How I cooked the MOST Popular Steak from 1940’s
This was the most popular steak in 1940’s and it is called Steak Diane! Easy, simple and delicious to make I show you my take on how to cook this sous vide in 2020 style. If this technique was available in the 1940’s this steak would still be popular today.
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Steak Diane Sauce
Juices from the bag
1 Cup Chicken Stock
1 tbsp Dijon mustard
2 tsp Worcestershire sauce
1 tsp Tomato paste
2 tsp Grapeseed Oil
1 tbsp of Unsalted Butter
3 tbsp Shallots
3 tbsp Garlic
1/4 cup Cognac
1/4 cup heavy cream
2 tsp fresh parsley
Step 1
Season your steaks with salt, freshly ground pepper and garlic powder. Remember to get both sides including the edges. Then vacuum seal them and cook them sous vide @135°F / 57°C for 2 hours.
Step 2
Once the steaks are ready take them out but do not throw away the juices. Pan sear the steaks with some grape seed oil. Then in the same pan add 1 can of ban of baby portobello mushrooms and cook until lightly golden brown.
Step 3
Once the mushrooms have a nice color add 3 tbsp of minced shallots, 3 tbsp of minced garlic and 1/2 cup of chicken stock. Mix well then add 1 tbsp of dijon mustard and 2 tsp of Worcestershire sauce and 1/4 cup of cognac. MIx well and be sure to burn off any of the alcohol.
Step 4
Let it reduce then add 1 tbsp of unsalted butter and mix until fully melted. Then add the rest of the chicken stock along with the juices from the bag, season with salt and pepper and then add1/4 cup heavy cream, mix well and let it reduce to the consistency of your liking.
Step 5
Slice up your steaks and them add them to your sauce and enjoy your beautiful STEAK DIANE!
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