Steak Diane is a dish consisting of a pan-fried filet mignon with a sauce made from the seasoned pan juices. It is often flambéed at the table in restaurants. The dish takes its name from Diana the Roman goddess of the hunt.[1]
The steak is seasoned by rubbing garlic and ground black pepper into it and fried quickly in butter. A sauce is prepared from the pan juices, using butter, shallots, cream, beef stock and Worcestershire sauce, and flambéed with brandy. This sauce is then poured over the steak prior to serving.
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