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