Steak Diane | CookingWithRoxy

You know what I’ve realized? I don’t have enough “fancy” dishes to present at my dinner parties. So I’ve decided that I’m going to focus on creating a couple crowd pleasers. This steak Diane is guaranteed to keep your guests talking after a fantastic party! Let’s get started!

There’s a little bit of prep that is optional. I like to salt my steaks/beef overnight. In my opinion it keeps the beef very tender and juicy. I used about a 1/2 tsp of table salt distributed evenly all over, wrapped the steak in plastic wrap and left it in the fridge overnight. I had a pretty huge steak, almost 2 lbs so it can take quite a bit of seasoning.

Here’s what we’ll need:

1 tsp Dijon mustard

1/2 tsp favorite steak seasoning

1 tsp 21 seasoning salute (or herbs de Provence or Italian seasoning)

1/4 cup vegetable oil

1 cup sliced baby portobellos

For the Sauce:

1/3 cup beef broth

1/2 tsp Dijon mustard

1/4 cup heavy cream

1 Tbsp cognac (or a little more if you’re feeling a little risky)

In case you’re wondering what steak seasoning I use and also if you’re not sure what 21 Seasoning Salute looks like.

To prep my steak, I salted it with a 1/2 tsp of table salt the nice before. I made sure to blot extra moisture from the surface of the steak before preparing it for the seasonings.

I spread 1 tsp of Dijon mustard all over the steak and then coated it in the steak seasoning and salute seasoning. I would just like to make sure I take the time to say that how much steak seasoning you use really depends on how salty the brand is that you’re using.

Once our steak is seasoned you’ll add your vegetable oil into the pan on med/high heat. It is CRUCIAL that we get the oil very hot. Right when your oil starts to smoke a little add your steak into the pan. We want to ensure we get a great crust on this steak. I left my steak alone in the pan for 4 minutes before flipping it to the other side. After we let the other side sear for 4 more minutes let’s remove the steak from the pan and leave it to rest on a plate.

Pour most of the oil out of the pan into a heat safe dish. Keep about 1/2 tsp of the remaining oil to sauté your mushrooms with. Now because there was a lot of leftover seasoning in my pan I didn’t feel the need to season the mushrooms with any additional salt components. However, once your mushroom are nice and brown and soft go ahead and add your beef stock, heavy cream, cognac and Dijon to the pan and THEN taste for seasoning. If you need additional salt you can add some here.

Let your sauce cook and reduce for about 2-3 minutes or until your desired thickness.

I like to add my steak and any juices collected on the plate back to my pan and let it finish cooking in the sauce for about 2-3 minutes.

Then slice up your steak and serve it up! This is an easy recipe but definitely packed full of flavor and a real crowd pleaser!

I hope you all enjoy this recipe. If you try it tag me on Instagram @CookingWithRoxy. I love you all and as always sending lots of moxie your way.

-Roxy

Red Beans & Rice with Fried Catfish | Slow Cooker Edition

I’ve honestly never stopped dreaming about my trip to New Orleans. Everything, and I do mean EVERYTHING that I ate on that trip was amazing. Especially the red beans & rice with catfish. I decided to make my own rendition here at home. Just a warning this is a flavorful dish so it has a ton of seasonings that we need. I hope you enjoy!

Here’s what we need:

1 16oz bag of red beans (soaked overnight)

1 medium sized ham hock

6 oz andouille sausage (1/2 a pack)

1/2 medium yellow onion (diced)

1 medium bell pepper (diced)

2 tsp smoked paprika

1 tsp beef bouillon

1 Tbsp unsalted Cajun seasoning

1 1/2 tsp cumin

2 tsp salted Cajun seasoning

1 tsp chicken bouillon

1 tsp garlic powder

1 tsp garlic paste

1 tsp onion powder

1/4 black pepper

1/4 tsp cayenne

1/2 tsp oregano

1 bay leaf

2 sprigs of thyme

2 1/2 cups of water

Whew! That was a lot of ingredients, but they are much needed! The best thing about the slow cooker is that you throw everything in the slow cooker, turn it on low and leave it overnight. They should be ready when you wake up the next day but I set mine overnight and went to work the next day.

I then took about 1 cup of the beans and blended them. I wanted a thicker texture. This step is completely optional. After blending 1 cup of the beans I added it back to the batch and they were complete and ready to eat. I served them with white rice and catfish.

I didn’t forget to tell you how to make this beautiful golden fried catfish lol!

What we need:

2 medium sized catfish filets

2 tsp yellow mustard

1 tsp hot sauce (I used Old Bay hot sauce…Texas Pete is an NC favorite)

1/2 tsp Cajun seasoning

1/4 tsp Old Bay

You’ll want to season your catfish with those ingredients and set it to the side while you get your seasoned flour (or breader as we call it) together.

2 cups of all purpose flour

1/2 tsp Old Bay

1/2 tsp salted Cajun seasoning

1/4 tsp seasoned salt

In this household cast iron skillet is QUEEN. So I heated up about 4 cups of peanut oil (use vegetable oil if you have a peanut allergy) in my skillet. If you want to gage for temperature I would say go for 370°F so that once you add the fish the temperature will drop to 350°F that’s the optimal temperature for frying fish.

I dredged my seasoned catfish into the flour and once my grease was hot enough I fried them to a beautiful golden brown. This should take about 8 minutes. If you like your fish a little harder you can go a little longer.

Safely remove the fish from the grease onto paper towel to drain and that’s all she wrote!

I have so much joy in my heart from visiting such a beautiful city and participating in the culture. I’m glad that I was able to have a piece of it here at home with me. If you try this recipe make sure to tag me on Instagram @CookingWithRoxy. Enjoy this cozy meal. I love you all and as always sending lots of moxie your way.

-Roxy