With A Twist
by Andrea Alden
Grill with the reverse sear method
- 2 beef tenderloin steaks
- freshly ground black pepper and coarse sea salt
- 2 tbsp. butter
- 1/4 of a large onion, diced
- 1 clove garlic, pressed
- 3 tbsp. whisky
- 1 tsp. worcestershire sauce
- 1 tsp. dijon mustard
- 3/4 cup of beef stock
- 1/4 cup of whipping cream
- seasonal veg for serving
- mashed, boiled, or baked potatoes for serving
Oil your grids and preheat your grill to low, about 300 to 325°F.
Crust your steaks in salt and pepper nice and thick. You want a crispy outside.
Grill your steaks over indirect heat for about 20 minutes, until an internal temperature of about 140°F. Using the Napoleon Wireless Thermometer for this is fantastic, it will allow you to make the sauce while you're waiting.
To make the Diane Sauce, melt the butter in a frying pan and add the onion. Cook the onion for a minute or two, until it's beginning to get translucent. Add the garlic and continue to cook for another minute.
Add the whisky to the garlic and onion, letting it sizzle. Simmer it for about a minute or two, to allow the alcohol to evaporate a little before adding the worcestershire and dijon.
Add the beef stock and then bring the whole thing to a boil, letting the liquid reduce by nearly half before adding the cream and bringing the sauce back down to simmer and thicken. You want it to be perfect gravy consistency.
When the steaks have reached temp, remove them to a plate for a minute to rest while you crank your lit burner to high and heat the grill up for searing, about 500°F.
Sear the steaks for about 1 minute per side, or until you get a beautiful crust thanks to all that coarse salt and pepper. Then remove the steaks to the plate again to rest.
Before serving, add the resting juices to the Diane sauce, then cloak the steaks in said sauce. Serve with your favorite potatoes, we did Crispy Heirloom Potatoes and roasted broccoli.
I guess this isn't really Steak Diane, technically. I didn't have shallots or bourbon, instead using whisky and thinly cut onion. It sure was delicious though. Making this in the middle of the week will definitely break the monotony, if you have a habit of falling into any sort of rut that is. It came together pretty quick too, from fridge to table in less than an hour. What is your favorite thing to grill up to break the monotony? Leave a comment below and tell us!