Steak Diane

Steak Diane

Ingredients:
1 tablespoon unsalted butter
1/2 tablespoon extra-virgin olive oil
Four 3-ounce beef tenderloin medallions, pounded 3/4 inch thick
Kosher salt and freshly ground pepper
1 small shallot, minced
1 garlic clove, minced
1/4 pound button mushrooms, sliced 1/4 inch thick
1/4 cup Cognac or other brandy
2 teaspoons Dijon mustard
1/4 cup heavy cream
1/4 cup veal demiglace (see Note)
2 teaspoons Worcestershire sauce
1 tablespoon finely chopped scallions
1 teaspoon finely chopped flat-leaf parsley
Hot sauce, such as Tabasco

Directions
In a large skillet, melt the butter in the olive oil. Season the meat with salt and pepper and cook over high heat until lightly browned on the bottom, about 1 minute. Turn the medallions and cook for 45 seconds longer, then transfer to a plate and tent with foil.

Add the shallot and garlic to the skillet and cook over moderate heat, stirring, until fragrant, about 20 seconds. Add the mushrooms, season with salt and pepper and cook until softened, about 2 minutes. Remove from the heat, add the Cognac and carefully ignite it with a long match. When the flames die down, add the mustard and cream and stir over moderate heat for 1 minute. Whisk in the veal demiglace, Worcestershire sauce, scallions and parsley and season with salt, pepper and hot sauce.

Add the meat and any accumulated juices to the saucepan and turn to coat. Simmer until heated through, about 1 minute. Transfer the meat to plates, spoon the sauce on top and serve.
Notes
Veal demiglace is available at specialty food stores and butcher shops.

Serve With Overstuffed Twice-Baked Potatoes.

Pair with a Robust Cabernet Sauvignon.

Food & Wine Photo and recipe!

Classic Egg Salad

Classic Egg Salad

Ingredients:

6 large eggs
1/4 cup quality mayonnaise
2 teaspoons Dijon mustard
1-1/2 teaspoons fresh lemon juice or white wine

   vinegar
1/4 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon ground black pepper

1/2 teaspoon sugar

1/4 cup finely diced celery, from 1 stalk

3 tablespoons finely sliced scallions, from 2 to 3 

   scallions

1 tablespoon finely chopped fresh parsley leaves

Directions:
Place the eggs in a saucepan in a single layer, and fill the pan with enough cold water so that it covers the eggs by about an inch. Bring to a rolling boil over high heat, then remove the pan from the heat, cover, and let stand for 10 minutes.

Carefully pour out the hot water; place the pan in the sink and run cold water over the eggs until the pan is lukewarm, 1 to 2 minutes. Drain and refill with cold water; let stand until the eggs are room temperature, about 10 minutes. Gently crack the eggs all over and peel under running water. Dry the eggs, then chop into 1/4-inch pieces.

In a medium bowl, whisk together the mayonnaise, mustard, lemon juice, Worcestershire sauce, salt, pepper, and sugar. Add the chopped eggs, celery, scallions, and parsley. Using a rubber spatula, fold to combine. Taste and adjust seasoning, if necessary. Serve or refrigerate until ready to use. 

(If you refrigerate the egg salad, be sure to taste it again before serving and adjust the seasoning; I find the flavors mellow out a bit after some time in the fridge.)

Make Ahead: The eggs can be cooked, peeled, and stored in an airtight container in the refrigerator 3 days ahead. If you keep the eggs in their shell, they can last for up to a week. The egg salad will keep well in a covered container in the fridge for about 3 days.
Tip: When peeling an egg, start at the wider end -- there's usually a small air pocket in there.

Servings: Makes 2-1/2 cups, or enough for 4 sandwiches