Emeril's Steak Diane
June 27, 2016
"This recipe was named for the Roman goddess of the hunt, Diana, and was originally a way of serving venison. It was probably invented in mid-20th century New York as part of the fad for tableside-flambéed dishes. Today, though, the preparation has come to mean sauteing filet mignon in butter and then flambeing and basting it in a rich Cognac sauce."
- Serving Size: 1 (180.4 g)
- Calories 344.2
- Total Fat - 26.8 g
- Saturated Fat - 12.6 g
- Cholesterol - 114.8 mg
- Sodium - 1506.5 mg
- Total Carbohydrate - 5.3 g
- Dietary Fiber - 0.4 g
- Sugars - 1 g
- Protein - 21 g
- Calcium - 45.3 mg
- Iron - 2.2 mg
- Vitamin C - 2.1 mg
- Thiamin - 0.1 mg
Season the beef medallions on both sides with the salt and pepper.
Melt the butter in a large skillet over medium-high heat. Add the meat and cook for 45 seconds on the first side. Turn and cook for 30 seconds on the second side.
This preparation yields medium-rare steaks - adjust according to your desired level of doneness!
Add the shallots and garlic to the side of the pan and cook, stirring, for 20 seconds. Add the mushrooms and cook, stirring, until soft, 2 minutes. Place the meat on a plate and cover to keep warm.
Tilt the pan towards you and add the brandy. Tip the pan away from yourself and ignite the brandy with a match. (Alternatively, remove the pan from the heat to ignite, and then return to the heat.)
When the flame has burned out, add the mustard and cream, mix thoroughly and cook, stirring, for 1 minute. Add the veal stock and simmer for 1 minute. Add the Worcestershire and hot sauce and stir to combine.
Return the meat and any accumulated juices to the pan and turn the meat to coat with the sauce.
Remove from the heat and stir in the green onions and parsley. Divide the medallions and sauce between 2 large plates and serve immediately.
Tips & Variations
No special items needed.