STEAK DIANE WITH GREEN BEANS & MASHED POTATOES – AS SEEN ON RESTAURANT: IMPOSSIBLEFrom 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⠀ 1⁄4 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⠀ 1⁄4 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 & 1⁄2 tsp. ground black pepper⠀ 1⁄2 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.⠀ ⠀ Continues in comments