Chef Lance Cowart: Steak Diane and Crepes
Steak Diane & Crepes
•1 porterhouse steak, 18 oz. (or 4 filets, as in the traditional recipe)
•½ teaspoon of salt
•¼ teaspoon of black pepper
•2 tablespoons of butter
•1 shallot, minced
•1 cup white button mushrooms, washed and sliced
•1 teaspoon of minced garlic
•¼ cup of brandy
•2 teaspoons of Dijon mustard
•¼ cup of heavy cream
•½ cup of beef broth
•2 teaspoons of Worcestershire sauce
•½ cup of fresh parsley
•4 basic crepes (8-inches each)*
Sprinkle both sides of the steak with salt and pepper. Melt the butter over medium heat in a grill pan. Add the steak and cook for 2 minutes on each side (for a medium well steak; less for rare). Remove steak to a separate plate and cover to keep warm.
Meanwhile, if you made your crepes ahead of time, wrap them in foil and reheat in a 325-degree oven for about 10 minutes or until warmed.
Add the shallots and mushrooms to the same pan and stir together. Cook for 3 minutes, until mushrooms and shallots begin to caramelize. Add garlic, stirring, and cook for another minute. Add brandy and stir, followed by the mustard and cream.
The classic recipe calls for igniting the brandy, which is optional. If you choose to do so, remove the pan from the heat before you ignite it. When the flames die down, add the mustard and cream and stir together until combined.
Cook brandy, mustard and cream for 1 minute. Next, add the broth, still stirring, and cook for another minute. Add the Worcestershire sauce and combine. Turn the burner to low.
Slice the meat into thin strips and return to the pan. Stir to coat the meat
1 cup all-purpose flour
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot
4 – Servings