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Steak Diane
Steak Diane.jpg
Type Entree
Place of origin United States
Creator Beniamino Schiavon (?)
Main ingredients beefsteak
Cookbook: Steak Diane  Media: Steak Diane

Steak Diane is an American dish of a pan-fried beefsteak with a sauce made from the seasoned pan juices, generally prepared in restaurants tableside, and flambéed. It was popular in the middle of the 20th century, but was considered dated by 1980.[1][2]

Origins[edit]

"Steak Diane" does not appear in the classics of French cuisine, and was probably invented in mid-20th century New York as part of the fad for tableside-flambéed dishes.[3] The name 'Diane', the Roman goddess of the hunt, has been used for various game-related foods,[4] but the "Venison Steak Diane" attested in 1914, although it is sautéed and flambéed, is sauced and garnished with fruits, unlike later steak Diane recipes,[5] so it is unclear if there is a connection.

By the 1940s, Steak Diane was a common item on the menus of restaurants popular with Café society, including the restaurants at the Drake and Sherry-Netherland hotels and The Colony.[6][7] It is often attributed to Chef Beniamino Schiavon, 'Nino of the Drake'.[1]

Preparation[edit]

Steak Diane is similar to steak au poivre.[8] The steak is either cut thin, or pounded thin so that it will cook rapidly. It is seasoned and quickly sautéed in butter. A sauce is prepared from the pan juices. Ingredients vary; they may include butter, mushrooms, mustard, shallots, cream, truffles, meat stock, A1 Steak Sauce, and Worcestershire sauce. The sauce is flambéed with brandy or Madeira and the sauce poured over the steak.

See also[edit]

Notes[edit]

  1. ^ a b Pierre Franey, "60-Minute Gourmet; Steak Diane", New York Times, January 31, 1979 [1]
  2. ^ Florence Fabricant, "New Wave in the East River: David Burke", New York Times November 9, 1988, characterizes it as "retro"
  3. ^ John Fuller, Guéridon and Lamp Cookery: A Complete Guide to Side-table and Flambé Service, 1964, p. 69
  4. ^ Larousse Gastronomique, 1st edition "Oeufs à la Diane", with purée of game; Bécasse (woodcock) à la Diane; etc.; Larousse Gastronomique, 2001 edition, p. 416; Sauce Diane, a sauce poivrade with cream, truffle, and hard-boiled egg white served with venison in Escoffier's Guide Culinaire (1907)
  5. ^ A.C. Hoff, ed., Steaks, Chops and Fancy Egg Dishes, International Cooking Library, International Publishing Co., 1914, p. 20 full text
  6. ^ Arthur Schwarts, "'21's Steak Diane", quoting from Arthur Schwartz, New York City Food: An Opinionated History and More Than 100 Legendary Recipes, 2008
  7. ^ Jane Nickerson, "Steak Worthy of the Name", New York Times January 25, 1953, p. SM32, as quoted in Olver, Lynne (2000). "Steak Diane". History Notes. The Food Timeline. 
  8. ^ Mark Bittman, "The Minimalist: A Tender Celebration", New York Times, 8 February 2006 full text

Original courtesy of Wikipedia: http://en.wikipedia.org/wiki/Steak_Diane — Please support Wikipedia.
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512 news items

Milwaukee Journal Sentinel

Milwaukee Journal Sentinel
Tue, 03 Mar 2015 08:41:15 -0800

Description: Tom Buestrin, Mequon, requested the recipe for steak Diane from Joey Gerard's restaurant at 5601 Broad St. in Greendale. He wrote: "Would love to get the Steak Diane recipe from Joey Gerard's. I tried a recipe in an archive and it just ...

Forbes

Forbes
Wed, 26 Aug 2015 08:09:19 -0700

I also ordered Steak Diane named after Sinatra, (although he often preferred Veal), the meal was lovingly prepared table side with Filet Mignon medallions covered in a red wine demi-glaze. I followed the meal with my Father's favorite dessert Cherries ...

National Post

National Post
Mon, 31 Aug 2015 05:45:00 -0700

On a recent visit to Hy's Steakhouse, a 60-year-old Canadian landmark, I really enjoyed watching James Paris cook tableside. The famous Caesar salad was delicious and the flames from the Steak Diane Flambé seemed to reach the ceiling, but Paris was ...

Sacramento Bee

Sacramento Bee
Wed, 19 Aug 2015 17:00:11 -0700

... feature something a bit different, Marko Tzikas said. “We're a Greek-continental restaurant, so sometimes it's beef Wellington, linguine with clams, escargot in the French style or oysters different ways,” he said. “We'll do a steak Diane tableside ...

Nation's Restaurant News

Nation's Restaurant News
Mon, 17 Aug 2015 09:35:33 -0700

The Cheesecake Factory's Steak Diane updates a World War II-era favorite that originated in hotels in New York City and was typically flambéed tableside. In The Cheesecake Factory rendition, which is cooked in the kitchen, medallions of beef are ...

nwitimes.com

nwitimes.com
Wed, 12 Aug 2015 04:03:33 -0700

... mundane and unexciting meals. The recipes developed through the company are diverse and include dishes such as Shrimp and Smoky Bacon Carbonara, Chimichurri Pork Chops, Japanese Chicken Yakitori, Beef and Sherry Steak Diane and much more.

The News-Press

The News-Press
Thu, 06 Aug 2015 12:53:14 -0700

Pho, really good pho even, can be had in Fort Myers and Cape Coral and Naples, in old drive-up burger stands and in diners and in white-tablecloth restaurants where it's served alongside Steak Diane. What I'm saying is, the gateway has been breached.
 
Fox11online.com
Wed, 19 Nov 2014 06:26:15 -0800

Add the beef stock to a saucepan and simmer over medium-high heat for about a half hour until it reduces down to 1/2 cup. Sprinkle the steaks on both sides with the salt and pepper. In a large skillet or cast-iron pan over medium-high heat, heat 2 ...
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