Fry | Saveur

Bhindi Masala (Okra Stir-Fry)

Fatima Khawaja — Tue, 05 Jul 2022 20:35:31 +0000

Photo: Linda Xiao • Food Styling: Jason Schreiber • Prop Styling: Summer Moore. Photo: Linda Xiao • Food Styling: Jason Schreiber • Prop Styling: Summer Moore

When people think of okra, they often think of slime and goo, but I’m here to tell you that, with the right technique, the tender green pod might become your new favorite vegetable.

Growing up in Pakistan, okra was always golden and crisp but also tender, robed in a saucy masala of juicy tomatoes and velvety onions. I still make it this way in my New York kitchen whenever I return from the farmers market with a bag of okra. Following my mom’s recipe, I start with a base of garlic, ginger, chile powder, and turmeric. Then I add the onions and fried okra and simmer everything to meld the flavors.

Sadly, I can’t always find okra at my local farmers market, but a bag of the frozen stuff from the Indian supermarket works great in a pinch. It comes stemmed and sliced, which saves me time in the kitchen; I just cook it a little longer and don’t deep-fry it (the extra water makes it splatter).

When buying fresh okra, look for medium pods that are bright green, dry, unblemished, and no longer than your index finger: The bigger, the tougher is the rule I go by. Okra is surprisingly inexpensive and will keep for about four days, refrigerated in a paper towel-lined produce bag. You can use any extra okra in this Caribbean-Style Sautéed Okra recipe, which is a personal favorite.

To clean okra, give the pods a rinse, then spread them on a kitchen towel. (They soak up water, so it’s important that they be as dry as possible to ensure proper crisping.) With some quick prep, this stir-fry comes together in no time. I encourage you to sop it up with roti (flatbread), like chapatis or parathas, or to ladle it over basmati rice.

Yield: 4

Time: 40 minutes

¾ cup vegetable oil
1 lb. okra, stemmed and cut into 1-in. lengths (5 cups)
3 garlic cloves, coarsely chopped
1 large white onion, thinly sliced
1 Tbsp. ginger paste
1 tsp. Indian red chile powder, or cayenne pepper
1 tsp. garlic paste
1 tsp. ground turmeric
1 tsp. kosher salt, plus more
2 medium plum tomatoes, cut into wedges
Steamed basmati rice or roti, for serving

Instructions

To a large, wide pot over medium-high heat, add the oil. When it’s shimmering and begins to smoke, add the okra and fry, stirring continuously, until softened and browned, 10–15 minutes. Using a slotted spoon, transfer to a plate. To the empty pot, add the garlic and onions and cook, stirring frequently, until the onions are translucent, 4–6 minutes. Add the ginger paste, chile powder, garlic paste, turmeric, and salt and cook until fragrant and beginning to brown, about 4 minutes. Add the tomatoes and cook, stirring occasionally, until the tomatoes have softened, 4–6 minutes. Stir in the reserved okra and continue cooking until the tomatoes have broken down, 2–3 minutes more. Season to taste with salt and serve hot with rice or roti.

The post Bhindi Masala (Okra Stir-Fry) appeared first on Saveur.

Broccoli Strascinati (Sautéed Broccoli with Garlic and Chile)

SAVEUR Editors — Mon, 18 Mar 2019 22:27:43 +0000

Photo: Murray Hall • Food Styling: Jessie YuChen. Photo: Murray Hall • Food Styling: Jessie YuChen

Strascinati, which means “dragged,” refers to a technique for sautéing in olive oil with plenty of garlic and chiles. This Roman side dish, which pairs beautifully with porchetta or pork chops, can be made with regular broccoli, broccoli rabe, or broccoli romano, known in the U.S. as romanesco.

Featured in “Roman Contorni” by Dana Bowen.

Yield: 2–4

Time: 15 minutes

¼ cup extra-virgin olive oil
1 lb. broccoli, stemmed and cut into florets
3 garlic cloves, smashed and peeled
½ tsp. crushed red chile flakes
Kosher salt

Instructions

To a large skillet over medium-high heat, add the oil. When it’s hot and shimmering, add the broccoli and cook, turning occasionally, until lightly browned, 6–8 minutes. Sprinkle in 2 tablespoons of water, then add the garlic and cook until golden, 2–3 minutes. Add the chile flakes and continue cooking until toasted, about 2 minutes more. Season to taste with salt and serve immediately.

The post Broccoli Strascinati (Sautéed Broccoli with Garlic and Chile) appeared first on Saveur.

Fried Cucumbers with Sour Cream Dip

SAVEUR Editors — Mon, 18 Mar 2019 22:42:16 +0000

Photo: Paola + Murray • Food Styling: Barrett Washburne • Prop Styling: Carla Gonzalez-Hart. Photo: Paola + Murray • Food Styling: Barrett Washburne • Prop Styling: Carla Gonzalez-Hart

This appetizer plays with cucumber‘s crunchy appeal by coating slices with a spicy cornmeal crust and frying them up until piping hot. A cool green goddess-style dip squelches the heat.

Yield: 8–12

Time: 30 minutes

Ingredients

For the dip:

1 cup sour cream
2 Tbsp. milk
2 Tbsp. grated yellow onion
1 Tbsp. finely chopped chives
1 Tbsp. finely chopped parsley
1 Tbsp. finely chopped tarragon
1 Tbsp. fresh lemon juice
2 garlic cloves, mashed to a paste with 1 tsp. kosher salt
Kosher salt and freshly ground black pepper

For the cucumbers:

Vegetable oil
2 cups cornmeal
1½ cups all-purpose flour
2 Tbsp. baking powder
1 Tbsp. celery salt
1½ tsp. kosher salt, plus more
1½ tsp. freshly ground black pepper
1½ tsp. garlic powder
1½ tsp. onion powder
1½ tsp. sweet paprika
1 tsp. cayenne pepper
1½ lb. Kirby cucumbers, halved lengthwise, seeded, and cut into 3 by ½-in. sticks

Instructions

Make the dip: In a large bowl, whisk together the sour cream, milk, onion, chives, parsley, tarragon, lemon juice, and garlic. Season to taste with salt and black pepper. Cover the bowl and refrigerate.
Fry the cucumbers: Into a large pot fitted with a deep-fry thermometer, pour 2 inches of oil and turn the heat to medium-high. While the oil heats, in a large bowl, whisk together the cornmeal, flour, baking powder, celery salt, kosher salt, black pepper, garlic powder, onion powder, paprika, and cayenne. Add the cucumbers and toss to coat, shaking off any excess. When the temperature reads 375°F, working in batches, add the cucumbers and fry, turning once or twice, until crisp and golden brown, about 2 minutes per batch. Using a slotted spoon, transfer the fried cucumbers to a paper towel-lined plate. Serve hot with the reserved dip.

The post Fried Cucumbers with Sour Cream Dip appeared first on Saveur.

Fried Corn on the Cob

SAVEUR Editors — Mon, 18 Mar 2019 22:39:08 +0000

Photo: Murray Hall • Food Styling: Tyna Hoang. Photo: Murray Hall • Food Styling: Tyna Hoang

Yes, you can deep-fry corn! A quick turn in hot oil yields kernels that are crisp and juicy at the same time. Other than a sprinkle of salt at the end, the ears need no embellishment. We found that super sweet corn—with its high sugar content—fries up best.

Featured in the July/August 2002 issue.

Yield: 4–6

Time: 15 minutes

Vegetable oil
8 ears fresh corn, shucked
Kosher salt

Instructions

Into a large pot fitted with a deep-fry thermometer, pour 2 inches of oil and turn the heat to medium-high. When the temperature reads 365°F, working in batches (do not overcrowd the pot), add the corn and fry until most of the kernels are deep golden, 3–4 minutes per batch.
Transfer the corn to a paper towel-lined plate to drain. Season to taste with salt and serve.

The post Fried Corn on the Cob appeared first on Saveur.

Vada Pav (Indian Potato Fritter Sandwich)

Floyd Cardoz — Mon, 18 Mar 2019 22:47:34 +0000

Matt Taylor-Gross. Matt Taylor-Gross

These starchy sliders are a popular beachside snack in Mumbai. In this vada pav recipe adapted from one served at the late chef Floyd Cardoz’s now-shuttered New York City restaurant, Paowalla, fluffy Goan-style white rolls are filled with a crispy fried potato patty, sweet and hot chutneys, and a garlicky chile-coconut condiment.

Flavorful chutneys are an essential component of Indian cuisine, far from a mere condiment. Cardoz was particularly masterful in how he used homemade chutneys to amplify the flavor of any dish. Three distinct chutneys complement our take on his crispy vada pav—a fresh mint-cilantro version; a crunchy “dry chutney” of toasted garlic, peanuts, and coconut; and a sweet and tangy tamarind chutney laced with cumin and red chile powder.

Yield: 12

Time: 2 hours

8 medium yellow potatoes (4 lb.)
½ cup chopped cilantro
2 Tbsp. mustard oil
2 tsp. cumin seeds
2 tsp. mustard seeds
1½ tsp. ground turmeric, divided
1 tsp. ground coriander
Pinch asafoetida (hing)
12 curry leaves
4–6 green bird’s eye chiles, thinly sliced
1 small onion, finely chopped (1 cup)
Kosher salt
3 cups chickpea flour
1 tsp. baking soda
Vegetable oil, for frying
12 small, soft white rolls, homemade or store-bought
Mint chutney, tamarind chutney, and dry garlic chutney, for serving

Instructions

To a large pot, add the potatoes and enough cold water to cover. Bring to a boil, and cook until tender, 35–40 minutes. Drain, set aside to cool slightly, then use a kitchen towel to remove and discard the skins. Pass the potatoes through a ricer into a medium bowl (alternatively, place the potatoes in a medium bowl and mash gently with a fork), then gently fold in the cilantro.
To a large skillet over high heat, add the mustard oil. When it’s smoking, add the cumin and mustard seeds, and cook until they begin to pop. Stir in 1 teaspoon of the turmeric, the coriander, and the asafoetida, and cook a few seconds more, then add the curry leaves and cook until they blister and turn bright and glossy, 5–10 seconds. Add the chiles and onion, then turn the heat to medium and continue cooking, stirring occasionally, until the onions are translucent but not yet browned, 5–7 minutes more. Transfer to the bowl with the potatoes, season to taste with salt, and stir gently to combine, then set aside until cool enough to handle.
Shape the cooled potato mixture into 12 even patties, about 4 ounces each or ½ cup of mixture per patty. Place on a plate and transfer, uncovered, to the freezer to firm slightly.
Prepare the batter: In a medium bowl, whisk together the chickpea flour, baking soda, and the remaining ½ teaspoon of turmeric. Season to taste with salt, then whisk in 1½ cups of cool water to make a smooth, thick but pourable batter. Set aside to rest for 15 minutes.
Fry the patties: Into a large heavy-bottomed pot fitted with a deep-fry thermometer, pour the oil to a depth of 2 inches. Remove the potato patties from the freezer and dredge them in the batter to coat. Turn the heat to medium-high and when the temperature reads 350°F, working in batches so as not to overcrowd the pan, carefully drop the patties into the oil. Stir immediately to prevent them from sticking to the pan or each other, then cook, turning once, until evenly golden, crispy, and warmed through, 4–5 minutes per batch. Remove with a spider skimmer or slotted spoon and drain on a paper towel-lined baking sheet while you finish frying the rest of the patties.
Slice the buns in half, smear the tops with green chutney and place the potato patties on the bottoms. Spread the patties with sweet tamarind chutney and sprinkle generously with dry garlic chutney. Replace the top buns and serve hot.

The post Vada Pav (Indian Potato Fritter Sandwich) appeared first on Saveur.

Sweet Corn Pakoras

Romy Gill — Thu, 26 Aug 2021 03:57:24 +0000

Belle Morizio. Belle Morizio

Chickpea flour acts as a flavorful binder in these Indian corn fritters from British Indian chef Romy Gill, whose promotion of West Bengali cuisine has earned her status as a Member of the Order of the British Empire. She serves these pakoras to her daughters, and they enjoy them with mint-and-cilantro chutney, or even ketchup on the side.

Featured in “The 2020 Saveur 100: 81-90.”

Yield: 3

Time: 20 minutes

1 cup fresh corn kernels (from 1–2 cobs)
½ cup thinly sliced red onion
1 Tbsp. coarsely chopped cilantro
1 tsp. Indian chile powder
1 tsp. ground coriander
1 tsp. cumin seeds
Kosher salt
¾ cup chickpea flour
¼ cup sparkling water
Corn or vegetable oil, for frying
Mint-and-cilantro chutney or ketchup, for serving (optional)

Instructions

In a medium bowl, stir together the corn, onion, cilantro, chile powder, coriander, and cumin, and season to taste with salt. Sift the chickpea flour over the ingredients and toss gently. Add the sparkling water and use your fingers to mix, thoroughly coating the vegetables in the thin batter.
Into a large, heavy-bottomed pot fitted with a deep-fry thermometer, pour the oil to a depth of 1½ inches and turn the heat to medium-high. When the temperature reads 340°F, working in batches, carefully drop the batter by rounded tablespoons into the oil (avoid crowding the pan) and fry until crispy and golden brown, 2–2½ minutes. Using a slotted spoon, transfer the fritters to a paper towel-lined baking sheet to drain.
Serve hot, with mint-and-cilantro chutney, if desired.

The post Sweet Corn Pakoras appeared first on Saveur.

Stir-Fried Pork with Leeks

Pan Suefen — Mon, 18 Mar 2019 22:21:27 +0000

Photo: Murray Hall • Food Styling: Pearl Jones. Photo: Murray Hall • Food Styling: Pearl Jones

This recipe for cong bao rou si, or stir-fried pork with leeks, is adapted from Taiwanese home cook, stir-fry expert, and former restaurant owner Pan Suefen. It calls for a “reverse” stir-fry technique, in which the vegetables are cooked before the meat. It tends to be forgiving for a novice stir-fryer, since vegetables release water as they cook and won’t stick the way that meat will if the wok isn’t quite hot enough.

This pork and leek stir-fry also illustrates the importance of the knife in stir-fry cooking. Leeks are sliced on the diagonal to increase the surface area exposed to the wok; that way, they wilt and release their fragrance faster. The pork is sliced thinly so that it will brown quickly before it loses its moisture. The trick to precisely uniform pieces is chilling the meat in the freezer for 20 minutes—just long enough to firm it up—which makes consistent slicing a breeze. Spoon the finished stir-fry over steamed rice, and dinner is served.

Featured in “A Stir-Fry Education” by Lillian Chou.

Order the SAVEUR Selects Nitri-Black Carbon Steel Wok here.

Yield: 2–4

Time: 25 minutes

1 tsp. toasted sesame oil
1 tsp. Chinese dark soy sauce
½ tsp. cornstarch
¼ tsp. sugar
2 garlic cloves, finely chopped
10 oz. boneless pork butt, frozen for 20 minutes and cut into 2-in.-by-⅛-in. strips
2 Tbsp. vegetable oil
1 leek, white and pale green parts only, cut on the bias into ¼-in.pieces

Instructions

In a medium bowl, stir together the sesame oil, dark soy sauce, cornstarch, sugar, and half the garlic. Add the pork, toss well, and set aside to marinate for 15 minutes.
Place a large wok or stainless-steel skillet over high heat. When it begins to smoke, add 1 tablespoon of the oil around the edge of the wok and swirl to coat the bottom and sides. Add the leek and cook, stirring and tossing continuously, until fragrant, about 1 minute. Transfer the leek to a plate and set aside.
Return the wok to high heat and add the vegetable oil around the edge of the wok, swirling to coat the bottom and sides. Add the marinated pork and remaining garlic, and cook, stirring and tossing continuously, until the pork is browned, about 2 minutes.
Return the leek to the wok and stir-fry until just tender, about 1 minute. Serve immediately.

The post Stir-Fried Pork with Leeks appeared first on Saveur.

Kung Pao Chicken

SAVEUR Editors — Mon, 18 Mar 2019 22:40:37 +0000

Photo: Murray Hall • Food Styling: Pearl Jones. Photo: Murray Hall • Food Styling: Pearl Jones

The Sichuan dish gong bao ji ding—often better known by its Americanized name kung pao chicken—is a dainty assemblage of small, plump chicken morsels, peanuts, and scallions, with just enough chiles to give it a kick. This recipe is adapted from China Club, a private club in Beijing that serves a thrilling menu of classic Chinese dishes: spicy Sichuan, delicate Cantonese, and rich Shanghainese, with refined versions of Beijing specialties as well.

Featured in “The Revolution is a Dinner Party” by David Sheff.

Order the SAVEUR Selects Nitri-Black Carbon Steel 14-Inch Wok here.

Yield: 4

Time: 40 minutes

4 Tbsp. soy sauce
1 Tbsp. cornstarch
1 lb. boneless, skinless chicken breasts, cubed
3 Tbsp. Shaoxing wine
2 Tbsp. sugar
3 Tbsp. chicken stock
4 tsp. Chinkiang (black) vinegar (or substitute balsamic vinegar)
1 Tbsp. toasted sesame oil
2 tsp. Chinese dark soy sauce
3 Tbsp. vegetable or peanut oil
12 small dried red chiles, stemmed, halved crosswise, and seeded
5 scallions, white part only, thickly sliced crosswise
1 large garlic clove, thinly sliced
One ½-in. piece fresh ginger, peeled and finely chopped
½ cup shelled, skinless raw peanuts

Instructions

In a medium bowl, stir together 1 tablespoon of the soy sauce and the cornstarch. Add the chicken, toss well, and set aside to marinate for 30 minutes.
Meanwhile, in a separate medium bowl, stir together the Shaoxing wine, stock, sugar, sesame oil, vinegar, dark soy sauce, and the remaining soy sauce.
To a large wok or nonstick skillet over high heat, add the vegetable oil. When it’s just beginning to smoke, add the chiles, half the scallions, the garlic, ginger, and the marinated chicken, and stir-fry until the chicken is golden, 3–5 minutes. Add the soy sauce mixture and continue stir-frying until the sauce thickens, about 2 minutes more.
Stir in the peanuts, garnish with the remaining scallions, and serve immediately.

The post Kung Pao Chicken appeared first on Saveur.

Seared Turbot with Beurre Blanc

SAVEUR Editors — Mon, 18 Mar 2019 22:24:18 +0000

Photo: Matt Taylor-Gross • Food Styling: Jessie YuChen

Turbot, a flatfish found in the North Atlantic, is pan-seared and generously sauced with a classic accompaniment of beurre blanc in this recipe adapted from Allard, a beloved old-guard bistro in Paris. If you can’t find turbot, you can substitute fillets of sole, fluke, or flounder. As for what to drink, Sancerre is an elegant match for this ﬁsh dish.

Featured in “Spirit of the Bistro” by Alexander Lobrano.

Yield: 2

Time: 30 minutes

Ingredients

For the beurre blanc:

10 Tbsp. unsalted butter, cubed and chilled, divided
1 large shallot, finely chopped
½ cup white wine
1 bay leaf
1 thyme sprig
⅓ cup plus 2 Tbsp. heavy cream
Kosher salt and freshly ground black pepper
Lemon wedges, for serving

For the fish:

¼ all-purpose flour
2 boneless, skinless turbot, sole, fluke, or flounder fillets (7–10 oz. each)
Finely chopped parsley, for garnish
Lemon wedges, for serving

Instructions

Make the beurre blanc: To a large skillet over medium heat, add 2 tablespoons of the butter and cook until lightly browned, 2–4 minutes. Add the shallot and cook, stirring occasionally, until soft, 4–5 minutes. Add the wine, bay leaf, and thyme, and cook until the wine has almost evaporated, 5–7 minutes. Add the cream, and continue cooking, stirring occasionally, until reduced by half, 4–6 minutes more. Remove the skillet from the heat, then remove and discard the bay leaf and thyme.
Divide 5 tablespoons of the butter into two batches. Add one batch to the skillet, whisking continuously until the butter melts and the sauce is smooth, 3–5 minutes. Repeat with the remaining batch of butter. (For a smoother sauce, strain the beurre blanc through a fine-mesh sieve.) Season the beurre blanc to taste with salt and black pepper. Cover, keep warm, and set aside.
Prepare the fish: Place the flour on a large, shallow plate. Season both sides of the fish fillets to taste with salt and black pepper. Dip each fillet quickly into the flour, shaking off the excess.
In a separate large skillet over medium-high heat, melt the remaining 3 tablespoons of butter until foamy, about 1 minute. Add the fish to the skillet in one layer and cook, basting with butter and turning once, until the fillets are browned and cooked through, 4–6 minutes total.
Using a fish spatula, transfer each fillet to a warm serving plate and top with beurre blanc. Garnish with parsley, then serve immediately with lemon wedges.

The post Seared Turbot with Beurre Blanc appeared first on Saveur.

Lumpia (Fried Spring Rolls)

Dale Talde — Mon, 18 Mar 2019 22:36:52 +0000

Photo: Linda Pugliese • Food Styling: Mariana Velasquez • Prop Styling: Elvis Maynard. Photo: Linda Pugliese • Food Styling: Mariana Velasquez • Prop Styling: Elvis Maynard

Hot fried lumpia is one of our favorite global interpretations of a spring roll—the wrapper is crispy, the pork filling delicate and yielding. Instead of the standard sweet-sour dipping sauce, Filipino-American chef Dale Talde opts for the condiment he used growing up—sawsawan is a mixture of vinegar and soy sauce spiked with raw garlic and fiery chiles, which he likens to the salt and pepper of Filipino food. Look for dark, salty Filipino-style “toyo” (soy sauce) brands, like Silver Swan or Datu Puti, in your local Asian markets.

Featured in “Dale Talde Would Like to Show You the Manila of the Midwest” by JJ Goode.

Yield: Makes about 2 dozen

Time: 45 minutes

Ingredients

For the rolls:

1 lb. ground pork
½ cup finely chopped carrot
½ cup finely chopped yellow onion
3 garlic cloves, finely chopped
1 tsp. fine salt, plus more for serving
¼ tsp. freshly ground black pepper
One 14-oz. package 6-in. square spring roll wrappers
1 large egg, lightly beaten
Vegetable oil, for frying

For the dipping sauce:

1 cup white vinegar
¼ cup soy sauce
2 Tbsp. sugar
¾ tsp. black peppercorns
2 garlic cloves, finely chopped
2 red bird’s eye chiles, stemmed and thinly sliced

Instructions

Make the rolls: Line a baking sheet with parchment. In a medium bowl, use your hands to combine the pork, carrot, onion, garlic, salt, and black pepper. Position 1 spring roll wrapper in front of you like a diamond (so that a point is facing you), and place 1 tablespoon of the pork mixture on the diamond’s bottom half. Lift the point nearest you and wrap it over the filling. Fold in the east and west corners toward the center, brush the north tip with beaten egg, and continue rolling into a tight cylinder. Transfer to the prepared baking sheet and repeat with the remaining wrappers and filling. (Save any leftover wrappers or filling for another use.)
Make the dipping sauce: In a small jar, combine the vinegar, soy sauce, sugar, peppercorns, garlic, and chiles. Shake to mix.
Line a baking sheet with paper towels. Into a large heavy pot fitted with a deep-fry thermometer, pour the oil to a depth of 2 inches. Turn the heat to medium-high, and when the temperature reads 350°F, fry the lumpia in batches, turning occasionally, until the wrappers are golden brown and the filling is cooked, about 8 minutes. Using a slotted spoon, transfer the lumpia to the prepared baking sheet. Season with salt while hot and serve with the dipping sauce.

The post Lumpia (Fried Spring Rolls) appeared first on Saveur.

Steak Diane

SAVEUR Editors — Sat, 25 Sep 2021 14:50:00 +0000

Maura McEvoy

Considered a signature entrée at Manhattan’s beloved Drake Hotel, Steak Diane is widely attributed to Beniamino Schiavon, the Drake’s maître d’hôtel from 1942 to 1967. The hitch? Schiavon probably invented the sirloin’s flambéed cream sauce in collaboration with chef Luigi Quaglino during the 1930s, when the two worked together in Belgium. And though many assume the name references the Roman goddess of the hunt, The New York Times, in its 1968 obituary of Schiavon, described the titular Diane only as a “beauty of the 1920s.” SAVEUR’s take on the steak, originally published in March 1997, upgrades the beef from the Drake’s original sirloin to tender filet mignon.

Featured in the March 1997 issue.

Yield: 4

Time: 35 minutes

Four 4-oz. filet mignon steaks
Kosher salt and freshly ground black pepper
2 Tbsp. vegetable oil
1½ cups beef stock
2 Tbsp. unsalted butter
2 medium garlic cloves, finely chopped (about 2 tsp.)
1 medium shallot, finely chopped (about ¼ cup)
4 oz. oyster or hen-of-the-woods mushrooms, torn into small pieces (about 2 cups)
¹⁄₄ cup cognac
¹⁄₄ cup heavy cream
1 Tbsp. Dijon mustard
1 Tbsp. Worcestershire sauce
¹⁄₄ tsp. Tabasco sauce
1 Tbsp. finely chopped chives
1 Tbsp. finely chopped Italian parsley

Instructions

Season the steaks generously with salt and pepper. In a large skillet over medium-high heat, heat the oil until it shimmers, then add the steaks and cook, turning once, until evenly browned, 4–5 minutes for medium rare. Transfer to a plate to rest.
Meanwhile, return the skillet to medium-high heat and add the stock. Cook, stirring to deglaze, until the liquid is reduced by two-thirds, about 10 minutes. Pour the demi-glace into a heatproof bowl and set aside.
Return the skillet to medium-high heat and add the butter. When the butter is melted and the foam begins to subside, add the garlic and shallot, and cook, stirring frequently, until soft, about 2 minutes. Add the mushrooms and cook, stirring frequently, until they soften, release their liquid, and begin to brown, about 2 minutes more. Add the cognac, then carefully light with a long match or lighter to flambé, shaking gently until the flame dies down. Stir in the reserved demi-glace along with the cream, Dijon, Worcestershire, and Tabasco.
Return the reserved steaks to the skillet, lower the heat to simmer, and cook, turning to coat, until the sauce is thickened and the meat is warmed through, about 4 minutes. To serve, transfer the steaks to warmed serving plates; stir the chives and parsley into the sauce, and drizzle it over the steaks.

The post Steak Diane appeared first on Saveur.