Steak Diane

Steak Diane

Steak Diane is a classic American dish that was popular in the mid-20th century, particularly in upscale restaurants. The dish consists of a pan-fried steak with a sauce made from the pan juices and various other ingredients.

History

Steak Diane is named after the Roman goddess of the hunt, Diana, due to its popularity among hunters. The dish was a staple in fine dining establishments during the 1940s and 1950s, but has since become less common.

Preparation

The steak used in Steak Diane is typically a filet mignon, although other cuts of beef can also be used. The steak is seasoned with salt and pepper, then pan-fried in butter. After the steak is cooked, it is removed from the pan and kept warm while the sauce is prepared.

The sauce for Steak Diane is made from the pan juices, along with shallots, garlic, mushrooms, Dijon mustard, Worcestershire sauce, and brandy. The ingredients are cooked together in the pan until they form a thick sauce. The steak is then returned to the pan and coated in the sauce before being served.

Variations

There are many variations of Steak Diane, with different ingredients used in the sauce. Some versions include cream, tomato paste, or red wine. Others might add additional herbs and spices, such as parsley, thyme, or rosemary.

Serving

Steak Diane is traditionally served with potatoes, either mashed or roasted, and a green vegetable such as asparagus or broccoli. The dish is often garnished with fresh parsley.

In Popular Culture

Steak Diane has been featured in various forms of media, including television shows and films. It is often used to symbolize a luxurious or sophisticated meal.

See Also

• Filet mignon
• Diana (mythology)
• American cuisine

References

• Steak Diane Recipe
• History of Steak Diane
• Variations of Steak Diane