Steak Diane

When planning the Delmonico reopening, we wanted to bring back the tableside service that was so popular in dining rooms long ago. Steak[ Diane is one of those dishes we were proud to include in this tableside repertoire. Supposedly named for the Roman goddess of the hunt, Diana (or Diane) style was originally a way of serving venison. Through the years, though, the preparation has come to mean sauteing thinly sliced or pounded filet mignon in butter and then flambeing and basting it in a rich Cognac sauce. Steak Diane takes me back to my Commander?s Palace days, when this was a favorite lunch dish of proprietor Dick Brennan. Once we put it on the menu at Delmonico, it quickly became a favorite of a new generation of New Orleanians, including one of our regular diners, Glenn Vesch. These filets are cooked to medium-rare. If you want your meat more done, slightly increase the initial cooking times.]

Total Time:
25 min
10 min
15 min

2 servings


4 (3-ounce) filet mignon medallions

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 tablespoon unsalted butter

4 teaspoons minced shallots

1 teaspoon minced garlic

1 cup sliced white mushroom caps

1/4 cup Cognac or brandy

2 teaspoons Dijon mustard

1/4 cup heavy cream

1/4 cup reduced veal stock, recipe follows

2 teaspoons Worcestershire sauce

2 drops hot red pepper sauce

1 tablespoon finely chopped green onions

1 teaspoon minced parsley leaves


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. 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.

4 pounds veal bones with some meat attached, sawed into 2-inch pieces (have the butcher do this)

2 tablespoons olive oil

2 cups coarsely chopped yellow onions

1 cup coarsely chopped carrots

1 cup coarsely chopped celery

5 garlic cloves, peeled and smashed

1/4 cup tomato paste

6 quarts water

4 bay leaves

1 teaspoon dried thyme

1 teaspoon whole black peppercorns

1 teaspoon salt

2 cups dry red wine


Preheat the oven to 375 degrees F.  


Place the bones in a large roasting pan and toss with the oil. Roast, turning occasionally, until golden brown, about 1 hour.


Remove from the oven and spread the onions, carrots, celery, and garlic over the bones. Smear the tomato paste over the vegetables and return the pan to the oven. Roast for another 45 minutes. Remove from the oven and pour off the fat from the pan.


Transfer the bones and vegetables to a large stockpot. Do not discard the juices in the roasting pan. Add the water, bay leaves, thyme, salt, and peppercorns to the stockpot and bring to a boil.

Meanwhile, place the roasting pan over two burners on medium-high heat. Add the wine and stir with a heavy wooden spoon to deglaze and dislodge any browned bits clinging to the bottom of the pan. Add the contents to the stockpot. When the liquid returns to a boil, reduce the heat to low and simmer, uncovered, for 8 hours, skimming occasionally to remove any foam that rises to the surface.


Ladle through a fine-mesh strainer into a large clean pot. Bring to a boil, reduce to a gentle boil, and cook, uncovered, until reduced to 6 cups in volume, about 1 hour. Let cool, then cover and refrigerate overnight.


Remove any congealed fat from the surface of the stock. The stock can be stored, covered, in the refrigerator for up to 3 days, or frozen in airtight containers for up to 2 months.


Yield: 6 cups

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    Very nice complex flavors in the sauce, I mixed the mushrooms (oyster, cremini and shitake. I made this for my husband's birthday with a light salad on the side.
    I have made this wonderful dish at least 12 times over the past few years. It's a Friday night special. The hard part is the veal stock. I use more than gormet veal demi glase. You can find on line and good food shops. Maybe one day I'll make the stock, but veal bones are hard to find. Yes I know beef would work but it's not the same taste. Try this you'll love it.
    WOW! Just as I remembered prepared tableside for my dear late husband and me from a Lake Tahoe restaurant years ago. I reduced some beef stock, red wine and thyme instead of the veal stock.and upped the brandy just a bit. Used fresh chives and parsley from my garden in place of the green onions. Fablulous flavors! Prep ahead and this goes together quickly. You have to try this!
    Old dish. Its too bad its not made much today. Loved it, easy to make, just do your prep work and its a breese.
    Delicious & easy. Used prepared beef stock and even did the flame! Nothin to it! May try to make the Veal stock, but we loved it as an easy quick meal.
    5 stars...I left out the carrots...perfection. This is a family favorite
    I made this recipe a couple years ago. However, I used rib eye and it worked out wonderfully. I have yet to find or 'add to' another recipe that works better than this one. Yummo!
    WoW!, Easy enough to do. We did substitute beef stock for the veal stock. It turned out amazing, the flambe part was exciting.
    Holy smokes, what a show-stopper!! I set the fire alarm off with the flambe, but the boyfriend was IMPRESSED. He said, "Can you do that again?!" And then he tasted it.... "We need to make this for your sister, your parents, my family....Wow!" Easy to make if you prep everything before you start the stove. Easy to love since the flavors are out of this world. Thanks for sharing Emeril. You made me look like a rock-star tonight.
    Absolutely delicious and really not that hard to make once you do all the prep work. I couldn't find veal stock so I reduced beef stock and put in a teaspoon of tomato paste. The flambe was interesting and kind of fun. Do try this!
    Delicious. Made it last night (Christmas) for my wife and myself. Used Wagyu filets and morels picked last Spring and frozen. Diane is a preparation that I look for when eating out, and this was as good or better than any I've had anywhere. Thanks, Emeril. Your recipes always deliver. I subbed boxed stock fortified with a little spot of "Better Than Bullion". Some day this winter when there's snow everywhere I'll make a big batch of veal stock and freeze it for future Dianes.
    Excellent recipe and flavor! We served it wit Ribeye steaks and we actually BBQ'd the steaks and I made the sauce separately - was still wonderful.
    It's more than a bit silly to comment on a recipe, and reduce its rating, by calling it "fancy," when the dish in question IS FANCY! This is an excellent recipe (I have eaten this dish at several fine restaurants), and yes, there are simpler/easier ways to do it; for instance, there is an amazing substitute for making your own veal stock - it's from a product line called More Than Gourmet; the one for this recipe would be Glace de Veau Gold, or you can substitute one of the other beef, veal, or beef/veal products. You can purchase it directly from them on their website; carries their products as well. But things like the cognac for the flambe' and flavor - try not to skimp here! If necessary, you can substitute brandy, but expect a slightly different flavor. For such an elegant, impressive dish, this recipe knocks it out of the ballpark! Way to go, Emeril!
    This was quick and easy. I substitued chicken stock w/red wine reduced down instead of veal stock & had portebellos too. Great, easy dish.
    I just love Emeril, but he gets fancy with cognac and things that the normal cook doesnt have on hand or will only use once. I came up with a bit of a different sauce that is easier. You can grill the steak first and make the sauce in a pan, then ladle on top, or make it all on the stove as he did. If you would like the recipe, contact me at and I would be happy to send it to you with picture.
    This is one of my Dad's favorite meals. We had him over for dinner last night and I surprised him and made this. This is a great recipe, as good or better than what I've had in fancy resturaunts. I reduced beef stock with some red wine and it was really good. At the last minute I realized I was out of dijon mustard so I used whole grain mustard and that worked out perfect too.
    I made this classic for family and guests. Everyone thoroughly enjoyed the meal and the evening. This recipe is brilliant!!! As for the time and effort involved and the distasteful comment below, the journey is well worth it. Maybe stick to boiling up hot dogs.
    This is the meal I make whenever I want to impress family or friends. I never have the inclination for making the veal stock from scratch, so I cheat and use a store bought beef stock, delicious nonetheless. As a precaution, if you have anyone looking over your shoulder while you're executing this recipe, warn them before you set the dish ablaze . . . I'm evil and neglect this step.
    My 18 year old son wanted to make dinner for my wife & my 25th anniversery and chose this recipe. He has some kitchen experience and was able to make this recipe with very little assistance from me. We used beef stock instead of veal stock. We also halved some 8-10 oz filet mignons for the medalions and increased the mushrooms. We served the steak with baked red potaote wedges and fresh green beans. This was one of the best meals to come out of our kitchen.

    Be sure to serve a fresh baked crusty bread with's not polite to lick the gravy off the plates.
    This was a fantastic dish! I didnt have time to make the veal stock, so I used a beef stock, added wine, and a bay leaf and made the reduction. It worked out just fine, and was on the table with sides of sauteed veg in under 30 min. As for the cost, it can be reduced by purchasing a whole beef tenderloin and butchering it down yourself. It was simple to do and instructions can be found on the internet. The meat was on sale to start with and by doing it myself I saved about 45%. Thanks again Emeril for another great recipe.
    I have never made steak diane before but this recipe was not only easy but the best I've ever tasted!! I did have to replace the veal stock with beef stock because of the availability in my area. I made it for my husband today and he thinks I am ready to open my own steak house. Thank you Emeril for sharing this with all of us who only dream of being great cooks, you make it easy for us.
    I only get steak about once every 6 months, so when I purchase steak I am always concerned that I will destroy it and waste money. So I use Emeril's spice as a rub. I make my mushrooms (shitake) and onions (yellow) separate with 2 TBSP of butter and some onion salt and garlic salt. I then add about 1/4 C of Emeril's Vegetable Stock to the mushrooms and onions and keep the lid on. I like my onions kind of mushy so I cook it for about 15 minutes. When the steak is done I pour the whole bit, stock and all over the steak and OMG it is heavenly! The stock soaks into my baked potato and saves me the spices and calories in the butter and sour cream I love. I also make steamed carrots with this without butter or spices on them. Easier, cheaper, healthy, yet no sacrifice on flavor.
    Amazing. I'm a beginning cook and I was able to pull this off. I kind of mixed two recipes. Instead of the veal stock I just used beef stock and I also added 2 teaspoons of lemon juice. I made it quick because I was looking for a good meat dish. It was amazing.
    i love steak diane tonight i am going to make a steak diane sauce to go w/ a veal chop
    I did the veal reduction, I halved the recipe for it, though. It came out beautifully and the steak was out of this world. The fire show was awesome!!
    Delicious and easy!

    I made this last night for my Dad's birthday. I made a few alterations--using beef stock and then venison instead of steak--and it turned out wonderfully! I also included baby portabella mushrooms in with the regular mushroom caps. Lastly I put the whole dish over a small helping of miniature bow tie pasta--what a treat! Even my very picky and skeptical of new dinner dishes loved it. Be careful not to over cook the meat the first time it's in the pan, it will continue to cook under the tin foil on the side dish and then again when it's back in the pan the second time.
    All in all this was a great dish and I will certainly be making it again and again (per the multiple pleas from my dinner guests!)
    The veal reduction is really key for this recipe, imo. I use a slightly different recipe to get my reduction, but the result is the same. A highly gelatinous stock that is well worth the effort and cannot be had from any box from a grocery. You can definitely tell the difference in mouth fee and texture from the resulting sauce. Emeril's recipe will make a lot and will go a long way. Yeah, it takes all day, but the prep work is pretty minimal. Freeze the result in ice cube trays, store in freezer bags and pop a couple of those bad boys to the sauce for Steak Diane. There's many other things you can use the reduction in and it adds a depth to your cooking (along with homemade chicken & seafood stocks) that cannot be had by other means.
    This was my first try at steak diane and it turned out well. I did cook the meat for considerably longer, used beef broth in place of veal stock and omitted the green onions but it was still good. My husband also enjoyed it.
    I had never even heard of this recipe before, but it is now my favorite steak dish. The added WOW effect of burning off the cognac is very entertaining. After the steak was gone I had to polish off the sauce.
    Amazing Recipe! The mustard really gives it a great tangy flavor. While I'm sure the brandy makes for a great tableside presentation, I used reduced red wine and was happy with the results. I also substituted premium beef stock for the veal stock...again, great results. This is a must try for steak lovers!
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