From the episode, “Floundering Fish House”

SERVES 4

YOU’LL NEED

FOR THE MASHED POTATOES
3 large Russet potatoes, peeled and large diced
2 tbsp kosher salt
1 cup heavy cream
¼ lb butter

FOR THE DIANE SAUCE
1 tbsp grapeseed oil
2 shallot, small diced
2 cloves garlic, minced
1 cup red wine
12 oz beef demi-glace
3 tbsp Dijon mustard
¼ cup heavy cream
2 tbsp butter
Kosher salt & ground black pepper, to taste

FOR THE STEAK & GREEN BEANS
3 cups fresh green beans, cleaned and blanched (see blanching directions below)
2 tbsp grapeseed oil
32 oz Hanger steak, cut into 4 portions, about 8 oz each
1 tsp kosher salt & ½ tsp. ground black pepper
½ cup raw bacon, medium diced
2 shallots, thin sliced
Kosher salt & ground black pepper, to taste
3 tbsp chives, sliced thin (for garnish)

MAKE IT

MASHED POTATOES
1) In a large pot, add the potatoes and fill with cold water. Add 2 tbsp of kosher salt.
2) Bring the pot to a boil over high heat and allow potatoes to boil for 8 minutes. Turn the heat down to medium-high and simmer the potatoes for another 20 minutes. Potatoes should be cooked through.
3) In a separate sauce pot over medium heat, heat the heavy cream for 5 minutes until warm.
4) Strain the cooked potatoes in a colander and then press the potatoes through a food mill, or ricer, back into the large pot.
5) Add the butter and heated heavy cream and mix well, using a whisk. Season with kosher salt and ground black pepper to taste.

DIANE SAUCE
1) In a large sauce pot over medium heat, add the grapeseed oil, shallots, and garlic.
2) Stir with a whisk and allow the shallots or garlic to sweat for 2 minutes.
3) Deglaze with the red wine and allow to reduce by half.
4) Add the beef demi-glace, stir with a whisk and bring the sauce to a simmer and allow to reduce by 1/3.
5) Using the whisk, stir in the mustard, butter, and heavy cream and continue to simmer for 3 minutes. Season to taste with kosher salt and ground black pepper and set aside.

STEAK & GREEN BEANS
1) Pre-heat oven to 400 degrees F.
2) Bring a medium sauce pot of salted water to a boil over high heat.
3) In a large mixing bowl, prepare an ice water bath.
4) Blanch the green beans in the salted boiling water for 1 minute, remove and place the cooked green beans into the ice water bath to shock them and stop the cooking process and set them aside.
5) In a medium sauté pan over high heat, add the grapeseed oil.
6) Season hanger steak portions with kosher salt and ground black pepper and place the seasoned steak in hot pan and sear on each side for 1 minute.
7) Remove steaks from pan and place in a 400-degree F oven and allow to cook for 5 minutes or until the internal temperature reaches 130 degrees. Remove the cooked steaks from the oven and allow the steak to rest.
8) While the steaks are resting, add bacon and shallots to the same pan that the steak was cooked in. Cook the bacon and shallots over medium heat for about 2 minutes, add the blanched green beans and cook for another 3 minutes. Season with kosher salt and ground black pepper to taste.

PLATING
1) Place the mashed potatoes in the middle of the plate.
2) Place sautéed green beans and bacon on top of the mashed potatoes.
3) Slice each portion of steak into 4 equal pieces and place sliced steak on top of the green beans.
4) Top with sliced steak with the Diane sauce and garnish each dish with chopped chives.