My very first dinner party was this meal - I was 10 years old. As a young boy, I studied the Betty Crocker Cook Book for Boys & Girls like a text book; I was determined to master every single recipe...and I did! My Mama had a birthday coming up, so I decided to challenge myself and graduate to her big Betty Crocker Cookbook. I chose Steak Diane because it sounded fancy - it was Mama's birthday after all.
For years since that first dinner party, I have wanted to re-create this meal in a modern way for today's home cooks. I got that opportunity to do that with my dear friend, Debbie Matenopoulos, on the Hallmark Home & Family Show. These recipes are easy to follow, use whole ingredients, and cook fairly quickly - except for the baking of the potatoes (do them ahead of time!). What I love most about these dishes is that you can easily make them for a weeknight supper, yet they look fancy and are impressive enough that you can feel confident making for a dinner party. WATCH me make this first!
Prep time: 15 minutes Total time: 30 minutes
- 2 sirloin steaks, about 1½ lbs.
- Kosher salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons unsalted butter, divided
- 1 shallot, minced
- ½-pound sliced mushrooms
- ½ cup good quality white wine**
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- ¼ cup chopped herbs such as tarragon, parsley, chives, and dill
Using a sharp chef’s knife, butterfly steaks to make 4 steaks. Pat dry with paper towels (this will help get a nice sear on them). Sprinkle with salt and pepper.
In a large skillet over medium-high heat add 1 tablespoon butter and 1 tablespoon olive oil (the combo of butter and oil adds great flavor while cooking at a high heat). When the butter is melted and foamy, place the two steaks cut-side up in the pan. Cook undisturbed for 2 minutes (for an even sear, place a heavy weight on top like a small cast iron skillet to press down in the pan). Flip steak and sear on the other side, 1 minute. Remove to a platter. Repeat with 1 tablespoon butter, 1 tablespoon olive oil and remaining steaks.
When all of the steaks are cooked, reduce the heat to medium, add the shallot and cook until soft, about 1 minute. Add the mushrooms, stirring occasionally until they release some of their liquid, about 2 minutes.
Using a wooden spoon, scrape up the brown bits on the bottom of the pan (this is great flavor for the dish). Add the wine, bring to a simmer and continue cooking until it’s reduced by ¾ (**if you want to skip wine, add the juice of 1 lemon, about 2 tablespoons). Stir in the mustard, Worcestershire sauce, butter and any accumulated juices from the steak. Turn off the heat. Add the herbs and season to taste with salt and pepper.
Place the steaks on individual serving plates or a platter. Spoon the mushroom sauce over the meat and serve.
“Thrice” Baked Potatoes
Prep time: 20 minutes Total time: 60 minutes
- 4 large russet potatoes
- 1½ sticks unsalted butter, divided
- ¾ cup or 12 tablespoons
- ¼ cup minced chives
- Kosher salt
Preheat the oven to 400°F.
Scrub the potatoes, then poke holes all over them using a fork.
Bake until the skin is crispy and a knife inserted into the center offers no resistance.
Remove from the oven and let sit until cool enough to handle, 20-30 minutes.
Meanwhile, in a small saucepan, melt 1 stick of butter. Stir in the chives. Season with the salt. Turn off the heat and set aside.
When the potatoes are cool enough to handle, cut them in half horizontally, scoop the flesh into a bowl and place the potato skins on a rimmed baking sheet in a single layer. Using a pastry brush, brush the inside of the shells with melted butter. Add the remaining butter to the potato mixture along with the sour cream. Season to taste with salt and pepper and set aside. Bake the potato skins until crispy 10 minutes.
Remove the skins from the oven and evenly divide the potato mixture (don’t pack too tightly, pile high!).
Dice the remaining butter and evenly dot on top of the potatoes. Bake a third time until puffy and brown, about 20 minutes. Serve hot and steamy.
Herby Broccoli and Peas
Prep time: 15 minutes Total time: 20 minutes
- ½ cup white wine vinegar
- 1⁄3 cup vegetable or canola oil
- 2 tablespoons sugar
- 1 tablespoon Kosher salt
- 2 cloves garlic, smashed
- ¼ cup fresh chopped herbs (any combo of tarragon, parsley, chives and or dill)
- ¼ pound fresh or frozen peas 1 head broccoli cut into florets
To make the vinaigrette
Combine the vinegar, oil, sugar, salt, garlic and herbs in a container with a tight-fitting lid. Close and shake to dissolve the sugar and salt. Set aside.
For the vegetables
Fill a medium saucepan with water. Season liberally with salt. Bring to a boil. Meanwhile, fill a medium-size bowl with ice water. Set aside.
When the water is boiling, add the broccoli. Simmer 2 minutes. Add the peas and simmer for another minute. Using a strainer or spider, remove the broccoli and peas to the water bath to stop the cooking. Drain in a colander. Toss with some vinaigrette reserving the rest for extra at tableside.