Filetto di Diana: The Ultimate Guide to the Aristocrat of Steaks

Sliced mushrooms (usually Cremini or Button) and finely minced shallots are sautéed in butter until softened.

At its core, Filetto di Diana consists of a premium served in a sophisticated "Diana" sauce. The sauce is the soul of the dish, characterized by a savory, creamy, and slightly tangy profile. It typically involves a base of pan drippings, shallots, mustard, and cream, often finished with a dramatic flambé of brandy or cognac.

Stir in 1/2 cup of heavy cream and a splash of beef stock or Worcestershire sauce. Return the steaks to the pan for 30 seconds to coat them in the glaze. Serving Suggestions

Reach for a bold red with enough acidity to balance the cream, such as a Barolo , Sangiovese , or a classic Bordeaux .

A splash of brandy is added. In many traditional restaurants, this is done tableside with a spectacular flambé to burn off the alcohol, leaving behind a concentrated sweetness.