Venison Steak Diane Recipe

Steak diane is believed to have originated in ancient rome as a venison dish to honor diana, the goddess of the hunt. It was revived in the 1960s by craig claiborne with a boozy cream sauce spooned over pan-fried filet mignon or tenderized steak. The only tricky part to this recipe is flambing the cognac, but if you tilt the pan away from yourself when igniting it, you'll avoid singed eyebrows.