Steak Diane with Mashed Potatoes and Sautéed Spinach
Steak Diane is one of my favorite dishes. It has a rich creamy sauce that is to die for. Granted, it doesn't look all that appetizing, but the flavor is one of a kind! Ingredients and instructions below:
Ingredients
Steak Diane:
Thin cut rib eye steaks
Sliced mushrooms
Shallots
Red Wine
Beef Stock
Dijon Mustard
Vodka
Worcestershire Sauce
Heavy Cream
Parsley - Chopped
Salt
Pepper
Olive Oil
Mashed Potatoes:
Russet Potatoes - Peeled, cut into 1/8's
Heavy Cream
Garlic
Butter
Salt Pepper
Sautéed Spinach:
Baby Spinach
Onion
Garlic
Salt
Pepper
Instructions:
Steak Diane
Optional to trim the fat before cooking. Season both sides of the steaks with salt and pepper. Fry in pan with olive oil for 2 minutes each side. Remove from heat and set aside. In same pan add a little more olive oil, mushrooms and shallots and cook for 4 minutes. Add red wine and let reduce. Add beef stock and continue to reduce until almost all liquid is evaporated. Add butter and crushed garlic. Cook for a minute. Add Dijon mustard and Worcestershire sauce. Cook one minute. Add Vodka and cook for 1 minute. Add heavy cream and bring to a simmering boil. Add steaks to sauce and continue to cook for at least 5 minutes.
Mashed Potatoes:
Peel and cut potatoes into 1/8 size pieces. Place in a cold pot. Add garlic cloves. Fill with cold water. Bring to a boil and cook for 10 minutes. Strain the water and return to the pot. Cook on low heat for 2 minutes to get all remaining water out. Put heavy cream or milk, with butter in small bowl and microwave for 45 seconds or until butter is melted. Mix into potatoes and turn off heat. Mash until desired thickness. Season with salt and pepper.
Spinach:
Sauté onions for 3-4 minutes in olive oil. Add crushed garlic and cook an additional minute. Add spinach and cook down until tender stirring often.
Enjoy!
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