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Emeril Lagasse

Slide 5 of 12

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.

video Emeril Lagasse: Steak Diane

slideshow Amazing Steak Recipes

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