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Steak Diane
Steak Diane.jpg
Place of origin United States
Main ingredients beefsteak
Cookbook:Steak Diane  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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522 news items

Indiana Gazette

Indiana Gazette
Sun, 01 Feb 2015 00:26:15 -0800

Head to AAA Four Diamond-rated Seagar's Prime Steaks and Seafood at the Hilton Sandestin Beach Golf Resort & Spa for table-prepared dishes like steak Diane, Dover sole and bananas Foster served in smart, sophisticated surroundings. Enter Ernest ...
 
Malay Mail Online
Fri, 30 Jan 2015 16:22:30 -0800

Steak Diane: Women of my mother's generation will groan; apparently, bad versions of this, laden with ingredients like dried onion soup mix, were de rigueur for dinners with young suburban sophisticates circa 1960. But properly prepared, steak Diane is ...
 
Eater
Wed, 28 Jan 2015 10:00:00 -0800

... of stewardesses-turned-models) that hang throughout the bar, where mature folks and hipsters alike gather to croon a song, shuffle across the dance floor or eat from a throwback menu that includes Steak Diane, shrimp scampi and their signature ...
 
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 ...

nwitimes.com

nwitimes.com
Fri, 23 Jan 2015 14:56:39 -0800

Petalas, who had his daughter's baptismal reception and his fundraisers at The Patio, said he especially enjoyed the restaurant's steak Diane and the Dutch shrimp. Petalas describes The Patio as a “Merrillville landmark.” “I remember the era of live ...

Louisville Business First

Louisville Business First
Fri, 23 Jan 2015 07:56:15 -0800

14: The historic Whitehall estate will host a four-course dinner at 7 p.m. The menu includes Belgium endive-smoked trout mousse, steak diane and broiled Atlantic salmon pinwheel. Cost is $75 per person or $100 per person for dinner with wine; $45 of ...

mySanAntonio.com

mySanAntonio.com
Mon, 26 Jan 2015 09:34:48 -0800

I feasted on a 5,000-calorie, eight-course eating orgy of foie gras, Steak Diane, Bananas Foster and Crème brûlée. The following day, en route to the resort, I made one last stop for fresh apple cider donuts at Original Country Donuts. After settling ...

Chicago Tribune

Chicago Tribune
Tue, 27 Jan 2015 14:30:00 -0800

There's steak Diane, with its sauce of brandy, cream and mustard, at RL Restaurant. Chicago Cut Steakhouse presents its Dover sole tableside. Shrimp de Jonghe, that invented-in-Chicago dish first served up over a century ago, can still be found on menus.
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