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.

www.tablefortwocookbooks.com  

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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 . . .

Kale, Roasted Parsnip, And Carrot Soup With Ginger

Brrr, the frigid temperatures in New England right now bring to mind those hearty beefy comfort meals. 

And soup also comes to mind on these frigid days. This soup, I think, is a nice light alternative that's hearty enough, thanks to roasted vegetables, to make you let out sighs of relief and satisfaction and warm you up.

Kale, Roasted Parsnip and Carrot Soup with Ginger

6 cups chicken stock

1 bunch kale

4 - 5 parsnips

3 - 4 carrots

Fresh ginger, about 1/2 to 1 inch long piece (depending on how much you like, thickness of piece, etc.) finely minced or grated  

1/2 ts turmeric

1/2 ts thyme

Salt and pepper to taste

Do not peel but trim, scrub, and rinse parsnips and carrots.  Cut lengthwise into similar size slices.  Sprinkle with olive oil, spread out on baking sheet in single layer, and roast in preheated 400 degree oven for about 10-15 minutes for a crisp-tender finish, not mushy (depends on your stove and thickness of vegetables, check for tenderness and burning).  Meanwhile, heat chicken stock. Rinse kale, remove their stems, roughly chop, and add to stock with ginger, turmeric, thyme, salt and pepper to taste.  After parsnips and carrots are roasted, chop into chunky bite size pieces and add to the stock.  Simmer for 30 minutes, or until vegetables are tender to your liking. 

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For this soup, I started with beautiful organic fresh vegetables. As usual, I had an after thought, and added carrots after taking this picture and chopping. 

Here they are all roasted and tender.

Chop vegetables and add to the soup.

Beautiful turmeric and savory thyme! Or fresh thyme would be lovely.

With mittens off, a hot bowl of soup warmed hands (and bellies).

To read whether to peel carrots and parsnips that are not organic, see:  http://dinersjournal.blogs.nytimes.com/2008/03/25/to-peel-or-not-to-peel/