Emeril Lagasse: Steak Diane

Emeril Lagasse makes Steak Diane at the 2006 Classic in Aspen

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[music] So we bake the potato. We don't use leftover potatoes. We just, we bake them. And we sort of then kinda scoop out Leaving the shell of the potato. And then what we do is we just put all of the fixings that people want back in the potato. So what does that mean? I mean, we mash them first, and then we add what people want in their potatoes. So butter is the first thing that comes to mind. Okay. I mean and then sour cream is another thing that is right behind it. And then crispy bacon that would probably be because of me and lots of chives Pepper and salt. And then we're just gonna sort of mash 'em together. We could put a little cheese in here. I mean, why not, right? Then let's just scoop 'em in there and Make it happen. WIll you wanna do that? So I'll move that over for you. Okay. And if you could, I would put more cheese on top and then we'll back them and at this point, why? Right. What the Hell's 30 more calories? So here we go folks. [BLANK_AUDIO] We are gonna start with a little olive oil. And we're gonna season, real simple, with salt and pepper these little Medallions or tournedos, if you will, of filet mignon. Sort of pressing the seasoning in there, kinda flattening it at the same time. And, we're gonna begin to start searing this. Then we're gonna season the other side. with salt and pepper, as well, because I don't like one-sided tasting food. Searing them on each side, sort of rare to medium-rare, is that all right with everybody? We're going to take the meat out of the pan, [BLANK_AUDIO] And we're not gonna worry what oil is in there, because the mushrooms are gonna absorb it anyhow. So we're gonna add the button mushrooms. And at this point You're gonna probably need to add a little bit of, you can see they just absorbed all the oil that's in there. So, they're gonna need a little help. So, we'll come back. You don't have to panic. Just gonna add a little bit more olive oil in here. And I'm gonna add some shallots [BLANK_AUDIO] And some garlic. [BLANK_AUDIO] And believe it or not, it's now when I'm gonna add the cognac. [BLANK_AUDIO] All right so then we get that evaporated and here's Here's what we do now is we're gonna get Dijon mustard and what I was talking to you about earlier, you see how I'm working this mustard in here. Because if you don't do that, you see how you get sort of these little beads, cause I'm gonna add a little cream to this and you want to just sort of work that in there. Which really becomes an emotion, if you will. No beads, demiglace next, and then you can add the color that If you want it darker, I like sort of this light color here. Let's juice it up with a little hot sauce. There's just something about Worcestershire, don't you think? That's just, oh. So what I'm going to do, is I'm going to add a little butter to this. And I'm gonna add some parsley and green onions. Oh, that's gonna mellow it out. [LAUGH] And then we're gonna just put the meat right back in here, folks, for a second. [BLANK_AUDIO] You wanna let it reduce a little bit, because now I'm increasing the temperature at the same time Besides that, the meat is just like [SOUND], just absorbing all those great flavors in here. [BLANK_AUDIO] Doesn't that look like just about nice and rare to medium rare. So then we're going over the hatch, as they say, with the sauce. [SOUND] We'd probably wanna serve some potato with this, wouldn't we? So basically that half over there is me. This half over here is Alon, and then if we could only auction this dish for charity, we'd probably get a couple of bucks for it. There you have it, folks. A little twice baked potato, Steak Diane. [MUSIC]
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Emeril Lagasse: Steak Diane