Let them eat BEEF!

It's official. I want to move to France. Granted I would probably weigh twice what I weigh now....but it would be sooooo delicious!  Bon Appetit!

Tonights dinner was Steak Diane, Skillet potatoes and cheese, and a fresh greens salad

Balcer Rating: 5

 Steak Diane

2 tbsp. canola oil
4 (4-oz.) filet mignon steaks
Kosher salt and freshly ground black pepper, to taste
1½ cups beef stock
2 tbsp. unsalted butter
2 cloves garlic, minced
1 shallot, minced
4 oz. oyster or hen-of-the-woods mushrooms, torn into small pieces
¼ cup cognac or brandy
¼ cup heavy cream
1 tbsp. Dijon mustard
1 tbsp. Worcestershire sauce
¼ tsp. hot sauce, such as Tabasco
1 tbsp. minced parsley
1 tbsp. minced chives

INSTRUCTIONS

1. Heat oil in a 12" skillet over medium-high heat. Season steaks with salt and pepper, and add to skillet; cook, turning once, until browned on both sides and cooked to desired doneness, about 4 to 5 minutes for medium-rare. Transfer steaks to a plate, and set aside.

2. Return skillet to high heat, and add stock; cook until reduced until to ½ cup, about 10 minutes. Pour into a bowl, and set aside. Return skillet to heat, and add butter; add garlic and shallots, and cook, stirring, until soft, about 2 minutes. Add mushrooms, and cook, stirring, until they release any liquid and it evaporates and mushrooms begin to brown, about 2 minutes. Add cognac, and light with a match to flambée; cook until flame dies down. Stir in reserved stock, cream, Dijon, Worcestershire, and hot sauce, and then return steaks to skillet; cook, turning in sauce, until warmed through and sauce is thickened, about 4 minutes. Transfer steak to serving plates and stir parsley and chives into sauce; pour sauce over steaks to serve.

Skillet Potatoes and Cheese

2 lbs. new red or other waxy potatoes
1⁄4 cup canola oil
3 strips smoked bacon, cut into 1⁄2" slices
Kosher salt and freshly ground black pepper
8 oz. grated cantal or gruyère cheese
8 oz. farmers' cheese (such as Friendship brand)
1 garlic clove, minced
2 tbsp. finely chopped chives

1. Using a mandoline, cut potatoes into 1⁄16"-thick slices. Place potatoes in a bowl of cold water; set aside.
2. Heat oil in a 12" cast-iron or nonstick skillet over medium heat. Add bacon and cook, stirring, until its fat has rendered, about 6 minutes. Drain potatoes in a colander; add to the skillet. Season with salt and black pepper to taste. Cover the skillet and cook, stirring occasionally and crushing potatoes into small chunks with a wooden spoon, until potatoes are tender, 20–25 minutes.
3. Add cheeses, and garlic to skillet; stir to combine. Reduce heat to medium-low; cover. Cook, scraping bottom of skillet with a wooden spoon, until cheese is melted and the potatoes are mashed, about 5 minutes. Stir vigorously and season with salt to taste. Sprinkle with chives and pepper to taste.