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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  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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123294 videos foundNext > 

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Steak Diane - How to make Steak Diane - The Wolfe Pit

In this cooking video The Wolfe Pit shows you how to make Steak Diane. Print the full recipe - http://wolfepit.blogspot.com/2014/12/steak-diane-how-to-make-steak-dianethe.html Visit - www.mychica...

Steak Diane - Gordon Ramsay

Gordon Ramsay's recipe for traditional steak Diane from the Cookalong Live 70s themed menu. Subscribe Here: ...

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Gordon Ramsay shows Kirstie Allsopp how to prepare steak diane including tips for seasoning and preparing minute steak. Gordon teases Kirstie for being posh.

Gordon Ramsay How to Prepare your Sauce for Steak Diane YouTube

Steak Diane

A classic steak dish that everyone will love. Here's our step by step guide to creating the perfect Steak Diane. PREP 15 MINS SERVES 4 PEOPLE COOK for 20 MINS • 4 x 200g rump steaks...

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527 news items

San Francisco Examiner

San Francisco Examiner
Sun, 26 Apr 2015 01:03:45 -0700

Melvyn's is one of the only places around where you can still get your Steak Diane cooked tableside by a tuxedoed waiter. And if you show up in shorts and a T-shirt, you will be politely asked to come back wearing something snappier. Young and old pack ...

San Diego Magazine

San Diego Magazine
Fri, 24 Apr 2015 11:22:30 -0700

John Alessio, aka Mister A, opened the penthouse restaurant on June 1, 1965. At the time, the average dinner entrée price was $7. Some of those classic dishes are returning to the menu this month, with retro offerings that include the Mint Julep, Steak ...

Myrtle Beach Sun News

Myrtle Beach Sun News
Wed, 22 Apr 2015 05:03:56 -0700

The menu goes on and on, with Veal Neptune, covered with crabmeat, shrimp and scallops, Pork Chops with an apple chutney, Steak Diane with sauteed mushrooms and South African Lobster Tail in lemon butter being just a few tempting options.

Birmingham Post

Birmingham Post
Sun, 26 Apr 2015 20:56:15 -0700

“I think what we have done is something which gives us financial stability going forward. “Oliver Cromwell had some of troops stationed here. I don't know if they got a steak diane in the evening but they certainly did a bit of damage when they were ...

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 ...

The Batavian

The Batavian
Thu, 23 Apr 2015 05:45:00 -0700

Other favorites include Steak Diane, San Francisco Chicken, genuine Hungarian goulash, All-American chicken 'n' biscuits, Friday fish fry. Soups are fresh and tasty. Hours are: Monday through Thursday 7 a.m. to 8 p.m.; Friday 7 a.m. to 9 p.m.; Saturday ...

Charleston Post Courier

Charleston Post Courier
Tue, 21 Apr 2015 21:07:30 -0700

Sillers was especially taken with flaming steak Diane at The Market Place; soft-shell crabs at Delorce's and sweet potato souffle at Bessinger's Bar-B-Que and Buffeteria. What's clear from the cookbook is that Charleston chefs of the time were equally ...

Daily Pilot

Daily Pilot
Thu, 16 Apr 2015 18:52:30 -0700

The entree was billed as "In the Kennedy Kitchen at Hyannisport" surf n' turf featuring filet of steak Diane and King Crab. For dessert, Julia Child's sticky toffee pudding. The crowd bid handsomely on both silent and live auctions and raised $285,000 ...
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