I love food history almost as much as I love food. I always thought this dish of steak with a garlicky sauce was a French classic. In fact, steak Diane originated in the USA in the 1940s, when tableside cooking was all the rage. Every recipe I’ve found is a little different; butter, garlic, Worcestershire sauce and parsley seem essential, while mushrooms and cream appear in some but not others. In Bloody Delicious!, Joan Campbell talks fondly of it being cooked at the lavish Romano’s in Martin Place in the early ‘50s, usually by a young Beppi Polese, and John Fuller’s 1960s classic, The Restaurateur’s Guide to Gueridon & Lamp Cooking, adds a quick flambé with brandy to finish. Pommes Dauphinois (the world’s best potato bake) and the elegant Ngeringa Syrah are the perfect accompaniments.
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