Ingredients Beef Ribeye Steak Steak Diane 5.0 (3,249) 6 Reviews When planning the reopening of the Emeril's Delmonico in New Orleans, Emeril Lagasse wanted to bring back the tableside service that was so popular in dining rooms long ago. Steak cooked Diane-style has come to mean sautéing thinly sliced or pounded filet mignon in butter and then flambéing and basting it in a rich Cognac sauce; Lagasse adds sliced mushrooms to the pan for more rich flavor. By Emeril Lagasse Emeril Lagasse Instagram Emeril John Lagassé III is an American celebrity chef, restaurateur, television personality, and cookbook author. Also, he won the National Best Recipe award in 2003 for his "Turkey and Hot Sausage Chili."Johnson and Wales University awarded him an honorary doctorate after he graduated from the institution. As he honed his skills and learned the art of classical French cuisine in Paris and Lyon, France, Lagasse broadened his culinary horizons. After returning to the US, Lagasse worked in fine restaurants in New York, Boston, and Philadelphia.His culinary skills have earned him awards and accolades. GQ magazine named him "Chef of the Year" in 1998. In 1999, People magazine named him one of the "25 Most Intriguing People of the Year." In 2004, Restaurants & Institutions magazine named him "Executive of the Year." Wine Spectator honored him in 2005 with its "Distinguished Service Award." Nation's Restaurant News inducted him into the MenuMasters Hall of Fame in 2006. New Orleans City Business named him "Restaurateur of the Year" in 2007. Food Network's South Beach Wine & Food Festival gave him a lifetime achievement award in 2009. The Smithsonian's 2012 exhibit "Food: Transforming the American Table 1950-2000" featured Lagasse's contributions to the culinary industry.Lagasse's restaurant company, Emeril's Homebase, is located in New Orleans and consists of a restaurant, a test kitchen for cookbook and recipe development, and a boutique shop for his signature products. Food & Wine's Editorial Guidelines Updated on March 23, 2022 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Active Time: 12 mins Total Time: 22 mins Yield: 2 servings Ingredients 1 tablespoon unsalted butter 1/2 tablespoon extra-virgin olive oil 4 (3-ounce) beef tenderloin medallions, pounded 3/4 inch thick Kosher salt and freshly ground black pepper 1 small shallot, minced 1 garlic clove, minced 1/4 pound button mushrooms, sliced 1/4 inch thick 1/4 cup Cognac or other brandy 2 teaspoons Dijon mustard 1/4 cup heavy cream 1/4 cup veal demiglace (see Note) 2 teaspoons Worcestershire sauce 1 tablespoon finely chopped scallions 1 teaspoon finely chopped fresh flat-leaf parsley Hot sauce, such as Tabasco Directions In a large skillet, melt butter with olive oil. Season meat with salt and pepper to taste and cook over high heat until lightly browned on the bottom, about 1 minute. Turn medallions and cook for 45 seconds longer, then transfer to a plate and tent with foil. Add shallot and garlic to skillet and cook over moderate heat, stirring, until fragrant, about 20 seconds. Add mushrooms, season with salt and pepper to taste, and cook until softened, about 2 minutes. Remove pan from heat, add Cognac, and carefully ignite it with a long match. When flames die down, add mustard and cream and stir over moderate heat for 1 minute. Whisk in the veal demiglace, Worcestershire sauce, scallions, and parsley, and season with salt, pepper, and hot sauce to taste. Add meat and any accumulated juices to saucepan and turn to coat. Simmer until heated through, about 1 minute. Transfer meat to plates, spoon sauce on top, and serve. Photo by Greg DuPree / Food Styling by Melissa Gray / Prop Styling by Claire Spollen Notes Veal demiglace is available at specialty food stores and butcher shops. Suggested Pairing Robust Napa Cabernet Sauvignon. Rate it Print