Steak Diane with Lemony Asparagus
Ingredients: steaks, mushrooms, shallot, garlic, asparagus · 30 min cook time · 650kcal · $28.50
Ingredients
1lb steaks, 0.5lb mushrooms, 1ea shallot, 4cloves garlic, 1lb asparagus, 1ea lemon, bunch fresh parsley, 1cup stock, splash cognac or other brown liquor, cup cream, tbsp tomato paste, tbsp mustard, splash Worcestershire sauce, tbsp oil, pinch salt, pinch pepper
Instructions
1. Trim the woody ends of the mushrooms, slice them, and set aside. Peel and mince the shallot and garlic.
2. Cut off the woody lower third of the asparagus. Place on a mini sheet pan with some garlic, shallots, salt, pepper, olive oil, and lemon zest. Toss to coat and arrange in a thin layer.
3. Trim excess fat and connective tissue from the steaks. Season aggressively with salt, pepper, and oil.
4. Sear the steaks in a very hot pan over high heat until medium-rare, then remove and set aside.
5. In the same pan, brown the mushrooms, then add remaining shallots, garlic, and tomato paste. Deglaze with cognac and let reduce.
6. Pour in the stock, Worcestershire sauce, and Dijon mustard. Reduce the sauce until almost dry and sticky.
7. Put the asparagus under the broiler to roast.
8. Stir in cream and simmer until thickened. Add the steaks and resting juices back into the pan to gently reheat.
9. Garnish with fresh parsley and serve alongside the lemony asparagus.
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