Diane with Parslied Potatoes
first came into existence back in May 2000. Seems a
long time ago now!
then the internet was a very different place with much
more of an amateur feel to it. In a lot of ways it was
a pleasanter and more friendly place to hang out. For
those of us interested in food and cooking it was a
great opportunity to chat and share ideas with people
living in other parts of the world.
was also a time when everyone involved in cooking, whether
they were just a keen amateur, a busy mum, a grandmother
with a lifetime of kitchen experience or a professional
chef just starting a career in the kitchen or one who
was an old hand working at the stove, was happy to share
recipes so others could enjoy them.
recipe is by Sam Gugino
from Cooking to Beat the Clock.
reason why this restaurant classic was cooked by waiters
at tableside - other than to create a sense of theater
- was it didnít take a lot of time. You can do the same
at home, and you donít need to wear a tuxedo. Just be
careful when you flame the liquor.
very small new potatoes, about 11/4 pounds
1 tablespoon vegetable oil
4 tablespoons unsalted butter
Two 13 to 15 ounce boneless sirloin steaks, pounded
to half their normal thickness
Salt and freshly ground black pepper
1/4 cup cognac or good brandy
1/4 cup Madeira or sherry
8 sprigs parsley, preferably flat-leaf
1/2 cup beef stock
the hot water tap runs, halve the potatoes and put
in a 2-quart saucepan. Barely cover them with hot
tap water and cook, covered, over high heat, for 12
minutes or until easily pierced with a knife. (Or
put the potatoes and 1/4 cup hot tap water in a microwave-safe
container. Cover and cook in a microwave oven on high
power for 10 minutes.
put the oil and 1 tablespoon of the butter in a large
heavy skillet over high heat. Season the steaks with
salt and pepper. (If the butcher hasnt done
so, pound the steaks between two sheets of aluminum
foil or wax paper with the side of a cleaver or a
meat pounder before seasoning.) Add the steaks to
the skillet and cook for about 5 minutes (depending
on thickness), turning once halfway through, for medium
the steaks cook, put the cognac and Madeira in a small
saucepan over low heat. Peel and chop the shallots.
Chop the chives and the leaves from the parsley sprigs.
the steaks are cooked on both sides, remove the skillet
from the heat and add the warm liquor. Making sure
not to lean over the skillet, ignite the liquor with
a match, preferably a long fireplace-type. (The flames
will shoot up briefly and die down rather quickly.
Have a skillet cover ready just in case.)
the flames subside, increase the heat to high, turn
the steaks to coat both sides, then remove them to
a cutting board. Add the stock and shallots to the
skillet. Cook for 2 minutes, or until the sauce begins
to reduce and lightly thicken. Reduce the heat and
swirl in 1 tablespoon of the remaining butter.
the sauce comes together, slice the steaks and arrange
the slices on a platter. Spoon the sauce over them
and sprinkle with the chives. Drain the cooked potatoes
and toss with the remaining 2 tablespoons of butter,
the parsley, and salt and pepper to taste. Put the
potatoes in a small serving bowl.
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