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Steak Diane

with Mushroom Pan Sauce & Mashed Potaotoes

  • Group Created with Sketch.
    Time
    30-40 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 670 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

In this easy take on steak Diane, you’ll sear generously seasoned beef, then use the fond to create a rich, bright mushroom sauce for spooning on top.

fresh
ingredients
Steak Diane with Mushroom Pan Sauce & Mashed Potaotoes
Title
  • 4 Beef Medallions
  • 4 oz Cremini Mushrooms
  • 2 cloves Garlic
  • ¾ lb Yukon Gold Potatoes
  • 1 bunch Kale
  • 1 Shallot
  • 2 Tbsps Butter
  • 1 Tbsp Dijon Mustard
  • 2 Tbsps Verjus Blanc

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About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

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Prepare the ingredients:
1 Prepare the ingredients:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Large dice the potatoes. Peel the garlic. Using the side of your knife, smash 1 clove to flatten. Roughly chop the remaining clove. Peel and thinly slice the shallot. Remove and discard the stems from the kale; roughly chop. Thinly slice the mushrooms.

2 Cook & mash the potatoes:

Add the diced potatoes and smashed garlic to the pot of boiling water and cook 13 to 15 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add half the butter and a drizzle of olive oil. Using a fork, mash to your desired consistency. Season with salt and pepper to taste. Cover and set aside in a warm place.

Cook & mash the potatoes:
Cook the kale:
3 Cook the kale:

While the potatoes cook, in a large pan, heat 2 teaspoons of olive oil on medium until hot. Add the sliced shallot; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Add the chopped kale and 1/4 cup of water; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the kale has wilted and the water has cooked off. Transfer to a bowl and season with salt and pepper to taste. Cover with aluminum foil. Rinse and wipe out the pan.

4 Cook the beef:

While the potatoes continue to cook, pat the beef dry with paper towels. Season both sides with salt; generously season 1 side with pepper. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned beef and cook 2 to 3 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a plate and let rest for at least 5 minutes.

Cook the beef:
Make the sauce:
5 Make the sauce:

While the beef rests, add a drizzle of olive oil to the pan of reserved fond and heat on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until browned. Add the chopped garlic; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until softened and fragrant. Add the mustard, verjus, and 2 tablespoons of water (be careful, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat. Stir in the the remaining butter until thoroughly combined. (If the sauce seems too thick, gradually add up to 2 tablespoons of water to achieve your desired consistency.) Season with salt and pepper to taste.

6 Serve your dish:

Serve the rested beef with the mashed potatoes and cooked kale. Top the beef and potatoes with the sauce. Enjoy!

Serve your dish: