So about a year ago there was a special tv thing on Fox. Gordon Ramsay hosted a cook-along. You could go on-line beforehand and print off the ingredient list, as well as what to have prepped before the show started. Well, Nate was SUPER stoked to do it. So I went out and bought the ingredients. And then went out with the girls while he cooked this gourmet meal with Gordon Ramsay. When I got home he whipped some up for me (so it would be fresh) and it was DROP-TO-THE-FLOOR delish.
Steak Diane.
Mmmm…
Nate makes it from memory without measurements (because, hello, Gordon does.) But I went on-line and found the recipe for you all. Seriously, this could impress the peeps.
Gordon Ramsay’s Steak Diane (recipe came from here)
Ingredients:
4 x small sirloin steaks, approx 7 oz.
3 shallots, peeled
4 ounces crimini mushrooms, cleaned (if crimini unavailable use button mushrooms instead)
1 tablespoon salted butter
1 garlic clove, peeled
1 -2 tablespoons Worcestershire sauce, to taste
1 tablespoon Dijon mustard
1/3 cup brandy or cognac
1 cup heavy cream
Small handful of flat-leaf parsley
Preparation
Using a rolling pin, roll out the steaks to flatten and cut off any excess fat. Season the steaks on both sides with salt and pepper. Heat a little olive oil in a skillet pan large enough to accommodate the 4 steaks in one layer. Quickly sauté the steaks for up to a minute on each side then remove from the pan and set aside to rest.
To make the sauce for the steaks, heat some olive oil in a separate pan. Slice the shallots and add to the pan, allow to soften briefly before slicing and adding the mushrooms with a tablespoon of butter. Crush in the garlic using a garlic press.
Add the Worcestershire sauce, then the mustard and heat through for a minute. Turn up the heat and tilt the pan away from you. Pour the brandy into the far end and allow it to ignite – be careful that the flame that flares up doesn’t singe your eyebrows! Once the alcohol has burnt off, swirl the juices around the pan. Add the cream and allow the sauce to thicken before turning down the heat. Introduce the steaks back into the pan and cook a little further depending on how well done you would like them.
Chop the parsley and add half to the pan.
To serve, divide some sautéed potatoes between plates with a spoonful of peas. Arrange the steaks alongside, spoon the sauce on top and sprinkle with the remaining parsley.
+ - 1 comment
Marcy - Hey we watched that too. Ours didn’t turn out though so props to your husband for being able to follow along.