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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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854 news items

Hartford Courant

Hartford Courant
Tue, 26 Apr 2016 13:26:15 -0700

Actually, the Matthew's menu had a fair bit of fun injected into it, albeit the kind that was probably most in vogue in the 1950s — tableside Caesar salad, steak Diane, bananas Foster, crêpe Suzette and the like. (Did every dish have a person's name ...

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 ...

Huffington Post

Huffington Post
Wed, 20 Apr 2016 14:15:50 -0700

Same day options sell out quickly, but the like any great e-commerce site, you can see exactly how many orders of, say, the Steak Diane are available. Prices range between $5-$15 for snacks, sides, entrees and desserts, and delivery fees range from $2 ...

Daily Mail

Daily Mail
Fri, 04 Sep 2015 15:32:13 -0700

This is quite a retro dish, but none the worse for that. We don't know who Diane was, but she must have been quite something to have such a luscious sauce named after her! This tastes amazing and is quick to make – a real treat for you and your loved one.

KARK

KARK
Mon, 28 Sep 2015 11:33:27 -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

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 ...

Omaha World-Herald

Omaha World-Herald
Sat, 16 Apr 2016 23:04:20 -0700

Dinner began with lobster bisque and roasted beet carpaccio, followed by lemon sole stuffed with spinach and jumbo lump crab, local pork tenderloin wrapped in serrano ham, Steak Diane and lamb shoulder au torchon. Dessert was a duo of valrhona ...

Eater

Eater
Fri, 15 Apr 2016 10:09:09 -0700

Armed with a multimillion-dollar space that would eventually be named the most beautiful restaurant of 2015, Bailey offered dishes like her take on Steak Diane, which Eater restaurant editor Bill Addison cited as an example of how her menu "gambols ...
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