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****RECIPE, SERVES TWO***
2 steaks about 1/2 lb (227g), tenderloin or strip would be good
1/2 lb (227g) mushrooms
3-4 cloves garlic
1 lb (454g) asparagus
fresh parsley for garnish
stock (about a cup)
cognac or other brown liquor (can skip)
Trim the mushrooms, slice them and reserve for later.
Peel and finely chop the shallot and garlic. Trim the woody ends off the asparagus. Put half the shallot and garlic on a sheet pan along with the asparagus and toss to coat everything in oil, salt and pepper. Reserve for later.
Trim anything inedible off of the steaks — they’ll be covered in sauce so you won’t be able to eat around big chunks of fat or connective tissue. Coat with oil, salt and pepper.
Put the steaks in a very hot pan, along with any large trimmings you might want to use to flavor the sauce. Sear the steaks as well as you can, being careful to keep the heat from getting too hot and burning the brown stuff on the bottom of the pan.
When pink juice starts to push to the surface, that’s a good sign the steaks are approaching medium rare — when in doubt, pull the steaks out, because they’re going to cook a little more later inside the sauce. Scraps can stay in the pan at this point to help flavor the sauce.
With the steaks out, put in the mushrooms with a little more oil if they need it to brown. As soon as you have some color on the mushrooms, stir in the remaining shallot and garlic along with a squeeze of tomato paste.
When everything in the pan is brown, deglaze with cognac (turn off the flame if using a gas stove so as to not ignite the alcohol). Reduce the cognac until almost dry. Pour in the stock, along with a squeeze of mustard and a splash of Worcestershire sauce. Reduce until almost dry.
This is would be a good time to put the asparagus under a broiler/grill at maximum heat — they’ll only take a few minutes to brown and go tender.
Once the sauce has reduced to a sticky glaze, take out any beef scraps you may have left in the pan.
Stir in as much cream as you want to finish the sauce — it’ll have to simmer for a few minutes before it fully thickens. Taste for seasoning — it should be a little too salty/strong on its own. Consider adding salt, pepper, Worcestershire or a little lemon juice.
Return the steaks to the pan along with any resting juices, coat them in the sauce and let them reheat for a couple minutes. Stir in fresh parsley at the last second. Serve smothered in sauce alongside the asparagus.
18 Replies to “Steak Diane with lemony asparagus”
I told you to never say that word
Sauce on steak is for low quality beef. I know some guys wont even put condiments on a good burger or hotdog, well I wouldnt go that far. A high quality cut of beef you do not want to muddy it up with a mushroom sauce. It has the perfect level of savoriness and flavor in general. In my opinion putting mushroom sauce on a good steak is worse than putting ketchup on it.
To summarise, if you have a cheap crappy steak, or a steak you overcooked, or a steak thats old and smelly, that is the time to experiment with all kinds of sauces. You dont put sauces on a good steak.
He… seasoned the steaks, not the cutting board. I am shocked.
looking cool, too much work and many ingredients to make it though
just peel the bottom half of asparagus, dont throw it out you monster!
Are those mini sheet pans aluminum? Whenever I put anything pure aluminum in the dishwasher they get all weird on me. Just curious!
In the UK and Ireland it would be called a strip loin steak
I've been making this for years with my steaks, didn't know about it's history or name. I just like the flavours. Cool cool!
So, Misen is out and Made-In is …In?
I wonder what the Brits call that super hot top element in the oven. I guess I'll never find out…
4:53 LOTS OF PROTEIN*
*ᵃᶜᵗᵘᵃˡˡʸ ⁿᵒᵗ ᵃ ˡᵒᵗ ᵒᶠ ᵖʳᵒᵗᵉᶦⁿ
Why do you put the oil on the steak instead of the pan?
I cringe as you hack the fat off the steak.
So, the REAL question is: Why was Diane and who/what did she do to get a steak named after her?
Get rid of the asparagus and parsley and it looks like it might be pretty good…
du kannst echt geil kochen aber wie du die scheiss gabel hältst macht mich verrückt
I love your new mini sheet pans! I hate to say it, but they look like they'd fit perfectlly in my over-hyped table-top convection oven that I love so much. Oh & it looks like YouTube forgot to inform me you released a new podcast episode 3 days ago. Happy days, more Adam Ragusea to catch up on!????????????
I thought I was going to witness a rare video where Adam doesn’t mention brits but I was wrong.
I want to make this with beat soaked tofu…
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