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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Sous-vide Carne Asada Street Tacos

On June 24, 2015, in Recipes, by Chris Baccus
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I make a lot of vegetarian dishes during the week, mostly because anything with meat takes too long to cook from the time I get home from work. One of the ways to make using meat easier and ready when I walk through the door is to use a style of cooking called sous-vide. It is a French style of cooking a vacuum-packed meat or vegetable slowly in a water bath.

Unlike a crockpot where you don’t want to overcook too much, sous-vide allows for a wide range of time for when the meat is ready. In the case of this recipe, the meat can be removed from the water bath anytime between 7 to 24 hours. That means if I’m running late or early from work, it doesn’t really matter.

The green tortillas in the photo are cactus corn tortillas I bought at Super A Foods. You can use any tortilla you like.

I use a Sous-vide Supreme, but there are other sous-vide products on the market.

Sous-vide Carne Asada Street Tacos
Makes 12-16 tacos

1 lb flank steak
1 bunch cilantro, chopped
1 red onion, diced
corn tortillas
vegetable oil
2 limes, quartered
1 tablespoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon kosher salt
hot sauce

Season the flank steak with cumin, salt, pepper and 2 tablespoons of chopped cilantro. Reserve remaining cilantro. Place seasoned flank steak in a vacuum sealed bag. Seal bag and place in sous-vide water bath. Cook at 145 degree temperature for 7 to 24 hours.

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Heat outdoor grill on high. After you have cooked the flank steak, remove from vacuum sealed bag and dispose of any liquid marinade.  Place steak on grill and grill for 5 minutes on each side (300 degree temperature.)

Meanwhile, heat oil in saute pan. When hot add a corn tortilla and heat for a few seconds on each side flipping using tongs.  Place finished tortillas on paper towel.  Pad off excess grease with paper towel. Continue until finished heating all tortillas.

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Chop onions and cilantro and mix together. Slice flank steak and rough chop into small chunks. Assemble tacos adding meat, onions, and cilantro to each tortilla.  Serve with a sliced limes and hot sauce.

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Nespresso Marinated Steak

On April 12, 2012, in Featured, Food, Recipes, by Chris Baccus
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Last night I went to a food event with other writers and bloggers hosted by Nespresso USA (@NespressoUSA on Twitter.)  It was an event hosted at the popular Private Social restaurant here in Dallas, restaurant of Top Chef contestant Tiffany Derry.

There were several coffee inspired tastings being sampled that evening including an excellent halibut appetizer and an impressive fried green tomato snack too.  Of course there were plenty of drinks including a Chai coffee signature drink prepared and presented by one of the Top Chef hosts, Padma Lakshmi.

I should probably confess here that I’ve never watched Top Chef so I had no clue who Padma was until about the middle of the event.  Most impressive was hearing how she was married to writer Salman Rushdie.

Anyway, back to the food and coffee, since I’m obviously not a celebrity blogger and while Padma and Tiffany I’m sure are great people I really wanted to try some food and sample some drinks.

The event was excellent and it was great hanging out with some other food bloggers and writers.  Bonus is I came away with a beautiful Nespresso Pixie machine, a milk frother, and several other coffee accessories.

The coffee maker now sits in my office, affectionately known to all as my “Snobby Keurig.”  Before coming to the office, I decide to cook with some coffee and went with a rib-eye steak marinade. It’s fantastic and if you don’t have a “Snobby Keurig”, you should get one, but if that’s not an option replace the 2 tablespoons of espresso with 3 tablespoons of your favorite coffee.

Nespresso Marinated Steak
Serves 2

2 Rib-eye steaks
2 tablespoons roasted Nespresso espresso
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 tablespoon honey
1/2 teaspoon dried rosemary
2 cloves garlic, minced
salt & pepper to taste

Mix the ingredients together and pour into a freezer lock bag or airtight container.  Add the steaks and seal.  Put it into the refrigerator for 4-8 hours, I do this before leaving for work.

Remove from the refrigerator and preheat grill. Cook on grill until desired rareness is reached and serve.

Serve with roasted potatoes, asparagus or other side dish.

Disclosure: Nespresso USA provided drinks, food, and gifts at the event I attended.  I did use the Nespresso Pixie coffee maker that was received by me at no charge for this recipe. Opinions are my own.

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Grilled Steak with Onion Bleu Cheese Sauce

On February 26, 2012, in Recipes, by Chris Baccus
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While grilling a steak with just salt and pepper can be enjoyable, a cheese based sauce can add so much to the meal.  This particular sauce will make you think you are eating at a 5-star restaurant. It is so overtly decadent, yet incredibly simple to make.

A sauce with grilled onions, butter, heavy cream and bleu cheese combines to add so much richness to a delicious steak.

I can’t recommend this recipe enough. Try it. You will impress yourself.

Click here for the full recipe:  Grilled Ribeye Steak with Onion-Bleu Cheese Sauce

 

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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

Coffee Rubbed Skirt Steak with Onion Date Compote

On February 6, 2011, in Featured, Recipes, by Chris Baccus
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Like food blogging, my watching Food TV also goes in spurts. In a recent channel surf I came across a show new to me called Aarti’s Party where I watched an episode making the following recipes. I modified both a little to my taste and also felt the amount of the onion compote was a bit much in the original recipe. Depending on how many guests you can adjust. I found the recipe below made enough for 4 people.

Coffee Rubbed Skirt Steak
Serves 4

1 1/2 Tbls chili powder
1 1/2 Tbls brown sugar
1 Tbl ground coffee
1/2 tsp coriander powder
1/2 tsp coarse ground black pepper
1/2 tsp kosher salt
1/4 tsp garam masala
1 (1 1/2-2 pound) skirt or flank steak

Place all spices in a bowl that you’ll then use to let the steak sit and marinate for 2 hours or overnight. Mix the spices together and then add steak and rub into all sides.

Heat grill and cook marinated rubbed steak to desired taste. It’s a fairly thin steak so cooking on the grill for 10 minutes on each side is good for a medium to medium-well finish.

Onion-Date Compote

1 Tbl olive oil
2 medium onions sliced into thin half-moons
Kosher salt
3 dates, pitted and minced
1/2 tablespoon balsamic vinegar
1/3 cup water

Heat olive oil in small sauce pot. Add onions when oil is nice and hot on medium-high heat. Add salt and dates after a minute. Let it all cook until the onions become translucent. Add balsamic vinegar and water and cook on medium heat so that it is bubbling for a good 10-15 minutes until most of the liquid is gone. Serve with skirt steak.

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