|
I accidentally closed the window while I was writing this the first time...So here's to hoping I don't do it again. ): Sigh.
Dijon Steak with Mashed Potatoes!
![[image loading]](http://a4.sphotos.ak.fbcdn.net/hphotos-ak-ash4/381412_2475089990081_1037370161_32117190_1021889924_n.jpg)
INGREDIENTS
Things you'll need for seasoning/cooking!
- Salt
- Pepper
- Cayenne Pepper (for Steak)
- Extra virgin olive oil
FOR THE STEAK
- 2 Steaks (I used a New York cut)
- 1/2 a onion
- 1/2 lb of Mushrooms
FOR THE DIJON SAUCE
- Whole Grain dijon mustard
- Worcestershire Sauce
- Mashed garlic
- Red Wine
FOR THE POTATOES
(measurements are approximate -- also the amount of liquid you put in is dependent on how squishy you want your potatoes to be... so fool around with this. :0 )
- 2 Russet Potatoes
- 2-3 cups of Soy Milk (substitute with regular milk if you want!)
- 1-2 cups of beef broth
- 1/2 - 1 cup of Soy Cheese (substitute with regular cheese if you want!)
- 1 tablespoon of butter
- Chopped green onions
EXTRA:
Broccoli, cauliflower and carrots. yay! (I bought a microwavable bag because I'm a cheater)
Let's get cooking!
![[image loading]](http://a6.sphotos.ak.fbcdn.net/hphotos-ak-snc7/386523_2475091790126_1037370161_32117191_1270476048_n.jpg)
PROCEDURE
FOR THE STEAK
- Sautee onions and mushrooms in a hot pan (high heat) until golden.
- Remove vegetables from pan and sear steaks -- about 1 min on each side
- Reduce the heat (maybe to medium-high) and let the steaks cook for about 4-5mins on each side, depending on thickness (I had 0.60lb steaks and this timing produced close to medium rare)
- When steaks are done, remove and let them rest for about 5mins. DO NOT CUT THEM!!! Tent steaks with a piece of aluminum foil.
- Deglaze fry pan with a splash of red wine (this means adding some red wine to the pan. Scrape the pan a little bit with your spatula to dislodge any of the fatty meat bits that got stuck to the pan [this is called the "Fond"]). Let wine reduce. Then remove from heat.
- Combine dijon sauce ingredients (mustard, worcerstershire sauce, garlic) in a small bowl. Add in red wine reduction to the sauce. Mix well.
- After letting steak rest, plate and put a tablespoon of dijon sauce on the steak. Put onions and mushrooms on top of the steak.
FOR THE POTATOES
- Rinse potatoes, peel potatoes if desired.
- Chop up potatoes and throw them into a boiling pot. Salt the water.
- When potatoes can be easily pierced by a fork, strain the potatoes. Return to heat.
- Mash potatoes with a fork.
- Add butter, milk and beef broth to the potatoes.
- Stir well. Add in the garlic and cheese.
- Mix the entire potato mixture together and plate with the steak.
- Garnish with green onions.
Eat and enjoy! 
Om nom nom, WCG...
![[image loading]](http://a7.sphotos.ak.fbcdn.net/hphotos-ak-snc7/377550_2475103910429_1037370161_32117196_1353775684_n.jpg)
My desk is messy ):
 
|
The contrast of meal to desk is hilarious.
Looks delicious! 5/5
|
wow awesome! I only learned how to cook steak with pre-made Montreal steak spice. (It's actually really good for something pre-made). Do you know how this compares to dijon sauce?
Also I always learned you never want to flip the steak more than once. Is that just bs? Also, in your directions, when do I add the oil? Right at the start to sautee the onions/mushrooms? And finally, the red wine part, I don't really understand what you mean by de-glazing.
Sorry for my noob questions.
|
On December 11 2011 20:53 W2 wrote:
wow awesome! I only learned how to cook steak with pre-made Montreal steak spice. (It's actually really good for something pre-made). Do you know how this compares to dijon sauce?
Also I always learned you never want to flip the steak more than once. Is that just bs? Also, in your directions, when do I add the oil? Right at the start to sautee the onions/mushrooms? And finally, the red wine part, I don't really understand what you mean by de-glazing.
Sorry for my noob questions.
I actually have Montreal steak spice in my pantry..haha. I've used it a few times, it's pretty good.
The montreal stuff is a bit more traditional.
If you use the dijon sauce, it kind of has a bit more acidic flavor.
And yeah, typically you don't want to flip a steak more than once if you're grilling it. I don't think it's that important if you're pan frying the steak. Then again, I'm definitely not a train chef or anything haha :<
You add the oil in before you start cooking.
So when you sautee the onions/mushrooms, throw in a little olive oil so it'll caramelize the veggies during the sautee.
Same with the steak. Add the oil before you put the steak down.
Oh, I should explain the deglaze part further... Let me add it to the OP :D
When you deglaze stuff, you just add liquid to a hot pan. The objective is remove the "Fond" (the tasty bits of fat and stuff that fall off the steak when you cook it.. they stick to the pan) from the pan. The fond is full of flavor, and the only way of getting it unstuck is to use a liquid -- in this case, I used red wine.
|
I find this easy to fap to 
Fuck I'm hungry....
|
Good recipe. Too many cookbooks throw out the reduction/cooked fat. It may have a mildly unattractive texture but all of the flavor comes from it ^.^
|
Holy crap I'm so hungry right now D:, too bad I should sleep cause it's 7am... god this made me crave steak so hard lol.
|
I'm curious, what does dijon flavoring taste like?
|
I'm sharing this recipe with my mother. I'm gonna report her findings later.
|
looks so good. Yet again I find myself getting recipes from TL more often than anywhere else lol
|
GIEF...
looks delicious, I read your blogs and every time I get freaking hungry..
|
I love you.
I've never actually cooked steak. Is there a secret to knowing how well cooked it is on the inside? For you, I have one of the better recipes I have found online:
Recipe
|
oooooomg, that can't be legal even on the internet. I'm going out to buy ingredients right now. I thought you just pasted some random thing from the internet for the first picture.
|
|
|
Dijon wins the steak! Oh god I need lunch like NOW!
|
YUM food porn ftw. This kinda thing makes me want to learn how to cook better. Great job :D
And thank you!
|
Damn this looks soooo good! I really enjoy your food porn threads, keep it up!!
|
|
|
United States369 Posts
I'm so conflicted; on one hand I love reading these and looking at the photos, on the other, my stomach starts making sad noises at me like crazy.
Everything looks so good TT
|
On December 11 2011 22:35 Aeres wrote:
I'm sharing this recipe with my mother. I'm gonna report her findings later.
Ooo! :D Take pix!
|
On December 12 2011 00:29 Chargelot wrote:I love you. I've never actually cooked steak. Is there a secret to knowing how well cooked it is on the inside? For you, I have one of the better recipes I have found online: Recipe
The best thing you can do is take a thermometer to the steak.
If you're super good, you can just figure out the doneness by time/appearance. I am not pro, so I just make an estimated guess based off of timings from other recipes.
Also, damn, that recipe looks good... I gotta try that out one day. Looks pretty easy! I always thought roulades were tricky to make >:
|
vegan =(
The potatoes look good
|
This looks really good. I'll try w/o the potatoes. How does the Dijon sauce compare to A-1?
|
wow we finally have a good cook on TL nice job!!! =D
|
Dijon tastes like mustard, yeah but it's not bad.
|
tried this recipe today on filet mignon. It was the best steak I ever had. Soooooo good.
|
Belgium6773 Posts
Damn, I love your blog so much.
|
On December 12 2011 08:23 kierpanda wrote:Show nested quote +On December 12 2011 00:29 Chargelot wrote:I love you. I've never actually cooked steak. Is there a secret to knowing how well cooked it is on the inside? For you, I have one of the better recipes I have found online: Recipe The best thing you can do is take a thermometer to the steak. If you're super good, you can just figure out the doneness by time/appearance. I am not pro, so I just make an estimated guess based off of timings from other recipes. Also, damn, that recipe looks good... I gotta try that out one day. Looks pretty easy! I always thought roulades were tricky to make >:
A more reliable way than just looking at it is to feel it. Use your finger, press the steak to see how firm it is. The firmer it is, the more cooked. It's a great technique; don't worry if you can't tell the difference the first few times, it's not hard to learn with some experience.
|
|
|
|
|
|
|
|
EPT
