Steak Diane
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| Beef Cut: | Tenderloin |
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| Steak Type: | Filet Mignon |
Steak Diane is a pan cooked cut of tenderloin, namely the filet mignon. This steak is often cooked at the table in a restaurant, combining a show and a meal for the patron.
The steak is pounded flat, seasoned by rubbing garlic and ground black pepper into it and fried quickly in butter. Often a sauce is prepared from the pan juices left after the frying of the steak, using sour cream and, often, Worcestershire Sauce. This sauce is poured over the steak prior to serving.
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