Steak Diane

Ingredients

Here are the following ingredients:

• 5 lb (2.2 kg) Eye of Round
• 4 tsp (20 mL) kosher salt
• 2 tsp (10 mL) freshly ground black pepper
• ⅓ cup (75 mL) canola oil
• 4 oz (125 g) finely chopped onion, about 1 cup (250 mL)
• 2 tsp (10 mL) dried thyme leaves
• ¼ cup (60 mL) tomato paste
• 2 cups (500 mL) beef stock (no salt added)
• 2 cups (500 mL) prepared beef gravy
• ¼ cup (60 mL) Dijon mustard
• ¼ cup (60 mL) Worcestershire sauce
• 1 cup (250 mL) cream, 35%
• 2 tbsp (30 mL) lemon juice

Service

• ½ cup (125 mL) finely chopped fresh parsley

Preparation

1. Portion beef into 16 medallions, about 5 oz (150 g) each and ¾-inch (2 cm) thick. Season all over with salt and pepper.
2. Heat 2 tbsp (30 mL) oil in large skillet set over medium-high heat. Sear medallions on both sides in batches, adding more oil as needed, until evenly browned. Transfer beef to a deep, full-size hotel pan.
3. In the same skillet, sauté onions and thyme until starting to soften. Stir in tomato paste; cook for 2 minutes.
4. Deglaze pan with stock. Stir in beef gravy, Dijon mustard and Worcestershire sauce; bring to a boil. Simmer for 10 minutes or until reduced slightly. Stir in cream and lemon juice; remove from heat. Carefully pour over medallions; cover tightly.
5. Braise, turning once, in conventional oven at 325°F (160°C), for 1½ to 2 hours or until fork tender. Carefully transfer medallions to a clean hotel pan.
6. Purée pan juices until smooth. Pour gravy over braised medallions. Cool, cover and refrigerate or hold for service. Alternatively, reheat each medallion with gravy in a small covered skillet. Use 1 cup (250 mL) brandy or cognac to deglaze pan, if desired. Use a splash of beef stock to loosen gravy during reheating. Reserve any leftover gravy to add body and flavour to soups, stews, curries or rice dishes. Serve with any style of potato, sautéed mushrooms and steamed vegetables. Housemade Beef Gravy: In a large pot, heat ½ cup (125 mL) canola oil. Stir in ½ cup (125 mL) all-purpose flour. Whisk in 6 cups (1.5 L) beef stock until smooth; bring to a boil. Whisk in 1 tbsp (15 mL) EACH Dijon mustard and Worcestershire sauce. Simmer for 15 to 20 minutes or until thickened. Season to taste with salt and pepper. Yield: 4 cups (1 L)

Service

1. Place covered hotel pan in conventional oven at 325°F (160°C) to heat through.
2. Plate beef medallion with ¼ cup (60 mL) gravy. Garnish with parsley.

Beef Cuts