Tuesday, May 06, 2008

Dijon Dujour


I love when meals have a theme. Like "hey, why do we have so many bottles of dijon mustard"? I also like when dinner comes together all at the same time. The timing of this dish is perfect - and it's not too long before it's all ready to serve. In all of its dijon-y goodness. Which leads me to my most favorite meal theme. Yummy. And yes, that's a technical cooking term.

Dijon Steak and Potatoes
1 clove garlic, minced
1/4 cup olive oil
1/4 cup flat leaf parsely, chopped
1 1/2 Tbsp dijon mustard
1/2 Tbsp thyme, minced
1/2 Tbsp rosemary, minced
1/2 tsp salt
1/4 tsp crushed fennel seeds
1/4 tsp pepper
2 steaks
1 lb baby red potatoes, halved
2/3 Tbsp white wine
1 Tbsp orange champagne vinegar
1 scallion, sliced
2/3 Tbsp dill, minced
2/3 Tbsp basil, minced

1) In small bowl combine garlic, 1/8 cup olive oil, 1/8 cup parsley, 1/2 Tbsp dijon mustard, thyme, rosemary, salt, fennel seeds, and pepper.
2) Smear both sides of steak with mustard mixture and cover with plastic wrap and refrigerate.
3) Take steak our of fridge and preheat broiler.
4) Boil water. Add potatoes and cook until tender, 15 minutes.
5) While potatoes are cooking, broil steak for 10 minutes for medium rare, turning after 5 minutes. Let steak sit for 5 minutes.
6) Place potatoes in large bowl and gently toss with white wine.
7) In small bowl whisk together vinegar and remaining mustard.
8) Slowly whisk in remaining olive oil. Season with salt and pepper.
9) Pour dressing, scallions, dill, remaining parsley, and basil over potatoes, toss well.

Serves 4.
Each serving has:
Calories 405.0
Total Fat 31.5 g
Cholesterol 77.1 mg
Sodium 486.8 mg
Potassium 493.1 mg
Total Carbohydrate 4.8 g
Protein 22.7 g


8 comments:

  1. Looks great even though I'm not a big fan of mustard. I always swoon for steak and potatoes. ;)

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  2. A yummy meal is my favorite kind, too!

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  3. yeah, i've never been able to appreciate mustard, either - but this looks fabulous!

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  4. I think yummy is a perfect theme for making meals. I might have to try this steak for dinner this week.

    Hey, I wanted to tell you that I tried your lemon caper sauce last night. I didn't have a shallot and had to substitute the lemon zest with lemon juice, but it was still good. Thanks for your recipe!

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  5. You can dijon me anything. I must have 4 or 5 different varieties going from regular to grainy to spicy to sweet. I can't resist anything made with or dipped in dijon.

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  6. Looks delicious and I love the theme (I've had a few of those nights too!)

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