30 minutes
Steak Diane is a classic dish prevalent of fine dining restaurants in the middle of the 20th century. Traditionally made tableside, the dish involves a technique called flambé where the pan is ignited with alcohol. This creates the signature flavor, while also removing any uncooked alcohol from the sauce.
While snow goose is used in this recipe the technique could be applied to any lean meat with excellent results, just take care to not overcook the meat as it should be served rare. While we serve this with a Swiss-style potato pancake called Rösti, feel free to serve with mashed potatoes, rice, or buttered noodles if you wish.
Click here to check out the most recent episode of MeatEater Cooks where Sean Weaver and I prepare this delicious dish.
Steak Diane is a classic dish prevalent of fine dining restaurants in the middle of the 20th century. Traditionally made tableside, the dish involves a technique called flambé where the pan is ignited with alcohol. This creates the signature flavor, while also removing any uncooked alcohol from the sauce.
While snow goose is used in this recipe the technique could be applied to any lean meat with excellent results, just take care to not overcook the meat as it should be served rare. While we serve this with a Swiss-style potato pancake called Rösti, feel free to serve with mashed potatoes, rice, or buttered noodles if you wish.
Click here to check out the most recent episode of MeatEater Cooks where Sean Weaver and I prepare this delicious dish.