Chef Johns Steak Diane Recipes

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Steak Diane was a staple on menus in fine dining establishments back in the day. Prepared tableside where the server ignited the cognac, it was an impressive sight. You don't need to flame the cognac; just keeping it on the heat will eventually evaporate the alcohol. But be careful--it can still flare up if the heat's high enough when you're reducing the sauce.

Recipe From allrecipes.com

Provided by Chef John

Categories     World Cuisine Recipes     European     French

Time 30m

Yield 2

Number Of Ingredients 13

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