New Steak Pauline (The Steak Formerly Known Equally Diane)

As you lot may know, I haven’t posted for a acre due to the abrupt passing of my mother, Pauline. It’d been a tough few weeks, but she was the ultimate, “the exhibit must become on” kind of lady, as well as and then that’s what we’ll do. She had multiple surgeries inwards recent years that made it difficult, as well as oftentimes painful, to motion or as well as then her kitchen. Despite this, she’d silent somehow contend to bake a cake (or two), or construct a big batch of cookies to convey to whatever identify unit of measurement trial she was attending.

While cooking as well as eating alongside identify unit of measurement was her greatest joy, she too loved going to restaurants. Going out for dinner on Fri nighttime was ane of our peachy identify unit of measurement traditions, as well as acre I don’t holler back having Steak Diane cooked table-side, this dish represents that bygone era for me. Looking back, I realize this weekly respite meant much to a greater extent than to her than just a brusque interruption from cooking and dishes.

Before I larn into the recipe, I wanted to conduct keep a instant to give cheers everyone for all the amazing thoughts as well as prayers I received during the final distich weeks. I’ve never met the vast bulk of you, but nevertheless, it felt similar I was hearing from hundreds of onetime friends, who somehow knew precisely what to say. There’s no slowly agency to lose somebody you lot love, but your kind, comforting words, gave me strength.

With that inwards mind, I acquaint this incredibly delicious, Steak Diane, which I’m hereby renaming Steak Pauline, inwards my mother’s honor. Of course, there’s no official agency to attain this, except to only attain it, as well as promise it catches on. Even if it doesn’t, at the rattling least, many years from now, acre surfing the web, I’ll stumble across a recipe for it, as well as I’ll smile, thinking of her.

The physical care for hither is rattling straightforward, as well as relatively safe, except possibly for the exploding fireball step. As long equally you lot plough off the flame, as well as move along your eyebrows at a rubber distance acre igniting the liquor, at that spot shouldn’t move whatever existent danger, as well as all those Oo’s as well as Ah’s are good worth the risk. Hey, that’s what insurance is for.

However, the pyrotechnics are rattling much for show, as well as if you’re concerned, you lot don't conduct keep to ignite the cognac. The alcohol volition silent evaporate equally the sauce boils, as well as the halt number volition gustation the same. By the way, fifty-fifty if you lot don’t ignite the pan alongside a lighter, it tin silent flame upwards when you lot plough upwards the oestrus to reduce, as well as then you lot silent demand to move a footling careful.

If you lot attain create upwards one's heed to construct this, I promise that inwards a higher identify as well as beyond calling it “Steak Pauline,” you lot volition too bask it surrounded yesteryear the people you lot love. While the flames inwards the pan eventually transcend out, the smiles they ignite, as well as the memories they produce, volition move alongside you lot forever. I actually promise you lot give this a seek soon. Enjoy!

Ingredients for 2 portions:

For the sauce mixture:

1 generous tablespoon Dijon mustard

2 teaspoons Worcestershire sauce

1 teaspoon tomato plant paste

pinch cayenne pepper

1/2 loving cup demi-glace (Or substitute 2 cups rich, low-sodium or salt-free chicken broth. It volition conduct keep longer to reduce, but volition silent create a peachy sauce. Just move careful alongside the salt.)

2 teaspoons vegetable oil

two (8-ounce) beef tenderloin steaks, fully trimmed, pounded to 1/2-inch thick (top sirloin volition too run nicely here)

kosher common salt as well as freshly solid seat down dark pepper

1 tablespoon unsalted butter

3 tablespoons finely minced shallots

1/4 loving cup Cognac or brandy

1/4 loving cup heavy cream

2 teaspoon sliced fresh chives

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