Steak Diane
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. Amazing Steak Recipes