SLIDESHOWS: Emeril Lagasse

Steak Diane

Supposedly named for Diana, the Roman goddess of the hunt, Diane-style was originally a way of cooking venison. Through the years, though, the preparation has come to mean sautéing thinly sliced or pounded filet mignon in butter and then flambéing and basting it in a rich Cognac sauce.

Steak Diane takes Emeril Lagasse back to his Commander's Palace days, when this was a favorite lunch dish of proprietor Dick Brennan. Once he put it on the menu at Delmonico, it quickly became a favorite of a new generation of New Orleanians, including one of the restaurant’s regular diners, Glenn Vesch.

These filet mignons are cooked to medium rare. If you want your meat more well done, slightly increase the initial cooking times.

 Emeril Lagasse: Steak Diane

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