Steak Diane information

Steak Diane
Type	Main course
Place of origin	Britain or possibly Belgium
Created by	Possibly Bartolomeo Calderoni or Beniamino Schiavon and Luigi Quaglino
Main ingredients	beefsteak

Steak Diane is a dish of pan-fried beefsteak with a sauce made from the seasoned pan juices. It was originally cooked tableside^[1] and sometimes flambéed. It was most likely invented in London in the 1930s. From the 1940s through the 1960s it was a standard dish in "Continental cuisine",^[2]^[3]^[4]^[5] and is now considered retro.^[6]^[7]^[8]

^ Livio Borra, letter to the editor, The Times, 26 July 1958, p. 7
^ Max Jacobson, "Blast from a tasty past", Los Angeles Times, March 26, 1998 [1]: "steak Diane and all the other Continental dishes an up-to-date foodie would be embarrassed to admit knowing of"
^ Lobel's Culinary Club, August 17, 2012 [2]: "Steak Diane is among those popular dishes in ubiquitous cosmopolitan, Continental-style restaurants of the 1950s and ’60s that combined high style with leather banquettes, white-linen table cloths and dishes of American and European influences, a bit of theater and dramatic preparation."
^ Mark R. Vogel, "Diana: The Legacy of the Huntress", FoodReference [3]: "One thing is for sure. Steak Diane was the rage in the 50s and early 60s, especially in New York."
^ Pierre Franey, "60-Minute Gourmet; Steak Diane", The New York Times, January 31, 1979 [4]
^ Florence Fabricant, "New Wave in the East River: David Burke", The New York Times November 9, 1988, characterizes it as "retro"
^ Leah Koenig, "Lost Foods of New York City: Steak Diane", Politico, March 14, 2012 [5]: "Lost Foods of New York City is a column that celebrates the food and drink that once fed the city, but have disappeared.... America’s collective obsession with all things mid-century New York City is back in full martini-slinging force. What better time, then, to celebrate steak Diane—a dish so quintessentially retro-glamorous, it might as well be called steak Don Draper."
^ Jan Aaron, 101 Great Choices: Washington DC, Part 3, p. 76

[1] Livio Borra, letter to the editor, The Times, 26 July 1958, p. 7

[2] Max Jacobson, "Blast from a tasty past", Los Angeles Times, March 26, 1998 [1]: "steak Diane and all the other Continental dishes an up-to-date foodie would be embarrassed to admit knowing of"

[3] Lobel's Culinary Club, August 17, 2012 [2]: "Steak Diane is among those popular dishes in ubiquitous cosmopolitan, Continental-style restaurants of the 1950s and ’60s that combined high style with leather banquettes, white-linen table cloths and dishes of American and European influences, a bit of theater and dramatic preparation."

[vogel-4] Mark R. Vogel, "Diana: The Legacy of the Huntress", FoodReference [3]: "One thing is for sure. Steak Diane was the rage in the 50s and early 60s, especially in New York."

[franey-5] Pierre Franey, "60-Minute Gourmet; Steak Diane", The New York Times, January 31, 1979 [4]

[6] Florence Fabricant, "New Wave in the East River: David Burke", The New York Times November 9, 1988, characterizes it as "retro"

[koenig-7] Leah Koenig, "Lost Foods of New York City: Steak Diane", Politico, March 14, 2012 [5]: "Lost Foods of New York City is a column that celebrates the food and drink that once fed the city, but have disappeared.... America’s collective obsession with all things mid-century New York City is back in full martini-slinging force. What better time, then, to celebrate steak Diane—a dish so quintessentially retro-glamorous, it might as well be called steak Don Draper."

[8] Jan Aaron, 101 Great Choices: Washington DC, Part 3, p. 76

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