Cooking Guide
Each recipe starts from what the restaurant's dish contains: its allergens and calories point to the ingredients, and the home version's nutrition is worked out from USDA figures.
Several copycats pour a four-cheese cream sauce over this one. The menu says pasta in a light tomato sauce, and the crust is cheese first, crumbs second, so that's what this version does.
Most copycats make classic Steak Diane with cognac, Dijon, Worcestershire and cream. The restaurant's allergen list rules half of that out, so this version follows the clues instead.
The restaurant plate lists 2,270 calories and 4,660 mg of sodium, and fish sits on its allergen list. This version uses both clues: Worcestershire in the sauce, salt you control, and a portion that makes sense at home.
The recipe is simple. Where the calories go isn't: nearly all of them sit in the marinade, and that changes how you should serve it.
