Tuesday, March 1, 2011

Steak Diane, Dutch Potatoes And A Caesar Salad

After I received Warren Caterson's cookbook, Table for Two, I couldn't wait to try this recipe. I've loved steak Diane ever since I first tried it years ago in my mid-twenties, when I could barely afford to eat out!

This was a fun dish to make with the family.  We started with the Dutch Potatoes.  I took a chance with this dish because my family doesn't like cooked carrots.  But I had a feeling they'd like it.

I left the mashing to my son and he did a great job. He also tried out the potato ricer.

He also helped pound the filet mignon.  He didn't get them down to a quarter inch thick but they were just fine. It was more important to make this a family-prepared meal than a perfect-looking meal.

Seasoned with salt and pepper, the filets were sauteed, longer than the recipe called for because they were thicker.

The steaks were removed and the sauce was made directly in the pan along with those tasty bits of goodness left behind from the steak. 

I had a little trouble with the sauce.  The pan was too hot and the sauce cooked away too fast.  I only had time to add more beef broth - the reason the sauce looks so thin.  Next time, I would lower the heat before adding the sauce ingredients.

Despite my little mistakes, the sauce was still flavorful with that distinct Steak Diane flavor I remember from my past.

Steak Diane (for two, I doubled it)
2 filet mignon steaks
Salt and pepper to taste
1 tbs canola or peanut oil
2 tbs unsalted butter, divided
1-1/2 ts chopped fresh chives
1 tbs cognac or brandy
1-1/2 tbs chopped fresh parsley
1/2 ts Dijon mustard
1/4 ts Worcestershire sauce
1 ts beef broth

Place filet mignon (or sirloin steaks) between two pieces of plastic or wax paper and carefully pound to about 1/4" thickness.  Season with salt and pepper to taste.  Heat oil and 1 tbs butter in small cast iron skillet over high heat.  Add steaks and cook about 1-1/2 to 2 minutes on the first side and 30 seconds on the second side.  Transfer steaks to a plate and cover with another plate to keep warm.  Add chives and cook for 10 seconds then stir in cognac.  Tilt the pan slightly and let the flame catch the cognac's vapors to ignite (or, if stove is electric, light fumes with a match).  Add the parsley, mustard, Worcestershire sauce and beef broth.  Swirl in remaining tbs of butter.  Pour sauce over steaks and serve.

Dutch Potatoes (for two, I doubled it)
1/4 cup chopped onion
2 cups peeled, cubed potatoes
1 cup sliced fresh carrots
2 ts unsalted butter
1/4 cup sour cream
1/3 ts kosher salt
Snipped fresh chives to garnish

Melt butter in 10 inch skillet over medium-high heat.  Add onions and saute until soft and translucent, about 8 minutes.   Meanwhile, place potatoes and carrots in a large saucepan and cover with water.  Bring to a boil.  Reduce heat; cover and cook for 10-15 minutes or until tender.  Drain.  Mash potatoes and carrots in a small mixing bowl.  Beat in onion, sour cream and salt.  Sprinkle with chives.

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Permission was granted by the author of Table for Two cookbook to post these recipes in their entirety.

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Caesar Salad
My daughter helped to create this fabulous birthday dinner by making the salad.  This is my recipe which will be in another post exclusively about Caesar Salad.

First she rubbed the wooden bowl with a clove of garlic to season it.

Then she whisked together some extra virgin olive oil, fresh lemon juice, finely minced garlic, and minced anchovy fillets. Tossed in some romaine lettuce with freshly grated Parmesan cheese.

Then topped it with a little more freshly grated cheese, croutons, and ground pepper.

 Here is the nice Italian wine I liked with this meal . . .


  1. Very nicely done! Looks delicious!!!!

  2. Yum! I always feel like I don't include enough carrots in my diet, I don't particularly enjoy the taste. But including them in the potato mash is a great idea, can't wait to try it.

  3. That looks like a wonderful birthday dinner, with or without the flame. I only dared flame something at home once -- a flaming cheese appetizer. Was that fun!

    And I've never made steak Diane at home either; you've inspired me. And the potatoes look great. I'm lucky to have carrot lovers. I'm jealous you have helpers!

  4. I love that you get the kids involved in the process, and let them make some of their own decisions while helping out. Great idea, and life skills! Maybe you'll be opening a family restaurant? ;)

  5. Thank you everyone! It was fun making it together as a family. I will definitely make those potatoes again, and probably on a regular basis to get those carrots in our diet too. I know that next time, I'll get the Steak Diane sauce perfect. Scary blogging about a recipe the first time I make it, sort of like cooking a recipe for the first time for guests!

  6. Gosh, this looks like the perfect dinner for my husband's birthday. Now if I could just get one of my 3 children to help in the kitchen, I'd be thrilled! Great post!

  7. Thanks Lizzy! The kids were a great help that night. They seem to like it. They don't always volunteer, but when asked they hang around longer than I expect!