A Retro Supper Club Classic: Steak Diane With Crispy Potatoes

beef steak

🥗Healthier: lean cuts of beef

💰Cheaper: pork steak

Lean cuts are lower in fat; pork steak is often less expensive.

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk

Coconut cream is dairy-free and lower in calories; milk is a budget-friendly alternative.

Preheat the oven to 425°F.

Prepare crimini mushrooms by tossing them in oil and placing them in the oven to roast until caramelized.

Slice new potatoes thinly using a mandolin.

Toss the sliced potatoes in 3 tablespoons of melted butter and arrange them in a pan to sauté as a potato cake.

Drizzle a little oil in the pan over medium heat and lay the potato slices overlapping each other.

Prepare a salad by slicing red onion, Roma tomatoes, and Cara Cara oranges, removing any pith from the oranges.

Add oil cured black olives to the salad and sprinkle fresh dill on top.

Make a vinaigrette with leftover orange pieces, lemon juice, olive oil, and salt, then add it to the salad.

Brush dirt off the mushrooms instead of washing them to avoid water absorption.

Cut beef tenderloin into 1-inch thick pieces, weighing about 3 oz each.

Preheat a pan over low heat, then turn it up to medium and add half a stick of butter.

Add rosemary and garlic to the butter, cooking until golden.

Season the beef pieces with salt and freshly ground black pepper before adding them to the pan.

Let the beef caramelize on one side, then baste with the rosemary and garlic infused butter.

Remove the beef once caramelized and set aside, keeping the butter in the pan.

Add shallots to the pan and cook until soft.

Stir in a few tablespoons of Dijon mustard and Worcestershire sauce, followed by beef broth, and reduce quickly to a glaze.

Add heavy cream and a couple of slices of caramelized mushrooms to the sauce before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens