The classics have always been a staple in the culinary scene. Back in the good old days of the 60’s 70’s and 80’s you could not go into a restaurant without seeing the words Rockefeller, Thermidor, Diane or Napoleon. These dishes were comprised in a precise way and customers what they were getting. New school menus have niche ingredients that sometimes need a secret decoder ring to figure them out. I for one love when a classic, well-balanced, old school dish gets brought back which our chefs have done this month with the OYSTER Leck-Feller. Here I give you my favorite saucy steak, the New York Steak Diane!
2-New York Steaks
Kosher Salt and Pepper
1 Cup Mushrooms (regular or chanterelle)
1 small shallot, minced
1 clove garlic, minced
2 TB Dijon mustard
½ glass red wine or 1 shot of brandy
½ cup heavy cream
1 TB cold butter, unsalted
½ Bunch Parsley, chopped
Salt to taste
1) Season steaks on both sides with salt and pepper.
2) Rub steaks with olive oil then let sit at room temperature for 10 minutes.
3) Heat a cast iron or fry pan to medium high heat.
4) Sear steaks on either side until golden brown and desired internal temperature.
5) Remove steaks and let rest.
6) Turn down heat to medium and add mushrooms, shallot and garlic.
7) Cook until mushrooms are soft then add Dijon mustard and red wine.
8) Cook until wine is reduced down.
9) Add cream and cook until thick.
10) Finish with butter, parsley and salt.
11) Pour over steaks and welcome to saucy heaven!!