The Chef: Jarrod Reeder of Knife and Stone

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From Staff Reports

The Chefs column highlights our local culinary masters. They share a recipe that has a lot of meaning to them and thankfully, how to make it. (Well at least most of it, sometimes secrets must remain that.) This month’s chef is …

Jarrod Reeder
Chef/Owner Knife and Stone, 30 Perry Street, Newnan

As a Chef from Des Moines, Iowa, all my cooking has some Midwest influences. This version of Steak Diane is one of my favorites. I created this in southern Illinois while working my way down to Newnan, where I eventually opened Knife and Stone. I was in a small town where I worked for some gentlemen who owned a nice little restaurant in the historic downtown area. They were well-traveled and wanted me to create a tableside date night menu based loosely on a dining experience they often shared in Palm Beach.

So, on Tuesday nights, I would come out tableside and prepare a Caesar Salad, Steak Diane, and Banana Foster. All three of these dishes have remained with me over the years. We often serve the Steak Diane and a version of the Caesar Salad at Knife and Stone.

Steak Diane

2, 3 to 4 oz filet medallions
tablespoon of butter
tablespoon of oil
¼ yellow onion minced
 2 roasted garlic cloves
sliced mushroom ¼ lb.
¼ cup whiskey
2 teaspoon Dijon
¼ cup cream
¼ cup stock
dash Worcestershire sauce

Season filet with salt and pepper. Place oil and butter into a hot pan, and sear the meat on both sides. Remove filet from pan and add mushrooms and onions, cooking until soft. Add garlic and whiskey (watch for flame). Once the liquor is burned off, add cream, stock, Dijon mustard, and Worcestershire sauce. Reduce by half. Place medallions back in the sauce and cook to the desired temperature.

Serve with mashed potatoes and your favorite vegetables.

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