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Ingredients
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Steak
Frites (French fries)
Sauce Diane
Method
Frites (French fries)
- 1
- 2
First fry (blanch)
Heat oil in a deep pot or fryer to 325°F (163°C). Fry the dried potato sticks in batches for 4–5 minutes until tender but not colored. Remove with a slotted spoon and drain on a wire rack or paper towels. Let rest while finishing steaks and making sauce.
- 3
Final fry
When ready to serve, heat oil to 375°F (190°C). Fry the blanched potatoes in batches for 2–3 minutes until golden-brown and crisp. Drain on paper towels and immediately toss with fine sea salt to taste. Keep warm in a low oven (200°F/95°C) if needed.
Steak
- 4
Bring to temperature and season
Remove filets from refrigerator 30–45 minutes before cooking so they come near room temperature. Pat dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
- 5
- 6
Baste and finish
Add 2 tablespoons butter, crushed garlic cloves, and thyme sprigs to the pan. Tilt the pan and using a spoon, baste the steaks with the melted butter for 1–3 minutes until internal temperature reaches desired doneness (120–125°F/49–52°C for rare, 130–135°F/54–57°C for medium-rare). Transfer steaks to a warm plate and loosely tent with foil to rest for 5–7 minutes. Reserve pan juices for the sauce.
Sauce Diane
- 7
Sauté aromatics and mushrooms
Using the same skillet used for the steaks (do not fully clean out browned bits), reduce heat to medium and add 2 tablespoons butter. Add minced shallot and cook 1–2 minutes until translucent. Add minced garlic and sliced mushrooms and sauté until mushrooms release liquid and start to brown, about 4–5 minutes.
- 8
Flambé or deglaze
Carefully add the brandy or cognac. If comfortable and safe to do so, tip the pan slightly away from you and ignite briefly to burn off alcohol (flambé) — or alternatively, carefully ignite with a long match and let flame subside. If you prefer not to flambé, cook until the alcohol aroma reduces for 1–2 minutes while scraping browned bits from the pan with a wooden spoon.
- 9
Build the sauce
Stir in the Dijon mustard and Worcestershire sauce. Pour in the beef stock and simmer until reduced by about half, 4–6 minutes. Stir in the heavy cream and continue to simmer for 1–2 minutes until the sauce is slightly thickened. Taste and season with salt and freshly ground black pepper. Stir in chopped parsley.
- 10
Finish
If desired, whisk in a small knob (about 1 tablespoon) of cold butter off the heat to add sheen and smoothness to the sauce. Spoon sauce over rested filets and serve immediately with hot frites.