Dean Diplock's Steak Diane Casserole with Crème Caramel for dessert
Steak Diane Casserole
INGREDIENTS:
Vegetable oil
Fillet steak tips (chopped into bite size chunks)
Plain flour
Salt
Freshly ground black pepper
Large onion (peeled and chopped)
Garlic (peeled and minced)
Irish Wholegrain Mustard
Tomato paste
Irish Whiskey
Worcestershire sauce
Beef stock
Chestnut mushrooms, thickly quartered
Beef Gravy Powder Sachet
Double (heavy) cream
Fresh parsley roughly chopped
Red Wine
Seasoning
Water as needed
EQUIPMENT:
Cast Iron Pot
Mixing Bowl
Sautee pan
Small mixing bowl
Whisk
Wooden Spoon
Cutting Board
Knife
Service Gear
METHOD:
1). Preheat the oven to 180?C
2). Heat half the oil in a large casserole pan over a high heat.
3). Place the chopped beef in a bowl and sprinkle on the flour, salt and pepper. Toss everything together, then add the beef to the casserole pan.
4). Cook for 6-8 minutes, turning regularly until browned all over (you can do this in batches if you like)
5). In a separate pan on high heat, heat the remaining oil and sear your mushrooms until golden brown in colour. Make sure the pan is hot to start and do not cover to prevent water separating from the mushrooms. Season and set aside.
6). Once the meat is browned, turn down the heat to medium, remove the beef and then add the onion. Sautee for a few minutes.
7). Add the wine to deglaze the pan and water as needed & continue to cook for a further 3-4 minutes, stirring regularly until the onion starts to soften.
8). To the cooked onions add in the garlic, mustard and tomato puree, cook for a further minute, then add the whiskey, Worcestershire sauce & beef stock, being sure to scrape up any bits that may have stuck to the bottom of the pan
9). Reduce the liquid down by half and then add the meat back in to the sauce. Place a lid on the pot and bake in the oven until the beef is tender. Depending on the meat quality, this could take 1/2hr to 1hr.
10). Check a few times during the hour of cooking to ensure casserole doesn't cook dry. Add a good splash of boiling water or stock if it starts to look too dry.
11). Once the meat is tender, remove from the oven to the stove top and add the gravy powder slurry to thicken the sauce over a medium heat
12). Add the cream and stir, then top with freshly chopped parsley and a sprinkling of black pepper and check seasoning.
13). Serve with roast potatoes and green tenderstem broccoli.
Crème Caramel
INGREDIENTS:
Caramel
200g Castor Sugar for Caramel
Hot Water for baking au Bain Marie
Crème
4 Eggs Whole
2 Egg Yolks
1 cans Condensed Milk x 300ml
150ml Whole milk
150ml Single Cream
1 tsp. Vanilla extract with seeds
50g Castor Sugar
EQUIPMENT
7 x Dariol Moulds x 100ml
Deep baking Tray able to fit 7x Dariol Moulds
Non stick pan
Whisk/ stick blender
Mixing Bowl x 2
Measuring Jug
Pouring jug
Sieve
Knife
METHOD:
1. Heat oven to 180? C
2. Place dariole moulds into the deep baking tray
3. Heat a non stick pan and caramelise the sugar in small batches
4. Cover each of the dariol mould bases with caramelised sugar, do not let the caramel touch the sides
5. In a mixing bowl, mix the remaining ingredients for the crème, ensuring the sugar is well dissolved.
6. Pass through a sieve and allow to settle for 5 minutes. Scoop off any excess froth and discard.
7. Distribute evenly into the dariol moulds, do not over fill.
8. Place the filled tray into the oven, reduce to 160?C and fill the tray with hot water up to 3/4 up the dariol moulds side.
9. Bake in the oven for 25-35 minutes. Check the custard at around 20 minutes by jiggling it slightly. If it ripples like water, it's not ready. You need it to jiggle like set jelly.
10. You can also insert a knife in the middle. It should come out mostly clean with a few streaks (not with little clumps). Do not over bake it, as this will create bubbles and curdle the eggs
11. Once set, take it out and allow it to cool at room temperature inside the water bath.
12. Remove them from the water and place them in the fridge for at least 4 hours or overnight preferably
13. When ready to serve, run a knife along the edge pressing against the edge of the mould to avoid cutting into the custard
14. Place a plate with a raised edge on top of the pan and flip!
