Steak Diane is a culinary dish made with a cut of beef tenderloin, namely the filet mignon. This steak is often cooked at the table in a restaurant, combining a show and a meal for the patron.

The steak is seasoned by rubbing garlic and ground black pepper into it and fried quickly in butter. Often a sauce is prepared from the pan juices left after the frying of the steak, using butter, shallots, beef stock and Worcestershire Sauce. The chief attraction of the "show" of preparing Steak Diane tableside is flaming the dish with brandy. This sauce is poured over the steak prior to serving.

External sources

• Discussion of the history of Steak Diane at Foodtimeline.org