Steak Pauline (Formerly Known as The Steak Diane)

Steak Pauline (Formerly Known as The Steak Diane) -

As you can know I have not posted for a while because of the sudden death of my mother, Pauline. It had been a few difficult weeks, but it was the ultimate, "the show must go" kind of lady, and that's what we'll do. She had multiple surgeries in recent years have made it difficult, and often painful, to move into her kitchen. Despite this, she would still somehow manage to bake a cake (or two), or make a big batch of cookies to bring to any family event she attended.

Although cooking and eating with the family was his most great joy, she also loved eating out. Out for dinner on Friday night was one of our great traditions of the family, and while I do not recall Steak Diane cooked table side me, this dish represents the bygone era for me. Looking back, I realize this weekly respite meant a lot more to it than just a short break from the kitchen and dishes.

Before entering the recipe, I wanted to take a moment to thank everyone for all the thoughts and prayers I received during the last few weeks amazing. I've never met the vast majority of you, but nevertheless, it felt like I could hear hundreds of old friends, who somehow knew exactly what to say. There is no easy way to lose someone you love, but your kind, comforting words, gave me strength.

In this spirit, I present this incredibly delicious, Steak Diane, I present renaming Steak Pauline, in honor of my mother. Of course, there is no official way to do this except to just do it, and we hope it catches on. Even if it does not, at least, many years from now, while surfing the web, I came across a recipe for it, and I smile, thinking of her.

The procedure here is very simple, and relatively safe, except perhaps for step fireball explodes. As you turn off the flame, and keep your eyebrows at a safe distance while lighting the liquor, it should not be any real danger, and all Oo and Ah well worth the risk. Hey, that's what insurance is for.

However, fireworks are great for the show, and if you are concerned, you do not have to turn on the cognac. Alcohol will still evaporate the sauce is bubbling, and the end result will taste the same. Moreover, even if you turn the pan with a lighter, he can still fire when you increase the heat to reduce, so you still need to be a little careful.

If you decide to do this, I want it -Dessus and beyond the appellant "Steak Pauline," you will also enjoy surrounded by people you love. As the flames in the pan eventually die out, the smiles they ignite, and the memories they produce, will be with you always. I really hope you give this a try soon. Enjoy!

Ingredients for 2 servings:

for the sauce mixture:

1 generous mustard tablespoon Dijon

2 teaspoons Worcestershire sauce

[pâtedetomate 1 teaspoon

pinch cayenne

1/2 cup demi-glace (or substitute 2 cups rich, low in sodium or salt chicken broth. It will take more time to reduce, but still produce a great sauce. Just be careful with the salt.)

2 tablespoons coffee vegetable oil

two (8 ounces) of beef fillet steaks, fully furnished, pounded to 1/2-inch thick (top sirloin work as well here)

kosher salt and freshly ground black

1 tablespoon tablespoons unsalted butter

3 tablespoons finely chopped shallots

1/4 cup Cognac or brandy

1/4 cup heavy cream

2 teaspoon fresh chives slices