Steak Diane and Pomme Frites

Pomme Frites

Grapeseed oil

4 russet potatoes

Salt

Steak Diane

2 tablespoons Dijon mustard

1 tablespoon tomato paste

2 tablespoons Worcestershire sauce

4 6-ounce beef tenderloin steaks

About 2 tablespoons fish sauce

Freshly ground black pepper

Grapeseed oil

1/4 cup shallots, sliced

4 tablespoons unsalted butter, divided

2 tablespoons brandy

1/4 cup beef or veal stock

1/4 cup fresh chives, chopped

Fresh squeezed lemon juice

Salt

For the pommes frites:

Pour about 2-3 inches of grapeseed oil into a Dutch oven and heat to 350°F.

Peel the potatoes and cut into 1/2-inch thick slices.  When the oil has reached the temperature, add the potatoes to the pot and stir so they do not stick together.  Adjust heat to maintain the same temperature and cook for about 15 minutes until golden brown and crispy.  Strain potatoes from the oil and place on a paper towel lined plate.  Sprinkle with salt immediately and keep warm while making steak.

For the steak Diane:

In a small bowl, combine the Dijon mustard, tomato paste, and Worcestershire sauce.  Set aside.

Brush the beef all over with a few drops of fish sauce and season with black pepper. Heat a large, heavy skillet over medium heat and add 2 tablespoons of grapeseed oil to the skillet. When the oil is very hot and shimmering, add the steaks to the pan.  Cook the steaks evenly on both sides to the desired temperature. Remove the steaks from the pan and set aside to rest.

Pour off the fat from the pan but don’t scrape out the fond (browned bits) from the bottom of the pan. Place the skillet back over medium heat and add the shallots to the pan along with 2 tablespoons of butter. Sauté until softened, about 2 minutes. Turn off the heat, remove the skillet from the stove, and carefully add the brandy.  Return the pan to the stove and flambé if desired. Or alternatively, allow the alcohol to cook off over low heat. Add the mustard mixture and stock to the pan and bring to a simmer until slightly reduced, about 3 minutes.  Remove from heat and stir in the remaining 2 tablespoons butter. Stir in the chopped chives and add a squeeze of lemon juice.  Season to taste with salt.

Serve steak on a plate with the sauce drizzled over the top and the pomme frites on the side.

Recipe Notes

Steak Diane is a classic steakhouse recipe that is typically served with a side of Pommes Frites, aka, French fries. Chef Ludo Lefebvre shares his family recipe for making this timeless dish at home.

(Recipe courtesy of Chef Ludo Lefebvre)

(Photography courtest of Chloe Crespi)