Steak Diane facts for kids
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| Type | Main course |
|---|---|
| Place of origin | United States, United Kingdom, or Belgium |
| Created by | Bartolomeo Calderoni or Beniamino Schiavon |
| Main ingredients | beefsteak |
Steak Diane is a tasty beef dish. It features a thin beefsteak that is quickly cooked in a pan. This steak is then covered with a delicious sauce. The sauce is made from the juices left in the pan after cooking the steak. Often, this dish is made right at your table in restaurants. Sometimes, it's even set on fire briefly, which is called flambéing! Steak Diane was likely created in London or New York in the 1930s. It was very popular from the 1940s to the 1960s and is now seen as a cool "retro" dish.
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History of Steak Diane
Steak Diane is not a classic French dish. It might have been invented in Belgium, London, or New York. The name 'Diana' comes from the Roman goddess of the hunt. This name was often used for dishes made with hunted animals, like deer.
Who Invented Steak Diane?
One of the first times "Steak Diane" was mentioned was in Australia in 1940. It was a special dish at a restaurant called Romano's in Sydney. Tony Clerici, who worked at Romano's, said he created it in London in 1938. He named it after a famous person, Lady Diana Cooper.
However, other chefs also claimed to have invented it. Bartolomeo Calderoni, a head chef in London, said in 1988 that he created Steak Diane.
Steak Diane in New York
In the 1940s, Steak Diane became very popular in New York City. Many fancy restaurants served it. It was part of a trend where dishes were cooked and set on fire right at the customer's table.
In New York, the dish is often linked to Beniamino Schiavon. He was known as 'Nino of the Drake' and worked at the Drake Hotel. People said he created the dish with Luigi Quaglino in Belgium. At the Drake Hotel, it was even called "Steak Nino."
How to Make Steak Diane
Steak Diane is similar to another dish called steak au poivre.
Preparing the Steak
First, the beefsteak is cut or pounded very thin. This helps it cook super fast. Then, it's seasoned with salt and pepper. The thin steak is quickly sautéed in butter in a pan. Once cooked, the steak is set aside.
Making the Sauce
Next, a special sauce is made using the juices left in the pan. Different recipes use different ingredients for the sauce. Some common ingredients include brandy, dry sherry, or Madeira. Other recipes might add chives, Worcestershire sauce, mustard, thin mushrooms, shallots, or cream.
Finally, the sauce is often set on fire with brandy or sherry. This is the flambéing part! The flaming sauce is then poured over the cooked steak.
