Empty My Fridge
Steak Diane Ribeye Recipe | Chef Jean-Pierre
Ingredients
- Beef2
- Avocado Oil or Clarified Butter2 tsp
- Salt
- Black pepper
- Shallot · finely chopped2
- Mushroom · sliced8 oz
- Garlic · minced3
- Tarragon · chopped1 tsp
- Thyme · chopped1 tsp
- Worcestershire sauce2 tbsp
- Beef stock1 ½ cups
- Brandy2 tbsp
- Cornstarch2 tbsp
- Butter4 tbsp
- Potato2
- Tenderstem broccoli4–6 stalks
- Olive oil
Instructions
- If you have time, salt the ribeye steaks and leave them uncovered in the fridge overnight. Otherwise, salt them just before cooking.
- Preheat the oven to 450°F (232°C).
- Heat the avocado oil in a stainless steel frying pan over high heat. Sear the steaks until a golden crust forms on one side, then flip and transfer to the oven to finish to your desired doneness.
- In a saucepan, sauté the shallots until translucent, about a couple of minutes. Add the mushrooms and cook until they have released all their water.
- Add the garlic, fresh herbs, Worcestershire sauce and beef stock. Adjust the consistency if needed and bring to a boil. Turn off the heat and finish the sauce with extra butter.
- Remove the steaks from the oven and rest them on a cutting board. Deglaze the frying pan with the cognac and add it to the sauce.
- Blanch the broccolini in boiling water, then sauté with garlic in olive oil until bright and tender.
- Serve the steaks with the potato anna and broccolini, and spoon the sauce generously over the top.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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GarlicPotatoMushroomBeefShallotBroccoliTenderstem broccoli
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