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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!


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)


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…