Recipes/Steak Diane with Fried Onion and Roasted Garlic Mash

Steak Diane with Fried Onion
Episode: 
Tony's Steakhouse

Presented by: Freddy Milanes of Tony's Steakhouse, Yakima

serves 2-4

Ingredients

  • 2 6-8 ounce tender shoulder steaks

  • 10-12 medium sized Yukon potatoes
  • 2 tablespoons butter
  • 1 roasted whole garlic
  • 2 cups heavy whip cream
  • 1 tablespoon salt
  • 1 tablespoon pepper

  • 2 tablespoons olive oil
  • 1 shallot
  • 1/3 cup cognac (salignac)
  • 1 tablespoon thyme
  • 1/2 cup Dijon mustard
  • 1/2 cup demi-glaze (knorr)
  • 6-8 cups of water

  • 1/2 cup pink peppercorns
  • 1/2 cup pink sea salt

  • 1 onion
  • 1/4 cup butter milk
  • All purpose flour

  • 2-4 portabella mushrooms
  • 1/4 cup olive oil
  • 1/3 cup balsamic vinegar
  • Minced garlic

  • Salt and pepper to taste

Preparation

Diane Steak

Cook steaks to desired doneness

Roasted Garlic Mashed Potatoes

Keeping the skin on, heat up potatoes in a large pot. cook until soft then drain water. In a medium size saucepan mix in the butter, roasted garlic, heavy whip cream, salt and pepper on a medium heat - stir constantly. Combine potatoes and sauce in a mixing bowl and whisk together.

Diane Sauce

Using a medium size pan on medium heat, add your olive oil, diced shallot, sauté until shallot is golden brown. Add your cognac next, allowing it to reduce until only 1/3rd remains. Add the Dijon mustard and mix it in with your ingredients, add your water and demi-glaze next. Let simmer and reduce on low to medium heat for roughly 15-20 mins.

Diane Seasoning

Roast the peppercorns in the oven at 350 degrees for 2-3 minutes, add the sea salt to the peppercorns and grind them together. Use a grinder for best results.

Fried Onions

Slice onion roughly 1/3 of an inch thick. Place in a bowl and add butter milk. Add flour and mix. Drain the excess flour, deep fry until golden brown. Finally add salt and black pepper for taste.

Portabella Mushroom

Clean mushrooms. Using a mixing bowl add your olive oil, garlic, and balsamic vinegar. Mix together then add your portabella mushrooms to the mix, cover and refrigerate for 24 hours for best results. Place mushrooms in a medium size pan and cook each side for about 2 minutes.

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