Dianes Sirloin Steak Roast For Two Dee Dees Recipes

STEAK DIANE RECIPE

Steps:

• Make sure you have some good tender steaks. We always choose the 30 day aged Black Angus sirloin steaks from Aldi as they are consistent quality and always very tender. Excellent value.
• First cover your steaks with some baking paper and roll them a bit flatter.
• Season both sides of the steak with salt and pepper.
• Heat the oil in a frying pan and add the steaks when the oil is hot enough. Brown the steaks on both sides for about 2,5 minutes per side (to give a medium rare steak). The steak cooking times will be dependent on the size and thickness of the steak so follow any instructions on the steak packaging.
• Then remove the steaks from the pan and place on a plate.
• Using the same pan, add the shallots and the mushrooms and cook in the butter for about 2 minutes. Then add the garlic, the Worcestershire sauce and the mustard to the pan and cook for a further minute.
• Then, being very careful, add the brandy to the pan and allow it to ignite. Do this by holding the pan away from you at an angle over the hob (if you are cooking with gas). When the flame dies out, stir the contents around the pan.
• Then pour the cream into the pan and some parsley, and keeping the pan on the heat, allow the sauce to thicken, stirring constantly.
• Then put the steaks back into the sauce with any juice from the meat, and cook further until they are done as you want them.

DIANE'S SIRLOIN STEAK ROAST FOR TWO - DEE DEE'S

Steps:

• 1. Heat Olive Oil in skillet on a medium heat.
• 2. Add salt and pepper and seasoning salt to just enough flour to coat steak; sear steak on bother sides, browing lightly.
• 3. Mix same amount of water as soup together with the soup, worcestershire sauce and seasoning of your choice; pour over steak. Add chopped vegetables; cover, bring to a slow boil, reduce heat and simmer 30 to 35 minutes or until steak is tender.

TOP SIRLOIN ROAST

Steps:

• Make small slits in the roast using a sharp knife; tuck slivered garlic into each slit. Rub minced garlic, paprika, salt, and ground black pepper over the entire roast. Set aside until roast comes to room temperature, 15 to 30 minutes.
• Preheat oven to 325 degrees F (165 degrees C).
• Arrange potatoes, carrots, and onions in an even layer in a 9x12-inch roasting pan. Dissolve beef bouillon cubes in hot water in a small bowl and pour over vegetables. Pour in beef broth and beer.
• Place roast on top of the vegetables, making sure it is not submerged in the broth mixture. Place bay leaf pieces around the roast.
• Bake roast in the preheated oven until internal temperature reaches 150 degrees F (66 degrees C) for medium, 45 to 60 minutes. Transfer roast to a platter; cover with aluminum foil, and allow to rest until internal temperature reaches 155 degrees (68 degrees C), about 10 minutes.
• Increase oven temperature to 425 degrees F (220 degrees C). Add red pepper and mushrooms to the roasting pan and return it to the oven. Bake until vegetables are tender and lightly browned, 15 to 20 minutes.
• Thinly slice the roast crosswise. Serve with vegetables; spoon pan juices over meat and vegetables.

STEAK DIANE FOR TWO

Steps:

• Flatten fillets a bit with the palm of your hand, the back of a skillet or a small mallet; they should be about 1-inch thick. Sprinkle with salt and a lot of pepper. In small skillet, preferably one just large enough to hold fillets, combine oil and tablespoon of butter over medium-high heat. When butter foam melts, sear steaks on both sides, just until browned, no more than 2 minutes a side. Remove to platter.
• Wipe pan clean with towel; add remaining butter over medium heat, with shallot or onion. Cook, stirring occasionally, until tender, about 2 minutes. Stir in mustard, Worcestershire and cream. Add some salt and a fair amount of pepper. Stir once or twice, then taste and adjust seasoning.
• Keeping mixture at a steady simmer, return meat and accumulated juices to pan. Cook, turning two or three times, until meat is done to your liking (125 degrees internal temperature for medium-rare). Remove to a plate, and add lemon juice, if using, salt and pepper to the sauce as needed. Spoon sauce over meat, garnish with chives or parsley, and serve.

HOW TO COOK A SIRLOIN BEEF ROAST

Steps:

• Pull the roast out of the fridge about 30 minutes before cooking!
• Preheat oven to 450 degrees F.
• Make sure roast is tied, most butchers will do it for you. If not, use butchers twine to tie it.
• Season the meat with spices, make sure you season it all over.
• Place the roast fat side up on a rack, this is crucial. You want dry heat for this type of meat, braising in liquid is not an option for this one. Use a rack inside your baking pan, most come with one.
• Place the roast in the preheated oven. Cook for 15 to 20 minutes (depends on size of roast) at 450 degrees F. Then, without opening the oven door, turn the heat down to 325 degrees F.
• Cook until meat thermometer inserted reaches about 140 degrees. Generally this should take about 2½ to 3 hours, but it varies on oven and roast size.
• Pull the roast out of the oven. Remove the rack and place roast on a cutting board. Allow to rest for about 15 minutes. This is crucial, do not be tempted to cut into it right away. Letting meat rest is a thing of beauty. The juices redistribute and the result is succulent meat.
• You can make gravy while it's resting if you like.
• Slice the roast. Place on platter.
• Serve with a big old "I no longer hate sirloin" smile!

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.

STEAK DIANE RECIPE

Steps:

• 01 - Using a small pot, cook the Stock for 10 minutes over medium-high heat. 02 - While you are waiting for the Stock to cook, mince Garlic, Shallot, Chives and Parsley. 03 - In the meanwhile, using another large frying pan, combine Butter, Garlic and Shallots, and cook for about 2 minutes, or until soft. 04 - Then, add the Mushrooms ad cook for another 2 mintues, or until they turn brown. 05 - Pour in the Brandy, and light with live fire to flambée until the flame dies down. Set aside. 06 - Heat the Oil in a large skillet over medium-high heat. 07 - Season the Steaks with Salt and Black Pepper and add to skillet. Cook for about 5 minutes, or until browned on both sides. 08 - Turn the heat off and set aside. 09 - Stir Stock, Cream, Dijon Mustard, Worcestershire Sauce and Tabasco Sauce into the pan and mix until well combined. 10 - Add Steaks, fresh Parsley, Chives, and cook for 5 minutes, or until the Sauce has thickened. 11 - Transfer the Steaks to serving plates and top with Sauce. 12 - Sprinkle some fresh Parsley and Chives. Serve.

SIRLOIN STEAK DIANNE

Steps:

• Place the steaks between two sheets of plastic wrap; pound with a kitchen mallet to tenderize.
• Melt the butter in a skillet over medium-high heat, and heat until it begins to smoke. Cook the steaks for 1 to 2 minutes on each side until they have browned. Pour brandy over steaks and carefully ignite. Once the flames burn off, remove steaks from the pan and set aside.
• Cook the onion and garlic in the same skillet over medium heat until they soften. Stir in the red wine, steak sauce, Worcestershire sauce, salt, and pepper; mix well. Mix in the mushrooms, stir, and cook for about 5 minutes.
• Meanwhile, coat one side of each of the steaks with 2 tablespoons of the Dijon mustard. Gently lay them on top of the sauce in the skillet, mustard-side down. Spread 2 tablespoons on top of the steaks. Cook 2 to 3 minutes per side. Remove the steaks from the sauce, and keep warm.
• Stir the cream in to the mushroom sauce and bring to a gentle simmer. Reduce heat to medium-low, return the steaks to the sauce, and simmer for 1 minute more before serving.

STEAK "DIANE"

Steps:

• Season and pan sear the steaks in hot canola oil. Place on oven pan to finish cooking in a preheated 375 degree F oven. Cook to your desired doneness. Remove from the oven and set aside. Using the same pan you seared the steak in, make your sauce. First remove any excess grease. Add butter and shallots and cook until tender. Carefully flame pan with Brandy then Vermouth. Follow with the mustard, cream, bay leaves, and brown sauce. Let simmer until it starts to thicken. Add salt and pepper to taste. Serve over the top of the steak.

STEAK DIANE WITH ROAST POTATOES

Steps:

• Heat the oven to 200°C/180°C fan/gas 6. Toss the potatoes with a drizzle of oil, the garlic, herbs and plenty of salt and pepper in a roasting tray. Roast for 25 minutes, shaking halfway through, until the potatoes are tender and golden.
• After the potatoes have been in the oven for 15 minutes, heat a drizzle of oil in a large, heavy-based frying pan set over a medium-high heat. Season the steaks with salt and most of both peppers, then cook in the pan for 3 minutes on each side for medium-rare (or until done to your liking). Remove and set aside to rest.
• For the sauce, heat a splash of oil in the steak pan over a medium heat, add the shallots and cook, stirring, for 4-5 minutes until golden. Add the brandy and bubble on a high heat until most of it has evaporated. Add the stock and return to the boil, using a wooden spoon to scrape up all the tasty bits from the base of the pan. Turn the heat to low, stir in the crème fraîche and horseradish, then season.
• Slice the steak and return to the pan with the sauce. Serve with the herby roast potatoes, plenty of sauce and watercress on the side.