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 . . .

Buffalo Chicken Wings, A Recipe That Lives Up To Its Name

It's true! Chef Dennis' Buffalo Chicken Wings recipe really does live up to its name, "The Best Buffalo Chicken Wings You'll Ever Have". And they were so fun to make, especially while the kids hovered waiting to get their little fingers on them.

The Dressing

I started with the dressing which should be made a day ahead, at least, to build the flavors.  That means it should have been made on Saturday, but I forgot. So I made it early on Sunday. Fortunately, it tasted great by Sunday night and very fresh. 

Making homemade bleu cheese dressing was a real treat. I never made it from scratch and enjoyed having control over the ingredients. I bought all organic goodies.

Bleu Cheese Dressing

8 oz bleu cheese

1 cup sour cream or Greek yogurt

1/4 cup milk or buttermilk

1 cup mayonnaise

1/4 ts granulated onions (my jar says onion granules)

1/2 ts salt (I omitted)

1/4 ts pepper

In a food processor, pulse half the bleu cheese, all the sour cream/yogurt, and milk/buttermilk.  Add to the mayonnaise. Add granulated onions, salt and pepper to taste and mix in rest of crumbled bleu cheese. 

And taste.

There was a lot of delicious dressing so I jarred some for my friend to also enjoy that night.

Wings and Sauce

Wings

To prepare and cook the chicken wings: rinse, pat dry, and trim (separate at joints and remove tips). Then dredge in flour that's seasoned with salt (I used just a little) and pepper. Cook them in about one inch of oil until brown on both sides (work with small, manageable batches).  I used organic canola oil and medium-high heat. Drain.

   

    

Half way through cooking the wings, I started the sauce.

Buffalo Wing Sauce

12 oz Frank's Hot Wing Sauce (I couldn't find Frank's so I used "bella's" instead)

1 1/2 sticks butter

4 oz honey

Combine all ingredients, cook on medium-low heat, keep warm and don't boil or ingredients will separate.

When combined, we poured the finger-licking sauce over the wings:

Before adding the wings to the platter, we gave the dressing one last taste. By the way my kids fought over it, you'd think this was the first time we had homemade bleu cheese dressing. Oh, right, it was!

Then serve 'em up!

For more detailed instructions and to print a copy of this recipe, please go to:  http://www.morethanamountfull.com/2011/02/best-buffalo-chicken-wings-youll-ever.html