Smoked Steak Diane by @dennistheprescott

1h25

4 servings

🥩

4 steaks (3.8 cm thick)

Beef tenderloin

🧈

28 g

Butter

🫒

15 ml

Olive oil

🧅

50 g

Shallot

🍄

230 g

Cremini mushrooms

🌿

8 g

Thyme

🧄

6 g

Garlic

🥃

60 ml

Whiskey

🌼

10 ml

Dijon mustard

🥛

120 ml

Heavy cream

🥩

120 ml

Beef demiglace

🥫

10 ml

Worcestershire sauce

🌿

6 g

Chives

🧂

6 g

Sea salt

⚫

2 g

Black pepper

🍋

4

Lemon wedges

🥔

720 g

Baked potatoes

🥬

400 g

Grilled greens

  1. Preheat

    Preheat the wood pellet grill to 185°F (85°C).

  2. Season
    • beef tenderloin or ribeye steak
    • sea salt

    Season all 4 beef tenderloin or ribeye steaks generously with sea salt and cracked black pepper.

  3. Place
    • beef tenderloin or ribeye steak

    Place the seasoned steaks on the grill and smoke for about 60 minutes.

  4. Step
    • beef tenderloin or ribeye steak

    Check the steaks and remove them when their internal temperature reaches 115°F (46°C).

  5. Heat
    • butter
    • olive oil

    Heat the cast-iron skillet over medium heat and melt 2 tablespoons butter with 1 tablespoon olive oil.

  6. Sear
    • beef tenderloin or ribeye steak

    Sear the smoked steaks on both sides in the hot skillet until browned.

  7. Transfer
    • beef tenderloin or ribeye steak

    Transfer the seared steaks to the serving platter and reserve any juices released on the platter.

  8. Add
    • shallot
    • cremini mushrooms
    • fresh thyme

    Add the minced shallot, sliced cremini mushrooms, 2 tablespoons thyme, and a pinch of sea salt to the skillet.

  9. Step
    • shallot
    • cremini mushrooms
    • fresh thyme

    Sweat the shallot and mushrooms for 5 to 6 minutes until softened.

  10. Stir
    • garlic
    • Cremini mushrooms

    Stir the 2 minced garlic cloves into the mushroom mixture.

  11. Cook
    • garlic

    Cook the garlic for 30 seconds until fragrant.

  12. Pour
    • whiskey

    Remove the skillet from the heat and pour in 1/4 cup whiskey.

  13. Step
    • whiskey

    Carefully ignite the whiskey, keeping your face and hands away from the skillet.

  14. Return
    • whiskey

    Return the skillet to the grill and cook until the whiskey is almost completely reduced.

  15. Add
    • Dijon mustard
    • heavy cream
    • beef demi-glace

    Add 2 teaspoons Dijon mustard, 1/2 cup heavy cream, 1/2 cup beef demi-glace, and 2 teaspoons Worcestershire sauce.

  16. Season
    • sea salt

    Season the sauce with a pinch of sea salt and bring it to a gentle simmer.

  17. Cook

    Cook the sauce until slightly thickened, stirring regularly.

  18. Stir
    • fresh chives
    • cracked black pepper
    • beef tenderloin or ribeye steak

    Stir 2 tablespoons fresh chives, the reserved steak juices, and additional cracked black pepper into the sauce.

  19. Return
    • beef tenderloin or ribeye steak

    Return the steaks to the sauce and turn them to coat.

  20. Heat
    • beef tenderloin or ribeye steak

    Heat the coated steaks through briefly, then transfer them to serving plates.

  21. Serve
    • fresh chives
    • lemon wedges
    • baked potatoes

    Serve each steak with sauce, baked potatoes, grilled greens, extra chives, and a lemon wedge.

Smoked Steak Diane by @dennistheprescott

1h25

4 servings

🥩

4 steaks (3.8 cm thick)

Beef tenderloin

🧈

28 g

Butter

🫒

15 ml

Olive oil

🧅

50 g

Shallot

🍄

230 g

Cremini mushrooms

🌿

8 g

Thyme

🧄

6 g

Garlic

🥃

60 ml

Whiskey

🌼

10 ml

Dijon mustard

🥛

120 ml

Heavy cream

🥩

120 ml

Beef demiglace

🥫

10 ml

Worcestershire sauce

🌿

6 g

Chives

🧂

6 g

Sea salt

⚫

2 g

Black pepper

🍋

4

Lemon wedges

🥔

720 g

Baked potatoes

🥬

400 g

Grilled greens

Preparation Steps

  1. Step 1/21

    Preheat the wood pellet grill to 185°F (85°C).

  2. Step 2/21

    Season all 4 beef tenderloin or ribeye steaks generously with sea salt and cracked black pepper.

    🥩beef tenderloin or ribeye steak
    🧂sea salt
    ⚫cracked black pepper
    🪵cutting board

  3. Step 3/21

    Place the seasoned steaks on the grill and smoke for about 60 minutes.

    🥩beef tenderloin or ribeye steak
    🥢tongs

  4. Step 4/21

    Check the steaks and remove them when their internal temperature reaches 115°F (46°C).

    🥩beef tenderloin or ribeye steak
    🌡️instant-read thermometer
    🥢tongs
    🍽️serving platter

  5. Step 5/21

    Heat the cast-iron skillet over medium heat and melt 2 tablespoons butter with 1 tablespoon olive oil.

    🧈butter
    🫒olive oil
    🍳cast-iron skillet
    🥄measuring spoons

  6. Step 6/21

    Sear the smoked steaks on both sides in the hot skillet until browned.

    🥩beef tenderloin or ribeye steak
    🍳cast-iron skillet
    🥢tongs

  7. Step 7/21

    Transfer the seared steaks to the serving platter and reserve any juices released on the platter.

    🥩beef tenderloin or ribeye steak
    🥢tongs
    🍽️serving platter

  8. Step 8/21

    Add the minced shallot, sliced cremini mushrooms, 2 tablespoons thyme, and a pinch of sea salt to the skillet.

    🧅shallot
    🍄cremini mushrooms
    🌿fresh thyme
    🧂sea salt
    🍳cast-iron skillet
    🥄measuring spoons
    🥄wooden spoon

  9. Step 9/21

    Sweat the shallot and mushrooms for 5 to 6 minutes until softened.

    🧅shallot
    🍄cremini mushrooms
    🌿fresh thyme
    🍳cast-iron skillet
    🥄wooden spoon

  10. Step 10/21

    Stir the 2 minced garlic cloves into the mushroom mixture.

    🧄garlic
    🍳cast-iron skillet
    🥄wooden spoon

  11. Step 11/21

    Cook the garlic for 30 seconds until fragrant.

    🧄garlic
    🍳cast-iron skillet
    🥄wooden spoon

  12. Step 12/21

    Remove the skillet from the heat and pour in 1/4 cup whiskey.

    🥃whiskey
    🍳cast-iron skillet
    🥄measuring cups

  13. Step 13/21

    Carefully ignite the whiskey, keeping your face and hands away from the skillet.

    🥃whiskey
    🍳cast-iron skillet
    fire lighter

  14. Step 14/21

    Return the skillet to the grill and cook until the whiskey is almost completely reduced.

    🥃whiskey
    🍳cast-iron skillet
    🥄wooden spoon

  15. Step 15/21

    Add 2 teaspoons Dijon mustard, 1/2 cup heavy cream, 1/2 cup beef demi-glace, and 2 teaspoons Worcestershire sauce.

    🌼Dijon mustard
    🥛heavy cream
    🥩beef demi-glace
    🥫Worcestershire sauce
    🍳cast-iron skillet
    🥄measuring cups
    🥄measuring spoons
    🥄wooden spoon

  16. Step 16/21

    Season the sauce with a pinch of sea salt and bring it to a gentle simmer.

    🧂sea salt
    🍳cast-iron skillet
    🥄wooden spoon

  17. Step 17/21

    Cook the sauce until slightly thickened, stirring regularly.

    🍳cast-iron skillet
    🥄wooden spoon

  18. Step 18/21

    Stir 2 tablespoons fresh chives, the reserved steak juices, and additional cracked black pepper into the sauce.

    🧅fresh chives
    ⚫cracked black pepper
    🥩beef tenderloin or ribeye steak
    🍳cast-iron skillet
    🥄wooden spoon
    🥄measuring spoons
    🍽️serving platter

  19. Step 19/21

    Return the steaks to the sauce and turn them to coat.

    🥩beef tenderloin or ribeye steak
    🍳cast-iron skillet
    🥢tongs

  20. Step 20/21

    Heat the coated steaks through briefly, then transfer them to serving plates.

    🥩beef tenderloin or ribeye steak
    🍳cast-iron skillet
    🥢tongs
    🍽️serving platter

  21. Step 21/21

    Serve each steak with sauce, baked potatoes, grilled greens, extra chives, and a lemon wedge.

    🧅fresh chives
    🍋lemon wedges
    🥔baked potatoes
    🥬grilled greens
    🍽️serving platter

Composition

Ingredients

Types

Meat, Dairy, Oil, Vegetables, Fungi, Aromatics, Alcohol, Condiments, Seasonings, Fruits

Ingredients

Beef tenderloin, Butter, Olive oil, Shallot, Cremini mushrooms, Thyme, Garlic, Whiskey, Dijon mustard, Heavy cream, Beef demiglace, Worcestershire sauce, Chives, Sea salt, Black pepper, Lemon wedges, Baked potatoes, Grilled greens

Notes

Beef tenderloin (1 1/2 inches thick, 3-4 steaks, or ribeye steak), Shallot (large, minced), Cremini mushrooms (sliced), Thyme (minced), Garlic (minced), Chives (minced, plus more for serving), Sea salt (to season), Black pepper (cracked, to season), Lemon wedges (to serve), Baked potatoes (to serve), Grilled greens (greens of choice, to serve)

Allergens

Milk, Mustard, Fish

Dietetics

Dietary regimen

to inform

Calories

890 kcal

Macro nutrients

Protein: 58g, Total fat: 57g, Saturated fat: 25g, Carbohydrates: 36g, Fiber: 5g, Sugars: 5g

Nutritional Information

Minerals

Sodium: 850mg, Potassium: 1150mg, Iron: 6.5mg, Calcium: 115mg, Zinc: 9mg

Vitamins

Vitamin B12: 4.8mcg, Vitamin B6: 1.1mg, Vitamin C: 18mg, Vitamin D: 1.2mcg, Vitamin K: 35mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

1 hour 10 minutes

Overall

1 hour 25 minutes

Difficulty

Level

Hard (3/4)

Steps

21 steps

Equipments

Utensils

chef's knife, cutting board, measuring cups, measuring spoons, cast-iron skillet, tongs, instant-read thermometer, wooden spoon, fire lighter, serving platter

Appliances

Grill

Type

Type

Type Of Dish

Main Course

Occasions

Dinner, Steak Night, Date Night, Celebration, Weekend Meal

Origin

Source

Platform

instagram

Original Creator

@dennistheprescott

Origin

Cuisine

French, American

Geographic

United States, North America

Various

Aspect

Texture

Tender, Juicy, Creamy, Silky, Meaty, Velvety

Flavors

Smoky, Savory, Rich, Buttery, Earthy, Herbaceous, Peppery, Tangy, Umami, Whiskey-forward

Other

Price

High

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Do not leave cooked steak or cream sauce out longer than 2 hours.,Reduce the limit to 1 hour when ambient temperature exceeds 90°F (32°C).), fridge : 3 days (Cool leftovers promptly and refrigerate in an airtight container at or below 40°F (4°C).,Store steak and sauce together or separately.,Reheat gently until the center reaches 165°F (74°C).), freezer : 60 days (Freeze in an airtight freezer-safe container.,Cream sauce may separate slightly after thawing; reheat slowly and stir well.)