You Should Always Splurge On Steak For This Dish - Tasting Table

"Steak Diane, rumored to be named after the eponymous Roman goddess, is seared steak - usually tenderloin - with a creamy pan sauce. The recipe is simple, consisting of only the steak and Diane sauce, which typically has mushrooms, Cognac, shallots, garlic, and herbs. Despite being simple, though, it's a decadent dish. Originally it was served in fancy restaurants - in the '50s and '60s it was often prepared right in front of the diner, with the waiter lighting it on fire on a little trolley brought up to the table."

"When considering the different cuts of steak, you want to pick one that will really shine as the star of your steak Diane. In an exclusive interview with Tasting Table, K.C. Gulbro, chef ambassador for Certified Angus Beef, recommended steak medallions or filets (the terms beef tenderloin and filet mignon are used interchangeably) for steak Diane. "The tender meat pairs well with this delicate sauce," he stated. Medallions can come in a variety of cuts, but they're often associated with tenderloin, which is the most tender cut because it comes from a cow's loin area, which is not used nearly as much as other muscles."

Steak Diane is seared steak, usually tenderloin, served with a creamy pan sauce composed of mushrooms, Cognac, shallots, garlic, and herbs. The preparation is simple yet decadent, and it was historically flambéed tableside in upscale restaurants during the 1950s and 1960s. Tenderloin medallions or filets are recommended because their delicate, tender texture complements the sauce. Tenderloin is the most tender cut because it comes from a lightly used loin muscle. Tenderloin prices are higher than other premium cuts like ribeye, making selection of a lightly marbled piece an important consideration for an authentic steak Diane.

Read at Tasting Table