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. In the 1950s and 1960s, it was considered a classic of "Continental cuisine", and has since become "retro".
Video Steak Diane
Origins
"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. The name 'Diane', the Roman goddess of the hunt, has been used for various game-related foods, 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, 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, one of which may have originated it. It is often attributed to Chef Beniamino Schiavon, 'Nino of the Drake'.
Maps Steak Diane
Preparation
Steak Diane is similar to steak au poivre. The steak is cut thinly or pounded thin so that it will cook rapidly. It is seasoned with salt and pepper, quickly sautéed in butter, and set aside. A sauce is prepared from the pan juices with various additions, which may include butter, thinly sliced mushrooms, mustard, shallots, cream, truffles, meat stock, A1 Steak Sauce, and Worcestershire sauce. The sauce is flambéed with brandy, dry sherry, or Madeira, and poured over the steak.
See also
- List of steak dishes
References
Source of article : Wikipedia
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