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SURPRISE STEAK DIANE A STEAKHOUSE

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VEAL PAILLARD with

VEAL PAILLARD with

Classic

TIME

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Prep: 20 min / Cook: 45 min

SERVINGS

2

AUTHOR

Chef Erica

PRAIRIE STREET

1 Prairie Street Beef Surprise

Steak USDA Prime

Ingredients

1 teaspoon Dijon mustard

2 teaspoons non-dairy butter

Kosher Worcestershire sauce, anchovy free

½ cup cognac or brandy

1 shallot, minced

½ cup unsalted beef stock

Parsley, chopped

Extra virgin olive oil

Kosher salt

Freshly ground black pepper

FOR THE PREP —

Using a paper towel, remove any excess moisture from your USDA Prime Surprise Steak and then portion the meat into 4 to 5 pieces. Season all sides of your Surprise Steak pieces with kosher salt and ground black pepper.

FOR THE COOK —

Heat your heavy bottom cast iron skillet over a direct flame, or over high to medium heat on your stovetop. When your skillet is very hot, drizzle a little olive oil and then sear the portions of your Surprise Steak. Let a crust form on the steaks, about 3 minutes, and then remove from the pan and set aside.

To the same skillet, add a drizzle of olive oil and the minced shallots. Stir and coat the shallots with the brown fond mixture in the pan. Add your cognac or brandy and let alcohol burn off. After about 3 to 4 minutes add your unsalted beef broth, Dijon mustard, and Worcestershire sauce, and let the liquid reduce by about half. The consistency should be nappe, or thick enough to coat the back of a spoon. Finish your sauce with your non-dairy butter and an extra few cracks of freshly ground black pepper.

Add the seared Surprise Steak back to skillet and continue to cook the portions in the sauce. Cook for another 5 to 10 minutes so the internal temperature reaches about 135°F to 140°F. While we typically prefer our beef medium rare, the Surprise Steak can take the heat and can go to a higher internal temperature without overcooking.

FOR THE PLATE —

Thinly slice your Surprise Steak Diane and fan out on your guests’ plates. Spoon on a little extra sauce and top with freshly chopped parsley. Serve with a side of your favorite steamed or roasted vegetables and enjoy this classic preparation.

PICTURED

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