November 17, 2022
In the Kitchen with Father Sicard: Steak Diane
Join College President Rev. Kenneth R. Sicard, O.P. ’78, ’82G in the kitchen of Dominic House to prepare one of his favorites, Steak Diane, with a side of Instant Pot risotto. This episode features sous chef, Bob Ferreira ’83, assistant vice president of special projects and strategic initiatives.
Steak Diane with Instant Pot risotto
Steak:
- Two steak tenderloins, 1 to 1.5 inches thick, cut in half
- Salt and pepper
- Dijon mustard
- 1 cup chopped mushrooms
- 1 chopped onion
- 1 shallot
- About 2 cups beef broth
- 1 tablespoon of Dijon mustard
- ¼ cup heavy cream
- ¼ cup brandy or cognac
Risotto:
- Oil for Instant Pot
- 1 chopped onion
- 1 cup arborio rice
- 2 cups of chicken stock
- 2-3 tablespoons of butter
- ¾ cup of freshly grated Pecorino Romano or Parmesan cheese
1. Cut tenderloins in half and season with salt and pepper on both sides.
2. Flatten them slightly and brush them with Dijon mustard on one side.
3. In a food processor, chop one cup of mushrooms, one chopped onion, and one shallot and set aside.
4. Start the risotto: Set the Instant Pot to sauté.
5. Heat a 12-inch skillet for the steak.
6. Once the Instant Pot is hot, add some oil and sauté the chopped onion for about 5 minutes until soft.
7. Once the onion is almost cooked, add the arborio rice and stir.
8. Let rice cook for about 2 minutes, then add two cups of chicken broth.
9. Turn off sauté mode, put lid on pot, and set to pressure cook for six minutes.
10. Back to the steak: Add some oil to your heated skillet and cook about a cup of the chopped mushroom, onion, and shallot mixture — you won’t need all of it.
11. Add the steaks and cook for two minutes on each side.
12. Remove the steaks to a plate and tent it with foil.
13. Pour in enough beef broth into the skillet to fill it about halfway up, then raise the heat and let it reduce by about half — approximately 10 minutes.
14. Add about a tablespoon of Dijon mustard (or to taste) and ¼ cup of heavy cream, then stir and let it simmer. Add salt and pepper to taste.
15. Optional: In a separate pan, heat a little brandy or cognac.
16. Add two tablespoons of butter to the skillet.
17. Risotto: when the cycle is done, do a quick release on the Instant Pot and add a few tablespoons of butter as well as the cheese.
18. Put the steaks back into the sauce and let it simmer for 3-4 minutes, or longer if you want them more well done.
19. Either stir the cognac into the sauce and let it simmer for a few minutes or pour the heated liquor over the sauce and light it on fire.
20. Plate the steaks and risotto and serve with a nice Cabernet Savignon.
