Wednesday, July 1, 2009
Bite with Belkys: Steak Diane
If you're in a cooking mood and aren't sure of what to whip up, we're going to show you how to make one unique dish. Get ready to crave some Filet Mignon. Time to grab a Bite with Belkys.
The Chef: Mario Dacomo
The Restaurant: Badrutt's Place
The Dish: Steak Diane
Ingredients for Steak Diane:
1 8 oz. filet mignon
Salt and pepper, to taste
4 tsp. of Dijon mustard
2 Tbs. of extra virgin olive oil
2 Tbs. of Worcestershire sauce
2 Tbs. of Cognac
3 Tbs. of chives, chopped (for garnish)
Method of Preparation:
-First, cover the filet with Saran wrap, and pound it until it's nice and thin.
-Then, season the meat with salt, pepper and Dijon mustard on both sides.
-In a hot pan, add a drizzle of extra virgin olive oil and cook the steak for about two minutes on each side.
-Next, add Worcestershire sauce on each side, and shake the pan to stir in all the flavors.
-Now, pour a shot of Cognac and flambé if possible. Chef Mario says you can also use Whiskey or Vodka. Let the sauce reduce for a few minutes and serve immediately.
To Plate the Dish:
At the restaurant, they top the steak with a little sauce and garnish with a sprinkle of chopped chives.
Serving Suggestion: Red Wine
FOR MORE INFORMATION:
1250 South Miami Ave.
Miami, FL 33130