Steak Diane with Cous Cous!

Steak Dierdre? Steak Daisy? Steak Destiny? Well, that last one just sounds like a great restaurant name, but that’s not the focus for today. Today it’s all about the absolutely classic Steak Diane! Paired with some light and airy homemade cous cous…let’s dig in!

Steak Diane Ingredients:

• 2 tbsp unsalted butter
• 2 tbsp olive oil (the medium shit)
• 4 3-4 oz beef tenderloins, pounded flat to about 3/4″ thick
• 1.5 cup beef broth
• 4 cloves garlic, finely minced
• 1 shallot, minced
• 1/4 lb sliced mushrooms (cremini, baby bella, or button all work well)
• 1/4 cup Cognac / brandy
• 1 tbsp Dijon mustard
• 1/4 cup heavy cream
• 2 tsp Worchestire sauce
• Dash of hot sauce
• Chopped flat leaf parsley to garnish
• S&P

Cous Cous Ingredients:

• 4 tbsp unsalted butter
• 3 cups vegetable or chicken broth
• 1/2 diced shallot (or you can omit)
• 1/2 tsp S&P
• 1.5 cup uncooked cous cous
• 1/2 cup toasted pine nuts (you can buy them raw and cook them on an ungreased baking sheet at 350 for about 6 minutes – watch to ensure they don’t burn!)
• Fresh flat-leaf parsley, for garnish

Steps:

1. Starting with the Cous Cous: In a large saucepan, melt the butter down and cook the shallots (if using) until transparent, about 3-4 minutes
2. Add in the broth, S&P, and bring mixture to a medium boil
3. Remove the saucepan from heat and add in the uncooked cous cous
4. Cover and set aside to absorb, about 10 minutes
5. In the meantime, melt one tbsp of butter into one tbsp olive oil into a large skillet over medium-high heat
6. Season the steaks with salt and pepper
7. Quickly sear the steaks in the skillet, until browned on each side (roughly 1-2 minutes per side depending on heat)
8. Remove the steaks onto a plate and cover with aluminum foil to rest
9. Back in the skillet, add in the chosen broth and allow this to cook down until it is about half of what it once was, roughly 10-12 minutes
10. Pour the reduction into a separate bowl and set aside, also covering with aluminum foil
11. Back in the skillet, add in the remaining butter and olive oil
12. Stir in the shallots and garlic and cook for about 1 minute until soft but the garlic doesn’t begin to brown
13. Add in the mushrooms, seasoning the mix with S&P, and cook until the mushrooms begin to release their moisture and begin to lightly brown – about 2 minutes
14. Temporarily remove the skillet from the heat source, pour in the Cognac / brandy of choice, and set aflame using a loooooooong match (in a pinch, light a piece of angel hair pasta with a match – this burns well but slowly and gives you the space you need to not singe off your eyebrows)
15. Cook until the flames die down, then return the skillet to heat (now at medium)
16. Mix in the reduced stock, heavy cream, Dijon, Worschestire, hot sauce, and season to taste once more with S&P if needed
17. Add the steaks (and their juices) back to the skillet and allow to warm back up in the sauce, coating completely and allowing the sauce to thicken – roughly 2-3 minutes
18. Return to the cous cous – fluff it with a fork so it becomes airy, and mix in the roasted pine nuts and garnish with flat leaf parsley
19. Serve the steak with some extra sauce poured on top, and the cous cous on the side
20. Enjoy!