‘Steak Diane’ is believed to be a part of American Cuisine, related much to the French cuisine. The dish cipe consists of the ‘Tenderloin’ meat which is steak cut or ‘filet mignon’ and pan fried. The filet mignon is mixed with sauces made out of the seasoned pan juices. The outstanding feature of Steak Diane that it is Flambéed (where alcohol is added to the ingredient to create flames) before serving and that creates an impressive visual presentation. The dish is believed to have got its name from the Roman goddess of Hunt named ‘Diana’.
Origin of Steak Diane Recipe
There are multiple claims for the origin of the dish. Food historians firmly believe the dish originated in New York City in the late 1950s and early 1960s. According to the New York Times article of 1950s there are three contenders who claim to be the owners of Stake Diane recipe. They include ‘The Drake Hotel’, ‘The Sherry-Netherland Hotel’ and the Colony Restaurant. According to the other stories relating to the origin of this dish state that it originated in Copacabana Palace Hotel in Rio De Janiero, Brazil. It is also believed that the recipe originated in the 1920s in Belgium.
Steak Diane Recipe- Ingredients Used and Method Of Preparation
The typical Steak Diane includes pan fried filet mignon, sauces made out of seasoned pan juices, butter, shallots, beef stock, and Worcestershire sauce. Seasoning is done on the steak by adding garlic and grounded black pepper. The steak is fried in butter and the meat is Flambéed with brandy. Later the sauces prepared is added to the steak and served.
Steak Diane Recipe- Variation
The is believed to have evolved from a French dish named Sauce a la Diane. The dish consisted of cream, high amount of pepper, and truffles. The Stake Diane recipe described in the Auguste Escoffier in 1907 added hard cooked egg white to the Sauce a la Diane recipe. The closest variations found to the Steak Diane recipe is Stake au Poivre. Steak au Poivre is also thought to have descendent from Stake Diane.
Nutritional Facts of Steak Diane
A normal Stake Diane holds nearly 543 calories including high levels of Potassium, Sodium, and Cholesterol. Steak though have high nutritive values, it may not be the finest options for diet watchers. Every 8 ounce of a filet mignon contains about 22 grams of fat and 8 grams of saturated fat which can be considered unhealthy. On the other hand, filet mignon is known to have high iron contents and has nearly 40% of iron in it. It is mostly recommended to overcome iron deficiency.
Steak Diane was a way of serving venison and the sauces used in it was originally intended to add sweet flavor to deer meat.