Steak Diane

Although the dish has numerous varieties, steak Diane generally consists of a tender piece of beef such as tenderloin or strip steak that is pan-fried and served with a sauce made with pan juices, shallots, Dijon mustard, Worcestershire sauce, butter, and beef or veal stock.

The dish is traditionally prepared tableside, and cognac is flambéed when added to the sauce, intensifying its flavors. Steak Diane was at the peak of its popularity in the 1950s and the early 1960s, especially in New York, where it was supposedly created, although it is yet unclear which establishment was the first to serve it – the Drake Hotel, the Sherry-Netherland Hotel, or the Colony restaurant.