How to make Steak Diane with Roasted Herb Potato and Corn!!!!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

brandy

🥗Healthier: white grape juice

💰Cheaper: apple cider

White grape juice provides sweetness without alcohol

steak

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken is lower in calories, while pork is often less expensive than steak

Preheat the convection oven to 400 degrees.

Prepare the roasted herb potato by draining the water from the Dutch potatoes.

Add about 4 tablespoons of butter to a pan and let it melt.

Add 2 tablespoons of fresh minced garlic to the melted butter and sauté until fragrant.

Add the Dutch potatoes to the pan and sauté them for a bit.

Sprinkle 2 tablespoons of Italian seasoning and 2 tablespoons of Tony Chachere's seasoning over the potatoes.

Add the corn on the cob cut in half to the pan and toss everything together.

Transfer the mixture to the oven and roast for 30 minutes, stirring halfway through to ensure even cooking.

While the potatoes are roasting, season both sides of the ribeye steaks with Himalayan salt and crushed black pepper.

Let the seasoned steaks sit at room temperature while the potatoes cook.

After 30 minutes, check the potatoes; if they are golden brown, remove them from the oven and stir them up before returning them for another 15 minutes if needed.

Heat oil in a pan over medium-high heat and add the ribeye steaks, searing for 3 minutes on each side.

Once the steaks are done, remove them from the pan and set aside.

In the same pan, add shallots and garlic, sautéing until fragrant.

Add a bit of butter and Worcestershire sauce to the pan and let it cook for a moment.

Pour in brandy and flambé it to cook off the alcohol.

Add 1 tablespoon of Dijon mustard to the pan and mix everything together.

Finally, add portobello mushrooms to the sauce and stir until combined.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens