Steak Fries With Sauce Diane

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Ingredients for 2 portions
  • Steak
  • 230 g Hanger Steak
  • 20 g Montecarlo Steak Seasoning
  • 30 g Butter, unsalted
  • Sauce Diane
  • 60 g Butter, unsalted
  • 2 pcs Garlic clove(s), small chopped
  • 1 pcs Shallot(s), small chopped
  • 80 Morel Mushroom - Dried, hydrated, minced
  • 60 ml Cognac
  • 80 ml Demi-glace sauce
  • 80 g QimiQ Sauce Base
  • 20 g Dijon mustard
  • 20 g Worcestershire sauce
  • 10 g Kosher salt
  • 5 g Black pepper, crushed
  • Pommes Frites
  • 300 g French fries
  • 5 g Kosher salt
  • 5 g Black pepper, crushed
  • 40 g Parmesan, grated
  • 10 g Italian parsley, finely chopped
Method
1.

Steak:

2.

Set the oven to 400° F.

3.

Season the steak thoroughly on all sides - Set aside to come to room temperature.

4.

In a pan over medium-high heat, place the butter in pan.

5.

Add the steak to the pan and sear on all sides.

6.

Place in the oven and cook to the desired temperature.

7.

Allow to rest for 8 minutes and slice into medallions - Place on one half of the plate.

8.

Sauce Diane:

9.

In a saucepan over medium-high heat, place the butter - Add the garlic, Shallots cook until translucent.

10.

Add the morel mushrooms - Cook until incorporated about 3 minutes.

11.

Deglaze with cognac - Cook for an additional 3 minutes.

12.

Add the demi-glaze, Dijon mustard & worcestershire sauce - Whisk until fully incorporated.

13.

Add salt, pepper & sauce base - Cook for 3 minutes until the sauce has thickened - Serve in a ramekin.

14.

Pommes Frites:

15.

Cook the frites to desired doneness.

16.

Season with Salt & pepper - Place on one half of the plate.

17.

Mix the parmesan with the freshly chopped parsley.

18.

Top the frites with the parmesan & parsley mix.