Emeril's Steak Diane

Prep Time
Cook Time
Ready In

"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."

Original recipe yields 2 servings


  • 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

Step 1

Season the beef medallions on both sides with the salt and pepper.

Step 2

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!

Step 3

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.

Step 4

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.)

Step 5

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.

Step 6

Return the meat and any accumulated juices to the pan and turn the meat to coat with the sauce.

Step 7

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.