Steak Diane is known for fire and flourish. But is this old-school restaurant favorite all smoke and mirrors?
Why This Recipe Works
This old-school restaurant favorite was created as an homage to Diana, the Roman goddess of the hunt. For our revamped version, we ditch the traditional 1/4-inch-thick beef cutlets and upgrade to filets mignons, gently pounding and rolling them to a 1-inch thickness to ensure that they cook relatively quickly but also achieve an attractive, flavorful crust and lend complexity to the pan sauce.
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