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Kosher Surprise Steak Diane

By: Chef Erica
Prairie Street Prime Resident Chef

Chef Erica makes a Kosher USDA Prime Surprise Steak into the classic retro steakhouse style, Steak Diane. Surprise Steak is a wonderful cut of meat. It is very well marbled and bursting with flavor. It is a perfect steak for people who want their steak a little more well done but still want succulent juiciness of a medium rare ribeye.

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MAKE THIS RECIPE
STEP-BY-STEP

INGREDIENTS
YOU’LL NEED -

Prairie Street’s Kosher USDA Prime Surprise Steak

Dijon Mustard

Kosher vegan butter

Kosher "anchovy free" Worcestershire sauce

Cognac or brandy

Kosher salt

Black Pepper freshly cracked

1 Minced shallot

Olive oil

½ Cup beef stock

Chopped parsley

Pat dry the meat. Cut the surprise steak into 4/5 pieces. Salt and pepper all sides of the meat. Heat the cast iron pan on the fire or stove top. Make sure the pan is hot, drizzle a little olive oil and sear the steaks. You want to hear the meat sizzle. Let the meat brown for about 3 minutes on each side. Remove the steaks from the pan.
Add a drizzle of olive oil to the pan, next add the minced shallots. Stir and coat the shallots with the brown fond mixture in the pan. Add the ½ cup of cognac and let alcohol burn off. Do not pour cognac directly from the bottle, place it in a smaller cup. Add a ½ cup of beef broth, mustard, Worcestershire sauce and let the liquid reduce. The consistency should be nappe or thick enough to coat the food. Finish with 2 pats of kosher vegan butter and fresh pepper.
Add the steak back to pan and continue to cook the meat in the sauce. Cook for another 5 to 10 minutes depending on the desired temperature. Medium cooked steak is around 145°F / 62°C. You can cook some pieces a little more or less depending on preference.
Thinly slice the steak, spoon on some more sauce and top with parsley. Serve with a side of vegetables. Enjoy
Bete’avon

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