Beef-and-Sherry “Steak Diane” With a Cremini and Dijon Cream Sauce, Whipped Potatoes, and Asparagus

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • 2 Russet Potato
  • 10 Asparagus
  • 4 oz. Cremini Mushrooms
  • 1 Shallot
  • 2 Flat Iron Steaks
  • 4 Tbsp. Butter
  • 4 oz. Heavy Cream
  • 1 Tbsp. Worcestershire Sauce
  • 1 tsp. Minor’s Beef Base,
  • Gluten-Free
  • 1 tsp. Dijon Mustard
  • 2 oz. Sherry

Directions

  1. Bring a pot of water to boil for asparagus. Thoroughly rinse all produce and pat dry. Peel russet potatoes and dice into 1" pieces. Trim the woody white ends of asparagus. Slice cremini mushrooms. Peel, trim ends, and mince shallot. Rinse flat iron steaks and pat dry.

  2. Place potatoes in a second pot and cover with cold water and a dash of salt. Bring to a boil and cook for 12-15 minutes, or until potatoes are fork tender. Drain in a colander and return potatoes to the pot. Add 2 Tbsp. butter, half of the heavy cream (2 oz.) and mash until smooth. Season with a pinch of salt and pepper.

  3. Coat steaks with a dash of salt and pepper and the Worcestershire sauce. Warm 1 tsp. olive oil in a medium pan over medium-high heat. Once hot, add the steaks and cook for 4-5 minutes on each side, or until a minimum internal temperature of 145 degrees is reached. Wipe out pan so you can re-use it for sauce.

  4. Add the asparagus to pot of boiling water and cook for 3-4 minutes, or until bright green. Drain in the same colander you used for potatoes. Season with a pinch of salt and pepper, and set aside.

  5. Reheat the pan you cooked the steaks in over medium heat. Warm the remaining 2 Tbsp. of butter, shallot, and mushrooms together until aromatic, about 3-4 minutes. Dissolve beef base in ½ cup of water and add to the pan. Add the Dijon mustard, sherry, and remaining half (2 oz.) heavy cream, and cook for another 5-7 minutes, until sauce is creamy and rich.

  6. Add a dollop of whipped potatoes to the plate. Nestle asparagus against the potatoes. Place a steak against the potatoes. Ladle the sauce, scooping up the mushrooms, over the steak and potatoes and around the plate. Garnish with freshly cracked black pepper.

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