It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
21 Club's Steak Diane
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- #36511
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
16 ounces boneless shell steak (also called New York strip steak, short loin or sirloin strip)
salt
freshly ground black pepper
2 tablespoons unsalted butter, divided
3 tablespoons finely minced shallots
6 tablespoons cognac or other good brandy, divided
2 tablespoons dry white wine or dry vermouth
2 teaspoons Dijon mustard (preferably imported)
2 tablespoons A-1 steak sauce
1/2 cup beef broth
2 tablespoons heavy cream
2 tablespoons finely snipped chives
directions
Trim all outside fat off the steak. The steak should now weigh about 12 ounces.
Cut the steak in half horizontally, creating 2 6-ounce steaks. Pound the steaks lightly to flatten them to 1/4-inch thick. Season them liberally on both sides with salt and freshly ground black pepper.
Heat a 12-inch skillet until a drop of water dances on the surface. Add 1 tablespoon of the butter. As soon as the foam subsides, add the seasoned meat. Cook on each side for 1 minute. Remove to a plate. Immediately adjust the heat under the pan to low.
Add the second tablespoon of butter and the shallots. Saute the shallots for 1 minute. Increase the heat to high. Add 3 tablespoons cognac and flambe, if desired. Add the wine, and with a wooden spoon, scrape up any browning in the pan (deglaze the pan). Stir in the mustard and A-1 sauce.
Cook for about a minute, or until the liquid is reduced to a syrup. Add the broth and continue to boil for about a minute, until reduced to a few tablespoons. Add the cream and stir well to incorporate. Boil a few seconds.
Taste for seasoning and add freshly ground pepper to taste. Add the remaining cognac and ignite. When the flames die down, stir in the chives, taste for salt and pepper, and adjust if necessary. Add the reserved steaks and their juices (that have accumulated on the plate) to the simmering sauce. Turn the steaks in the sauce a couple of times, as the sauce reduces a little more. Place the steaks on individual plates. Divide the sauce on the steaks. Serve with mashed potatoes or brown rice, and some bread to mop up the sauce.
added by
old_magic1
nutrition data
759 calories, 48 grams fat, 7 grams carbohydrates, 46 grams protein per serving. This recipe is low in carbs.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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reviews & comments
July 26, 2013
At first I was horrified that one would sully a beautiful cut of steak and a seemingly good sounding sauce with the addition of A1 sauce. I mean, really? But, my GF wanted this dish so badly so I cooked it. Ok, I was wrong. It was good and the A1 sauce didn't ruin it. I didn't pound the steaks thin though because I like a good thick cut of NY strip, I just adjusted the cooking time accordingly.
May 8, 2011
This recipe was delicious! The only real suggestion I can make is to realky watch the amount of salt you season the steak with! Also be sure to use low sodium beef broth. Mine came out much too salty but that was my own fault, otherwise the flavor was fantastic. Serve with mashed potatoes and veggies for a wonderful meal. One more thing I would strongly recommend is to make SURE you have all the ingredients pre measured because once you start cooking it goes quickly and is just so much easier to grab pre measured ingredients than to frantically be measuring throughout. Thanks for the recipe, it will be a new staple on my kitchen!