New-Style Steak Diane
This 'New-Style Steak Diane' reimagines a classic, featuring perfectly seared beef tenderloin. It's served with blanched bok choy and a rich, updated pan sauce infused with oyster mushrooms, shallots, coconut yogurt, miso, and Dijon mustard. A dramatic tequila flambé finishes this elegant and flavorful dish, offering a sophisticated main course that blends traditional techniques with contemporary ingredients.
Equipment
- 1 Heavy-bottomed Sauté Pan Essential for proper searing and developing a rich pan sauce.
- 1 Medium Saucepan For blanching the bok choy.
- 1 Medium Bowl For preparing an ice bath.
- 1 Tongs For safe handling and turning of steaks and bok choy.
- 1 Whisk For blending the sauce ingredients smoothly.
Ingredients
Main
- 2 beef tenderloin filets about 6 ounces each, pounded out to about 1-inch thick
- Kosher salt and freshly ground black pepper
- 2 heads baby bok choy
- 2 tablespoons canola oil
- 2 cups roughly chopped oyster mushrooms
- 1 shallot thinly sliced
- 1/2 cup low-sodium chicken stock
- 1 tablespoon coconut yogurt
- 1 teaspoon white miso
- 1 teaspoon Dijon mustard
- 1/2 teaspoon toasted sesame oil
- 3 tablespoons unsalted butter
- 2 sprigs fresh thyme
- 2 cloves garlic smashed
- 2 teaspoons sherry vinegar
- 2 tablespoons tequila
- Chopped fresh cilantro leaves for garnish
Instructions
- Let the beef tenderloin filets sit at room temperature for about 30 minutes before cooking.
- Meanwhile, bring salted water to a boil in a medium saucepan and fill a medium bowl with ice water. Add the bok choy to the boiling water and cook until slightly tender, about 1 minute. Transfer to the ice water until cool, then drain, quarter lengthwise and set aside.
- Heat 1 tablespoon canola oil in a medium saute pan over medium-high heat. Add the mushrooms and shallots, then sprinkle with salt and pepper and let cook, stirring occasionally, until the mushrooms brown and the shallots begin to soften, about 5 minutes. Add the chicken stock, coconut yogurt, miso, mustard and sesame oil and stir together. Let cook, stirring occasionally, until the liquid reduces by about half, about 5 minutes. Set aside.
- Sprinkle filets on both sides with salt and pepper. Heat the remaining tablespoon canola oil in a medium heavy-bottomed saute pan over medium-high heat. Add the steaks and let sear, without moving, until browned, about 2 minutes. Turn the filets over and add the butter, thyme and garlic to the pan. Once the butter melts, begin basting the steaks with the butter until browned on the second side, 2 to 3 minutes more for medium-rare. Remove the steaks from the pan, pour over the pan sauce and let rest.
- Add the bok choy to the same pan and let brown, 1 to 2 minutes. Add the steak and any accumulated pan juices back in, along with the vinegar. Take the pan off the heat and add the tequila, then tilt the pan into the flame or use a match to carefully ignite the pan. Let the fire subside, then remove the pan from the heat. Divide the bok choy between 2 plates. Top each with a steak, then spoon the mushroom and sauce mixture over both steaks. Garnish with cilantro and serve.
Notes
Bringing the beef tenderloin to room temperature is crucial for even cooking; cold meat sears on the outside while remaining undercooked internally. Ensure your heavy-bottomed pan is adequately hot before searing to achieve a beautiful, deep brown crust (Maillard reaction), which locks in flavor. When basting with butter, tilt the pan slightly to collect the butter and spoon it over the steak continuously for maximum flavor and an even cook. The flambé with tequila adds a dramatic touch and a subtle layer of complexity; always ensure the pan is off the direct heat source before adding alcohol and igniting, and stand back. Allowing the steak to rest is non-negotiable; it redistributes the juices, resulting in a more tender and succulent bite. The modern additions of coconut yogurt, miso, and Dijon elevate the classic Steak Diane sauce with umami, richness, and a subtle tang.