Steak Diane with Sautéed Potatoes and Peas

DE-LI-CIOUS! I saw the live cookalong on TV with Chef Gordon Ramsay a while back and I had to try this recipe. Minus the brandy and flambé. It looked gorgeous, tasty, and easy. I took a bite of the steak with the sauce and my eyes went to the back of my head it was so good. Then I took a bite of my golden crispy potato and the same thing happened. I couldn't help myself by acknowledging out loud "I am such a good cook!" I had dinner before my husband got home from work so I couldn't wait to see the look on his face as he took his first bite. I made it two nights in a row. I posted the videos for each portion of the meal and I love the video of the quick overview of this dish. YUM!

Serves 4

Ingredients:

4 Sirloin Steaks (small), trimmed of excess fat

3 Shallots, peeled and sliced

8 oz Mushrooms, sliced

1 Garlic Clove, peeled and minced

Worcestershire sauce, to taste

1 tbsp Dijon Mustard

1 cup Heavy Cream (or 200 ml)

Small handful of parsley, chopped

16 oz Peas, frozen and then steamed

1 tbsp Salted Butter

Olive Oil

Salt and Pepper

For the sautéed potatoes:

4-6 Potatoes, washed and cut in half

1 tbsp Salted Butter

2 Garlic Cloves, peeled and minced

Few sprigs of Rosemary

Olive Oil

Directions:

PARBOIL the potatoes in boiling salted water for 4-5 minutes or until just tender. Drain the potatoes and set aside to dry.

ROLL out the steaks, using a rolling pin, to flatten and tenderize. Cut off the excess fat. Season the steaks on both sides with salt and pepper. It is easier if your steaks are room temperature before you begin. (Step-by-step video on how to prepare the steak: http://www.channel4.com/food/on-tv/cookalong-live/cookalong-live-the-series/week-4/how-to-prepare-for-steak-diane_p_1.html )

HEAT a little olive oil in a non-stick skillet on high. Wait for the pan to get really hot before putting your steaks in the pan. Quickly sauté the steaks on both sides for 45 seconds to color, then remove from the pan and set aside, ready to go back in the sauce.

SLICE the shallots and mushrooms and add to the same pan to make the sauce. Reduce heat to medium. Add a tablespoon of butter and a little more oil if necessary. (The olive oil keeps the butter from burning.) Season with salt and pepper. Crush in the garlic and stir. Sauté briefly until nice brown color. (Step-by-step video on how to make the sauce: http://www.channel4.com/food/on-tv/cookalong-live/cookalong-live-the-series/week-4/how-to-make-sauce-for-steak-diane_p_1.html )

ADD the Worcestershire sauce and mustard and heat through for 1-2 minutes. Pour in the cream and add the steaks and any resting juices back into the pan. Allow the steaks to heat through for 2-3 minutes. Chop the parsley and sprinkle it into the pan.

HEAT a little oil in a separate pan on medium heat. Add the potatoes cut side down. Crush in two garlic cloves and sauté. Season with a little salt and pepper and add the rosemary. Add a tablespoon of butter. Turn the potatoes over when golden brown and crispy. (Step-by-step video on how to make sautéed potatoes: http://www.channel4.com/food/on-tv/cookalong-live/cookalong-live-the-series/week-4/how-to-make-sauteed-potatoes_p_1.html )

STEAM the peas for 5-10 minutes. Add butter and salt and pepper if desired.

SERVE the steaks and spoon the sauce over them. Arrange the sautéed potatoes and peas alongside.

Gina's Tips

I couldn't find any shallots (which are a kind of mix between onion and garlic) so I used green onions. I found "petite sirloin steaks" which cooked perfectly. I had regular Idaho Russet potatoes on hand so that's what I made. It might even be better if you have golden or red potatoes. The recipe's measurements were in milliliters and grams so I improvised the best I could. I had three pans going at once with the peas, the potatoes, and the sauce. You'll get your groove. It's a quicker recipe than you'd think. Last but not least, when you're done eating—lick your plate!

Luscious Cream Puffs

The name says it all—LUSCIOUS! These are a hit 100% of the time. Someone always asks for the recipe. They are easy and melt in your mouth. They disappear very quickly. They are great because you can make them ahead of time for an event too. I tried making them with different flavors of JELL-O but after I tasted the DIVINE white chocolate I refused to use anything else.

Prep Time:

15 min

Total Time:

45 min

Makes:

12 servings (2 per person)

Ingredients:

1 sheet frozen puff pastry (1/2 of 17.3-oz. pkg), thawed

1 pkg (4 serving size) JELL-O White Chocolate Flavor Instant Pudding

1 cup cold milk

1/2 cup thawed COOL WHIP Whipped Topping

1 square BAKER'S Semi-Sweet Chocolate, melted

Directions:

THAW pastry on baking sheet for about half the time called for on the box, 20 minutes, otherwise it sticks together and is hard to unfold.

UNFOLD pastry and cut into 2-inch circles. (A shot glass works perfectly or a small cookie cutter.) Place about 1 inch apart. It makes 25 bite-size cream puffs.

HEAT oven to 400ºF. Bake 10 min. Remove to wire racks; cool completely.

BEAT pudding mix and milk with whisk 2 min. Stir in COOL WHIP. Refrigerate 15 min. while pastry is cooling.

CUT pastry circles horizontally in half; fill with pudding mixture. Drizzle with melted chocolate.

Gina's Tips

The original recipe directions are to cut the pastry into 3-inch circles which I don't like because they are messy, make less servings, and I prefer to eat them in one bite. It also lists Vanilla flavored pudding. You can substitute whatever flavor you like. I thought the Cheesecake flavor was good too.

Parmesan Crusted Chicken in Cream Sauce

Every time I make this my kids get excited, Steve does too. It's another "crunchy" chicken. The sauce is so tasty you can't get enough. We practically fight over it like it's gold. We dip the chicken and the rice in it. YUM!!!

Prep Time:

15 min

Total Time:

30 min

Makes:

4 servings

Ingredients:

2 cups instant brown rice, uncooked

1 can (14 oz) chicken broth, divided

12 RITZ Crackers, finely crushed

2 Tbsp KRAFT Grated Parmesan Cheese

4 small boneless skinless chicken breast halves (1 l.)

2 tsp oil

1 tub (8oz) cup PHILADELPHIA Chive & Onion Cream Cheese

3/4 lb asparagus spears, trimmed, steamed

Directions:

COOK rice as directed on package, using 1-1/4 cups of water and 1/2 cup of the broth.

MIX cracker crumbs and Parmesan in dish. Rinse chicken with cold water; gently shake off excess. Dip chicken in crumb mixture, turning to evenly coat both sides of each breast. Discard any remaining crumb mixture.

HEAT oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until done (165°F). Transfer to plate; cover to keep warm. Add remaining broth and cream cheese to skillet; bring just to boil, stirring constantly. Cook 3 min. or until thickened, stirring frequently; spoon over chicken. Serve with rice and asparagus.

Gina's Tips

I wrote the recipe the way I cook it. The original recipe asks for 6 RITZ crackers but it is not enough. I also cook more chicken, about 6-8 chicken breast cutlets. It also reverses the water and broth "1-1/4 cups of the broth and 1/2 cup of water". I use more of the broth for the sauce because I use an entire 8 oz tub of cream cheese instead of 1/3 cup like the recipe calls for. My kids won't touch the asparagus so I steam fresh green beans.