Steak Diane is one of my sisters favorite dinners. She was home for a whirlwind weekend in December for my mom's Christmas choir concert recently and took the opportunity to ask for one of her favorite meals. We went to mom's concert Friday night, then headed up to the lake to cook a nice dinner. She never got to try gnocchi before she went gluten free and had been wanting to try it. We mixed it up to do both and ended up with this great dinner. The gnocchi requires quite a bit of prep time, so this is not a last minute dinner idea.
Ingredients:
1 pound filet mignon, cut into bite size pieces
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon unsalted butter
1 large shallot, diced
2 cloves garlic, minced
1 cup mushroom caps, sliced
1/4 cup brandy
2 teaspoons Dijon mustard
1/4 cup heavy cream
1/4 cup beef stock
2 teaspoons Worcestershire sauce
2 drops hot sauce
2 scallions, chopped
1 teaspoon dried parsley
10 spears asparagus, cut into 1-inch pieces
Gnocchi
2 russet potatoes
1/2 cup white rice flour
1/2 cup sweet rice flour
2 eggs
kosher salt
Preparation:
1. Preheat oven to 400 degrees. Stab potatoes with a fork a few times. Bake potatoes for an hour, turning half way through.
2. Let potatoes cool until able to handle. Peel potatoes by hand.
3. Mash potatoes well. Add eggs and salt.
4. Gradually add sweet rice flour and white rice flour. Dough should be thick, but not sticky. Add another 1/4 cup white rice flour if sticky.
5. Flour cutting board with white rice flour. Roll out gnocchi into a log, about 1/2 inch thick. Cut into 1-inch pieces. Start a pot of water to boil to cook gnocchi.
6. Season the beef with salt and pepper.
7. Melt butter in a large skillet over medium-high heat. Add the meat and cook for about a minute, while stirring.
8. Add the shallots and garlic to the side of the pan and cook, stirring, for 20 seconds. Add the mushrooms and cook, stirring, until soft, 2 minutes. Place the meat on a plate and cover with foil to keep warm.
9. Tilt the pan towards you and add the brandy. Tip the pan away from yourself and ignite the brandy with a match or lighter. When the flame has burned out, add the mustard and cream, mix thoroughly and cook, stirring, for 1 minute.
10. Add the beef stock and simmer for 1 minute.
11. Add the Worcestershire and hot sauce and stir to combine. Add asparagus and cook for 2-3 minutes.
12. Return the meat and any accumulated juices to the pan and turn the meat to coat with the sauce. Turn heat down to low and let simmer.
13. Place gnocchi in boiling water. Dough will sink. It is done when it rises and floats, about a minute of cook time. Remove to a separate bowl and cook in 2-3 batches.
14. Remove from the steak Diane from heat and stir in the green onions and parsley. Add gnocchi. Serve immediately.
Ingredients:
1 pound filet mignon, cut into bite size pieces
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon unsalted butter
1 large shallot, diced
2 cloves garlic, minced
1 cup mushroom caps, sliced
1/4 cup brandy
2 teaspoons Dijon mustard
1/4 cup heavy cream
1/4 cup beef stock
2 teaspoons Worcestershire sauce
2 drops hot sauce
2 scallions, chopped
1 teaspoon dried parsley
10 spears asparagus, cut into 1-inch pieces
Gnocchi
2 russet potatoes
1/2 cup white rice flour
1/2 cup sweet rice flour
2 eggs
kosher salt
Preparation:
1. Preheat oven to 400 degrees. Stab potatoes with a fork a few times. Bake potatoes for an hour, turning half way through.
2. Let potatoes cool until able to handle. Peel potatoes by hand.
3. Mash potatoes well. Add eggs and salt.
4. Gradually add sweet rice flour and white rice flour. Dough should be thick, but not sticky. Add another 1/4 cup white rice flour if sticky.
5. Flour cutting board with white rice flour. Roll out gnocchi into a log, about 1/2 inch thick. Cut into 1-inch pieces. Start a pot of water to boil to cook gnocchi.
6. Season the beef with salt and pepper.
7. Melt butter in a large skillet over medium-high heat. Add the meat and cook for about a minute, while stirring.
8. Add the shallots and garlic to the side of the pan and cook, stirring, for 20 seconds. Add the mushrooms and cook, stirring, until soft, 2 minutes. Place the meat on a plate and cover with foil to keep warm.
9. Tilt the pan towards you and add the brandy. Tip the pan away from yourself and ignite the brandy with a match or lighter. When the flame has burned out, add the mustard and cream, mix thoroughly and cook, stirring, for 1 minute.
10. Add the beef stock and simmer for 1 minute.
11. Add the Worcestershire and hot sauce and stir to combine. Add asparagus and cook for 2-3 minutes.
12. Return the meat and any accumulated juices to the pan and turn the meat to coat with the sauce. Turn heat down to low and let simmer.
13. Place gnocchi in boiling water. Dough will sink. It is done when it rises and floats, about a minute of cook time. Remove to a separate bowl and cook in 2-3 batches.
14. Remove from the steak Diane from heat and stir in the green onions and parsley. Add gnocchi. Serve immediately.