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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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1797 news items

Chicago Tribune

Chicago Tribune
Thu, 04 Feb 2016 06:37:30 -0800

Addison, 10, made steak Diane, or rather "steak Addison," Wednesday on "The Late Late Show with James Corden." She got some assistance from her comedic sous chefs Rosie O'Donnell and Nikki Glaser, but Corden made a mess of things as he drank the ...

New York Times

New York Times
Thu, 04 Feb 2016 09:56:58 -0800

A few years ago, Mark Bittman gave us a terrific recipe for steak Diane – a classic of mid-20th-century fine dining that was generally prepared tableside in a whoosh of brandy flame. His version omits this step (though you can certainly add it), but it ...
 
The Northwest Florida Daily News
Wed, 10 Feb 2016 07:45:00 -0800

The fine-dining restaurant offers private dining options, captain service, sommelier service and tableside preparation of dishes including steak Diane, Dover sole and bananas foster, said Lauren Swoboda of Hayworth Public Relations. Other menu ...

FOX 4 News

FOX 4 News
Wed, 14 Oct 2015 06:41:15 -0700

Steak Diane. Chef Lou Lambert makes a juicy steak dinner. By: FOX4News.com Staff. Posted:Oct 14 2015 08:42AM CDT. Updated:Oct 14 2015 09:20AM CDT. Chef Lou Lambert with the Hunt & Fish Social Club shares the recipe for a juicy steak in a flavorful ...

The Boston Globe

The Boston Globe
Thu, 28 Jan 2016 19:03:03 -0800

Beefsteak-style meals are available (silverware optional), as well as throwbacks like beef Wellington and steak Diane. For those craving a post-prandial smoke, there's a cigar garden. It's the latest from the Whole House Group, helmed by WAAF's Greg Hill.

KARK

KARK
Mon, 28 Sep 2015 10:15:00 -0700

Sear both sides of the steaks until it forms a brown crust, about 3-4 minutes per side. Remove the steaks from the pan and keep warm. Cream Sauce. Ingredients: 4 Tbsp. diced shallots 1 tsp. minced garlic 1 cup sliced button mushrooms 1/4 cup brandy
 
San Antonio Express-News (subscription)
Thu, 03 Sep 2015 14:56:15 -0700

This was Guillermo Ardid's signature flambé at the St. Anthony Club and a dish he demonstrated with Ernesto Torres at Handy Andy and Chez Ardid. Serves 4. 3 tablespoons unsalted butter. Sea salt, to taste. Freshly cracked black pepper, to taste.

The Bellingham Herald

The Bellingham Herald
Thu, 28 Jan 2016 12:29:35 -0800

“We love the Steak House at the Silver Reef as an occasional kid-free treat. Love the ambiance, the food is amazing (Steak Diane!!) as is the service,” says Samantha Rorabaugh of Bellingham. “Excellent service in an elegant setting,” says Marcy Rekunyk ...
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