Part 6/9:
While the sauce simmers, the chef turns attention to the meat. A tenderloin or filet mignon is selected for its delicacy. For visual appeal and tenderness, the steak is pounded thin using a meat mallet over parchment paper—this technique ensures even cooking and tenderness suitable for Steak Diane.
The chef suggests that similar techniques can be applied with different cuts, including New York strip or T-bone steak, and even chicken, making this dish adaptable.
Cooking and Assembly
The pounded steak is quickly seared in a mixture of olive oil and butter until golden brown, preserving its tenderness. Meanwhile, the sauce continues to reduce, thickening further. Once the steak is cooked through to medium-rare—something the chef champions as the ideal doneness—it is plated.