 tablespoons butter
1/4 cup Brandy
2 tablespoons lemon juice
2 tablespoons worcestershire sauce
1 shallot, minced
2 ounces chanterelle mushrooms, chopped
1 tablespoon olive oil
salt & pepper

Add 2 tablespoons and the olive oil to a saute pan on high heat.  When it begins to bubble, add the salt and peppered steaks being cautious to not crowd the pan.

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Cook for five minutes on each side so there is a light browning.  Once both sides are cooked, place steaks on a plate covered with foil to keep warm.

Add the shallot and mushrooms to the pan and scrape up any browned bits.  Add the Brandy and light the pan on fire being careful of a high flame.  Add the lemon juice and worcestershire sauce and cook to combine for a minute.  Add the remaining butter to the pan and return the steaks.  Let it heat for another minute or two and then plate.

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Smoked Tri-Tip Roast with Chanterelle Brandy Cream Sauce

This is my now my official submission to theSousVide Supreme BBQ Recipe Challenge! Please visit the link and vote for me before July 7th! Each person who casts a vote for their fan favorite will be entered to win a $200 gift certificate to www.sousvidesupreme.com!

My time with the SousVide Supreme is coming to an end soon.  It’s been an creative addition to the kitchen and there is a lot I’d still like to experiment with as I continue to see how it bests fits into our home cooking routine.  Two of its best qualities are exemplified in this recipe.

  1. It makes cooking a roast easy while maintaining it’s tenderness.
  2. The time span for when it is ready to eat makes it simple and flexible for cooking a great meal after work.

The second reason is one of my favorite things about sous-vide cooking.  In this case, the tri-tip roast can be left in the water bath for 8-24 hours. Think about that.  If the day at work runs a couple hours long like mine did last Thursday, no worries. Come home and remove it from the SousVide Supreme and make a quick cream sauce that takes 5 minutes.  Dinner served (though my mashed potatoes took a good 12 minutes. So not quite that fast.)

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Looks pretty nice too on the counter.

This recipe was also the first time I used my smoker in conjunction with the SousVide Supreme.  I was a bit concerned that only 2 hours in the smoker wouldn’t add that much smoke flavor to the roast.  Fortunately, my concern was unwarranted as the roast had a great smoky flavor that added to the rich mushroom brandy sauce.

Note: I’d recommend any hearty mushrooms for this sauce. Morels would’ve been great too or even portobello. A strong flavor mushroom combined with the smoked meat is a bit odd at first, because its something unusual. Good thing it is a good unusual. 

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Chanterelle mushrooms were a great find at the Farmers’ Market

I believe the secret to keeping the smoke flavor in the meat is to quickly remove it from the smoker and into a vacuum sealed bag.  If you want more of a smoked flavor, you could put the meat in the freezer for a hour or two before placing it in the smoker. This way you can add another 30 or 45 minutes to the cooking time in the smoker. Just be careful not to totally freeze the meat.

Smoked Tri-Tip Roast with Chanterelle Brandy Cream Sauce

Serves 4

2 lb tri-tip roast

Rub

1 tablespoon brown sugar
1/2 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic salt
1/2 teaspoon paprika
1/4 teaspoon crushed red pepper

Sauce

3/4 cup heavy cream
3 tablespoons butter
1/4 cup Brandy
1/2 cup Chanterelle mushrooms, course chop
1 garlic clove, diced
1 shallot, diced
1 tablespoon fresh italian parsley, finely chopped

The night before mix the ingredients to make the rub and coat the tri-tip roast.  Then cover in dish with cellophane and place in the refrigerator overnight.

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Into the smoker the rubbed tri-tip goes.

Early the next morning prepare your smoker by getting it to a steady 220 degree temperature. Place the tri-tip roast into the smoker and cook it for 2 hours at 220 degrees.  When done, remove it from the smoker and quickly place the roast into a plastic bag. Vacuum seal the roast and submerge into a SousVide Supreme cooker.

Set the SousVide Supreme to 140 degrees and let it cook for anytime between 8-12 hours.

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Time is of essence. Quickly seal after removing from smoker.

Start making the sauce by placing 2 tablespoons of butter into a sauté pan. Add the garlic and shallot and sauté for about 3 minutes to soften on medium-high heat.  Add the Brandy and let it reduce by half.  Then add the Chanterelle mushrooms and sauté for another 2-3 minutes letting the mushrooms soften. Add the heavy cream and salt and pepper.  Let the cream come to a boil then reduce the heat to medium-low and watch to not burn the sauce. It’s best to keep moving the pan to let the flavors blend and to reduce too much boiling of the cream.

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Brandy, mushrooms, cream and butter. One of my favorite combinations.

Once the sauce is ready add the last tablespoon of butter just before serving, remove the tri-tip roast from the SousVide Supreme and remove from the vacuum sealed pack.  Slice the roast against the grain into 1/2 inch slices. Arrange the meat on the plate.

Finally with the sauce add the chopped parsley and 1 tablespoon of butter.  Let the butter melt into the sauce and stir. Serve the sauce with the roast and any sides.


DISCLAIMER: I was sent the SousVide Supreme to try as part of a blogger outreach program from the company.  The opinions are my own.

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Jägerschnitzel for #SundaySupper

On January 19, 2013, in Featured, Recipes, by Chris Baccus
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This week’s Sunday Supper theme is Retro Recipes.  I was reminded a couple weeks ago about one of my favorite restaurants when I made some German Lentil Soup from Portland Oregon’s Der Rheinlander. The soup was great, but it was missing something. Something I loved to eat as a child – Jägerschnitzel.  It was one of the few ways I would eat mushrooms, the other being on supreme pizza.

Jägerschnitzel is basically a bacon mushroom cream sauce on a wiener-schnitzel  I had the recipe for Der Rheinlander’s basic schnitzel.  All I needed was some inspiration for a mushroom cream sauce.  I found a few on the web, but had an amazing mushroom cream sauce I’ve made many times before. Add some bacon and onions and I would be whisked back to the early 1980s eating a Jägerschnitzel in Portland.

I may have the oldest of the retro recipes in this week’s Sunday Supper event.  Both the Austrians and Italians claim to have invented the wiener-schnitzel. The Italians claim the dish was made in 1134 at a banquet for the canon of Milan’s St. Ambrogio Cathedral.

Now that’s retro.

Jägerschnitzel
Serves 4

4 veal scallopini, pounded thin
2 whole eggs, beaten
1 teaspoon milk
1 lemon, juice
1 1/2 cups bread crumbs
1/4 cup canola oil
2 tablespoons butter
flour, to coat
salt and pepper to taste
1 lemon cut into wedges

Mushroom Cream Sauce
1/2 cup heavy cream
1 cup cremini mushrooms, diced and quartered
1 tablespoon cream sherry
1 slice bacon, small diced
1/2 onion, diced
1 shallot, diced
1/2 teaspoon dried thyme
2 tablespoons butter
small bunch parsley

For the schnitzel, wrap veal cutlets in cellophane and pound with a mallet. Heat a saute pan on medium-high heat with oil and butter.

Rub some lemon juice over the veal and then dredge the veal in flour.  A simple way to do this is to use a gallon ziplock bag and place about a 1/2 cup flour in the bag and shake the bag to coat the veal.  Remove veal from bag and now with the egg and milk mixed together in small bowl, coat the flour dredged veal in the egg and shake so it is not dripping egg and coat with bread crumbs.

Add the bread crumb coated veal to the saute pan and cook on each side until the bread crumbs are nicely browned, not burned, about 3-4 minutes each side.  Remove the cooked veal from the saute pan and place on a plate.

Now to make the sauce, add the bacon and cook for about 2-3 minutes.  Add the mushrooms, onions, shallot, and thyme and cook for about 2 minutes then deglaze the pan with the cream sherry. Once the sherry has cooked off, about 1 minute, add the heavy cream and butter. Add the parsley and reduce heat to a simmer and place the cooked breaded veal back in the pan.

After letting flavors combine for a couple minutes, serve with spätzle and some vegetables.

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Join us Around the Family Table this Sunday at 7pm Eastern Time and share your favorite Retro Food Memory with us!

Sunday Supper Retro Appetizers:
Sunday Supper Retro Salads:
Sunday Supper Retro Breads and Sandwiches:
SundaySupper Main Dishes:
Sunday Supper Retro Sides and Veggies:
Sunday Supper Retro Desserts and Cocktails:

Sunday Supper MovementI’d love to hear about some of your favorite Retro Recipes!  Feel free to leave links and/or recipes in the comments.  Also, feel free to join us for our live twitter chat tonight at 7pm (Eastern) using the#SundaySupper hashtag, and check out the Sunday Supper board on Pinterest.

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Chicken, Leek and Mushroom Casserole

On October 27, 2012, in Featured, Recipes, by Chris Baccus
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My wife and I were sitting around Saturday morning with her looking through the January 2009 Martha Stewart Living. She pointed out two recipes that looked good for me to try. Hint, hint… The one that really caught my eye was a Chicken, Leek and Mushroom Casserole (pg. 45) that just looked like some amazing comfort food on a Michigan day in the mid-teens outside.

It was a very nice surprise. Just a couple notes really improve the original recipe. One add about a 1/4 teaspoon of Rosemary to help enhance the flavor. Be careful not to over salt too. This dish can get fairly salty with the chicken stock. Speaking of stock, make sure you use a good quality chicken stock. I use Better than Bouillon stock that can be found at most markets these days. And lastly, use a good quality whole grain bread. I bought some Sprouted Multi-Grain bread at Trader Joe’s.

Chicken, Leek and Mushroom Casserole
Serves 4-6

2-3 boneless, skinless chicken breasts (3 if making it for 6 people)
5 tablespoons extra-virgin olive oil
1 leek, white and pale-green parts only, coarsely chopped and rinsed well
1 celery stalk, cut into 1/2-inch dice
10 ounces cremini mushrooms, halved if large
3 tablespoons flour
3 tablespoons dry sherry
2 1/4 cup low-sodium chicken stock
3/4 cup whole milk
1 dried bay leaf
1/4 teaspoon Rosemary
8 slices dense multigrain bread, crusts removed and cut once into triangles
2 tablespoons chopped fresh parsley
1/3 cup finely grated Parmesan Reggiano
Salt and Pepper

1. Preheat oven to 375 degrees. Season chicken on both sides with salt and pepper. Heat 2 tablespoons oil in medium saute pan over medium-high heat. Add chicken, and cook until golden brown on 1 side, 3 to 5 minutes. Flip, reduce heat to medium and cook until cooked through, about 10 minutes more. Transfer chicken to a plate, and return pan, with drippings, to medium heat.

2. Heat remaining 3 tablespoons oil in pan. Add leek, celery, mushrooms and pinch of salt. Cook, stirring occasionally, until vegetables are golden brown and tender, 8 to 10 minutes. (Reduce heat if vegetables brown to quickly.) Stir in flour, and ccook, stirring often, for 2 minutes. Add Sherry, stock, milk, rosemary, and bay leaf, and cook, scraping up browned bits from bottom, until thickened, about 5 minutes. Season with pepper. Discard bay leaf.

3. Arrange bread on bottom of a 2-quart oval baking dish, overlapping slices slightly. Spoon half of the vegetables an sauce over bread. Slice chicken crosswise, 1/2-inch thick, and arrange on bread. Top with any accumulated juices from chicken. Spread remaining vegetables and sauce over chicken, sprinkle with parsley and Parmessan Reggiano, and bake until golden brown and bubbling, 30 to 35 minutes. Let it stand for 10 minutes before serving.

Enjoy!

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Chanterelle Mushroom Cream Linguini

On July 16, 2012, in Recipes, by Chris Baccus
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I had a great early afternoon at the Studio City Farmer’s Market today.  Our family had stopped here about a year ago when we were in town visiting family and taking the boys to Disneyland on that trip for their 5th Birthday.  It was one of the things I was most excited about when I thought about living again in Los Angeles.

The Studio City Farmers’ Market is full of wonderful vendors with everything from the usual bounties of fresh fruits and vegetables, many of them organic and all of them locally farmed.  Plus there are some standout prepared food vendors including a guy who makes the best meat and vegetable arabic pies that are a bargain at 6 for $5.  I also found an Indian family selling their homemade sauces and bought the masala to try later with some locally raised chicken also bought at the market.

This is the second meal I’m cooking at the Extended Stay America where I now have a nicely stocked fridge.  The pasta dish was a back up decision as I was going to make a lentil vegetarian meal tonight until I realized I need some measuring cups.  Tomorrow off to the market for some measuring cups and spoons.

For tonight’s dinner, I used some from fresh linguini and chanterelle mushrooms I picked up. A stop at the Glendale Whole Foods rounded up a couple additional things needed for this meal.

Chanterelle Mushroom Cream Linguini
Serves 2

1/2 lb fresh linguini
2 oz fresh Chanterelle mushrooms, rough chop
1 cup heavy cream
3 springs of fresh thyme or 1/2 teaspoon of dried
1/2 small onion, finely diced
1 garlic clove, finely diced
olive oil

Boil water for the pasta. While water is waiting to boil, add a little bit of olive oil to a sauté pan and cook the onion and garlic for about 3 minutes on medium-high until lightly brown.  Add the Chanterelles and the thyme and cook for another 2 minutes.

Add the pasta to the boiling water and reduce heat to medium-high. Let the fresh pasta cook for 3 minutes. Drain and set aside.

Pour the heavy cream into the sauté pan and let it boil a little bit and then reduce heat to low to medium-low stirring when it begins to bubble. You want to let it thicken but not burn over boil.  The sauce should thicken in about 2-3 minutes.

Top with your favorite grated parmesan reggiano cheese

 

Udon Noodles with Kale and Shitake Mushrooms

On November 13, 2011, in Recipes, by Chris Baccus
2

A simple noodle dish for a quick meal is something you should have in your home cooking back pocket. This dish takes about 10 minutes total time.  You can do all the vegetable preparation and cooking while the udon noodles cook.

Udon Noodles with Kale and Shitake Mushrooms
Serves 4

1 package of udon noodles
4 oz. shitake mushrooms, thinly sliced
1 bunch kale, coarsley chopped
1 onion, half-moon thin slices
2 1/2 cups water
3 garlic cloves, finely diced
1 tablespoon fresh ginger, finely diced
2 tablespoons peanut oil
2 tablespoons miso
2 tablespoons mirin
2 teaspoons soy sauce
thinly sliced green onion to garnish

Cook udon noodles according to package. I use dry udon noodles and they take about 10 minutes to prepare. You can use fresh udon noodles too. They can be found in your refrigerated section.

While the noodles cook, cook the the onions and mushrooms in the peanut oil on medium heat for about 5 minutes stirring often until mushrooms are soft and onions are translucent. Add garlic and ginger and cook for 2 minutes.  Add kale and cook for another 2 minutes until kale starts to soften.

Remove vegetables from pan. Pour in water, miso, mirin, and soy sauce and whisk together. Add vegetables back to pan and keep on low heat.

Drain noodles and rinse with cold water. Add noodles to vegetable broth mixture and cook for about 2 minutes on medium heat.

Serve in bowls and add sliced green onions to top.

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My favorite way to cook filet mignon at home is to get a bit adventerous and light some cognac on fire, watch my wife’s head nod in disgust and listen to my kids say “daddy is burning the kitchen.”  Oh well, that’s what home insurance is for, right?  If you are going to catch your home on fire, and let’s hope I never do, doing it by cooking Steak Diane is a decadent way to do it.

Fortunately, tonight we all survived.

I downloaded the Food & Wine iPad application a few months back and as part of the download received a free issue (additional issues are $1.99 – a deal compared to newsstand prices.)  In the free issue is a recipe from Emeril Lagasse for his version of Steak Diane.  I decided to give it a try.

The recipe is fairly easy to make and takes about 15 minutes which makes it an excellent gourmet choice for a work night.  I accompanied it with some mashed red potatoes and… can yellow corn. Yes from a can… This is one of the rare moments I use canned vegetables, but I had picked up some canned corn from Trader Joe’s on a recent visit to St Louis (Dallas is supposedly getting them soon.)  The canned corn from Trader Joe’s is like no other I’ve had. It is sweet and tastes nothing like other canned vegetables.  Trust me.

Back to the Steak Diane.

This recipe was good though it lacked the richness of another version I make. It doesn’t mean this recipe is bad, in fact it’s quite good and with the addition of a veal demi glace, I used More Than Gourmet’s version at $3.99 a 1.5 oz size from Whole Foods, it made a flavorful, complex sauce.  The sauce is the star here, but using great cuts of meat and quality mushrooms matter too.

I’m just always suspicious of celebrity chef recipes in magazines or on cooking shows. I highly doubt they give their real recipe. Instead what we get is a slightly modified version that lacks the depth of the chef’s true approach to the dish.  So here is Emeril’s magazine published take on Steak Diane.  It is worth your time and I’m sure you’ll enjoy it. We sure did, especially minus any kitchen fire.

Full recipe: Food & Wine Steak Diane Recipe

Truffled Gnocchi with Peas and Chanterelles

On April 20, 2009, in Recipes, by Chris Baccus
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“Truffled” is used loosely in this case. There are no truffles at all in this recipe, Chanterelles in fact, but I couldn’t find them and went with a mixed gourmet mushroom package from Papa Joes grocery. It turned out fantastic, even without the better mushroom choice; though, I’m still looking forward to trying it with Chanterelles.

The best part is it only took 10 minutes to make this meal.


Truffled Gnocchi with Peas and Chanterelles

Serves 4

1 lb. Potato gnocchi
2 tbsp. Extra-virgin olive oil
10 oz. Chanterelle mushrooms, roughly chopped
2 cups heavy cream
3/4 cup peas, fresh or frozen
2 tsp. Finely chopped fresh thyme
Kosher salt and freshly ground pepper, to taste
1 tbsp. Finely chopped chives
Freshly grated Parmesan

Cook potato gnocchi according to package directions.

Bring a 12” skillet over medium-high heat to high; add cream, peas, mushrooms, and thyme and cook. Stirring occasionally, until cream reduces by half. Season mushroom sauce with salt and pepper and remove skillet from heat. Add drained, gnocchi pasta to sauce pan and turn to coat, turning down heat to low. Plate pasta and sauce. Sprinkle parmesan and chives on top to serve.

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