Bonnies Awesome Steak Diane Recipes

STEAK DIANE

Steps:

• Pairs well with: cabernet
• Add the beef stock to a saucepan and reduce over medium-high heat to 1/2 cup, about 1 hour.
• Sprinkle the steaks on both sides with the salt and pepper. In a large skillet or cast-iron pan over medium-high heat, heat 2 tablespoons of the butter and the olive oil. When the butter has melted and the oil shimmers, add the steaks. Brown the steaks on both sides, 3 minutes per side. Transfer the steaks to a plate and set aside, lightly covered with foil.
• Add the mushrooms and shallots to the pan and cook for 2 minutes, stirring frequently, adding oil if needed. Add the garlic. When the garlic is lightly colored, add the brandy (be careful, it can ignite). Add the wine, mustard, Worcestershire and the reduced beef stock. Simmer for 2 to 3 minutes more. Return the steaks to the pan and finish cooking them to the desired temperature, 2 to 4 minutes, depending upon the size of the filets and desired temperature/doneness. For medium-rare, cook to 135 degrees F on an instant-read thermometer. Add the remaining 2 tablespoons butter to the sauce to melt.
• To serve, place a steak on each plate and pour the sauce over the steak.

BONNIE'S AWESOME CHICKEN DIANE

Steps:

• 1. I served this dish with a couple of cups of steamed rice that was seasoned with 2 teaspoons of chicken soup base and cooked in the rice cooker. I started the rice first because it takes longer cook than the chicken.
• 2. If you get your ingredients together for the sauce, and set them aside, then get the chicken cooking, steam your broccoli and get your rice cooker going with the rice, then it only takes about 7 minutes to make the sauce. You want to have everything done before you put the sauce ingredients in the skillet. Then it all comes together like magic. :) This really is a very easy recipe if you prep first.
• 3. COOK THE CHICKEN Trim the fat and remove skin from the chicken. Boneless thighs works in this recipe, but you could use bone in if you have them. I did.
• 4. Heat a large skillet over medium heat. Season both sides of skinless thighs with kosher salt and coarse black pepper and place the chicken in a large skillet with 2 tablespoons of oil.
• 5. Fry seasoned thighs until golden brown on one side.
• 6. Turn the thighs, and then cover with a glass lid over the chicken. Once the underside browns, turn the heat to very low and keep the lid on.
• 7. MAKE THE SAUCE Melt 6 tablespoons butter in the medium skillet over lowest heat.
• 8. Saute the mushrooms, green onions, garlic, lemon juice, Worcestershire sauce, dry mustard, salt and parsley in the 6 tablespoons of butter in the medium skillet. Saute 7 to 10 minutes. It will thicken slightly on its own.
• 9. SERVE IMMEDIATELY! Ladle rice on the plate, place a chicken thigh on top, and spoon sauce over the cooked chicken. I served the chicken with broccoli and sliced tomatoes on the side. Here is how it looks! Enjoy!

MAUDE BRENNAN'S STEAK DIANE

Steps:

• Melt the butter in a large skillet over low heat.
• When the butter is melted, place the slices of meat in the skillet and simmer until medium done.
• Turn the slices over and cook on the other side.
• When the meat is cooked, remove it to a large serving platter and set aside.
• Add the chopped vegetables, salt and pepper to the melted butter remaining in the pan.
• Simmer for a few minutes, then add the Worcestershire, lemon juice and Tabasco.
• Cook a few minutes longer, just until the sauce is slightly thickened.
• Put the slices of meat back in the skillet and cook about 30 seconds on each side.
• Place the slices on the serving platter again, then pour the sauce from the pan evenly over them.
• Serve from the platter with sauce spooned over each portion and provide bread to soak up the gravy.

NEW-STYLE STEAK DIANE

Steps:

• Let the beef tenderloin filets sit at room temperature for about 30 minutes before cooking.
• Meanwhile, bring salted water to a boil in a medium saucepan and fill a medium bowl with ice water. Add the bok choy to the boiling water and cook until slightly tender, about 1 minute. Transfer to the ice water until cool, then drain, quarter lengthwise and set aside.
• Heat 1 tablespoon canola oil in a medium saute pan over medium-high heat. Add the mushrooms and shallots, then sprinkle with salt and pepper and let cook, stirring occasionally, until the mushrooms brown and the shallots begin to soften, about 5 minutes. Add the chicken stock, coconut yogurt, miso, mustard and sesame oil and stir together. Let cook, stirring occasionally, until the liquid reduces by about half, about 5 minutes. Set aside.
• Sprinkle filets on both sides with salt and pepper. Heat the remaining tablespoon canola oil in a medium heavy-bottomed saute pan over medium-high heat. Add the steaks and let sear, without moving, until browned, about 2 minutes. Turn the filets over and add the butter, thyme and garlic to the pan. Once the butter melts, begin basting the steaks with the butter until browned on the second side, 2 to 3 minutes more for medium-rare. Remove the steaks from the pan, pour over the pan sauce and let rest.
• Add the bok choy to the same pan and let brown, 1 to 2 minutes. Add the steak and any accumulated pan juices back in, along with the vinegar. Take the pan off the heat and add the tequila, then tilt the pan into the flame or use a match to carefully ignite the pan. Let the fire subside, then remove the pan from the heat. Divide the bok choy between 2 plates. Top each with a steak, then spoon the mushroom and sauce mixture over both steaks. Garnish with cilantro and serve.