The Steak Dish That Will Heat Up Your Next Holiday Party
Sur La Table's senior resident chef cooks up the perfect meal for the holidays.
— -- It's time once again to break out the apron, and start making that long grocery list for your holiday entertaining. ABC News' Sara Haines and Francesco Bilotto, a design and entertaining expert, stopped by Sur La Table's Kitchen on 57th Street in New York City to find some holiday cooking inspiration this season. With the help of Sur La Table's Senior Resident Chef, Joel Gamoran, they cooked up three dishes that are sure to wow your dinner guests. Take a look at the main course they prepared, a juicy steak with classic flambéed brandy sauce.
Recipe Courtesy of Sur La Table:Pan Seared Steak with Brandy-Dijon Cream (Steak Diane)Yield: 4 servings
Ingredients needed: 4-6 ounce New York strip steaks,sea salt, freshly ground black pepper,2 tablespoon unsalted butter, divided,1 tablespoon vegetable oil,2 large shallots, minced,8 ounces cremini mushrooms, thinly sliced,1/4 cup cognac or brandy,2/3 cup low-sodium beef broth,1 teaspoon chopped thyme leaves,2 teaspoons Worcestershire sauce,2 teaspoons Dijon mustard,and1/4 cup heavy whipping cream.
Allow steaks to rest at room temperature for 30 minutes. Pat steaks dry and season generously on all sides with salt and pepper.
Preheat oven to 400°F and position rack in the center.
Place one tablespoon butter and one tablespoon oil in a large skillet and heat over medium-high until the butter foams. When foaming subsides, add steak and sear until the steaks are a deep brown on one side, about 5 minutes. Using tongs, turn the steaks over and transfer the skillet to the preheated oven; finish cooking the steak to your desired likeness, or until an instant-read thermometer inserted in the thickest part registers 125°F for medium-rare. Remove steak from oven and place on a cutting board with a well. Loosely cover steaks with aluminum foil and rest for at least 5 minutes.
Return skillet to medium heat and once the fat drippings are hot, add the shallots and cook, stirring frequently, until tender, about 2 minutes. Add the mushrooms and cook until tender and slightly browned, about 3 to 4 minutes. Remove skillet from heat and carefully pour in cognac. Using a long-stemmed lighter, ignite the brandy, allowing the alcohol to cook off. Add broth and thyme, stirring the bottom of the skillet with a wooden spoon to release browned bits and simmer until liquid is reduced by half, about 8 to 10 minutes. Add the Worcestershire and Dijon mustard. Stir in the cream, taste and adjust seasoning with salt and pepper. Stir in remaining one tablespoon butter and keep warm.
To serve: Thinly slice the steaks against the grain and divide slices among four warmed dinner plates. Top sliced steak with sauce. Serve immediately.