Never heard of Steak Diane before, but it seems like it would be tasty.
But, using filet for the dish does seem like a waste, kind of like making a whisky and cola with Buffalo Trace or a cosmo with Grey Goose.
But, using filet for the dish does seem like a waste, kind of like making a whisky and cola with Buffalo Trace or a cosmo with Grey Goose.
Steak au poivre, for instance, is traditionally prepared with the filet
Now using a ribeye, I would consider that a waste
Of course fine filet has tons of flavor – it's clean and intensely beefy and very tender – it's my preferred cut as well. But I don't need every bite of meat I eat to be drowning in fat.
It's like saying "I don't like slim milk because it's low-fat" and responding "try Whole milk". Yeah, no duh, that's the whole conversation.