Steak Diane

Steak Diane with Mashed Peas and Braised Carrots

Steak Diane with Mashed Peas and Braised Carrots

It’s been a wild, crazy six weeks. On April Fool’s Day, Harris woke up needing to go to the hospital. He was in the middle of a heart attack. That’s what 30+ years of smoking will do. What could have been a terrifying experience, turned out to be surreal in the extreme. An hour and half after we arrived, Harris had passed through the crisis. The wonderful people at Opelousas General Hospital were simply the best. And by ten that morning, we were able to see Harris in the ICU. At the next visiting time at three, he actually looked like he’d been sunbathing all morning. His color was so dramatically improved. Of course there were monitors and a blood pressure cuff, an IV for medication, but he was so much better for the two stents … much better. One artery was completely blocked, the other 80% and there’s still a third that has to be taken care of next week. That will be an overnighter, but without the emergency aspect.

The smoking’s over. And Harris is really committed to paleo. He always liked the meals I prepared for him, and he ate well at home. Out at lunch, restaurant dining, and random snacking and soda drinking was a different deal. And when we went to our new MD, the tale was told in black and white … or should I say in green, yellow and red. My lipid numbers (and not just the usual four that most docs test for) were in the green range, Harris’s were mostly yellow and red. It was a dramatic difference.

We’re all good though. I’m so very thankful.

I tried something new with this post. Instead of preparing the meal during the day and being left with re-heatables or lunch that was supper worthy, I decided to take a chance and prepare our dinner, photographing the resulting dishes. And that’s what I did last night. Lighting has been the bane of my photographic existence, and I think I finally came up with a workable solution. Which even means photos as I’m preparing a meal. It’ll be interesting to see how this develops (pun intended).

We often have pan-seared steak, and it needs a sauce or salsa or relish in my view. A charcoal-fired rib eye is ideal on its own, and Harris has his own blend of oak and pecan wood to add smoky flavor to a nice steak. I like the idea of Steak Diane, but many versions don’t quite make the mark for me. My version is very similar, but I think it hit all the right notes.

For veg I thought peas and carrots would be nice. Some paleo peeps avoid peas and green beans, but my feeling is that if you can eat it raw or barely cooked, it’s fine. Our future son-in-law is British and I’ve long wanted to do my own take on mushy peas. With this side, you’ll have a creamy mash, and colorful greens.

Mashed Peas

Mashed Peas

And what is more natural with peas than carrots? These are gently oven braised in broth with a bit of butter and honey … so good! And they’re so tender, you can add back their lovely green tops by inserting parsley stems in the tops of the carrots. This menu is great for steak night Saturday or an impromptu dinner party.

Braised Carrots

Braised Carrots

For music, the menu lent itself to the French for some reason, so voilà! Bon appétit!

 

Steak Diane with Mashed Peas and Braised Carrots
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Steak Diane
The classic Steak Diane with its sophisticated flavors comes together in minutes for a feast of beefy proportions.
Steak Diane
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
The classic Steak Diane with its sophisticated flavors comes together in minutes for a feast of beefy proportions.
Servings Prep Time Cook Time
4servings 10minutes 10minutes
Servings Prep Time
4servings 10minutes
Cook Time
10minutes
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. Trim the outside layer of fat from the steaks. With a meat pounder or heavy skillet, gently flatten the steaks to a 1/3-inch thickness. Season liberally with salt, pepper and cayenne.
  2. Heat heavy cast iron or other skillet over medium high heat for 3-5 minutes. (Turn on the vent.) Add tallow to skillet. Carefully add steaks and sear for 2 minutes. Flip and sear an additional 2 minutes. Turn off heat. Remove steaks to a plate and cover loosely with foil.
  3. Add brandy, if using, to skillet, and with a long match or butane lighter with a long stem, ignite the brandy. Allow the alcohol to burn off. Turn the burner on to medium heat. Add the grated shallots and stir, 30 seconds. Add broth and bring to a boil.
  4. When broth has reduced a bit, about 5 minutes, swirl in the butter until just melted and add the Worcestershire sauce. Turn the heat to medium. Add chives, taste for seasoning and adjust if necessary. Return steaks to the skillet, warming them in the sauce until desired doneness is reached. Serve.
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Mashed Peas
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Mashed Peas
Fresh, creamy and bright: Mashed Peas are a side dish with a difference. Flavored with shallots and the fresh herb of your choice, they're downright delicious!
Mashed Peas
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Fresh, creamy and bright: Mashed Peas are a side dish with a difference. Flavored with shallots and the fresh herb of your choice, they're downright delicious!
Servings Prep Time Cook Time
4servings 10minutes 10minutes
Servings Prep Time
4servings 10minutes
Cook Time
10minutes
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. Add peas and shallots to saucepan and add 2 tablespoons water. Bring to a boil over medium high heat. Stir, cooking only until peas are warmed through, but still bright green.
  2. Drain the liquid from the pan and add peas and shallots to blender or food processor. Add remaining ingredients and purée until desired consistency is reached.
  3. Return mixture to saucepan and heat over medium heat until hot. Taste for seasonings and adjust if necessary. Serve.
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Braised Carrots
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Braised Carrots
As lovely cooked as they were fresh in the bunch: braised, tender and sweet carrots.
Braised Carrots
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
As lovely cooked as they were fresh in the bunch: braised, tender and sweet carrots.
Servings Prep Time Cook Time
4serving 5minutes 30minutes
Servings Prep Time
4serving 5minutes
Cook Time
30minutes
Ingredients
Servings: serving
Units:
Ingredients
Servings: serving
Units:
Instructions
  1. Preheat oven to 300 degrees F. In an oven proof, 12-inch skillet, arrange carrots in a single layer. Add broth, honey, butter and seasonings. Heat skillet over medium heat until broth is warmed and butter is melted.
  2. Cover skillet and place in oven. Roast for 30 minutes or until very tender, but not browned. Check liquid after 20 minutes and add a bit more broth or water if the skillet is dry.
  3. With a small paring knife, make a slit at the top of the carrot. Insert parsley sprig if desired.
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