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Gordon Ramsay's Steak Diane

I saw Gordon making this and just knew I had to try it! It couldn't be any better!

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Steak Diane for Two

Though you can follow this procedure with almost any tender cut of beef (and with chicken breasts, if that direction appeals to you), it's a perfect treatment for tenderloin medallions (filet mignon). (Photo: Craig Lee for The New York Times)

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Meaty Main Course: Classic Steak Diane

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Steak Diane

This dish was born in upscale American restaurants decades ago but couldn’t be easier to make at home for a perfect, and wonderfully retro, date-night supper. While brandy is traditional in the sauce, you can substitute Madeira or dry white wine. The alcohol will cook off quickly, leaving smoky, caramel-like notes. Serve the steak with crisp, garlicky crostini: Drizzle 1 tablespoon olive oil evenly over 8 (1/2-ounce) slices whole-wheat baguette, and bake at 400°F for 10 minutes or until…