Steak Diane a la Waverley
Recipe courtesy of Juan Zaragoza, Executive Chef, Waverley Country Club (Portland, Ore.)
Ingredients
- Ingredients for Green Peppercorn Jus:
- shallots - 6 ea., sliced
- garlic cloves - 6 ea., sliced
- brandy - 3 cups (reserve ¾ cup)
- veal demi - 5 cups
- heavy cream - 2 cups
- Dijon mustard - 2 Tbsps.
- green peppercorns - 3 ozs.
- canola oil - 2 Tbsps.
- salt - to taste
- Ingredients for Mushrooms:
- chanterelles - 2 lbs., cleaned, ¼ erd or mushroom of choice
- shallots - 2 ea., brunoise
- garlic cloves - 2 ea., minced
- thyme - 1/8 bunch, picked and chopped (no steams)
- lemon juice - 1 ea.
- canola oil - 2 Tbsps.
- salt - to taste
- pepper - to taste
- Ingredients for Mashed Potatoes:
- Yukon A potatoes - 15 ea.
- garlic cloves - 4 ea.
- butter - 1/2 lb.
- heavy cream - 2 cups
- sour cream - 3/4 Cup
- salt - to taste
- pepper - to taste
- Ingredients for Broccolini:
- broccolini - 2 bunches
- lemon juice - 1/2 ea.
- chili flakes - pinch
- olive oil - 1 Tbsp.
- salt - to taste
- pepper - to taste
- Ingredients for Seared Snake River Farms Top Sirloin:
- Snake River Farms Top Sirloin - 6 ozs., 4 ea.
- canola oil - 2 Tbsps.
- kosher salt - 2 Tbsps.
- ground black pepper - 1 tsp.
- thyme - 1/4 bunch
- garlic cloves - 2 ea., smashed by hand
- butter - 4 Tbsps.
Instructions
Procedure for Green Peppercorn Jus:
- In a heavy-bottom stockpot on medium heat, add 2 Tbsps. of canola oil and sweat the shallots and garlic for 3-5 minutes.
- Add 2 ¼ cups brandy and reduce by 2/3.
- Add the demi, Dijon, 1/2 the peppercorns, and cream. Bring to a boil, then simmer for 5 minutes.
- In batches, add the sauce to a blender and purée. Season with salt and some of the reserved brandy.
- Fold in the reserved whole peppercorns.
- Sauce can freeze well if there are leftovers.
Procedure for Mushrooms:
- You will want to cook the mushrooms in 2 pans or 1 large pan; make sure not to overcrowd.
- Heat oil to medium-high heat. Place mushrooms in pan. Do not stir right away; allow for a little color to develop, then stir.
- Once the stirring starts, make sure all the moisture is gone, allowing the mushrooms to get some color.
- Season with salt and pepper.
- Turn down heat and add shallots, garlic and thyme. Cook for another 1-2 minutes, making sure the garlic and shallots get no color.
- Stir in lemon juice and cool.
Procedure for Mashed Potatoes:
- Steam potatoes and garlic until potatoes are fork-tender, 40-45 minutes.
- Remove potatoes and allow to sit for 5 minutes for steam to escape. In the meantime, heat butter, heavy cream and garlic in a small pot until butter is melted.
- Pass potatoes through a food mill, skin and all, to a bowl.
- Pour 3/4 of the liquid and sour cream over potatoes. Fold potatoes; do not whisk.
- Season to taste.
Procedure for Broccolini:
- Bring a 4-quart pot of water up to a boil. Season with 1/4 cup of salt.
- In the meantime, trim 1-2 inches from the bottom of the broccolini. You might need to cut some in half long-ways, so they are they same size
- Place cleaned broccolini in boiling, salted water for 1-2 minutes until slightly tender to the touch. Do not overcook.
- Strain broccolini and toss with lemon juice, chili flakes, oil, and season to taste.
Procedure for Seared Snake River Farms Top Sirloin:
- Pull steaks 15-20 minutes before cooking.
- Season steaks with salt and pepper.
- Heat 12’’ sauté pan with canola oil until light smoke appear.
- Place steaks in pan, 1-3 minutes until nicely seared. Flip and repeat.
- Remove steak from pan and dump any excess oil.
- Place pan back on stove on medium-high heat.
- Place steaks back in pan with butter, thyme, garlic and baste steaks with melted butter.
- For medium-rare, pull at 120-125°F.Allow to rest for 5 minutes.
Chef's note: Can place in oven until desired temperature., increase 5 degrees for higher temperatures (med 125-130 and so on).
To Plate:
- Choose dinner plate (depending on how many courses or plate size, serving portions may change).
- Place 1 cup of mashed potatoes a little off center.
- Place 2-3 seasoned broccolini on a bias with crowns facing 11 o’ clock and steams at 4 o’clock.
- Sauce plate with 1-2 ozs. of green peppercorn jus.
- Place steak propped up on mashed potatoes.
- Mix ¼-½ cup room-temperature mushrooms with microgreen medley. Season with a little lemon juice, olive oil, salt and pepper and place on top of steak.